Introduction

This Ultimate Reese’s Cheesecake is a decadent treat combining creamy cheesecake with rich peanut butter and chocolate flavors. Perfect for dessert lovers, it features a peanut butter cup crust and a silky chocolate ganache topping.

How to Make the Ultimate Reese's Cheesecake Recipe - Recipe Image

Ingredients

1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
0.25 cup unsalted melted 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). Grease a 9-inch springform pan to prepare for the crust.
Step 2: Combine 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 mix well.
Step 4: Add the eggs one at a time, beating gently after each addition until just combined. Avoid overmixing to keep the cheesecake texture light.
Step 5: Pour the cheesecake filling over the prepared crust. Bake for 60 to 70 minutes, until the edges are set but the center still has a slight wobble. Let the cheesecake cool completely in the oven with the door slightly open to prevent cracking.
Step 6: Prepare the ganache by heating the heavy cream over medium heat until it begins to simmer. Remove from heat, add the chocolate chips, and let stand for 1 minute. Stir until smooth and glossy.
Step 7: Pour the ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours to set before serving.

Tips & Variations

For a crunchier crust, add a handful of crushed graham crackers or nuts to the peanut butter cup crust mixture.
If you prefer a less sweet cheesecake, reduce the sugar to 1 cup.
Try topping the cheesecake with chopped peanuts or additional chopped Reese’s for extra texture and flavor.
Use a water bath during baking to help prevent cracks in the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain texture and flavor. To reheat, bring slices to room temperature or enjoy cold—this cheesecake is best served cool. Do not freeze ganache-topped cheesecake as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of peanut butter cup?

Yes, you can substitute with other peanut butter cup brands or sizes, but be mindful of sweetness and salt levels as this may affect the final flavor.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overmixing the batter, bake the cheesecake in a water bath, and let it cool gradually in the oven with the door ajar after baking.

How to Make the Ultimate Reese’s Cheesecake Recipe

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4.5 from 56 reviews

This Ultimate Reese’s Cheesecake combines rich, creamy cheesecake with the irresistible flavor of Reese’s Peanut Butter Cups. Featuring a crunchy peanut butter cup crust, a smooth vanilla-infused cream cheese filling, and a luscious chocolate ganache topping, this dessert is perfect for any peanut butter and chocolate lover.

Author: Bella
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 5 hours 30 minutes
Yield: 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 butter, melted

Cheesecake Filling

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

Chocolate Ganache

1 cup heavy cream
8 oz semi-sweet chocolate chips

Instructions

Preparation Steps: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking.
Make the Crust: Combine the crushed Reese’s Peanut Butter Cups with melted 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. Add vanilla extract and mix well. Incorporate the eggs one at a time, beating just until combined after each addition to ensure a smooth batter.
Bake the Cheesecake: Pour the cream cheese filling evenly over the crust in the springform pan. Bake for 60 to 70 minutes, or until the edges are set but the center remains slightly wobbly. This ensures the cheesecake retains its creamy texture. Let it cool completely in the oven with the door slightly open to prevent cracking.
Prepare the Ganache: While the cheesecake cools, heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
Finish the Cheesecake: Pour the ganache evenly over the cooled cheesecake. Transfer the cheesecake to the refrigerator and chill for at least 4 hours to set the ganache and firm up the cheesecake.

Notes

Make sure the cream cheese is fully softened to avoid lumps in the filling.
Do not overbeat the eggs to prevent cracks or a dense texture.
Baking with the oven door ajar helps prevent cheesecake cracking by allowing gradual cooling.
For easier removal, run a knife around the edges before releasing the springform pan.
Store cheesecake covered in the refrigerator and consume within 3-4 days for best freshness.

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