Reese’s Peanut Butter Cup Cheesecake

Reese’s Cheesecake

This Reese’s Peanut Butter Cup Cheesecake is a rich, creamy peanut butter cheesecake baked over a chocolate cookie crust and loaded with chopped peanut butter cups. A silky chocolate ganache and extra Reese’s on top make it a true showstopper for any peanut butter chocolate lover.​

Prep and cook time

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Chill Time: 4 hours
• Total Time: 5 hours 30 minutes​

Ingredients

Crust

• 30 chocolate sandwich cookies, finely crushed​
• 6 tablespoons unsalted butter, melted​
• Small pinch of salt​

Cheesecake filling

• 32 ounces cream cheese, softened​
• 1 1/2 cups packed brown sugar​
• 5 large eggs, room temperature​
• 1 cup creamy peanut butter (not natural)​
• 1/2 cup heavy cream​
• 1 teaspoon vanilla extract​
• 12 ounces mini Reese’s peanut butter cups, roughly chopped​

Ganache topping

• 1/2 cup heavy cream​
• 1 cup semi sweet chocolate chips​
• 1 8 ounce bag mini Reese’s or more, chopped, for topping​

Step by step instructions

1. Prep the pan and oven
   • Preheat oven to 325 degrees Fahrenheit.​
   • Grease a 9 inch springform pan and line the bottom with parchment. Wrap the outside of the pan tightly with several layers of foil to prepare for a water bath.​
2. Make the crust
   • Pulse the chocolate sandwich cookies in a food processor until fine crumbs form, then stir together the crumbs, melted butter, and a pinch of salt until evenly moistened.​
   • Press the mixture firmly into the bottom and slightly up the sides of the pan, then bake for about 8 to 10 minutes until set. Let cool while you prepare the filling.​
3. Beat the cheesecake base
   • In a large bowl, beat the softened cream cheese until completely smooth and creamy, scraping the bowl as needed.​
   • Add the brown sugar and beat until well combined, then blend in the peanut butter and vanilla until the mixture is smooth and fluffy.​
4. Add cream and eggs carefully
   • Mix in the heavy cream on low speed just until incorporated to keep the batter silky.​
   • Lightly whisk the eggs in a separate bowl, then add them to the batter one at a time on low speed, mixing just until blended after each addition to avoid overmixing.​
5. Fold in Reese’s and fill the pan
   • Gently fold the chopped mini Reese’s into the batter with a spatula so they stay in chunks rather than breaking down.​
   • Pour the batter over the cooled crust, tapping the pan on the counter a few times to release air bubbles and level the top.​
6. Bake in a water bath
   • Place the wrapped springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.​
   • Bake at 325 degrees Fahrenheit for about 60 to 70 minutes, until the edges are set and the center still has a slight wobble.​
7. Cool slowly and chill
   • Turn off the oven, crack the door, and let the cheesecake sit in the oven for about 1 hour to cool gradually and reduce cracking.​
   • Remove from the water bath, discard the foil, and cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight until fully set.​
8. Make the ganache topping
   • Heat the heavy cream until steaming, then pour it over the chocolate chips in a heatproof bowl and let sit for a few minutes.​
   • Stir until smooth and glossy, letting it cool slightly until it thickens to a pourable but not runny consistency.​
9. Finish and decorate
   • Run a thin knife around the edge of the cooled cheesecake and release the springform ring, then transfer the cheesecake to a serving plate.​
   • Pour the cooled ganache over the top, spreading gently to the edges, and immediately scatter chopped Reese’s over the ganache so they stick. Let the topping set in the fridge for about 20 to 30 minutes before slicing.

Pro tips

• Use full fat cream cheese and avoid whipped or low fat versions, which can make the cheesecake softer and less stable.​
• Make sure all dairy and eggs are at room temperature before mixing to help the batter blend smoothly without lumps.​
• Do not overmix once the eggs are added and use the gentle water bath plus slow cooling method to minimize cracks and keep the texture velvety.​

Nutrition information

Approximate values per serving for a 12 slice cheesecake.

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	620	13 g	48 g	42 g	3 g	38 g

These values are estimated from typical ingredient data for cream cheese, peanut butter, cookies, chocolate, and candy.​

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.​

Serving suggestions and pairings

• Serve slices slightly chilled but not icy cold so the peanut butter flavor can shine and the texture stays creamy.​
• Pair with black coffee, cold brew, or unsweetened tea to balance the richness, or add a glass of cold milk for a classic chocolate peanut butter combo.​
• Add a small swirl of whipped cream and a sprinkle of crushed peanuts or cookie crumbs on each plate for extra texture and a bakery style presentation.​

Tips

• Line the bottom of the springform pan with parchment to make it easier to transfer the finished cheesecake without the crust sticking.​
• Freeze individual slices tightly wrapped for up to 1 to 2 months, then thaw in the refrigerator for an easy make ahead dessert.​
• For a sweeter, more candy bar style crust, mix a few tablespoons of finely chopped peanuts into the chocolate cookie crumbs.​

FAQs

Can this be made without a water bath
Yes, it can be baked without a water bath, but the texture may be slightly denser and the surface more prone to cracking; chilling and topping with ganache will still make it look beautiful.​

How long does Reese’s cheesecake keep
Stored covered in the refrigerator, it typically keeps well for about 4 to 5 days, with the crust staying best in the first few days.​

Can I use a different crust
A regular graham cracker crust or a mix of graham and Oreo crumbs can replace the full chocolate cookie crust and will still complement the peanut butter filling nicely