Broma Bakery · by Sarah Fennel
Peanut Butter Cup Cheesecake
NUTRITION · PER SERVING—
CAL 25%·PRO 31%
CARBS 48G39% OF CAL
2G FIBER13G OTHER33G TOTAL SUGAR
FAT 33G59% OF CAL
14G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A peanut butter cup-flavored cheesecake with an Oreo crust. Rich, creamy, and indulgent.
dessertamericanbaked good⚙️ food processor🥧 baking dish🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 30 oreo cookies
- 4 tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- 3/4 cup sugar
- 3 large eggs, room temperature
- 1 cup Justin’s Honey Peanut Butter
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- 1/4 cup whole milk
- 12 Justin’s Milk Chocolate Peanut Butter Cups, cut into wedges
At a glance
PER SERVING
CAL 25%·PRO 31%
CARBS 48G39% OF CAL
2G FIBER13G OTHER33G TOTAL SUGAR
FAT 33G59% OF CAL
14G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 233mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 233MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.