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Peanut Butter Cheesecake
Course: Dessert
Cuisine: American
Author: Simply Designing with Ashley Phipps
  • Crust Ingredients:
  • 1 1/4 cups crushed Honey Maid Graham Crackers
  • 1/3 cup plus 1/4 cup granulated Sugar
  • 1/3 cup unsweetened Cocoa
  • 1/3 cup Butter or Margarine melted
  • Filling Ingredients:
  • 4 8 oz. packages Cream Cheese, softened
  • 3/4 cup Skippy Creamy Peanut Butter
  • 1 1/2 cup granulated Sugar
  • 2 teaspoons Vanilla
  • 3 Eggs
  • Topping Ingredients:
  • 10 approx. Peanut Butter Cups, cut into small pieces.
  • 2 Tablespoons Skippy Creamy Peanut Butter
  • 2 Tablespoons Chocolate Chips
  1. Preheat oven to 350 degrees F.
  2. Combine all crust ingredients together and press into the bottom of a 9" springform pan bringing crust up the sides of the pan.
  3. Bake for 5 minutes and cool on a wire rack.
  4. In a stand mixer, beat cream cheese and sugar until smooth.
  5. Add peanut butter and vanilla and mix.
  6. Add eggs and beat on low until just combined.
  7. Pour into crust and back for 50-60 minutes.
  8. Remove from oven and let cool.
  9. Cool in refrigerator overnight and then remove sides from pan.
  10. Cut peanut butter cups into small pieces and sprinkle on top of cheesecake.
  11. Place peanut butter into a decorators bag and microwave for about 30-60 seconds until soft.
  12. Cut tip of decorators bag off and swirl melted peanut butter on top of the cheesecake.
  13. Place chocolate chips into a decorators bag and microwave for about 1-3 minutes (30 seconds at a time) on 40% power, smashing and squeezing every 30 seconds until chocolate is melted.
  14. Cut tip of decorators bag off and swirl melted chocolate on top of the cheesecake.
  15. Place in refrigerator until set.
  16. To serve, place sharp knife under hot water for a few seconds. Dry completely and then cut your cheesecake into slices.
  17. Cover and refrigerate any leftovers.