Reese’s Peanut Butter Cup Cheesecake Recipe

Introduction

This Ultimate Reese’s Cheesecake is a no-bake peanut butter lover’s dream, combining a chocolate cookie crust with a rich, creamy peanut butter filling and a decadent chocolate ganache. It’s the perfect showstopping dessert for any occasion, requiring no oven time. For another impressive chilled dessert, try this Crème Brûlée Cheesecake Recipe or a festive Peppermint Ice Cream Cake Recipe.

Ingredients

This decadent cheesecake layers a crunchy, salty-sweet crust with a velvety peanut butter filling, all crowned with a rich chocolate ganache and plenty of chopped peanut butter cups.

• For the Crust:
• 1 1/2 cups Oreo Cookies (approximately 28), finely crushed
• 1/2 cup roasted unsalted peanuts, chopped (optional)
• 2 tbsp light brown sugar
• 1/8 tsp salt
• 5 tbsp unsalted butter, melted
• For the Filling:
• 32 oz cream cheese, softened
• 1 1/2 cups light brown sugar
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 5 eggs, lightly whisked
• 2 cups mini Reese’s peanut butter cups, chopped
• For the Topping:
• 1/2 cup heavy whipping cream (for topping)
• 1 cup semi-sweet chocolate chips (for topping)

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This timeline is about 20% faster than many similar peanut butter cup cheesecake recipes, thanks to a simplified crust and filling method that streamlines the process.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine finely crushed chocolate sandwich cookies with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes, then let it cool completely on a wire rack.

Step 2 — Make the Peanut Butter Filling

Using a stand mixer, beat room-temperature cream cheese and smooth peanut butter until perfectly smooth and lump-free. Gradually add granulated sugar, then mix in eggs one at a time, scraping the bowl after each addition. Stir in vanilla extract and a pinch of salt until just combined.

Tip: Avoid overmixing once the eggs are added to prevent incorporating too much air, which can cause the cheesecake to crack.

Step 3 — Assemble and Bake

Pour the peanut butter cheesecake filling over the cooled crust. Place the springform pan into a larger roasting pan. Create a water bath by carefully pouring hot water into the roasting pan until it reaches halfway up the sides of the springform.

Bake at 325°F (160°C) for 55-65 minutes. The center should be set but still have a slight jiggle when gently shaken—it will firm up as it cools.

Step 4 — Cool the Cheesecake

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent drastic temperature changes. Then, remove it from the water bath and run a thin knife around the edge to loosen it from the pan.

Allow it to cool completely at room temperature before transferring to the refrigerator to chill for at least 6 hours, preferably overnight.

Step 5 — Prepare the Chocolate Ganache

Heat heavy cream until just simmering, then pour it over finely chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 3-5 minutes before whisking until smooth and glossy. Let the ganache cool slightly until it thickens to a pourable consistency.

Step 6 — Top and Garnish

Pour the slightly cooled ganache over the chilled cheesecake, spreading it evenly to the edges. Immediately garnish with chopped Reese’s Peanut Butter Cups, pressing them gently into the soft chocolate. For best results, let the topping set in the refrigerator for 30 minutes before serving.

Step 7 — Serve and Enjoy

Carefully release the springform pan sides. Use a sharp, thin-bladed knife dipped in hot water and wiped dry for clean slices. Serve this mouth-watering Reese’s Peanut Butter Cup Cheesecake chilled, and store any leftovers covered in the refrigerator.

Nutritional Information

Calories	Approx. 520 kcal
Protein	10g
Carbohydrates	45g
Fat	35g
Fiber	2g
Sodium	280mg

Note: These are estimates for one slice of this Mouth-watering Reeses Peanut Butter Cup Cheesecake, based on typical ingredients and serving size. Actual values can vary.

Healthier Alternatives

This mouth-watering Reeses Peanut Butter Cup Cheesecake can be adapted to fit various dietary needs without sacrificing its decadent character. Here are some practical ingredient swaps to try.

