Description
This Reeses Peanut Butter Cheesecake features a rich and creamy peanut butter filling studded with chopped Reeses peanut butter cups, all set atop a crunchy chocolate cookie crust. Perfectly baked in a water bath to achieve a smooth, luscious texture, this indulgent dessert combines classic flavors of chocolate and peanut butter in a decadent cheesecake that’s ideal for chocolate and peanut butter lovers.
Ingredients
Scale
Chocolate Crust:
- 2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/8 tsp fine salt
Cheesecake Filling:
- 2 lb (4 blocks, 8 oz each) full fat cream cheese, room temperature
- 1 cup creamy no-stir peanut butter
- 1 cup granulated sugar
- 3/4 cup sour cream, room temperature
- 1 tbsp pure vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups chopped Reeses peanut butter cups, divided (about 12 mini cups or 6 regular cups)
- 1/8 tsp fine salt (remaining)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks if you plan to bake with a water bath.
- Make the Chocolate Crust: In a medium bowl, mix the crushed chocolate wafers, melted butter, and 1/8 tsp salt until the mixture resembles damp sand and holds together when squeezed.
- Press and Bake Crust: Firmly press the crumb mixture evenly into the bottom of the prepared springform pan using the bottom of a measuring cup to compact it. Bake for 8–10 minutes until set and fragrant, then remove from oven and let cool slightly. Reduce oven to 300°F.
- Beat Cream Cheese: In a large mixing bowl, beat the cream cheese on medium speed until very smooth and creamy, about 2–3 minutes, scraping down the sides as needed.
- Add Peanut Butter and Sugar: Add peanut butter and granulated sugar to the cream cheese and beat on medium speed until fully combined and smooth, about 2 minutes.
- Incorporate Sour Cream, Vanilla, and Salt: Mix in sour cream, vanilla extract, and the remaining 1/8 tsp salt on low to medium-low speed just until combined, scraping the bowl well.
- Add Eggs: Add eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Avoid overmixing to prevent excess air from entering the batter.
- Fold in Reeses Cups: Gently fold in 1 cup of the chopped Reeses peanut butter cups evenly throughout the batter using a spatula.
- Pour Batter onto Crust: Pour the cheesecake batter over the pre-baked crust and smooth the top with an offset spatula.
- Set up Water Bath and Bake: For a water bath, place the foil-wrapped springform pan in a large roasting pan and pour hot water halfway up the sides of the pan. Alternatively, bake on the middle oven rack without water bath for a firmer edge.
- Bake Cheesecake: Bake at 300°F for 60–70 minutes until the edges are set and the center has a slight wobble.
- Cool in Oven: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 45–60 minutes to help prevent cracking.
- Cool Completely: Remove cheesecake from oven and water bath, remove foil, and cool completely on a wire rack to room temperature.
- Refrigerate: Cover loosely and refrigerate for at least 4 hours or overnight until fully chilled and set.
- Release and Decorate: Run a thin knife around the edges, unlock the springform pan, then sprinkle the remaining 1/2 cup chopped Reeses cups on top, pressing lightly to adhere.
- Slice and Serve: Slice with a long sharp knife, wiping blade clean between cuts for neat slices, and enjoy.
Notes
- Using room temperature ingredients ensures a smoother batter and helps prevent cracking during baking.
- Wrapping the pan with foil and baking in a water bath helps create a creamy, crack-free cheesecake.
- If you prefer a firmer edge, skip the water bath and bake directly on the oven rack.
- Refrigerate the cheesecake overnight for best texture and flavor.
- Chopping the peanut butter cups into smaller pieces helps distribute them evenly throughout the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Reeses peanut butter cheesecake, peanut butter cheesecake recipe, chocolate crust cheesecake, baked cheesecake, peanut butter cups dessert
