Reese’s Peanut Butter Cup Cheesecake Recipe

Introduction

This Reese’s Peanut Butter Cup Cheesecake is a rich and creamy dessert that combines the classic flavors of chocolate and peanut butter. With a chocolate cookie crust, smooth peanut butter filling, and a chocolate ganache topping, it’s a decadent treat perfect for any special occasion.

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). Combine the chocolate cookie crumbs with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, sour cream, and vanilla extract, mixing until combined. Beat in the creamy peanut butter until fully incorporated.
3. Step 3: Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix the batter.
4. Step 4: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any air bubbles.
5. Step 5: Bake for 55 to 65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
6. Step 6: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to set completely.
7. Step 7: Heat the heavy cream until it just begins to simmer, then pour it over the semi-sweet chocolate chips. Let sit for 1 minute, then stir until smooth and glossy to create a ganache. Spread the ganache evenly over the chilled cheesecake.
8. Step 8: Sprinkle the chopped Reese’s Peanut Butter Cups on top of the ganache. Drizzle with caramel sauce if desired. Slice and serve the cheesecake chilled.

Tips & Variations

• For a nuttier flavor, try using crunchy peanut butter instead of creamy.
• You can substitute chocolate cookie crumbs with crushed Oreo cookies for extra chocolate depth.
• If you prefer a fudgier ganache, add a teaspoon of butter to the heavy cream and chocolate mixture.
• Use a water bath during baking to prevent cracks in the cheesecake.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. To keep it fresh longer, cover it tightly with plastic wrap before refrigerating. When ready to serve, allow the cheesecake to sit at room temperature for 15-20 minutes for easier slicing. Leftover slices can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is ideal for cheesecakes because the removable sides make it easy to release the dessert without damage. If you don’t have one, you can use a regular cake pan lined with parchment paper, but be extra careful when removing the cheesecake.

How do I prevent cracks in my cheesecake?

To avoid cracks, do not overmix the batter and bake the cheesecake at a low temperature. Using a water bath can also help maintain even heat and moisture. Allowing the cheesecake to cool slowly in the oven with the door slightly open helps prevent sudden temperature changes that cause cracking.

Reese’s Peanut Butter Cup Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

This rich and decadent Reese’s Peanut Butter Cup Cheesecake combines a creamy peanut butter and cream cheese filling with a chocolate cookie crust, topped with a smooth chocolate ganache and chopped Reese’s Peanut Butter Cups. Perfect for peanut butter and chocolate lovers seeking an indulgent dessert.

• Author: Bella
• 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

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

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 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 set aside to cool.
2. Make the filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, and continue beating until well incorporated. Mix in the peanut butter until fully combined.
3. Add eggs: Add the eggs one at a time, mixing on low speed after each addition to ensure the batter remains smooth. Be careful not to overmix to keep the filling light.
4. Assemble and bake: Pour the peanut butter cheesecake filling over the cooled crust. Gently tap the pan on the counter to remove any air bubbles. Bake in the preheated oven for 55 to 65 minutes, or until the center is mostly set but still slightly jiggly.
5. Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then remove from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set.
6. Make the ganache topping: Heat the heavy cream until it begins to simmer. Pour the hot cream over the chocolate chips in a bowl, and let sit for 1 minute. Stir until smooth and glossy.
7. Top the cheesecake: Spread the chocolate ganache evenly over the chilled cheesecake. Sprinkle chopped Reese’s Peanut Butter Cups on top and drizzle with caramel sauce if desired.
8. Serve: Slice the cheesecake and serve chilled for a deliciously indulgent treat.

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
• Do not overmix the batter once the eggs are added to prevent cracking.
• The cheesecake center should be slightly jiggly when done baking; it will firm up while chilling.
• Refrigerate overnight for the best texture and flavor.
• You can omit caramel sauce if you prefer a more traditional peanut butter and chocolate taste.

Keywords: Reese’s Peanut Butter Cup Cheesecake, peanut butter cheesecake, chocolate cheesecake, peanut butter dessert, no-bake topping, creamy cheesecake