Reese’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
Scale
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
