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Reese’s Peanut Butter Cup Cheesecake

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★★★★

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.

Ingredients

Scale
  • 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

Find it online: https://www.rapidrecipes.blog/reeses-peanut-butter-cup-cheesecake/