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–+ servings

Cottage Cheese Protein Peanut Butter Cup Cheesecake

This decadent dessert is a crowd-pleasing favorite for any occasion. Every slice offers pure indulgence that family and friends will love.
Cottage Cheese Protein Peanut Butter Cup Cheesecake
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Calories 490 kcal
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Ingredients  

For the Crust

  • 1 1/2 cups Chocolate Graham Cracker Crumbs
  • 5 tbsp Unsalted Butter, Melted

For the Filling

  • 3 cups Full Fat Cottage Cheese, Room Temperature
  • 4 oz Cream Cheese, Softened
  • 2/3 cup Creamy Peanut Butter
  • 2/3 cup Light Brown Sugar, Packed
  • 1 tbsp Cornstarch
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 3 Large Eggs, Room Temperature

For the Topping

  • 4 oz Semisweet Chocolate, Chopped
  • 1/2 cup Heavy Cream
  • 8 Mini Peanut Butter Cups, Halved
  • 2 tbsp Creamy Peanut Butter, Warmed

Equipment

  • 9-inch springform pan
  • food processor
  • roasting pan

Instructions 

  • Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Mix the chocolate graham cracker crumbs with the melted butter, press into the bottom of the pan and bake for 10 minutes.
    Let it cool, reduce the oven to 325°F and bring a kettle of water to a boil.
  • Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky.
  • Add the cream cheese, peanut butter, brown sugar, cornstarch, vanilla and salt and blend until smooth and creamy. Add the eggs and pulse just until combined.
  • Pour the filling over the crust and tap the pan to release air bubbles. Set the springform in a roasting pan, add hot water about 1 inch up the sides and bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly.
  • Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove from the water bath, loosen the edge with a thin spatula, cool to room temperature and refrigerate for at least 6 hours.
  • Heat the heavy cream until steaming, pour it over the chopped chocolate and let it sit for 3 minutes. Stir until glossy, cool for 10 minutes, then pour over the chilled cheesecake and spread it to the edges.
  • While the ganache is still soft, arrange the peanut butter cup halves around the edge and drizzle with the warmed peanut butter. Chill for 30 minutes until set, then release the ring and serve.

Nutrition

Serving: 1servingCalories: 490kcalCarbohydrates: 40gProtein: 15gFat: 30g
Course Dessert
Cuisine American
Keyword cheesecake, cottage cheese, high protein, peanut butter cheesecake

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