Name: Reese’s Cheesecake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1.5 cups chocolate graham cracker crumbs; 0.5 cups granulated sugar; 0.25 cups unsalted butter, melted; 32 ounces cream cheese, softened; 1.5 cups granulated sugar; 1 teaspoon vanilla extract; 2 cups heavy cream; 2 cups Reese’s Peanut Butter Cups, chopped

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Introduction

This Reese’s Cheesecake is a decadent dessert combining creamy cheesecake with the irresistible flavor of Reese’s Peanut Butter Cups. Perfect for chocolate and peanut butter lovers, it’s a crowd-pleaser that’s surprisingly easy to make at home.

A three-layered cake sits on a white cake stand against a white marbled background. The bottom layer is a dark, crumbly chocolate crust with a rough texture. The middle layer is thick, smooth, and light brown, resembling a creamy peanut butter filling. The top layer is a glossy chocolate ganache that drips unevenly down the sides, creating a rich shiny effect. The very top is covered with an assortment of dark chocolate chunks in square shapes and pieces of caramelized nuts scattered unevenly across the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups chocolate graham cracker crumbs
0.5 cups granulated sugar (for crust)
0.25 cups unsalted butter, melted
32 ounces cream cheese, softened
1.5 cups granulated sugar (for filling)
1 teaspoon vanilla extract
2 cups heavy cream
2 cups Reese’s Peanut Butter Cups, chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate graham cracker crumbs, 0.5 cups sugar, and melted butter until mixed well. Press this mixture firmly into the bottom of a 9-inch springform pan.
Step 2: Bake the crust for 10 minutes, then remove and let it cool completely.
Step 3: In a large mixing bowl, beat the softened cream cheese with 1.5 cups sugar until smooth. Add the vanilla extract and mix well.
Step 4: Gradually add the heavy cream, beating until the mixture is light and fluffy.
Step 5: Gently fold in the chopped Reese’s Peanut Butter Cups to distribute them evenly.
Step 6: Pour the filling over the cooled crust and smooth the top.
Step 7: Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.

Tips & Variations

For extra indulgence, garnish the cheesecake with mini Reese’s Peanut Butter Cups just before serving.
Use a hand mixer or stand mixer for a smoother, more fluffy filling.
If you prefer, substitute chocolate graham cracker crumbs with crushed chocolate cookies for a richer crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for about 10 minutes for easier slicing. Leftovers can be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A three-layered round cake sits on a white cake stand against a white marbled texture background. The bottom layer is a dark, crumbly chocolate crust, sturdy and rough in texture. Above this lies a thick middle layer of smooth, tan-colored cheesecake that is creamy and dense, with small specks visible throughout. The top layer is a glossy, rich chocolate ganache that drips down the sides in thick, uneven streams. Scattered generously on top of the ganache are chunks of dark chocolate squares and milk chocolate-covered nut clusters, creating a textured and inviting finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter cups instead of Reese’s?

Yes, any peanut butter cups will work, but Reese’s are recommended for their classic flavor and texture that complement the cheesecake perfectly.

Do I need to bake the cheesecake after adding the filling?

No, this recipe is a no-bake cheesecake after preparing the crust. The filling sets in the refrigerator, making it simple and mess-free.