Rich and Creamy Peanut Butter Cup Cheesecake

★★★★★ 1 Review
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By Amy H.
from Detroit, MI

Chocolate and peanut butter really are perfect together. This is sooooo good!

Blue Ribbon Recipe

Wow, this peanut butter cheesecake is super decadent. The crispy chocolate shell with the smooth and creamy center is amazing. We loved the bits of Reese's cups in every bite. A chocolate graham cracker and nut crust adds a crunchy texture and is the perfect crust for this cheesecake. We added a drizzle of caramel and hot fudge, along with peanut butter cup halves, on top for decoration. This is so good, it will be hard not to eat the whole thing yourself.

— The Test Kitchen @kitchencrew
serves 8
prep time 15 Min
cook time 55 Min
method Bake


  • 2 c
    chocolate graham cracker crumbs
  • 1/2 c
    roasted unsalted peanuts, crushed
  • 1/2 c
    unsalted butter, melted
  • 4 Tbsp
    brown sugar, firmly packed
  • 4 pkg
    cream cheese, room temperature, 8 oz each
  • 1 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    creamy peanut butter
  • 1 tsp
    vanilla extract
  • 4 lg
  • 1/4 c
    whipping cream
  • 1 1/2 c
    Reese's Peanut Butter Cups in 3/4" pieces
  • 1 bag
    semi-sweet chocolate chips, 12 oz
  • 4 Tbsp
    unsalted butter
  • 1/4 c

How To Make

  • 1
    Preheat oven to 325.
  • 2
    For Crust: Mix chocolate graham cracker crumbs, chopped peanuts, melted butter, brown sugar and a pinch of salt in the bowl until well combined. Press mixture evenly into bottom of a medium springform pan.
  • 3
    For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth.
  • 4
    Stir in peanut butter cup pieces.
  • 5
    Pour filling into crust.
  • 6
    Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.
  • 7
    For Topping: Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds.
  • 8
    Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do not overheat.
  • 9
    Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.
  • 10