Introduction

This Ultimate Reese’s Cheesecake brings together rich cream cheese and the irresistible flavor of Reese’s Peanut Butter Cups for a truly decadent dessert. Creamy, chocolatey, and peanut buttery, it’s perfect for celebrations or any time you crave a special treat.

The Ultimate Reese's Cheesecake Recipe - Recipe Image

Ingredients

1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
0.25 cup melted unsalted butter
32 oz cream cheese, softened
1.25 cups sugar
1 tsp vanilla extract
4 large eggs
1 cup heavy cream
8 oz semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly.
Step 2: Mix the crushed Reese’s Peanut Butter Cups with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and beat to combine.
Step 4: Add the eggs one at a time, beating gently after each addition until just combined with the mixture.
Step 5: Pour the cream cheese filling over the peanut butter crust. Bake in the preheated oven for 60 to 70 minutes, or until the edges are set but the center still has a slight wobble.
Step 6: Turn off the oven and let the cheesecake cool inside with the door slightly open to prevent cracking.
Step 7: To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat, add the chocolate chips, and let sit for 1 minute. Stir until smooth.
Step 8: Pour the smooth ganache evenly over the cooled cheesecake.
Step 9: Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.

Tips & Variations

For a crunchier crust, toast the crushed Reese’s cups lightly before mixing with butter.
Use full-fat cream cheese and heavy cream for the creamiest texture.
Try adding a pinch of salt to the ganache for a salted chocolate twist.
Swap semi-sweet chocolate chips for milk chocolate for a sweeter ganache.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow to come to room temperature for about 15 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better when made a day in advance, allowing the flavors to meld and the texture to fully set.

What if I don’t have a springform pan?

A springform pan makes it easier to remove the cheesecake without damaging it, but you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cake.

The Ultimate Reese’s Cheesecake Recipe

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★★★★★

5 from 122 reviews

Indulge in the rich and creamy Ultimate Reese’s Cheesecake, featuring a delightful Reese’s Peanut Butter Cups crust, smooth vanilla-scented cream cheese filling, and a luscious semi-sweet chocolate ganache topping. This decadent dessert is perfect for peanut butter and chocolate lovers looking for a crowd-pleasing treat.

Author: Kai
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 5 hours
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
0.25 cup unsalted melted butter

Filling

32 oz cream cheese, softened
1.25 cups sugar
1 tsp vanilla extract
4 large eggs

Ganache

1 cup heavy cream
8 oz semi-sweet chocolate chips

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
Make the crust: In a mixing bowl, combine the crushed Reese’s Peanut Butter Cups with the melted unsalted butter. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Blend in the vanilla extract. Add the eggs one at a time, beating just until each is incorporated to avoid overmixing.
Assemble and bake: Pour the cream cheese filling over the prepared crust in the springform pan. Bake for 60 to 70 minutes, or until the edges are set but the center still has a slight wobble, indicating it is properly baked but not overdone.
Cool in oven: Once baked, turn off the oven and leave the cheesecake inside, keeping the oven door ajar to cool slowly. This prevents cracking and helps maintain a creamy texture.
Prepare ganache: While the cheesecake cools, heat the heavy cream in a saucepan over medium heat until just about to boil. Remove from heat and add the semi-sweet chocolate chips. Let sit for one minute, then stir gently until the ganache is smooth and glossy.
Finish and chill: Pour the warm ganache evenly over the cooled cheesecake surface. Refrigerate the cheesecake for at least 4 hours, or until fully set and chilled, before serving.

Notes

Ensure the cream cheese is softened to room temperature for smooth mixing and a creamy texture.
Crushing the Reese’s cups finely will help form a compact crust.
Do not overbeat the eggs into the filling to avoid air bubbles and cracks during baking.
Cooling the cheesecake in the oven with the door ajar helps prevent surface cracking.
Refrigerate for at least 4 hours or overnight for best flavor and texture.

Keywords: Reese’s cheesecake, peanut butter cheesecake, chocolate ganache cheesecake, dessert recipe, creamy cheesecake