32 ounces cream cheese, softened
1 cup sugar
5 eggs, at room temperature
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 cup whipping cream
8 peanut butter cup candies
Crust
1 1/2 package graham crackers, crushed
5 tablespoons butter, melted
1/3 cup sugar
Crust: Mix all ingredients and pat into a 10" spring form pan.
Cake: Chop peanut butter cups. Cream the cheese until light. Add sugar and beat some more. Add eggs, one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in candy. Pour into crust and bake at 350 degrees F for 1 hour or so until outside edge is firm and middle is still soft. When the cake comes out of the oven run a knife around the edge. Cool for several hours then top with melted chocolate.
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Make sure all ingredients are at room temperature for best results.
Wrap the bottom of the springform pan in foil to prevent leaks.
Bake the cheesecake in a water bath to help prevent cracking.
Do not overmix the batter, as this can incorporate too much air and cause cracks.
Let the cheesecake cool gradually in the oven with the door slightly open to prevent sudden temperature changes.
Top with whipped cream, more peanut butter cups, or a drizzle of peanut butter for extra decadence.
Use a sharp knife dipped in hot water to cut clean slices.
Gently fold in the chopped peanut butter cups to prevent them from sinking to the bottom.
Try different toppings like caramel or chocolate sauce.
Always preheat the oven for consistent baking results.
Yes, you can use an Oreo crust or a chocolate graham cracker crust for a different flavor.
You can use heavy cream or, for a lighter version, half-and-half. The cheesecake filling may be softer.
The cheesecake is done when the edges are set but the center is still slightly jiggly.
Yes, you can add more for a richer peanut butter flavor, but it may make the cheesecake denser.
Melt chocolate chips in a double boiler or in the microwave in short intervals, stirring frequently.
A springform pan is best, but you can use a deep pie dish as an alternative.
Cool the cheesecake for at least 4 hours, but overnight is best for it to set properly.
Yes, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator before serving.
Cornstarch helps to thicken the batter, but you can use sifted flour as a substitute.
Store in an airtight container in the refrigerator for up to 5 days.
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reviews & comments
November 9, 2013
Instead of topping with just melted chocolate we also chopped more peanut butter cups and sprinkled that over the top. Excellent recipe! Good overall cheesecake recipe too.
February 7, 2008
Hands down, this is the best cheesecake I have ever eaten!!!! Have made it for several family/friends get-togethers and they all loved it too. This recipe is definately a keeper!
August 3, 2006
Absolutely the best cheesecake I've ever eaten! Made it for my family and several freinds numerous times and have received several requests for it since then. Even sold a few. You've got to try this one!!!