Reese’s Peanut Butter Cup Cheesecake Recipe
Introduction
This Reese’s Peanut Butter Cup Cheesecake is a rich and creamy dessert that perfectly combines chocolate and peanut butter flavors. With a chocolate cookie crust, a smooth peanut butter filling, and a decadent chocolate ganache topping, it’s a crowd-pleaser 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 and press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- Step 2: Beat the softened cream cheese until smooth. Add the sugar, sour cream, and vanilla extract, mixing until combined. Then beat in the creamy peanut butter until the mixture is well blended.
- Step 3: Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix to keep the cheesecake texture smooth.
- Step 4: Pour the peanut butter cheesecake filling over the cooled crust. Gently tap the pan on the counter to release any trapped air bubbles.
- Step 5: Bake the cheesecake for 55 to 65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
- Step 6: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to set completely.
- Step 7: To make the 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 until smooth and glossy. Spread the ganache evenly over the chilled cheesecake.
- Step 8: Top the ganache layer with chopped Reese’s Peanut Butter Cups and, if desired, drizzle with caramel sauce. Slice and serve the cheesecake chilled.
Tips & Variations
- Use a water bath while baking to help prevent cracks and keep the cheesecake extra creamy.
- For extra crunch, fold some chopped peanuts into the filling before baking.
- Swap the chocolate cookie crust for a graham cracker crust for a milder base.
- If you prefer a darker chocolate flavor, use bittersweet chocolate chips instead of semi-sweet.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly with plastic wrap or foil. Reheat ganache-topped cheesecake is not recommended; serve it chilled for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake tastes even better when made a day ahead, allowing the flavors to meld and the texture to fully set in the refrigerator.
Can I substitute peanut butter with another nut butter?
Absolutely! Almond butter or cashew butter can be used, but the flavor will differ slightly. Choose creamy varieties for the best texture.
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Reese’s Peanut Butter Cup Cheesecake Recipe
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
Description
Indulge in a rich and creamy Reese’s Peanut Butter Cup Cheesecake that perfectly combines chocolate cookie crust, smooth peanut butter cheesecake filling, and a luscious chocolate ganache topping. Finished with chopped Reese’s Peanut Butter Cups and a drizzle of caramel sauce, this dessert is a heavenly treat for peanut butter and chocolate lovers alike.
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 Topping
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Garnish
- ⅓ cup caramel sauce (optional)
- 12 Reese’s Peanut Butter Cups, chopped
Instructions
- Prepare crust: Preheat the oven to 325°F (163°C). Combine chocolate cookie crumbs and melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes to set the crust, then remove and let it cool.
- Mix cream cheese: Beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, mixing well to combine. Then, beat in the creamy peanut butter until the mixture is smooth and homogeneous.
- Add eggs: Add eggs one at a time, mixing on low speed after each addition to ensure they are fully incorporated without overmixing, which can cause cracks in the cheesecake.
- Assemble filling: Pour the peanut butter cheesecake filling over the cooled crust in the springform pan. Tap the pan gently to release any trapped air bubbles and ensure an even surface.
- Bake cheesecake: Bake the cheesecake at 325°F (163°C) for 55 to 65 minutes. The center should be set but still slightly jiggly when gently shaken. Once done, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully set and develop the flavors.
- Make ganache: Heat the heavy cream until it just starts to simmer. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 1 minute to melt the chocolate. Stir gently until the mixture is smooth and glossy to create the ganache.
- Top cheesecake: Spread the chocolate ganache evenly over the chilled cheesecake. Sprinkle chopped Reese’s Peanut Butter Cups on top and optionally drizzle with caramel sauce for extra indulgence. Slice and serve chilled for best flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Do not overmix after adding eggs to avoid air bubbles that cause cracks.
- Letting the cheesecake cool slowly inside the oven helps prevent cracking.
- Refrigerating overnight enhances flavor and texture.
- Caramel sauce is optional but adds a delicious, extra layer of sweetness.
- Use a springform pan for easy removal of the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Reese’s peanut butter cup cheesecake, peanut butter cheesecake, chocolate peanut butter dessert, cream cheese dessert, chocolate ganache cheesecake
