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Reese’s Peanut Butter Cheesecake with Chocolate Crust Recipe

★★★★★

4.9 from 56 reviews
  • Author: Marina
  • Total Time: 6 hours 50 minutes
  • Yield: 12 servings 1x

Description

This Reeses Peanut Butter Cheesecake with Chocolate Crust is a rich and creamy dessert combining the decadent flavors of peanut butter, cream cheese, and chocolate. The crust is made from finely crushed chocolate wafer cookies, providing a crunchy, chocolatey base, while the filling is a smooth blend of cream cheese, peanut butter, and chopped Reeses peanut butter cups. Baked in a water bath for a silky texture and topped with extra chopped Reeses pieces, this indulgent cheesecake is perfect for peanut butter and chocolate lovers.

Ingredients

Scale

Crust

  • 2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1/8 tsp fine salt

Filling

  • 2 lb (8 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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks if using a water bath.
  2. Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/8 tsp salt. Stir until the mixture resembles damp sand and holds together when squeezed.
  3. Form the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, compacting it with the bottom of a measuring cup.
  4. Bake the Crust: Bake the crust for 8–10 minutes until set and fragrant. Remove from the oven and let cool slightly. Reduce oven temperature to 300°F.
  5. 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.
  6. Add Peanut Butter and Sugar: Add peanut butter and granulated sugar, beating on medium speed until fully combined and smooth, about 2 minutes.
  7. Add Sour Cream, Vanilla, and Salt: Mix in sour cream, vanilla extract, and remaining 1/8 tsp salt on low to medium-low speed just until incorporated, scraping the bowl well.
  8. Add Eggs: Add eggs one at a time, mixing on low speed after each addition until yolk disappears. Avoid overmixing to prevent excess air incorporation.
  9. Fold in Reeses: Gently fold in 1 cup of chopped Reeses peanut butter cups with a spatula, distributing evenly throughout the batter.
  10. Assemble Cheesecake: Pour the batter over the pre-baked crust and smooth the top with an offset spatula.
  11. Water Bath Setup (Optional): Place foil-wrapped pan in a large roasting pan and pour hot water to halfway up the springform pan sides. Alternatively, bake without water bath for firmer edges.
  12. Bake Cheesecake: Bake at 300°F for 60–70 minutes until edges are set and center has a slight wobble when gently shaken.
  13. Cool in Oven: Turn off oven, crack door open slightly, and let cheesecake cool in oven for 45–60 minutes to prevent cracking.
  14. Remove and Cool: Remove from oven and water bath if used. Remove foil and place pan on wire rack to cool completely to room temperature.
  15. Refrigerate: Cover loosely and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
  16. Release and Decorate: Before serving, run a thin knife around edges to loosen cheesecake, then release springform ring. Sprinkle remaining 1/2 cup chopped Reeses cups evenly on top, pressing lightly to adhere.
  17. Slice and Serve: Slice with a long sharp knife, wiping blade clean between cuts for neat slices.

Notes

  • Room temperature ingredients help ensure smooth, lump-free batter.
  • Using a water bath helps prevent cracking by providing gentle, even heat.
  • Foil wrap is essential to avoid water seeping into the pan if using water bath.
  • Do not overmix after adding eggs to avoid air bubbles and cracking.
  • Chilling overnight improves texture and flavor development.
  • Use an offset spatula to smooth the batter for an even top layer.
  • Wiping the knife clean between slices ensures clean, attractive portions.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Reeses Cheesecake, Peanut Butter Cheesecake, Chocolate Crust, Cream Cheese Dessert, No-Stir Peanut Butter, Decadent Cheesecake

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Find it online: https://marinamontclair.com/reeses-peanut-butter-cheesecake-with-chocolate-crust-recipe/