• Protein-Packed Cream Cheese — Swap regular cream cheese for a high-protein version or blend with Greek yogurt. This adds a tangy richness and boosts the protein content significantly.
• Lower-Carb Crust — Replace the traditional graham cracker crust with one made from finely ground almonds or pecans mixed with a sugar substitute like erythritol. This creates a nutty, buttery base that’s naturally gluten-free.
• Natural Sweeteners — Use pure maple syrup, monk fruit sweetener, or a sugar-free syrup in the filling instead of granulated sugar. These alternatives offer a smoother sweetness and can help reduce the overall carb count.
• Dairy-Free Filling — For a dairy-free version, use cashew-based or coconut-based cream cheese alternatives. The coconut option will add a subtle tropical note that pairs wonderfully with peanut butter.
• Natural Peanut Butter — Opt for an unsweetened, natural peanut butter with no added oils or salt. This swap provides a purer peanut flavor and allows you to control the sweetness and sodium levels.
• Dark Chocolate Topping — Use a high-percentage dark chocolate or a sugar-free chocolate for the ganache and cups. This reduces sugar and introduces a more complex, bittersweet chocolate flavor that cuts through the richness.
• Low-Sodium Option — Choose unsalted butter for the crust and ensure your peanut butter and cream cheese are low-sodium or no-salt-added varieties. This lets the sweet and peanutty flavors shine without the salt emphasis.
• Egg Substitute — For an egg-free filling, a commercial egg replacer or a flax egg can work to help set the cheesecake, though the texture may become slightly denser.

Serving Suggestions

This Mouth-watering Reeses Peanut Butter Cup Cheesecake is a showstopper on its own, but a few thoughtful touches can elevate your dessert experience. Here are ideas for pairings, occasions, and plating to make it unforgettable.

• Perfect Pairings: Serve slices with a cold glass of milk, a rich cup of coffee, or a drizzle of warm chocolate or caramel sauce. For a grown-up twist, pair with a glass of bourbon or a creamy stout beer.
• Ideal Occasions: This decadent cheesecake is perfect for birthday celebrations, holiday gatherings like Thanksgiving or Christmas, game day parties, or as a special weekend treat.
• Plating Perfection: For a clean slice, dip your knife in hot water and wipe it dry between cuts. Plate each piece with a dollop of whipped cream, a sprinkle of crushed Reeses Pieces, and a mini peanut butter cup on the side.
• Temperature Tips: Allow the cheesecake to sit at room temperature for 15-20 minutes before serving. This softens it slightly, making the texture even more creamy and Mouth-watering.
• Garnish Gallery: Top with chocolate shavings, a dusting of cocoa powder, a swirl of peanut butter sauce, or a sprinkle of sea salt to enhance the sweet and salty flavors.
• Leftover Magic: Transform any leftover cheesecake into a next-day treat by crumbling it over vanilla ice cream or blending it into a milkshake for an ultra-indulgent drink.

Common Mistakes to Avoid

• Mistake: Using a springform pan without a proper seal. Fix: Wrap the pan bottom tightly in heavy-duty foil to prevent a soggy, leaky crust.
• Mistake: Overmixing the cheesecake batter. Fix: Mix just until ingredients are combined to avoid incorporating excess air, which causes cracking.
• Mistake: Adding peanut butter cups too early. Fix: Fold chopped cups in at the very end to prevent them from sinking and melting completely.
• Mistake: Baking at too high a temperature. Fix: Use a low, steady heat (around 325°F) for even cooking and a creamy, mouth-watering Reeses Peanut Butter Cup Cheesecake texture.
• Mistake: Skipping the water bath. Fix: Always use a bain-marie; the gentle steam is crucial for preventing a dry, cracked surface.
• Mistake: Chilling the cheesecake for an insufficient time. Fix: Refrigerate for at least 8 hours, preferably overnight, for perfect sliceability and flavor fusion.
• Mistake: Using cold cream cheese. Fix: Bring all dairy ingredients to room temperature for a smooth, lump-free batter.
• Mistake: Cutting the cheesecake with a regular knife. Fix: Use a hot, thin-bladed knife wiped clean between cuts for pristine, professional slices.
• Mistake: Overpowering with too much peanut butter. Fix: Balance the rich peanut butter with the tang of cream cheese to let the chocolate notes shine.

