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Homemade Chocolate Peanut Butter Cup Cheesecake photo

Chocolate Peanut Butter Cup Cheesecake

This Chocolate Peanut Butter Cup Cheesecake is an irresistible indulgence! Creamy layers of chocolate and peanut butter with chunks of Reese’s make it a must-try!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 24 cookies Oreo finely crushed
  • 4 tablespoons butter melted
For the Cheesecake Filling:
  • 12 pieces Reese's Peanut Butter Cups chopped
  • 1 bag semi-sweet chocolate chips 12-ounce
  • 3 packages cream cheese 8-ounce, softened
  • 1 can sweetened condensed milk 14-ounce
  • 1.5 teaspoons vanilla extract
  • 4 large eggs
  • 3/4 cup whipping cream
  • 4 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 to 3 tablespoons milk
  • 1 bag mini Reese's Peanut Butter Cups for garnish

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare the Crust - In a mixing bowl, combine the finely crushed Oreo cookies with the melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even layer. Set aside.
  2. Step 2: Make the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, mixing until fully incorporated. Then, mix in the vanilla extract.
  3. Step 3: Add the Eggs - Add the eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and creamy.
  4. Step 4: Melt the Chocolate - In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between until fully melted and smooth. Allow it to cool slightly before adding it to the cheesecake mixture.
  5. Step 5: Fold in the Reese's - Gently fold in the chopped Reese's Peanut Butter Cups into the cheesecake batter, distributing them evenly throughout.
  6. Step 6: Bake the Cheesecake - Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for approximately 55-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool completely.
  7. Step 7: Prepare the Peanut Butter Topping - In a medium bowl, beat the softened cream cheese and creamy peanut butter together until smooth. Gradually add the powdered sugar, followed by the milk, until you achieve a creamy, spreadable consistency.
  8. Step 8: Assemble and Chill - Once the cheesecake has cooled, spread the peanut butter topping evenly over the surface. Garnish with mini Reese's Peanut Butter Cups. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Notes

  • Store the cheesecake tightly covered in the refrigerator for up to five days.
  • For freezing, wrap it well and it can last up to three months.
  • Let the cheesecake thaw in the refrigerator overnight before serving.