Indulge in the ultimate dessert for chocolate and peanut butter lovers! This Reese’s Peanut Butter Cup Cheesecake features a rich, creamy peanut butter filling, chunks of Reese’s, and a luscious chocolate ganache topping. Perfect for any occasion, this decadent dessert is a showstopper.
Why You’ll Love This Reese’s Peanut Butter Cup Cheesecake
- Decadent flavor: Combines the classic duo of peanut butter and chocolate.
- Perfect texture: Creamy cheesecake with a crunchy Oreo crust.
- Eye-catching presentation: Topped with chocolate ganache and Reese’s pieces for a bakery-style finish.
- Crowd-pleaser: A dessert guaranteed to impress at parties or family gatherings.
Ingredients
Oreo Cookie Crust
- 1 ½ cups Oreo cookies (about 28), finely crushed
- ½ cup roasted unsalted peanuts, chopped (optional)
- 2 tablespoons light brown sugar
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, melted
Reese’s Peanut Butter Cup Cheesecake Batter
- 32 oz cream cheese, softened
- 1 ½ cups light brown sugar, firmly packed
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 4 large eggs, room temperature and slightly whisked
- 10.5 oz Reese’s miniature peanut butter cups, chopped (plus extra for topping)
Chocolate Ganache Topping (optional)
- 4 oz semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
Kitchen Equipment Needed
- 9-inch springform pan
- Food processor
- Mixing bowls (large and medium)
- Electric mixer
- Spatula
- Baking spray
- Parchment paper
- Large roasting pan (for water bath)
Step-by-Step For Reese’s Peanut Butter Cup Cheesecake
Prep the Crust
Preheat the oven to 350ºF (175ºC). Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper. Pulse Oreo cookies, peanuts, brown sugar, salt, and melted butter in a food processor until the mixture resembles wet sand. Press evenly into the bottom of the pan. Bake for 8-10 minutes, then let cool on a wire rack. Reduce the oven temperature to 325ºF (163ºC).
Make the Cheesecake Batter
In a large mixing bowl, beat cream cheese until fluffy. Add brown sugar, peanut butter, and vanilla extract, mixing until smooth. Gradually mix in the heavy cream and whisked eggs on low speed until just combined. Avoid overmixing to prevent cracks in the cheesecake. Fold in the chopped Reese’s miniature peanut butter cups.
Assemble and Bake
Pour the batter over the cooled crust. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 325ºF for 50-55 minutes, or until the center is set and slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake, cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
Make the Ganache Topping (Optional)
Melt the semi-sweet chocolate chips and heavy cream together in a microwave-safe bowl or over a double boiler, stirring until smooth. Allow to cool slightly before spreading over the cheesecake. Garnish with additional chopped Reese’s for a stunning finish.
Serve and Enjoy
Slice and serve chilled for the perfect texture and flavor combination.
Serving and Storage Tips
- Serving: Serve chilled for the creamiest texture. A hot knife makes cutting slices easier.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices or the whole cheesecake (without ganache) for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations
- Cookie swap: Use graham crackers or chocolate wafers instead of Oreos for the crust.
- Double chocolate: Add chocolate chips to the cheesecake batter for an extra chocolatey twist.
- Caramel drizzle: Drizzle caramel sauce over the ganache for a sweet, gooey addition.
- Gluten-free option: Use gluten-free cookies for the crust.
Helpful Notes
- Let cream cheese and eggs reach room temperature to ensure smooth mixing.
- A water bath prevents cracking by providing gentle, even heat.
- Cool the cheesecake gradually to avoid sinking in the center.
Tips from Well-Known Chefs
- Ina Garten: “Always use high-quality vanilla extract for the best flavor in your cheesecake.”
- Mary Berry: “Lining the springform pan ensures your crust won’t stick and makes for easy cleanup.”
- Duff Goldman: “A water bath is key for a creamy, crack-free cheesecake. Don’t skip it!”
Frequently Asked Questions
Q: Can I make this cheesecake without a water bath?
A: Yes, but a water bath helps prevent cracking and ensures even baking. Without it, monitor the cheesecake closely and bake at a slightly lower temperature.
Q: Can I use chunky peanut butter instead of creamy?
A: Yes, but the texture will be slightly different with small peanut bits throughout.
Q: Can I skip the ganache?
A: Absolutely! The cheesecake is delicious on its own. You can also dust it with cocoa powder or powdered sugar for a simpler finish.
Q: What if I don’t have a food processor?
A: Crush the Oreos and peanuts in a zip-top bag with a rolling pin until finely ground.
Q: How do I prevent the cheesecake from sticking to the pan?
A: Grease the sides of the springform pan well and line the bottom with parchment paper for easy release.
This Reese’s Peanut Butter Cup Cheesecake is the ultimate indulgence for peanut butter and chocolate lovers. Creamy, rich, and decadently topped with Reese’s, it’s a dessert you’ll want to make again and again!
