Reese’s Peanut Butter Cheesecake

by

Reese’s Peanut Butter Cheesecake is the ultimate dessert for peanut butter and chocolate lovers. This rich and creamy cheesecake features a buttery chocolate cookie crust, a velvety peanut butter cheesecake filling packed with chopped Reese’s Peanut Butter Cups, and a luscious chocolate ganache topping. Finished with whipped cream, peanut butter cups, chocolate drizzle, and chopped peanuts, this decadent dessert is perfect for birthdays, holidays, family gatherings, or any special occasion.

Whether served at a celebration or enjoyed as a weekend indulgence, this cheesecake delivers the irresistible combination of creamy peanut butter and rich chocolate in every bite.

Recipe Overview

Preparation Time: 30 minutes
Bake Time: 1 hour 10 minutes
Cooling Time: 1 hour
Chilling Time: 6–8 hours (or overnight)
Total Time: About 9–10 hours
Servings: 12 slices
Difficulty: Intermediate
Calories: Approximately 620–680 calories per slice

Ingredients

For the Chocolate Cookie Crust

  • 2½ cups chocolate cookie crumbs (about 24 chocolate sandwich cookies)
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt

For the Peanut Butter Cheesecake Filling

  • 24 ounces (680 g) full-fat cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 tablespoon cornstarch
  • 1 cup chopped Reese’s Peanut Butter Cups

For the Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  • 1 tablespoon unsalted butter

For Decoration

  • 1 cup whipped cream
  • Mini Reese’s Peanut Butter Cups
  • Chopped Reese’s Peanut Butter Cups
  • Chocolate syrup
  • Melted peanut butter for drizzling
  • Chopped roasted peanuts
  • Chocolate curls (optional)

Equipment Needed

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Food processor or rolling pin
  • Small saucepan or microwave-safe bowl
  • Baking pan for water bath
  • Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).

Combine the chocolate cookie crumbs, melted butter, sugar, and salt until evenly moistened.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Bake for 10 minutes, then allow it to cool completely.

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese until smooth and creamy.

Add the peanut butter and sugar, mixing until well combined.

Blend in the sour cream, vanilla extract, and cornstarch.

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to help prevent cracks.

Fold in the chopped Reese’s Peanut Butter Cups using a rubber spatula.

Step 3: Fill the Pan

Pour the cheesecake batter over the cooled crust and smooth the top.

Tap the pan gently on the counter to release any trapped air bubbles.

Step 4: Bake

Place the springform pan into a larger roasting pan.

Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.

Bake for 65–70 minutes, or until the edges are set while the center still has a slight wobble.

Turn off the oven, crack the oven door open slightly, and leave the cheesecake inside for 1 hour to cool gradually.

Step 5: Chill

Remove the cheesecake from the oven and let it cool completely at room temperature.

Cover and refrigerate for at least 6–8 hours, preferably overnight.

Step 6: Prepare the Chocolate Ganache

Heat the heavy cream until it just begins to simmer.

Pour it over the chocolate chips and let sit for 2 minutes.

Stir until smooth, then add the butter for extra shine.

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

Step 7: Decorate

Pipe whipped cream around the edge of the cheesecake.

Top each swirl with a mini Reese’s Peanut Butter Cup.

Sprinkle chopped peanut butter cups over the center.

Drizzle with chocolate syrup and melted peanut butter.

Finish with chopped roasted peanuts and chocolate curls, if desired.

Tips for Success

  • Use room-temperature cream cheese for the smoothest filling.
  • Mix the eggs gently to avoid incorporating excess air.
  • Baking in a water bath helps create a creamy texture and minimizes cracking.
  • Chill overnight for the cleanest slices and best flavor.
  • Use a hot knife, wiping it clean between slices, for neat presentation.

Delicious Variations

No-Bake Reese’s Cheesecake

Skip the eggs and bake time by folding whipped cream into the filling and chilling until firm.

Oreo Reese’s Cheesecake

Use an Oreo cookie crust and mix crushed Oreos into the filling for extra chocolate crunch.

Triple Chocolate Reese’s Cheesecake

Add melted dark chocolate to the cheesecake batter for an even richer chocolate flavor.

Salted Peanut Butter Cheesecake

Sprinkle flaky sea salt over the ganache for a sweet-and-salty finish.

Mini Cheesecakes

Prepare the recipe in a muffin tin lined with cupcake liners for individual servings. Bake for 18–22 minutes.

Serving Suggestions

This cheesecake pairs wonderfully with:

  • Freshly brewed coffee
  • Espresso
  • Cold milk
  • Vanilla ice cream
  • Chocolate milkshake
  • Hot chocolate
  • Fresh strawberries or raspberries for a fruity contrast

Storage Instructions

Refrigerator

Store covered in the refrigerator for up to 5 days.

Freezer

Freeze individual slices or the whole cheesecake, well wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information (Approximate Per Serving)

  • Calories: 650 kcal
  • Carbohydrates: 42 g
  • Protein: 11 g
  • Fat: 50 g
  • Saturated Fat: 23 g
  • Cholesterol: 145 mg
  • Sodium: 360 mg
  • Sugar: 31 g
  • Fiber: 2 g

Frequently Asked Questions

Can I use natural peanut butter?

It’s best to use a regular creamy peanut butter (such as Jif or Skippy) for the smoothest texture and most consistent results. Natural peanut butter can separate and make the filling less stable.

Can I make this cheesecake ahead of time?

Yes. This cheesecake is ideal for making a day in advance. Chilling overnight improves both the texture and flavor.

How do I prevent cracks?

Use room-temperature ingredients, avoid overmixing the batter, bake in a water bath, and allow the cheesecake to cool gradually in the oven before refrigerating.

Can I use mini peanut butter cups?

Absolutely! Mini peanut butter cups work well both in the filling and as a decorative topping.

Final Thoughts

Reese’s Peanut Butter Cheesecake is a show-stopping dessert that combines everything chocolate and peanut butter lovers crave. The crisp chocolate cookie crust, silky peanut butter cheesecake filling, chunks of Reese’s Peanut Butter Cups, and glossy chocolate ganache create an unforgettable dessert with every slice. Rich, creamy, and packed with flavor, it’s a guaranteed crowd-pleaser that’s perfect for celebrations or simply treating yourself to something truly indulgent.

Leave a Comment