Peanut Butter Cup Cheesecake
No water bath needed for this Peanut Butter Cup Cheesecake recipe! Crispy graham cracker crust with Reeses cups covered with soft cheesecake overtop is what makes up this peanut butter cup cheesecake pie.
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measuring cups
tablespoon measure
liquid measure
large bowl
Ingredients
- 1 graham cracker pie crust
- 8 oz cream cheese
- 1 egg
- ½ cup sugar
- ⅓ cup peanut butter
- ¼ cup heavy cream
- 4 tablespoon butter
- 2 cups peanut butter cups
- 12 oz semi sweet chocolate chips
- 8 oz sweetened condensed milk
Instructions
- Beat together cream cheese and sugar in a large bowl for 2 minutes on low. Beat in egg and peanut butter.
- Put some peanut butter cups in bottom of crust. I put in about 9-10 Reese's cups, you can add as many or less as you like.
- Pour cream cheese mixture over peanut butter cups. Bake dessert at 350 for 30-32 minutes. Use a toothpick to check to see if it is cooked thoroughly. Let cool.
- While waiting for cheesecake to cool, start to melt the chocolate topping by warming chocolate chips and sweetened condensed milk in a large glass bowl in the microwave. Start with 1 minute, stir, and do 15 second intervals after that to ensure the chocolate doesn't burn.
- While cheesecake is mostly cool, add chocolate topping to the top of the cheesecake. Can add in extra peanut butter cups to the top for decoration.
- Freeze for about an hour or until ready for serving! Let the Peanut Butter Cup Cheesecake thaw a few minutes before trying to cut into it.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
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