Description
This rich and indulgent Peanut Butter Cup Cheesecake features a buttery graham cracker crust, a creamy chocolate chip-studded cheesecake filling, topped with a luscious peanut butter glaze and a smooth chocolate ganache. Perfect for special occasions or anytime you crave a decadent dessert.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 5 tbsp melted butter
For the Cheesecake Filling
- 4 (8-ounce) packages cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup heavy cream
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 1/2 tbsp vanilla bean paste
- 1/4 cup all-purpose flour
- 1 cup chocolate chips
For the Peanut Butter Glaze
- 3/4 cup sifted powdered sugar
- 4 tbsp heavy whipping cream (up to 5 tbsp)
- 2 tbsp creamy peanut butter
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
For the Chocolate Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream (as part of the glaze ingredients)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C) and spray a 9-inch or 10-inch springform pan with non-stick baking spray. In a bowl, whisk graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of the springform pan.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it, then remove from the oven.
- Make the Cheesecake Filling: In the bowl of a stand mixer, beat cream cheese and sugar together until completely smooth. Add heavy cream and mix. Gradually add eggs one at a time, mixing until fully incorporated after each addition.
- Add Remaining Filling Ingredients: Mix in sour cream, vanilla bean paste, and all-purpose flour until smooth. Fold in the chocolate chips gently to distribute throughout the batter.
- Assemble and Bake: Pour the cheesecake filling over the pre-baked crust and smooth the top. Bake for 1 hour and 10 minutes. After baking, turn off the oven and crack the door slightly; leave the cheesecake inside to cool slowly for 4 hours to prevent cracking.
- Cool the Cheesecake: Remove the cheesecake from the oven and allow it to come to room temperature, ensuring it sets completely before glazing.
- Prepare Peanut Butter Glaze: Whisk together powdered sugar, 4 tbsp heavy whipping cream, creamy peanut butter, and vanilla extract until smooth and pourable.
- Prepare Chocolate Ganache: In a saucepan over low heat, combine 3/4 cup semi-sweet chocolate chips and 1/2 cup heavy whipping cream. Stir continuously until melted and smooth. Allow ganache to cool to room temperature.
- Assemble the Cheesecake: Once the cheesecake is fully cooled and at room temperature for at least 30 minutes, pour the peanut butter glaze over the top, then drizzle or spread the chocolate ganache decoratively.
- Chill Before Serving: Refrigerate the assembled cheesecake overnight to set the glaze and ganache, then serve chilled for the best flavor and texture.
Notes
- Using room temperature ingredients helps in achieving a smooth, creamy filling without lumps.
- Slow cooling the cheesecake in the oven after baking prevents cracks on the surface.
- Ensure the ganache is cooled before spreading to avoid melting the glaze underneath.
- This cheesecake is best refrigerated overnight and served cold.
- For a stronger peanut butter flavor, you may gently swirl some extra peanut butter into the cheesecake filling before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes plus 10 minutes for crust
- Category: Dessert
- Method: Baking
- Cuisine: American
