Peanut Butter Cup Cheesecake

Ingredients

• 30Oreo biscuits
• 57 g (4 tablespoons)butter, melted
• 454 g (16 ounces)cream cheese, at room temperature
• 150 g (¾ cup)sugar
• 3 largeeggs, at room temperature
• 250 g (1 cup)Justin’s Honey Peanut Butter
• 10 ml (2 teaspoons)vanilla extract
• 170 g (1 cup)semi-sweet chocolate chips
• 60 ml (¼ cup)whole milk
• 12Justin’s Milk Chocolate Peanut Butter Cups, cut into wedges

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C (300°F).

2. 2

   Make the crumbs

   Process the Oreo biscuits until very finely ground. Sift the crumbs to catch any larger pieces, then tip them into a bowl and stir in the melted butter.

3. 3

   Press the crust

   Press the crumb mixture firmly and evenly into a large springform tin. Set it aside.

4. 4

   Mix the filling

   Beat the cream cheese and sugar in a stand mixer on medium speed for about 3 minutes, until light and fluffy. Reduce the speed to low and add the eggs one at a time, then mix in the peanut butter and vanilla until the mixture is light and fluffy.

5. 5

   Fill the tin

   Pour the cheesecake mixture into the prepared tin and smooth the top. Wrap the tin in foil, set it in a water bath, and place the whole setup in the oven.

6. 6

   Bake and chill

   Bake for 1 hour 30 minutes. Remove from the oven and let the cheesecake cool completely in the fridge before glazing.

7. 7

   Glaze and finish

   Warm the milk in a small saucepan over low heat until scalding, then take it off the heat and stir in the chocolate chips. Pour almost all of the ganache over the chilled cheesecake, arrange the peanut butter cup wedges on top, and drizzle over the remaining ganache.

What is peanut butter cup cheesecake?

This is an American-style baked cheesecake built around the flavours of a chocolate-and-peanut-butter cup: a chocolate biscuit crust, a peanut butter cream cheese filling and a chocolate finish.

The combination works because the smooth, tangy filling contrasts with the crisp crumb base and the sweet chocolate topping. Peanut butter cups add a final chewy, crunchy element.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1840 calories, 33g protein, 150g carbs, 125g fat.

The biscuit crumbs, sugar and chocolate contribute most of the carbohydrates, while butter, cream cheese, peanut butter and chocolate provide much of the fat. Eggs, cream cheese and peanut butter contribute protein. Serve a modest slice with fresh fruit to balance the plate.

The Oreo base

Fine crumbs: grind the biscuits thoroughly so the crust packs together evenly. Sifting removes larger pieces that could make the base less compact.

Firm pressing: compress the buttered crumbs into a level layer in the springform tin. This gives the filling a sturdy base to sit on.

Getting the filling right

Room-temperature ingredients: softened cream cheese and eggs blend more readily, helping the filling become smooth. Beat the cream cheese and sugar first, then add the eggs one at a time on low speed.

Peanut butter: mixing it in with the vanilla spreads its flavour through the filling. Stop once everything is combined and fluffy.

Water bath and doneness

Foil wrap: cover the outside of the springform tin before setting it in the water bath, as directed. The bath surrounds the tin with water during baking.

Chilling: the method gives a bake time of 1 hour 30 minutes, followed by cooling completely in the fridge. Make sure the cheesecake is chilled before adding the ganache.

Making the ganache

Warm milk: heat it gently over low heat until scalding, then remove the pan from the hob before adding the chocolate chips. Stir until the chips melt into a smooth glaze.

Final drizzle: reserve a little ganache before covering the cheesecake. Add the peanut butter cup wedges first, then use the remaining glaze to finish.

Serving and timing

Plan ahead: the recipe does not give a total time, and the cheesecake needs to cool completely in the fridge before glazing. Allow for that chilling stage when deciding when to bake it.

Serve small slices: this is a dense, rich dessert. Fresh berries or plain fruit alongside can offer a brighter contrast to the chocolate and peanut butter.

Recipe notes & tips

• Bring the cream cheese and eggs to room temperature before mixing.
• Sift the processed biscuit crumbs to remove larger pieces, as directed.
• Press the crust firmly into an even layer for a stable base.
• Add the eggs individually and keep the mixer on low while they go in.
• Chill the cheesecake completely before pouring on the ganache.
• Reserve some ganache for the final drizzle over the peanut butter cups.

Variations

• Use smooth peanut butter: swap in an equal amount for a less textured filling.
• Try dark chocolate: use dark chocolate chips for a less sweet ganache.
• Add a pinch of salt: mix it into the crumb base to sharpen the chocolate flavour.
• Change the topping: scatter chopped roasted peanuts over the ganache.
• Make individual portions: divide the crumb base and filling between small springform tins, adjusting the bake time as needed.

Common mistakes to avoid

• Coarse biscuit crumbs: sift them after processing so larger pieces do not disrupt the crust.
• Loose crust: press the buttered crumbs firmly into the tin to make a compact base.
• Cold cream cheese: let it come to room temperature so it mixes smoothly with the sugar.
• Adding eggs all at once: mix them in one at a time on low speed as instructed.
• Glazing before chilling: let the cheesecake cool completely in the fridge first.
• Overheating the milk: warm it gently over low heat and remove it from the hob once scalding.

How to store

Keep the cheesecake covered in the fridge and eat within 3–4 days. Serve chilled; if desired, let a slice stand briefly at room temperature before eating.

Frequently asked questions