I can’t think of a better combination in life than peanut butter and chocolate. And believe me, I’ve tried. There is just something perfect about the smooth nuttiness paired with deep chocolate flavors. Sweet, salty, rich, intoxicating. I’m afraid I’ve said too much.
I have dabbled in peanut butter cheesecake before (twice actually) but I think this recipe may take the
cheesecake! The modification here? Adding mini peanut butter cups into the batter to bake inside the cheesecake. They added an extra peanut butter and chocolate explosion in every bite.
Domestocrat’s Peanut Butter Cup Cheesecake
For the crust:
20 chocolate sandwich cookies (I like Joe’s O’s from Trader Joe’s but Oreos are good too)
6 tbsp. butter, melted
For the cheesecake:
16 oz. cream cheese (I use half light, half regular)
2 cups peanut butter
3/4 cup sour cream
3 egg yolks
1 cup sugar
1 cup mini peanut butter cups (I got these from Trader Joe’s)
Start with the crust. To make it, pulse the cookies in your food processor until they are crumbs. Drizzle the melted butter over the crumbs and pulse again until the mixture is moistened throughout. You want this pretty wet, no dry bits in the bottom of your foodpro. Press down with a spoon or your fingers until the crust is a compact, even layer on the bottom of a springform pan.
Next, the peanut butter cheesecake. Mix all of the ingredients (at room temp) in a deep bowl (a stand mixer or hand mixer will both do here). Make sure everything is incorporated and the mixture is fluffy and light.
Next add the mini peanut butter cups and gently stir in to incorporate. Pour your cheesecake on top of the crust in the springform pan, making sure the batter is evenly distributed.
Bake the cheesecake on 325 degrees for 1 hour. The middle might still look a little raw but if the top is brown and cracked along the edges (see below), it’s done.
To remove the cheesecake from the springform pan use a small paring knife and cut along the entire outer edge. This will ensure that when you release the springform, your cake won’t rip in half.
Let your cake cool for at least 30 minutes before serving. This cheesecake is nice warm but it’s even better straight out of the fridge a day later. A total make ahead recipe!
The cheesecake is creamy and very peanut buttery! Every bite with a mini peanut butter cup is every better. A must try!