Easiest Way to Prepare Perfect Peanut Butter Cup Cheesecake

Delicious, easy and tasty.

Peanut Butter Cup Cheesecake. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Peanut butter cheesecake cups with a buttery chocolate crust and whipped ganache are a rich and indulgent treat to make for any occasion. Garnish the cheesecake with halved peanut butter cups for an extra wow-factor.

Peanut Butter Cup Cheesecake The chocolate ganache and pile of mini Reese's on top just takes this cheesecake to a ridiculously awesome level. More peanut butter cup recipes you may enjoy: Swirls of chocolate and peanut butter make these Ultimate Reese's Cheesecake Brownies absolutely irresistible. The candy center in these Peanut Butter Cup Cookies makes these a family favorite treat. You can have Peanut Butter Cup Cheesecake using 14 ingredients and 13 steps. Here is how you cook that.

Ingredients of Peanut Butter Cup Cheesecake

  1. Prepare of CRUST.
  2. You need 1 1/4 cup of Graham Cracker Crust.
  3. It's 1/4 cup of Sugar.
  4. Prepare 1/4 cup of Crushed Ginger Bread Cookies.
  5. Prepare 6 tbsp of Melted Butter.
  6. It's 3/4 cup of Creamy Peanut Butter.
  7. Prepare of FILLING.
  8. You need 3 packages of Cream Cheese.
  9. It's 1 cup of Sugar.
  10. You need 1 cup of Sour Cream.
  11. It's 1 1/2 tsp of Vanilla.
  12. You need 3 of Eggs (lightly beaten).
  13. Prepare 1 cup of Hot Fudge (Divided).
  14. Prepare 8 of Mini Peanut Butter Cups Divided.

Change out the sprinkles and they are perfect for every holiday. Melt the butter and mix with all the other ingredients for the crust in a medium-sized bowl. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.

Peanut Butter Cup Cheesecake step by step

  1. Preheat Oven to 350.
  2. Combine Cracker crumbs, sugar, cookie crumbs and butter..
  3. Press onto bottom and 1 inch up the side of a 9 inch springform pan..
  4. Bake for 7 to 9 minutes. Cool..
  5. Microwave peanut butter for 30 seconds. Spread over crust..
  6. Beat cream cheese and sugar until smooth. Beat in sour cream and vanilla..
  7. Add in eggs and beat on low until just combined..
  8. Pour 1 cup into a bowl, set aside. Pour remaining filling over crust..
  9. Microwave, heat one half of the fudge until thin. Fold into reserved cream cheese mixture..
  10. Pour over filling, cut through with a knife to swirl..
  11. Bake for 55-66 minutes or until the center is set..
  12. Cool for 10 minutes. Run a knife around the edge of pan to loosen the pan. Cool 1 hour longer..
  13. Microwave remaining fudge until thin, spread over the top, Garnish with mini peanut butter cups..

Place springform pan into a larger baking pan. Cut mini peanut butter cups into quarters and spread over the top of the chilled cheesecake. To make the ganache, place the chocolate chips in a microwave-safe bowl. Garnish with the peanut butter whipped cream and the hot fudge sauce and peanut butter cups, if desired. Notes Cracking : in truth, you could probably nix the water steam bath in the directions since the cheesecake will be covered with ganache to hide any cracks (also remember that overmixing the batter will make a cheesecake prone to cracking).