Reese’s Peanut Butter Cheesecake Recipe -

Reese’s Peanut Butter Cheesecake Recipe

This rich and creamy Reese’s Peanut Butter Cheesecake features a buttery chocolate cookie crust, a smooth peanut butter cheesecake filling loaded with Reese’s Peanut Butter Cups, and a silky chocolate ganache topping. It's the perfect homemade dessert for birthdays, holidays, and special occasions.

Prep Time: 25 minutes

Cook Time: 70 minutes

Cooling Time: 1 hour 30 minutes

Chill Time: 6 hours

Total Time: Approximately 9 hours 5 minutes

Servings: 12 slices

Course: Dessert

Cuisine: American

Method: Baking

Equipment: 9-inch springform pan, electric mixer, mixing bowls, roasting pan

Ingredients

For the Chocolate Cookie Crust

- 24 chocolate sandwich cookies (such as Oreos)

- 5 tablespoons unsalted butter, melted

- Pinch of salt

For the Peanut Butter Cheesecake Filling

- 24 oz (3 blocks) cream cheese, softened

- 1 cup creamy peanut butter

- ¾ cup granulated sugar

- ½ cup sour cream

- 3 large eggs, room temperature

- 2 teaspoons vanilla extract

- 1 cup chopped Reese’s Peanut Butter Cups

For the Chocolate Ganache Topping

- 1 cup semisweet chocolate chips

- ½ cup heavy whipping cream

- ¾ cup chopped Reese’s Peanut Butter Cups

- 2 tablespoons melted peanut butter (optional)

Instructions

Step 1: Prepare the Chocolate Cookie Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Crush the chocolate sandwich cookies into fine crumbs using a food processor or rolling pin.

3. Combine the cookie crumbs, melted butter, and salt in a bowl.

4. Press the mixture firmly into the bottom of the prepared springform pan.

5. Bake for 8–10 minutes. Remove from the oven and let cool slightly.

Step 2: Make the Peanut Butter Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

2. Add the granulated sugar and creamy peanut butter. Mix until fully combined.

3. Add the sour cream and vanilla extract, mixing until smooth.

4. Beat in the eggs one at a time on low speed, mixing just until incorporated.

5. Gently fold in the chopped Reese’s Peanut Butter Cups using a spatula.

Step 3: Bake the Cheesecake

1. Pour the peanut butter cheesecake filling over the prepared chocolate cookie crust.

2. Smooth the surface with a spatula.

3. Protect the springform pan from leaks and place it inside a larger roasting pan.

4. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

5. Bake at 325°F (163°C) for 60–75 minutes, until the edges are set and the center still jiggles slightly.

6. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 45–60 minutes.

Step 4: Chill the Cheesecake

1. Remove the cheesecake from the oven and water bath.

2. Allow it to cool further on a wire rack.

3. Refrigerate for at least 6 hours, preferably overnight, until completely firm. Refrigerate within two hours of removing it from the oven.

Step 5: Prepare the Chocolate Ganache

1. Place the semisweet chocolate chips in a heatproof bowl.

2. Heat the heavy whipping cream in a small saucepan until steaming but not boiling.

3. Pour the hot cream over the chocolate chips.

4. Let sit for 2–3 minutes, then stir until smooth and glossy.

5. Allow the ganache to cool slightly before spreading it over the chilled cheesecake.

Step 6: Decorate and Serve

1. Spread the chocolate ganache evenly over the cheesecake.

2. Sprinkle chopped Reese’s Peanut Butter Cups over the top.

3. Drizzle with melted peanut butter if desired.

4. Refrigerate briefly until the ganache sets.

5. Carefully remove the springform pan ring, slice, and serve.

Recipe Notes

- Room-temperature ingredients: Use softened cream cheese and room-temperature eggs for a smooth, lump-free filling.

- Peanut butter: Conventional creamy peanut butter provides the most consistent texture.

- Avoid overmixing: Mix gently after adding the eggs to reduce the risk of cracks.

- Water bath: Protect your springform pan carefully to prevent water from leaking into the crust.

- Chilling: Refrigerate overnight for the best texture and clean slices.

- Storage: Keep leftover cheesecake in an airtight container in the refrigerator for up to 3–4 days.

- Freezing: Wrap individual slices tightly and freeze for 1–2 months for the best quality. Thaw overnight in the refrigerator.

Serving Suggestion: Serve each slice with whipped cream, fresh strawberries, or an extra drizzle of warm chocolate sauce for an indulgent dessert.