Print

Reese’s Peanut Butter Cup Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

Find it online: https://ukfinda.com/reeses-peanut-butter-cup-cheesecake-recipe/