Go Back
+ servings
Peanut Butter Cup Cheesecake Square Cropped image
Print Recipe
5 from 4 votes

Peanut Butter Cup Cheesecake

A homemade Peanut Butter Cup Cheesecake starts with a crust made with Oreos, filled with peanut butter cheesecake with a chocolate frosting. Top it with peanut butter cups and peanut butter chips.
Prep Time11 mins
Cook Time55 mins
Refrigeration Time4 hrs
Total Time5 hrs 6 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 871kcal
Author: Julie Evink


  • 35 peanut butter pie oreos regular oreos are fine to use as well
  • c. butter melted
  • 4 packages cream cheese 8 oz. each, softened
  • 1 c. granulated sugar
  • 1 tsp vanilla
  • 4 eggs
  • 1 c. peanut butter
  • 1 ½ c. semi sweet chocolate chips
  • 2 Tbsp butter
  • Peanut butter chips and mini peanut butter cups for decorating


  • Preheat oven to 325 degrees.
  • In a food processor blend the Oreos into crumbs.
  • In a bowl mix together Oreo crumbs and the melted butter; press onto bottom of 9-inch springform pan.
  • In a different mixing bowl beat cream cheese, 1 cup sugar and vanilla with a hand mixer until blended.
  • Add eggs, 1 at a time, to the mixture, mixing on low speed after each just until blended.
  • Mix in the peanut butter. Then pour cheesecake filling over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours.
  • In a microwave safe bowl combine the 2 tablespoons of butter and semi sweet chocolate chips and heat in 30 second increments, stirring between until melted and smooth.
  • Pour over the cheesecake.
  • Remove the springform round.
  • Decorate the edge with the peanut butter chips and mini cups.


Peanut Butter Pie Oreos – Can’t find them? Use Nutter Butters instead or you can also use regular Oreos to make a chocolate cookie crust.
Why did my cheesecake crack on top?
If you overbake it, it will crack on top. So, be sure to take it out of the oven when it’s not quite set in the center. It will be just a little wobbly.
It can also crack while it cools if the crust is stuck to the pan. That’s why I like to run a knife around the edge as soon as it comes out of the oven. It will prevent this from happening.
Don’t you need a water bath when you bake it?
For this recipe, you don’t need a water bath.
Should I put it in the refrigerator while it’s still hot?
No, let it cool for an hour or so at room temperature before you chill it.


Calories: 871kcal | Carbohydrates: 67g | Protein: 15g | Fat: 63g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 581mg | Potassium: 498mg | Fiber: 5g | Sugar: 49g | Vitamin A: 1329IU | Calcium: 119mg | Iron: 6mg