• Cooking Time:
  • Servings:
  • Preparation Time:


I LOVE Peanut butter cups... I love CheeseCake... Best of both worlds....


  • Crust:
  • 1 package tea biscuits.
  • 3 TB butter
  • 1/2 cup Sugar
  • 1/4 cup Dutch Process Cocoa
  • Filling:
  • 4 8-oz Packages Cream Cheese at room Temperature
  • 1 1/2 cups granulated sugar
  • 4 Extra large eggs or 5 Large Eggs
  • 1 1/2 cup creamy Natural peanut butter (Don't use the sugary stuff like JIF and Skippy)
  • 1 1/2 TB all purpose flour
  • 2 teaspoons vanilla extract
  • Topping:
  • 10 oz Dark chocolate 60% or higher (broken into small pieces)
  • 5 oz heavy cream


  • Crust:
  • Throw biscuits, sugar, and cocoa into food processor & pulse until fine.
  • Pour in butter and pulse again until crumbs begin to stick together in lumps.
  • Press into the bottom of a 9 inch springform pan.
  • Bake at 350 for 8 minutes.
  • Remove from oven & cool before pouring in cheesecake mixture.
  • Filling:
  • Preheat oven to 350 degrees.
  • Combine cream cheese and peanut butter in a large bowl.
  • Beat the mixture in an electric mixer until smooth.
  • Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture.
  • Scrape ingredients from side of bowl before adding eggs.
  • Add eggs individually, mixing until just incorporated before the next addition.
  • Add the vanilla extract and beat an additional 2 minutes until mixture is smooth.
  • Pour mixture into prepared Chocolate Crust.
  • Place a water bath in oven on center rack.
  • Bake cheesecake for approximately 1 1/2 hours in 350 degree oven or until center still jiggles a little. Remove from water bath and cool to room temp, then chill for 3 hours.
  • Topping:
  • Bring cream just to a boil and pour over chocolate, let sit about 2 minutes, then begin stiring with a small whisk, in the center, gradually the mixture will come together into a shiny dark almost gel.
  • Let cool about 5 more minutes.
  • Remove Cheesecake from refrigerator.
  • Slide knife around outer rim and remove ring.
  • Place cheesecake on wire rack with rimmed baking sheet underneath.
  • Pour cooled ganache over cheesecake and spread thinly across the top and down the sides.
  • Re-chill cheesecake until ready to serve.
  • NOTE: Sometimes a cheese cake has a rim around the edge that is higher than the center.
  • If you find this happened to your cheesecake you may pour additional melted chocolate into the indention to bring the center level with the edge before applying the ganache.
  • And who would complain about additional chocolate?
  • I like to use Milk Chocolate for this purpose to give the ganache a different dimension.

Categories: Cheesecake  Dessert 
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