Heavenly Reeses Peanut Butter Cup Cheesecake Recipe

Decadent desserts reach new heights with this sinful reeses peanut butter cup cheesecake that promises pure indulgence.

Rich chocolate and creamy peanut butter create a match made in dessert heaven.

Every slice delivers an explosion of sweet and salty flavors that dance across your palate.

The velvety cheesecake base melts seamlessly with chunks of beloved Reese’s candies.

Chocolate cookie crust provides a delightful crunch beneath the smooth, luxurious filling.

Generous swirls of peanut butter weave through the creamy texture, making each bite irresistible.

Prepare to experience a dessert that transforms an ordinary moment into a celebration of deliciousness.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 5 hours 20 minutes

Calories: 568 kcal

Servings: 13

Everything Needed For Reeses Peanut Butter Cup Cheesecake Recipe

• Oreo Cookies: Chocolatey base that creates a rich, crumbly foundation for the cheesecake with a delightful dark cocoa flavor.
• Unsalted Butter: Binds the cookie crumbs together and adds a smooth, rich texture to the crust.

• Cream Cheese: Provides the signature creamy and tangy base for the cheesecake, ensuring a luxurious texture.
• Granulated Sugar: Sweetens the filling and helps create a smooth, balanced flavor profile.
• Sour Cream: Adds moisture and a subtle tanginess that enhances the overall richness of the cheesecake.
• Eggs: Bind the ingredients and create a stable, silky texture that helps the cheesecake set perfectly.
• Vanilla Extract: Introduces a warm, aromatic depth that complements the peanut butter and chocolate flavors.

• Reese's Peanut Butter Cups: Classic candy that adds a nostalgic chocolate-peanut butter crunch and visual appeal.
• Heavy Cream: Whips into a light, airy topping that balances the dense cheesecake texture.
• Chocolate Sauce: Drizzles an extra layer of decadent chocolate flavor and creates an elegant presentation.

Gear You’ll Need For Reeses Peanut Butter Cup Cheesecake Recipe

• 9-inch springform pan: Essential for creating the perfect cheesecake shape and easy removal.
• Aluminum foil: Wraps around the pan to prevent water leaks during baking.
• Large mixing bowl: Combines Oreo crumbs and melted butter for the crust.
• Measuring cups and spoons: Ensures accurate ingredient measurements.
• Electric mixer: Helps create smooth, creamy cheesecake batter.
• Rubber spatula: Scrapes batter sides and folds ingredients gently.
• Baking sheet: Supports springform pan during water bath baking.
• Whisk: Blends ingredients thoroughly and removes lumps.

How To Make Reeses Peanut Butter Cup Cheesecake Recipe

• Warm Up the Oven

Crank your oven to a cozy 325F and get your springform pan prepped with a quick butter spray. Wrap the outside of the pan in aluminum foil like a snug little jacket to keep water from sneaking in during baking.

• Create the Chocolate Cookie Base

Crush those Oreo cookies into fine crumbs and mix with melted butter until they stick together like best friends. Press the mixture firmly into the bottom of your pan, creating a solid chocolate foundation. Pop it in the oven for a quick 10-minute toast to set the stage for your cheesecake masterpiece.

• Whip Up the Creamy Filling

Blend cream cheese until silky smooth, then gently fold in sugar, eggs, and vanilla. Mix until everything is perfectly combined and free of lumps. This is where the magic happens – your filling should look like a cloud of deliciousness.

• Incorporate Peanut Butter Magic

Swirl in generous dollops of peanut butter, creating beautiful marbled patterns throughout your cheesecake mixture. The key is to be playful and let the flavors dance together.

• Bake in a Water Bath

Carefully place your cheesecake in a larger pan filled with hot water. This gentle cooking method ensures a crack-free, super creamy texture. Bake until the center is almost set but still has a slight jiggle.

• Cool and Decorate

Let the cheesecake chill completely, then top with chopped Reeses Peanut Butter Cups. The chocolate and peanut butter pieces will create an irresistible crown for your decadent dessert.

• Refrigerate and Serve

Refrigerate for several hours or overnight. When ready, release from the springform pan and slice into heavenly wedges of pure indulgence.

Extra Ideas For Reeses Peanut Butter Cup Cheesecake Recipe

• Crust Perfection: For a crisp, even crust, use the bottom of a measuring cup or glass to firmly press the Oreo mixture into the pan, ensuring a compact and uniform base.
• Water Bath Wisdom: When using a water bath, ensure the foil is wrapped tightly and completely around the pan to prevent any water from seeping into the cheesecake, which could make the crust soggy.
• Chocolate Lover's Twist: Swap regular Oreos with chocolate-filled Oreos for an extra chocolatey crust that complements the peanut butter flavor.
• Gluten-Free Option: Replace regular Oreos with gluten-free chocolate sandwich cookies to make this cheesecake suitable for those with gluten sensitivities.
• Make-Ahead Magic: This cheesecake can be prepared a day in advance and stored in the refrigerator, allowing the flavors to meld and intensify overnight.

