Peanut Butter Cup Cheesecake with Chocolate Ganache and Caramel
A baked chocolate cookie crust cheesecake with creamy peanut butter filling, chopped candy cups, and glossy ganache.
Equipment
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Aluminum foil
- Small saucepan
- long knife
Ingredients
Main Ingredients
- 1 ½ cup chocolate cookie crumbs
- ¼ cup unsalted butter melted
- 24 oz cream cheese three 8 oz packages, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs room temperature, added one at a time
- 1 cup creamy peanut butter
- 16 peanut butter cups, chopped half folded into the batter, half for topping
- 1 cup heavy cream for the ganache
- ½ cup semisweet chocolate chips for the ganache
- ½ cup peanut butter chips for topping
- ¼ cup caramel sauce for drizzling
- ½ cup whipped cream for topping, optional
Instructions
Cooking
- Crust. Heat the oven to 325 degrees F, then press the cookie crumbs mixed with the melted butter into a foil wrapped 9 inch springform pan.
- Filling. Beat the cream cheese and sugar smooth, mix in the sour cream and vanilla, then add the eggs one at a time. Stir in the peanut butter and half of the chopped candy.
- Bake. Pour the batter over the crust and bake 55 to 60 minutes, until the edges are set and the center jiggles slightly.
- Rest. Leave the cheesecake in the turned off oven with the door ajar for 1 hour, cool at room temperature for 30 minutes, then chill at least 4 hours.
- Top. Pour warm ganache made from the cream and chocolate chips over the cheesecake, then add the remaining candy, peanut butter chips, caramel, and whipped cream.
Notes
Substitutions: Use chopped peanut butter cups from any brand. Skip the whipped cream if you prefer.
Tips: Mix on low speed and cool slowly to prevent cracks. Label the dessert for peanut allergies.
Storage: Refrigerate covered for up to 4 days. Do not freeze with the ganache and whipped cream.