Chocolate Peanut Butter Cup Cheesecake

peanut butter cup and chocolate cheesecakeSo I had mentioned that February would find me doing a detox after my month-long birthday celebrating.  And I’m sure that WILL happen.  But not today.  Today it’s Monday.  And Mondays are hard enough.  But they are even more difficult when they are cold and dark and dreary.  So today, we won’t talk detox….  we will talk CHEESECAKE!

I’ve been wanting to try my hand at cheesecake for a sweet forever….  and never had…..  until…..

chocolate peanut butter cup cheesecakeGo Big or Go Home.  This one goes BIG.  And this is definitely the recipe to go down as my FIRST cheesecake.  Not only does it have a layer of chocolate on the bottom, a peanut butter cheesecake, another layer of chocolate on top, AND peanut butter cups as a garnish…..  The crust?  NUTTER BUTTERS!

In full disclosure:  My first attempt at cheesecake was not a perfect success.  Though it was beautiful on the outside….  It was gooey on the inside.  Not at all a perfect cheesecake.  But never-you-mind because the taste?  Oh yea!  Divine.  And you know what?  I will just have to keep on makin’ these till I get it right.

underbaked chocolate peanut butter cup cheesecake

Chocolate Peanut Butter Cup Cheesecake

Recipe slightly adapted from: Better Homes and Gardens, "Baking" cookbook


  • 3 - 8oz packages cream cheese (at room temp)
  • 3 eggs (at room temp)
  • 1 package Nutter Butters
  • 1/2 cup butter melted
  • 12 oz semisweet chocolate, chopped
  • 1 cup whipping cream
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups packed brown sugar
  • 2 tsp vanilla
  • mini peanut butter cups


Preheat oven to 350*. To make the crust, pulse Nutter Butter cookies until fine in food processor. Then pour the melted butter while pulsing a few more times to combine. Press the mixture on the bottom and slightly up the sides of a 9" springform pan. Bake the crust for 8 minutes then cool.

Combine the chocolate and cream in a small saucepan over low-med heat. Stir constantly until melted and combined and smooth. Pour 1 1/2 cups of the chocolate over the crust. Freeze the crust for 10 minutes.

Beat the cream cheese and peanut butter on medium to high speed until smooth. Beat in the brown sugar. Using a fork, lightly beat the eggs in a small bowl, and then beat into the cream cheese mixture. Beat just until combined. Stir in the vanilla. Finally, pour the cream cheese mixture into the pan.

Bake for about 45 minutes or until a 2 1/2 inch area around the edge appears set. Cool in the pan for 15 minutes on a rack. Then use a knife to loosen the crust around the edge. Cool for another 30 minutes. Remove the sides of the pan. Finish cooling the cheesecake completely. Spread the remaining chocolate mixture over the top and garnish with peanut butter cups. Cover and chill at least four hours or overnight. Will store in fridge for 3 days.... but it won't last that long! :-)

This would make a great treat for Valentine’s Day for your loved ones!

Okay, so let me hear it
Are you a cheesecake pro?
What are your tips and favorite recipes?



  1. Aggie says

    I’m going to pretend I never saw this … or the nutter butters… or the peanut butter and chocolate. HOLY SMOKES! This has everything I dream of in a dessert. I love cheesecake. And all the other stuff you put in this one! Going to scrounge the pantry for a piece of chocolate to dip in the pb jar now ;)

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