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Chocolate Peanut Butter Cup Cheesecake


This decadent cheesecake is the perfect ending to any holiday or special meal. It looks fancy enough that guests will think it came from a bakery but it is very easy to make and tastes Heavenly! I made this for dessert last Thanksgiving and everyone passed up the pumpkin pie for a slice of this delicious cheesecake.

Rate this recipe 4.7/5 (13 Votes)


  • 1 3/4 cups chocolate graham cracker crumbs
  • 1/4 cup finely chopped peanuts
  • 9 Tbsp. melted butter, divided
  • 3/4 cup sugar
  • 3 large eggs
  • 1 Tbsp. vanilla
  • 2 1/4 cups sour cream
  • 1 1/2 lbs. cream cheese, softened and cut in small cubes
  • 1/2 cup semi-sweet chocolate morsels, melted and slightly cooled
  • 1/2 cup creamy peanut butter
  • 16 mini chocolate peanut butter cup candies
  • 1/2 cup chopped peanuts
  • 1/3 cup fudge ice cream topping
  • Whipped cream, for garnish


Servings 16
Level of difficulty Average
Preparation time 15mins
Cooking time 105mins
Cost Average budget


Step 1

Preheat oven to 325 degrees F. In a medium bowl, blend the chocolate graham cracker crumbs, finely chopped peanuts and 6 Tbsp. of the melted butter and mix well. Spray a 9-inch non-stick springform pan with non-stick cooking spray and press the crumb mixture into the bottom and halfway up the sides of the prepared pan. Wrap the pan in a double layer of heavy duty aluminum foil and set aside. In the bowl of a food processor, blend the sugar, eggs, vanilla and sour cream. Add the cream cheese pieces and process until smooth. Pour the remaining 3 Tbsp. of melted butter through the feed tube of the processor and process until combined. Pour 1/3 of the mixture into a medium bowl and add the melted and cooled chocolate. Mix well to combine, then pour into the prepared crust. Pour another 1/3 of the cheesecake batter into another medium bowl. Stir in the peanut butter and mix well to combine. Spoon this mixture over the chocolate batter, and spread into an even layer. Pour the remaining 1/3 of the batter over the peanut butter layer, smoothing to make an even layer. Place the pan in a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the springform pan. Bake for 1 hour and 45 minutes or until the top is lightly brown and the cheesecake is set. Cool completely then refrigerate for 4 hours. Remove sides from pan and place cheesecake on a serving platter. Garnish the edges with the mini chocolate peanut butter cup candies. Garnish the center of the top of the cheesecake with the chopped peanuts, drizzles of the fudge ice cream topping and rosettes of whipped cream. Keep refrigerated until served and refrigerate leftovers. Enjoy!


Wrapping the springform pan in foil and baking the cheesecake in the water bath will ensure even cooking and prevent cracks in the cheesecake.

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