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Peanut Butter Cup Cheesecake

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Cook Time 1 hour 10 minutes
Resting Time 6 hours 45 minutes
Total Time 7 hours 55 minutes

Ingredients
  

For the crust:

  • 2 cups chocolate wafer or Oreo cookie crumbs (about 24 cookies, filling included if using Oreos)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt

For the filling:

  • 24 ounces (3 blocks) full-fat cream cheese, room temperature
  • 1 cup creamy peanut butter (no-stir style)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1 cup chopped peanut butter cups (plus more for topping)

For the ganache:

  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter (optional, for extra shine)

To serve (optional):

  • Whipped cream
  • Mini peanut butter cups
  • Chopped roasted peanuts
  • Warm peanut butter or chocolate drizzle

Instructions
 

  • Prep the pan and oven. Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Lightly grease the pan. Set a kettle of water to boil for a water bath.
  • Make the crust. Combine cookie crumbs, melted butter, sugar, and a pinch of salt. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes until set. Cool slightly while you make the filling.
  • Beat the cream cheese. In a large bowl, beat cream cheese with sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl well.
  • Add peanut butter and sour cream. Mix in peanut butter, sour cream, vanilla, and salt until fully combined and silky. Avoid overmixing once smooth.
  • Incorporate the eggs. Add eggs one at a time on low speed, mixing just until each disappears. Overbeating can add air and cause cracks.
  • Fold in peanut butter cups. Gently stir in 1 cup chopped peanut butter cups. Pour the batter into the crust and smooth the top.
  • Bake with a water bath. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake 55–70 minutes, until edges are set and the center wobbles slightly like Jell-O.
  • Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove the pan from the water bath, unwrap the foil, and cool to room temperature on a rack.
  • Chill and set. Run a thin knife around the edge to loosen. Cover and chill for at least 6 hours, preferably overnight, to fully set and develop flavor.
  • Make the ganache. Heat cream until steaming (not boiling). Pour over chocolate and let sit 2–3 minutes. Stir until smooth. Add butter for extra gloss if you like. Cool until slightly thickened but still pourable.
  • Finish and decorate. Release the cheesecake from the pan and transfer to a serving plate. Pour ganache over the top, nudging it to the edges to drip slightly. Garnish with chopped peanut butter cups, peanuts, or a drizzle of warm peanut butter. Chill 15 minutes to set the ganache before slicing.
  • Slice cleanly. Use a hot, dry knife (dip in hot water and wipe between cuts) for neat slices.