Reese’s Cheesecake – Decadent and Peanut Butter Packed

Reese’s Cheesecake is the ultimate indulgence for peanut butter and chocolate lovers.

Featuring a creamy peanut butter cheesecake filling, a chocolate cookie crust, and Reese’s pieces throughout, this dessert is topped with chocolate ganache and even more Reese’s for a show-stopping treat.

Kitchen Equipment Needed

• 9-inch springform pan
• Food processor or rolling pin (for crust)
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Saucepan or microwave-safe bowl
• Offset spatula

Ingredients

For the Crust:
2 cups chocolate cookie crumbs (like Oreos, finely crushed)
6 tbsp unsalted butter, melted

For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup creamy peanut butter
1/2 cup sour cream
1 tsp vanilla extract
3 large eggs
1 cup chopped Reese’s cups

For the Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup chopped Reese’s cups (for garnish)

Directions

1. Prepare the Crust: Preheat your oven to 325°F (165°C). In a mixing bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add peanut butter, sour cream, and vanilla extract, mixing until well combined.
3. Incorporate the Eggs: Beat in the eggs one at a time, mixing just until combined after each addition. Gently fold in the chopped Reese’s cups.
4. Bake the Cheesecake: Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
5. Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 6 hours, preferably overnight, until fully set.
6. Prepare the Ganache: Heat the heavy cream in a saucepan or microwave until steaming, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
7. Top and Serve: Pour the ganache over the chilled cheesecake, spreading it evenly. Garnish with chopped Reese’s cups. Chill for another 30 minutes before serving.

Prep Time

30 minutes

Cook Time

1 hour

Chill Time

6 hours

Total Time

7 hours 30 minutes

Nutrition (Per Slice)

Calories: 480
Protein: 8g
Carbohydrates: 32g
Fat: 36g
Sugar: 25g

Expert Tips

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.

Avoid Overmixing: Overmixing the eggs can incorporate air, which may cause the cheesecake to crack.

Water Bath Alternative: Place a pan of hot water on the bottom oven rack during baking to create steam and prevent cracks.

FAQs

Can I freeze Reese’s Cheesecake?
Yes, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

What can I use instead of Reese’s cups?
You can substitute with mini peanut butter cups or chocolate chips for a similar flavor.

Why did my cheesecake crack?
Cracks can occur if the cheesecake is overbaked or cooled too quickly. Cooling it gradually helps prevent this.

Storing & Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individual slices wrapped tightly in plastic and foil for up to 3 months.

Reheating: Serve chilled or allow to sit at room temperature for 10-15 minutes before serving.

Substitutions & Variations

Gluten-Free: Use gluten-free chocolate cookies for the crust.

Extra Chocolate: Drizzle melted chocolate over the ganache for an extra decorative touch.

Nut-Free: Substitute peanut butter with almond butter and use nut-free chocolate candies for garnish.

Reese’s Cheesecake – Decadent and Peanut Butter Packed

Reese’s Cheesecake is the ultimate indulgence for peanut butter and chocolate lovers. Featuring a creamy peanut butter cheesecake filling, a chocolate cookie crust, and Reese’s pieces throughout, this dessert is topped with chocolate ganache and even more Reese’s for a show-stopping treat.

Print Recipe Pin Recipe

Equipment

• - 9-inch springform pan
• - Food processor or rolling pin (for crust)
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Saucepan or microwave-safe bowl
• - Offset spatula

Ingredients

  

• **For the Crust:**
• 2 cups chocolate cookie crumbs like Oreos, finely crushed
• 6 tbsp unsalted butter melted
• **For the Cheesecake Filling:**
• 24 oz cream cheese softened
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup chopped Reese’s cups
• **For the Ganache Topping:**
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 cup chopped Reese’s cups for garnish

Instructions

 

• **Prepare the Crust:** Preheat your oven to 325°F (165°C). In a mixing bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
• **Make the Cheesecake Filling:** In a large bowl, beat the cream cheese and sugar until smooth. Add peanut butter, sour cream, and vanilla extract, mixing until well combined.
• **Incorporate the Eggs:** Beat in the eggs one at a time, mixing just until combined after each addition. Gently fold in the chopped Reese’s cups.
• **Bake the Cheesecake:** Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
• **Chill the Cheesecake:** Remove the cheesecake from the oven and refrigerate for at least 6 hours, preferably overnight, until fully set.
• **Prepare the Ganache:** Heat the heavy cream in a saucepan or microwave until steaming, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
• **Top and Serve:** Pour the ganache over the chilled cheesecake, spreading it evenly. Garnish with chopped Reese’s cups. Chill for another 30 minutes before serving.