Storing Tips

• Fridge: Cover the cheesecake tightly with plastic wrap or store in an airtight container. It will keep for up to 5 days in the refrigerator. Ensure your fridge is at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap the whole cheesecake or individual slices tightly in plastic wrap and then aluminum foil. Place in a freezer-safe container or bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This Mouth-watering Reeses Peanut Butter Cup Cheesecake is best served chilled. For a slightly softened texture, let a refrigerated slice sit at room temperature for 10-15 minutes. Do not microwave, as this can melt the chocolate and ruin the texture.

For the creamiest texture and to preserve the flavors of peanut butter and chocolate, always store your cheesecake properly. Never leave it at room temperature for more than 2 hours.

Conclusion

This mouth-watering Reese’s Peanut Butter Cup Cheesecake is the ultimate dessert for any chocolate and peanut butter lover. If you enjoyed this decadent treat, try our Heavenly Chocolate Cheesecake Trifle Recipe or Chocolate Mousse Cake Recipe next. Don’t forget to leave a comment with your review and subscribe for more irresistible recipes!

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Reese’s Peanut Butter Cup Cheesecake

Print Recipe

★★★★

4 from 1 reviews

Rich and creamy baked cheesecake featuring a chocolate cookie crust, peanut butter cheesecake filling loaded with chopped Reese’s peanut butter cups, topped with chocolate ganache for ultimate indulgence.

• Author: Sophie Lane
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 8 hours (including chill)
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups Oreo Cookies (approximately 28), finely crushed
• 1/2 cup roasted unsalted peanuts, chopped (optional)
• 2 tbsp light brown sugar
• 1/8 tsp salt
• 5 tbsp unsalted butter, melted
• 32 oz cream cheese, softened
• 1 1/2 cups light brown sugar
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 5 eggs, lightly whisked
• 2 cups mini Reese's peanut butter cups, chopped
• 1/2 cup heavy whipping cream (for topping)
• 1 cup semi-sweet chocolate chips (for topping)

Instructions

1. Preheat oven to 325°F. Crush Oreo cookies finely, mix with chopped peanuts (if using), brown sugar, salt, and melted butter. Press into bottom and halfway up sides of 9-inch springform pan. Bake 10-12 minutes, cool, then wrap pan with foil.
2. Beat softened cream cheese on medium-high 4-5 minutes until fluffy. Add brown sugar, peanut butter, and vanilla; mix on medium until blended. Add heavy cream and eggs; mix until smooth. Fold in chopped mini Reese's cups. Pour into crust, place in roasting pan with hot water halfway up sides.
3. Bake 50-55 minutes until center is set but slightly jiggly. Turn off oven, crack door, cool 1 hour. Refrigerate overnight. For topping, heat cream, pour over chocolate chips, whisk smooth, spread over cheesecake.

Notes

Use room-temperature ingredients to prevent cracks. Water bath ensures creamy texture—wrap foil tightly to avoid leaks. Chop Reese’s cups while cold for easier handling. Chill fully before slicing for clean cuts.

Nutrition

• Calories: 720
• Sugar: 42g
• Sodium: 450mg
• Fat: 52g
• Saturated Fat: 25g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 165mg

FAQs

Can I make this cheesecake ahead of time?

Yes, this Mouth-watering Reeses Peanut Butter Cup Cheesecake is an excellent make-ahead dessert. You can bake and chill it completely, then store it covered in the refrigerator for up to three days before serving. This allows the flavors to meld perfectly.

How do I prevent cracks in the cheesecake?

To avoid cracks, bake the cheesecake in a water bath and avoid overmixing the batter after adding the eggs. Also, let the cheesecake cool gradually in the turned-off oven with the door slightly ajar before chilling. This gentle process helps create the smooth texture essential for a Mouth-watering Reeses Peanut Butter Cup Cheesecake.

Can I use a different type of peanut butter cup?

You can use mini, regular, or even dark chocolate peanut butter cups, but we recommend the standard milk chocolate ones for the classic flavor profile. Ensure they are chopped well for even distribution throughout the batter and topping of your cheesecake.