Reese’s Peanut Butter Cup Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
