Description
A delicious peanut butter cup cheesecake that combines creamy cheesecake with rich peanut butter and chocolate.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup chocolate chips
- 2 cups mini peanut butter cups, chopped
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth.
- Add the peanut butter, powdered sugar, and vanilla extract. Mix until combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture gently.
- Stir in the chopped peanut butter cups.
- Pour the cheesecake filling over the cooled crust.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, melt the chocolate chips and drizzle over the cheesecake.
- Slice and enjoy your peanut butter cup cheesecake!
Notes
- Make sure the cream cheese is softened for easy mixing.
- Use a springform pan for easy removal of the cheesecake.
- Chill the cheesecake overnight for the best texture.
- Feel free to add more peanut butter cups on top for decoration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
Keywords: peanut butter cup cheesecake, cheesecake recipe, dessert, no-bake cheesecake