Peanut Butter Cup Cheesecake

I have a confession.  I didn't make this cheesecake yesterday, or even this past week.  I made it a few years ago.  The reason that I am posting it today is because yesterday was Pi day (3-14).  Social  networks and blogosphere alike were abuzz with happy Pi-related revelry.  So all day I was assaulted with a nagging desire for pie or cake (which I like better than pie).  Or cheesecake, which is kind of like cakepie in my mind, because it has a crust and a semi-solid filling.  I would try to attempt to do something productive and my stomach would pipe up, "Hey, shouldn't you be making nummies?"  "No," I'd tell it.  "I'm teaching my child to read."  "BUT I WANT CAKEPIE NOM NOM!"  "NO! Eat a banana for crying out loud."   Later..."Caaaaaaaaake. Pieeeeeeee.  Waaaaaaaaaaaant."  "Stop it, I'm making a delicious pasta dinner which you will enjoy with nutritious salad."  "With sprinkles?!"  "No, with Parmesan."  "BOO! WANT CAKEPIE!"  I could go on.  I'd have clean downed a Funfetti monstrosity if one was before me.  I wish I could say it's all good this morning.  But even just having had a big bowl of mini wheats, I'm sorta hankering for some cake.  Or pie.  Or cakepie. I'll probably have to settle for looking at these pictures.

This recipe doesn't need much of an explanation.  It is dramatic to present and absolutely loaded with calories. And if you like peanut butter cups, there's pretty much no greater indulgence.

Peanut Butter Cup Cheesecake via Taste of Home

Ingredients for crust:

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup crushed cream-filled chocolate sandwich cookies
  • 6 tablespoons butter, melted
  • 3/4 cup creamy peanut butter
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 3 eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1 cup hot fudge ice cream topping, divided
  • mini peanut butter cups, cut into small wedges


  1. In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
  2. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
  3. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
  4. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
  5. Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  6. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Participating in:

Tempt my Tummy Tuesdays


Miz Helen said…
Your Cheese cake is just beautiful. I would like to invite you to bring a dish to my Full Plate Thursday. Thank you for sharing and have a great day!
Oh, I can't believe I missed Pi day yesterday! I'll have to have a piece of your yummy "pie" to comfort me. It looks delicious! Linda
Morgan said…
This is oh so sinful! You're going to create a monster in that beautiful child of yours!!! Anything with PB is a treat but with the crumbly candy top, the veil has descended! Popping over from FTLOB tasty tuesdays. Have a brilliant day.
Michelle said…
ohmyword! two of my favorite things....cheese cake and peanut butter cups!!
Melinda said…
My tummy and I often have similar conversations! :) Cheesecake would win any day!
Mamahollioni said…
This looks AMAZING! Oh. My Goodness.
Jacqui' said…
looks oh so delightful..yummy!!!
Hi, I am joining in “The Tasty Tuesday Blog Hop” and I am following you now! This PB Pie looks so yummy and I know my hubby would love it! If you are able, I would love a follow back. Thank you!
~KerrieLynn ღೋ☙❤
KLs Cupboard on Facebook
KLs Cupboard on Twitter
Julie said…
Oh my, I don't even know what to say!

The Farm Girl
Sue said…
Even though it's called cheescake, I think of it more as pie too. And what a pie you have here! I would absolutely LOVE this cheesecake~dangerously so:) WOW!
Datssocute said…
OMG, I want a piece, scratch that a pie! Thanks so much for sharing the recipe, it looks so good! Have a great week! ♥ BJ
Ott, A. said…
Just Stopping by from TMTT. That looks almost sinful to eat. i ate at the Cheesecake Factory this past weekend and even their PB cheesecake did not look that good. ummm... delish! While I'm here I wanted to invite you to check out my Iron Chef Challenge This month's themed ingredient is canned tomatoes, so link up a recipe using those and you could win a prize. It should be a lot of fun, hope you can join us!!
Coupon Queen said…
Hi, I am stopping by and following on the Tuesday blog hop. This cheesecake looks so amazing. I love to make cheesecake in all its varities and my husbands family requests them for holidays so it looks like I will be adding a new version to the line up. Thanks for sharing it. Hope you are having a great week! :)
Crystal said…
This looks so amazing! I am going to HAVE to try and make it, my husband and oldest daughter could love off of a peanut butter diet!!

After eating this I may give up all other food!!!

Happy Tuesday =)
Jodi said…
This looks delicious and not too hard to make! Thanks for sharing. I'm going to make it this weekend b/c my bday is on Mon - figure I should treat myself!!
Desi said…
This looks absolutely divine! I love your presentation with all of the chopped reeses on top!

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