My heart is melting. Everything I love is in this heavenly delicious cake – Reese, chocolate, cheesecake, and peanut butter. This Giant Peanut Butter Cup Cheesecake makes my sweet dreams a reality.
Ingredients
For the crust:
5 cups chocolate wafer cookies
1 cup peanuts, roasted and salted
1/2 cup butter, melted and slightly cooled
For the filling:
2 pounds cream cheese, softened
5 eggs, room temperature
1 cup dark brown sugar, packed
1/4 cup granulated sugar
1 1/4 cups smooth peanut butter
1/2 cup heavy cream
1 vanilla bean, scraped
12 peanut butter cups, chopped
1/2 cup milk chocolate chips
For the ganache topping:
2 cups heavy cream
16 ounces chocolate, chopped
1 pinch salt
1 cup mini peanut butter cups
1/2 cup peanuts, roasted, salted, and roughly chopped
How to make Giant Peanut Butter Cup Cheesecake
Step 1: To make the crust. In a food processor, mix the crust ingredients until crumbly. Then, press the crust mixture into a 9 1/2-inch deep-dish tart pan with removable bottom. Chill in the fridge.
Step 2: To make the filling. Prepare the oven. Preheat it to 275 degrees. Add the softened cream cheese in a bowl of a stand mixer and cream until fluffy. Add in the eggs, one at a time, mixing every addition until well combined. Stir in the sugars, peanut butter, cream, and vanilla bean and mix thoroughly.
Step 3: Stir in gently the peanut butter cups and chocolate chips. Transfer the filling into the chilled crust and make sure to gently level the top.
Step 4: On a large sheet of aluminum foil in a large baking pan, place the tart pan. Then, pour water around the pan, making sure that the water will not seep into the tart pan. Bake in the preheated oven for about 1 1/2 hours or until just firm.
Step 5: Remove from the oven and let the cheesecake cool for at least 20 minutes before placing in the fridge to set for 4 hours.
Step 6: To make the ganache. Bring the cream to just boiling in a heavy bottom saucepan. Add into a heatproof bowl the chopped chocolate and salt. Then, pour the cream over. Set aside for 5 minutes. Do not mix. After 5 minutes, whisk the cream until shiny and smooth. Pour this over the chilled cheesecake and garnish with mini peanut butter cups and chopped peanuts. Serve instantly. Enjoy!
Ingredients
- For the crust:
- 5 cups chocolate wafer cookies
- 1 cup peanuts, roasted and salted
- 1/2 cup butter, melted and slightly cooled
- For the filling:
- 2 pounds cream cheese, softened
- 5 eggs, room temperature
- 1 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/4 cups smooth peanut butter
- 1/2 cup heavy cream
- 1 vanilla bean, scraped
- 12 peanut butter cups, chopped
- 1/2 cup milk chocolate chips
- For the ganache topping:
- 2 cups heavy cream
- 16 ounces chocolate, chopped
- 1 pinch salt
- 1 cup mini peanut butter cups
- 1/2 cup peanuts, roasted, salted, and roughly chopped
Instructions
Step 1: To make the crust. In a food processor, mix the crust ingredients until crumbly. Then, press the crust mixture into a 9 1/2-inch deep-dish tart pan with removable bottom. Chill in the fridge.
Step 2: To make the filling. Prepare the oven. Preheat it to 275 degrees. Add the softened cream cheese in a bowl of a stand mixer and cream until fluffy. Add in the eggs, one at a time, mixing every addition until well combined. Stir in the sugars, peanut butter, cream, and vanilla bean and mix thoroughly.
Step 3: Stir in gently the peanut butter cups and chocolate chips. Transfer the filling into the chilled crust and make sure to gently level the top.
Step 4: On a large sheet of aluminum foil in a large baking pan, place the tart pan. Then, pour water around the pan, making sure that the water will not seep into the tart pan. Bake in the preheated oven for about 1 1/2 hours or until just firm.
Step 5: Remove from the oven and let the cheesecake cool for at least 20 minutes before placing in the fridge to set for 4 hours.
Step 6: To make the ganache. Bring the cream to just boiling in a heavy bottom saucepan. Add into a heatproof bowl the chopped chocolate and salt. Then, pour the cream over. Set aside for 5 minutes. Do not mix. After 5 minutes, whisk the cream until shiny and smooth. Pour this over the chilled cheesecake and garnish with mini peanut butter cups and chopped peanuts. Serve instantly. Enjoy!
