Thursday, October 25, 2012

RECIPE: Peanut Butter Cup Cheesecake

(recipe via Baking With Ramen)


Spring-form pan
16 Oreos
2 pounds cream cheese or Neufchatel cheese at room temperature
5 eggs at room temperature
1 cup packed brown sugar
1 cup peanut butter
1/2 cup whipping cream
1 T vanilla
1 bag peanut butter cups

1/2 cup peanut butter
6 oz. semi-sweet chocolate
3/4 cup heavy cream
20-ish peanut butter cups


1. Preheat oven to 175 degrees Celsius. Place 20-ish peanut butter cups in the freezer. Grease spring-form pan.

2. Crush Oreos and press into the bottom of the spring-form pan. Place in oven for 15 minutes. Chop up 2 cups of peanut butter cups.

3. Beat cream cheese with electric mixer until smooth. Add eggs one at a time to cream cheese mixture. Beat well, then add sugar, peanut butter and cream until smooth. Stir in vanilla. Pour half of the cheesecake mixture into the spring-form pan. Layer with chopped up peanut butter cups, then top off with the remaining cheesecake mixture.

4. Turn oven down to 160 degrees Celsius. Bake for 1-1/2 hours in oven. To tell if the cheesecake is finished, wiggle it a bit. The sides should be firm and the middle may have cracked a bit. The middle will be the last to finish. Feel free to stick a toothpick or fork in the middle to check. It will not come out clean, but it should not be runny.

5. Place cheesecake in the fridge for 4 hours.

6. Chop up 5 oz. blocks of chocolate. Begin melting the chocolate by microwaving it or double boiling. Let cool for 5 minutes, then add most of the heavy cream into the chocolate, leaving 1 T for peanut butter swirl. Take out cheesecake and, while still in the spring form pan, top with chocolate mixture. Put in refrigerator for 30 minutes.

7. Place peanut butter and 1 T of whipping cream in microwave for 1-2 minutes, enough to create a runny consistency. Place in piping bag and swirl onto top of chocolate topping on cheesecake.

8. Melt remaining 1 oz. block of chocolate. Remove peanut butter cups from freezer, unwrap and chop in half. The freezing will help the chocolate not stick to the foil to provide a clean finish. Dip bottom of halved peanut butter cup into melted chocolate and place along the edge of the cheesecake all the way around.

9. After hours of waiting, enjoy!


  1. That looks incredible! *drools* x

  2. looks yummy! will try out soon:)