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Reese’s Peanut Butter Cup Cheesecake Recipe

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This Reese’s Peanut Butter Cup Cheesecake is the ultimate dessert for peanut butter and chocolate lovers! With a rich, creamy peanut butter cheesecake filling, chunks of Reese’s peanut butter cups, and a luscious chocolate ganache topping, this decadent cheesecake is sure to impress at any gathering.

Why You’ll Love This Recipe

  • Rich & Creamy – Smooth peanut butter cheesecake with a velvety texture.
  • Loaded with Reese’s – Every bite is packed with chocolate and peanut butter goodness.
  • No-Water Bath Needed – A simple method for foolproof cheesecake.
  • Perfect for Any Occasion – Great for birthdays, holidays, or a special treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Oreo cookies, crushed
  • Melted butter

For the Cheesecake Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Peanut butter (creamy)
  • Eggs
  • Sour cream
  • Vanilla extract
  • Chopped Reese’s peanut butter cups

For the Chocolate Ganache:

  • Semi-sweet chocolate chips
  • Heavy cream
  • Butter (for shine)

For Garnish (Optional):

  • Whipped cream
  • Mini Reese’s peanut butter cups
  • Chocolate drizzle

Directions

Make the Crust:

  1. Preheat Oven – Set to 325°F (163°C). Grease a 9-inch springform pan.
  2. Prepare Crust – Mix crushed Oreo cookies with melted butter and press into the bottom of the pan.
  3. Bake & Cool – Bake for 10 minutes, then let cool while preparing the filling.

Make the Cheesecake Filling:

  1. Beat Cream Cheese & Sugar – In a large bowl, beat cream cheese and sugar until smooth.
  2. Add Peanut Butter & Vanilla – Mix in peanut butter, vanilla, and sour cream until well combined.
  3. Incorporate Eggs – Add eggs one at a time, mixing just until combined (don’t overmix).
  4. Fold in Reese’s Cups – Gently stir in chopped peanut butter cups.
  5. Bake – Pour filling over the crust and bake for 50-60 minutes, or until the center is slightly jiggly but set.
  6. Cool & Chill – Let cool completely, then refrigerate for at least 4 hours or overnight.

Make the Chocolate Ganache:

  1. Heat Cream – Warm heavy cream until just simmering (don’t boil).
  2. Melt Chocolate – Pour over chocolate chips and stir until smooth. Add butter for extra shine.
  3. Pour Over Cheesecake – Let cool slightly, then spread over the chilled cheesecake.

Decorate & Serve:

  1. Add Toppings – Garnish with mini Reese’s cups, whipped cream, and a chocolate drizzle.
  2. Slice & Enjoy!

Servings and Timing

  • Servings: 12
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Chill Time: 4+ hours
  • Total Time: 5 hours 20 minutes (including chilling)

Variations

  • No-Bake Version – Use a no-bake peanut butter cheesecake filling and chill instead of baking.
  • Extra Crunchy – Use crunchy peanut butter or add crushed peanuts.
  • Salted Caramel Topping – Drizzle with caramel sauce for a sweet-salty contrast.
  • Chocolate Crust Alternative – Use graham crackers instead of Oreos for a different base.

Storage/Reheating

  • Refrigerate – Store in an airtight container for up to 5 days.
  • Freeze – Wrap slices individually and freeze for up to 2 months. Thaw before serving.
  • Serve Chilled – Cheesecake tastes best when cold and firm.

FAQs

Can I use natural peanut butter?

It’s best to use creamy, processed peanut butter to prevent oil separation.

How do I prevent cracks in my cheesecake?

Bake at a low temperature, avoid overmixing, and let it cool gradually in the oven.

Can I make this without a springform pan?

A deep pie dish works, but a springform pan makes it easier to remove the cheesecake.

What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water, wiping between slices for clean cuts.

Can I make mini cheesecakes instead?

Yes! Use a muffin tin with cupcake liners and bake for about 20 minutes.

How do I know when my cheesecake is done?

It should be slightly jiggly in the center but set around the edges.

Can I use milk chocolate instead of semi-sweet?

Yes, but the ganache will be slightly sweeter.

Do I need to cover the cheesecake while chilling?

Yes, covering it loosely prevents it from absorbing fridge odors.

What should I serve with this cheesecake?

Vanilla ice cream, whipped cream, or extra Reese’s cups make great additions!

Can I make this ahead of time?

Yes! It tastes even better the next day after chilling overnight.

Conclusion

Reese’s Peanut Butter Cup Cheesecake is the ultimate indulgence for peanut butter and chocolate lovers. With its rich, creamy texture, chunks of Reese’s, and smooth chocolate ganache, this cheesecake is a guaranteed crowd-pleaser. Whether for a special occasion or just because, this dessert is worth every bite—try it today!

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Reese’s Peanut Butter Cup Cheesecake Recipe

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This Reese’s Peanut Butter Cup Cheesecake is rich, creamy, and packed with peanut butter flavor! With a crunchy Oreo crust, a silky peanut butter cheesecake filling, and a chocolate ganache topping, it’s the ultimate dessert for peanut butter and chocolate lovers.

  • Author: Beth
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 1 hour
  • Total Time: 5 hours 20 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
For the Crust:
  • 24 Oreo cookies, crushed (about 2 cups crumbs)
  • 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
  • 24 oz (3 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 1 cup chopped Reese’s Peanut Butter Cups
For the Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
For Topping:
  • ½ cup chopped Reese’s Peanut Butter Cups
  • ¼ cup peanut butter, melted (for drizzle)

Instructions

Prepare the Crust:

  1. Preheat Oven:

    • Preheat oven to 325°F (163°C).
    • Grease a 9-inch springform pan and wrap the outside in foil (to prevent leaks in the water bath).

  2. Make the Crust:

    • In a bowl, mix crushed Oreos and melted butter until combined.
    • Press into the bottom of the springform pan.
    • Bake for 10 minutes, then let cool.

Make the Cheesecake Filling:

  1. Mix the Batter:

    • In a large bowl, beat cream cheese and sugar until smooth.
    • Add peanut butter and vanilla, mixing until combined.
    • Beat in eggs one at a time, then mix in sour cream.

  2. Fold in Reese’s Cups:

    • Gently stir in chopped Reese’s.

  3. Bake the Cheesecake:

    • Pour batter over the cooled crust.
    • Place pan in a larger roasting pan and add hot water halfway up the sides (water bath method).
    • Bake for 55-65 minutes, until the center is slightly jiggly but set.
    • Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.

  4. Chill:

    • Refrigerate for at least 4 hours (or overnight).

Make the Ganache & Decorate:

  1. Make the Ganache:

    • Heat heavy cream in a microwave-safe bowl until hot (but not boiling).
    • Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.

  2. Assemble:

    • Pour ganache over chilled cheesecake and spread evenly.
    • Sprinkle with chopped Reese’s Cups and drizzle with melted peanut butter.

  3. Serve & Enjoy:

    • Slice and serve chilled!

Notes

  • Want extra crunch? Add chopped peanuts to the topping.
  • Make ahead: Cheesecake stores well in the fridge for 5 days or can be frozen for 3 months.
  • No water bath? Bake at 300°F for 1 hour 15 minutes without it.

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