Reese’s Peanut Butter Cup Cheesecake Recipe
Introduction
This Reese’s Peanut Butter Cup Cheesecake is a decadent treat combining creamy peanut butter, rich chocolate, and the beloved candy cups. Perfect for peanut butter and chocolate lovers, it makes an impressive dessert for any occasion.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons melted butter
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- ⅓ cup caramel sauce (optional)
- 12 Reese’s Peanut Butter Cups, chopped
Instructions
- Step 1: Preheat the oven to 325°F (163°C). Mix the chocolate cookie crumbs with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Step 2: Beat the softened cream cheese until smooth. Add the sugar, sour cream, and vanilla extract, continuing to beat until combined. Then beat in the peanut butter until fully incorporated.
- Step 3: Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to keep the cheesecake texture smooth.
- Step 4: Pour the filling over the prepared crust in the pan. Gently tap the pan to release any air bubbles.
- Step 5: Bake for 55–65 minutes until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Step 6: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully set.
- Step 7: Heat the heavy cream until it starts to simmer. Pour it over the semi-sweet chocolate chips and let sit for 1 minute, then stir until smooth and glossy. Spread this ganache evenly over the chilled cheesecake.
- Step 8: Top the cheesecake with chopped Reese’s Peanut Butter Cups and drizzle with caramel sauce if desired. Slice and serve chilled.
Tips & Variations
- For a crunchy crust, you can toast the cookie crumbs lightly before mixing with butter.
- Use natural peanut butter for a less sweet, more robust peanut flavor.
- Try adding a pinch of sea salt over the ganache for a salted chocolate twist.
- If you prefer a firmer cheesecake, bake a few minutes longer but watch carefully to avoid cracking.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in an airtight container or cover the springform pan tightly with plastic wrap. For best texture and flavor, consume within this time. Reheat ganache topping gently if serving slightly warmed, or serve chilled as preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake benefits from chilling overnight to fully set and develop the flavors, making it an excellent make-ahead dessert.
Can I substitute the peanut butter cups with another candy?
Absolutely! You can swap Reese’s Peanut Butter Cups for other peanut butter or chocolate candies, but keep in mind that the classic combination is what makes this cheesecake special.
PrintReese’s Peanut Butter Cup Cheesecake Recipe
This Reese’s Peanut Butter Cup Cheesecake is a rich, creamy dessert combining the classic flavors of peanut butter, chocolate, and a buttery cookie crust. Topped with a smooth chocolate ganache and chopped Reese’s peanut butter cups, it offers a perfect balance of sweet and salty indulgence ideal for any special occasion or sweet craving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs
Ganache and Topping
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- ⅓ cup caramel sauce (optional)
- 12 Reese’s Peanut Butter Cups, chopped
Instructions
- Prepare crust: Preheat the oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs with the melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow it to cool completely.
- Make cheesecake filling: Beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, then mix until well combined. Beat in the peanut butter until incorporated evenly.
- Add eggs: Incorporate the eggs one at a time, mixing on low speed after each addition to prevent overmixing, ensuring a smooth batter.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and gently tap the pan to release any air bubbles. Bake for 55 to 65 minutes, or until the center is mostly set but retains a slight jiggle.
- Cool cheesecake: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Remove cheesecake from oven and refrigerate for at least 4 hours or overnight to fully set.
- Make ganache: Heat the heavy cream until it just begins to simmer. Pour it over the semi-sweet chocolate chips and let sit for 1 minute, then stir gently until smooth and glossy. Spread the ganache evenly over the chilled cheesecake.
- Add toppings and serve: Sprinkle chopped Reese’s Peanut Butter Cups over the ganache and drizzle with optional caramel sauce. Slice and serve chilled for best results.
Notes
- Do not overmix the cheesecake batter to prevent a dense texture.
- Allowing the cheesecake to cool slowly in the oven reduces cracking.
- For best flavor and texture, refrigerate overnight before serving.
- Ganache can be stored in the refrigerator and gently reheated if needed.
- Use full-fat cream cheese and peanut butter for the creamiest result.
Keywords: Reese’s Peanut Butter Cup Cheesecake, peanut butter cheesecake, chocolate cheesecake, Reese’s dessert, creamy cheesecake, chocolate ganache cheesecake
