Dessert

Peanut Butter Cup Cheesecake Recipe

ByIsabella Vance January 7, 2026January 7, 2026

Introduction

Indulge in the rich and creamy goodness of Peanut Butter Cup Cheesecake, a decadent dessert combining the classic flavors of peanut butter, chocolate, and Oreo. This show-stopping cheesecake is perfect for special occasions or whenever you crave a luscious treat.

A two-layer round cake sits on a white plate over a white marbled surface, with the bottom layer dark brown and moist, and the top layer lighter golden brown with a soft texture. Thick, glossy dark chocolate glaze is generously poured over the top, dripping down the sides unevenly. On top, there is a large pile of small, smooth, milk chocolate peanut butter cups, arranged closely in a heap in the center. The chocolate glaze reflects light, giving it a shiny appearance, contrasting with the matte finish of the peanut butter cups. photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 Oreo cookies (1–15.35 ounce package)
6 tablespoons (85 grams) unsalted butter, melted
32 ounces (907 grams) cream cheese, completely softened to room temperature
5 large eggs, at room temperature
1 1/2 cups (300 grams) lightly-packed light brown sugar
1 cup (270 grams) creamy peanut butter
1/2 cup (119 grams) heavy cream
1 teaspoon vanilla extract
8 ounces Reese’s mini peanut butter cups (divided)
1 cup (170 grams) semisweet chocolate chips
1/2 cup (119 grams) heavy cream (for topping)

Instructions

Step 1: Preheat the oven to 325°F. In a food processor, pulse the Oreo cookies until finely ground. Add the melted butter and pulse until combined. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes and then transfer to a wire rack to cool.
Step 2: In an electric mixer bowl, beat the cream cheese until smooth. Add eggs one at a time, mixing until smooth after each addition. Add brown sugar, peanut butter, 1/2 cup heavy cream, and vanilla, and beat until just combined. Stir in half of the mini peanut butter cups gently.
Step 3: Pour the filling into the cooled crust. Bake for about 1 hour, or until the top is set and slightly dry. The center may still be a little wobbly. Remove from oven and cool completely on a wire rack, then refrigerate for at least 4 hours until fully chilled.
Step 4: For the topping, place chocolate chips in a medium heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour the hot cream over the chocolate chips and let sit for 3 minutes, then stir until smooth. Pour ganache over the cheesecake, allowing it to drip down the sides.
Step 5: Sprinkle the remaining Reese’s mini peanut butter cups over the ganache. Serve immediately or cover and refrigerate for up to 2 days.

Tips & Variations

For a crunchier crust, add a handful of chopped nuts to the Oreo crust mixture.
Use natural peanut butter for a less sweet, more intense peanut flavor.
To avoid cracking, bake the cheesecake in a water bath or place a pan of water on the oven’s lower rack while baking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 2 days. To serve, allow it to sit at room temperature for about 15 minutes. Reheating is not recommended as it may affect the texture.