Peanut Butter Cup Cheesecake
- Total Time: 1 hour 25 mins
- Yield: 6-8
Description
Greek yogurt adds extra creaminess to this cheesecake and peanut butter fans will love the candy surprise.
Ingredients
- 1 pre-made Oreo Crust
- 10 (about) peanut butter cups, unwrapped
- 2 – 8oz (225 g each) blocks of cream cheese, softened
- 1 cup (240 ml) vanilla Greek yogurt
- 3 eggs
- 1 cup (240 ml) sugar
Instructions
- Preheat the oven to 350 degrees F.
- Add the cream cheese to a mixing bowl and start to whip. Pour in the sugar and mix in. Add the eggs, one at a time and be sure they are blended in. Stop the mixer and scrape down the sides. Finally mix in the Greek yogurt.
- Arrange the unwrapped peanut butter cups in a circle in the center of the oreo crust and then pour the cheesecake batter over top. Fill just to the top, leave a little room. (There should be a little bit of batter left over, just a little)
- Place on a baking sheet and slide into the oven. Bake for 35-45 minutes until set but slightly jiggly, it will finish setting up as it cools. Place on a wire rack to cool for a little bit and then place in the fridge for an hour or two to cool down. ( I even put mine in the freezer for 10-15 mins to speed things up!)
- Top with whipped cream and extra chopped peanut butter cups, maybe even a drizzle of peanut butter syrup!
- Enjoy!
- Prep Time: 40 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
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- How to Make Traditional British Brandy Butter
- No-Bake Strawberry Cheesecake
Frequently Asked Questions
Why does the recipe use vanilla Greek yogurt instead of plain yogurt or sour cream?
Greek yogurt adds extra creaminess to this cheesecake. The 1 cup (240 ml) of vanilla Greek yogurt contributes both a silky texture and mild vanilla sweetness that complements the peanut butter cups.
How do I know when the cheesecake is properly set?
Bake 35–45 minutes until set but slightly jiggly — it finishes setting as it cools. After cooling on a wire rack, I pop mine in the freezer for 10–15 minutes to speed up the final chill.
Do the peanut butter cups go in whole or chopped?
They go in whole and unwrapped — about 10 cups arranged in a circle in the center of the Oreo crust before the batter is poured over. Additional chopped peanut butter cups are added as a garnish on top after baking.
