Description
A rich and creamy peanut butter cup cheesecake with a chocolate crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup mini peanut butter cups, chopped
- Chocolate ganache for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes and let it cool.
- In a mixing bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract, mixing until fully combined.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture gently.
- Stir in chopped mini peanut butter cups.
- Pour the filling over the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours, or overnight.
- Before serving, top with chocolate ganache.
Notes
- For a richer flavor, use dark chocolate for the ganache.
- You can substitute almond butter for a different taste.
- Consider garnishing with whole peanut butter cups and chocolate shavings.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: peanut butter cup cheesecake, cheesecake recipe, dessert recipe