Chocolate Peanut Butter Cup Explosion Cheesecake

Peanut Butter Flavored Cheesecake with peanut butter cups folded into the batter with a chocolate cookie crust, covered with chocolate ganache and topped with peanut butter cups




Crust: 2 cups crushed chocolate cookie crumbs ½ cup butter melted Filling: 3 pkg. (8 oz. each) Philly Cream Cheese, softened 1 can (14 oz sweetened condensed milk 1⅔ cup (10 oz package) Reese’s Peanut Butter Chips melted (but not hot) 2 teaspoon. vanilla 4 eggs 1 cup Reese’s peanut butter cups chopped into smaller pieces Ganache coating: 8 oz heavy whipping cream 8 oz semi-sweet chocolate

Nutritional information

No nutrition information available


Mix crumbs and butter; press firmly onto bottom of 10-inch springform pan. Beat cream cheese in mixer until smooth. In separate bowl mix (by hand with spoon) sweetened condensed milk, peanut butter, vanilla and eggs until somewhat smooth. Add bowl mixture to cream cheese. Mix on low speed until smooth and mixture is uniform. This should not be more than a couple minutes. Fold in Peanut Butter cups. Pour over crust. Bake at 300°F for 60-70 minutes or until center is almost set if using a silver springform pan. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. To make Ganache, heat whipping cream until it comes to a boil Pour over chocolate chips. Let stand for 5 minutes. Mix together. Pour over cooled cheesecake on a wire rack. Refrigerate at least 30 minutes before serving.