Reese’s Peanut Butter Cup Cheesecake Recipe

Introduction

This Reese’s Peanut Butter Cup Cheesecake is a rich and creamy dessert that perfectly combines chocolate and peanut butter flavors. With a chocolate cookie crust and a smooth peanut butter filling, it’s topped with a luscious chocolate ganache and chopped Reese’s cups for an indulgent finish.

Ingredients

• 1 ½ cups chocolate cookie crumbs
• 6 tablespoons melted butter
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips
• ⅓ cup caramel sauce (optional)
• 12 Reese’s Peanut Butter Cups, chopped

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Mix chocolate cookie crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. Step 2: Beat the softened cream cheese until smooth. Add sugar, sour cream, and vanilla extract; continue beating. Mix in the peanut butter until fully combined.
3. Step 3: Add eggs one at a time, mixing on low speed after each addition. Avoid overmixing to keep the batter smooth.
4. Step 4: Pour the filling over the cooled crust. Gently tap the pan on the counter to release any air bubbles.
5. Step 5: Bake for 55–65 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
6. Step 6: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.
7. Step 7: Heat the heavy cream until it begins to simmer. Pour it over the chocolate chips and let sit for 1 minute. Stir until smooth to create the ganache. Spread the ganache evenly over the chilled cheesecake.
8. Step 8: Top the cheesecake with chopped Reese’s Peanut Butter Cups and drizzle with caramel sauce if desired. Slice and serve chilled.

Tips & Variations

• Use natural peanut butter for a less sweet, more robust peanut flavor.
• Allow the cheesecake to rest at room temperature for 10 minutes before slicing to prevent cracking.
• Substitute caramel sauce with chocolate syrup for a double chocolate treat.
• For easier slicing, warm the knife under hot water and wipe it clean between cuts.

Storage

Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. To reheat, let it come to room temperature for about 20 minutes before serving. This cheesecake is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake can be made a day ahead and refrigerated overnight. It actually benefits from extra chilling time to fully set and develop flavors.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw it overnight in the refrigerator before serving.

Reese’s Peanut Butter Cup Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

This rich and decadent Reese’s Peanut Butter Cup Cheesecake features a chocolate cookie crust, creamy peanut butter-infused cheesecake filling, and a luscious chocolate ganache topping, all garnished with chopped Reese’s Peanut Butter Cups and optional caramel drizzle. Perfect for peanut butter and chocolate lovers looking for an indulgent dessert.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups chocolate cookie crumbs
• 6 tablespoons melted butter

Cheesecake Filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 large eggs

Ganache & Topping

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips
• ⅓ cup caramel sauce (optional)
• 12 Reese’s Peanut Butter Cups, chopped

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs with the melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, sour cream, and vanilla extract, and beat until combined. Then, beat in the creamy peanut butter until fully incorporated, ensuring a smooth texture.
3. Add eggs: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing, which can cause cracks in the cheesecake.
4. Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter to remove any air bubbles in the batter. Bake for 55 to 65 minutes or until the center is set but still slightly jiggly.
5. Cool in oven: Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and help it set evenly.
6. Refrigerate: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to fully set and chill.
7. Make ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 1 minute, then stir until the mixture is smooth and glossy.
8. Finish and serve: Spread the chocolate ganache evenly over the chilled cheesecake. Top with chopped Reese’s Peanut Butter Cups and drizzle with caramel sauce if using. Slice and serve chilled for the best flavor and texture.

Notes

• Use room temperature cream cheese to ensure a smooth batter without lumps.
• Do not overmix when adding eggs to avoid cracking during baking.
• Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes.
• Ganache can be made ahead and refrigerated; gently rewarm before spreading.
• For best results, refrigerate the cheesecake overnight before serving.

Keywords: Reese’s Peanut Butter Cup Cheesecake, peanut butter cheesecake, chocolate cheesecake, dessert recipe, creamy cheesecake, peanut butter recipes