How To Serve Reeses Peanut Butter Cup Cheesecake Recipe

• Decadent Dessert Pairing: Serve this rich cheesecake with a scoop of vanilla ice cream to balance the intense chocolate and peanut butter flavors. The cold, creamy ice cream provides a delightful contrast to the dense, velvety cheesecake.
• Chocolate Drizzle Delight: Warm up some chocolate sauce and drizzle it artfully over each slice just before serving. This extra touch adds a glossy, indulgent finish that makes the dessert look professionally prepared.
• Nutty Crunch Topper: Sprinkle chopped Reese's pieces or roasted peanuts around the edge of the cheesecake for a satisfying crunch and extra peanut flavor. The added texture elevates the presentation and gives guests a delightful surprise with each bite.
• Coffee Companion: Pair this sweet cheesecake with a strong espresso or dark roast coffee. The bitter coffee notes perfectly complement the rich, sweet flavors of the chocolate and peanut butter.

Plan Ahead With Reeses Peanut Butter Cup Cheesecake Recipe

• Smart Fridge Storage: Keep the cheesecake covered in an airtight container in the refrigerator for up to 5 days. Place a piece of plastic wrap directly on the surface to prevent moisture buildup and protect flavor integrity.
• Freezing Magic: Slice the cheesecake into individual portions, wrap each tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture and taste.
• Make-Ahead Strategy: Prepare the entire cheesecake 1-2 days before your event. This allows flavors to meld and makes your dessert even more delicious. Store in the refrigerator until ready to serve.
• Portion Control Tip: Cut clean slices by wiping your knife with a warm, damp cloth between each cut. This technique ensures picture-perfect servings and prevents the cheesecake from sticking to the blade.

Sinful Reeses Peanut Butter Cup Cheesecake Recipe

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4.7 from 32 reviews

• Total Time: 5 hours 20 minutes
• Yield: 13 1x

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Description

Reeses peanut butter cup cheesecake combines creamy chocolate and peanut butter in a rich dessert that delights chocolate enthusiasts. Chocolate lovers will savor each indulgent bite of this classic American sweet treat.

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Ingredients

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• 24 oz (680 g) cream cheese, softened
• 1 cup (240 ml) creamy peanut butter
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 24 Oreo cookies, crushed (about 2 cups crumbs)
• 5 tbsps (71 g) unsalted butter, melted
• ½ cup (120 ml) heavy cream
• 1 cup (170 g) semi-sweet chocolate chips
• 1 cup (170 g) chopped Reeses Peanut Butter Cups
• ½ cup (85 g) chopped Reeses Peanut Butter Cups
• ¼ cup (60 ml) peanut butter, melted (for drizzle)
• ½ cup (120 ml) sour cream
• 1 tsp vanilla extract

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Instructions

1. Oven Preparation: Preheat the oven to 325F (163C) and encase the springform pan with aluminum foil to prevent water infiltration during baking.
2. Crust Construction: Pulverize Oreo cookies with melted butter into a cohesive mixture. Press firmly into the pan’s base, creating a uniform foundation. Bake for 10 minutes to solidify, then cool completely.
3. Filling Foundation: Whip cream cheese until ultra-smooth, gradually blending in sugar to achieve a silky consistency. Incorporate eggs individually, maintaining a delicate texture while integrating sour cream and vanilla extract.
4. Flavor Enhancement: Fold chopped Reeses Peanut Butter Cups throughout the batter, ensuring even distribution for consistent flavor in each slice.
5. Assembly and Baking: Transfer the creamy mixture over the cooled crust, smoothing the surface meticulously. Position the springform pan within a larger roasting pan, filling the exterior with hot water halfway up the pan’s sides.
6. Precision Baking: Cook for 60-70 minutes until the center displays a subtle jiggle when nudged. Switch off the oven, leaving the door slightly open, and allow the cheesecake to rest for one hour to prevent surface cracking.
7. Chilling and Presentation: Refrigerate for a minimum of 4 hours or overnight. Before serving, release the springform pan’s edges and embellish with additional Reeses Peanut Butter Cups and a luxurious chocolate sauce drizzle.

Notes

• Prevent Crust Crumbling: Mix Oreo crumbs and melted butter thoroughly to ensure a compact, stable base that holds together when sliced.
• Manage Cream Cheese Texture: Bring cream cheese to room temperature and beat until completely smooth, eliminating lumps for a silky cheesecake filling.
• Control Water Bath Technique: Wrap springform pan in multiple layers of aluminum foil to prevent water leakage, which can compromise the cheesecake’s texture and integrity.
• Avoid Cheesecake Cracking: Cool the cheesecake gradually by leaving it in the oven with the door slightly open, allowing temperature to drop slowly and preventing surface cracks.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 568
• Sugar: 36 g
• Sodium: 384 mg
• Fat: 39 g
• Saturated Fat: 17 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 91 mg