The Ultimate Peanut Butter Cup Cheesecake
Vanilla Wafer Crust
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of kosher salt
Combine all crust ingredients in a bowl and mix well. Press onto the bottom of a 9-inch springform pan and refrigerate while you prepare the filling.
New York-style Cheesecake Filling
- 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
Preheat your oven to 350°F. In a large mixing bowl, beat the cream cheese for 3 minutes until fluffy and smooth. Add sugar, sour cream, and vanilla extract and mix until fully combined. Beat in the eggs one at a time, mixing well after each addition.
Pour the filling into the prepared crust. Bake the cheesecake until the edges are light golden brown and the center is almost set, about 50-60 minutes. Turn off the oven, crack open the oven door, and let the cheesecake cool inside the oven for 20 minutes. Then, remove it from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours.
Peanut Butter Cup Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream
Combine chocolate chips and peanut butter in a heatproof bowl and set aside. In a saucepan, heat the heavy cream until almost boiling, then pour it over the chocolate-peanut butter mixture. Let it sit for 5 minutes, then whisk until smooth. Pour the topping over the cheesecake and refrigerate for at least 1 hour before serving.
Now, slice and serve the best Peanut Butter Cup Cheesecake you've ever had!
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