Reese’s Peanut Butter Cup Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Refrigerate: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to fully set and chill.
- 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.
- 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
