Craving the ultimate dessert mash-up? Imagine the rich, creamy goodness of a classic cheesecake meeting the nutty, chocolatey joy of Reese’s Peanut Butter Cups. This Reese’s Peanut Butter Cup Cheesecake is indulgence layered on indulgence, delivering a slice of pure dessert bliss. Whether you’re a die-hard peanut butter fan or just looking to impress your guests with a showstopper, this recipe delivers on every level.

From the buttery chocolate crust to the velvety cream cheese filling, every bite carries a sweet surprise. And just when you think it can’t get better, a silky chocolate ganache drapes the top, finished with a pile of chopped Reese’s candies. It’s the kind of dessert that makes silence fall over the table—everyone too busy savoring to speak.

Preparation Phase & Tools to Use

Making a perfect Reese’s Peanut Butter Cup Cheesecake calls for a few kitchen MVPs. First and foremost, a springform pan is non-negotiable—it ensures easy release and maintains the cheesecake’s structure without crumbling the edges. Next, a stand mixer or high-quality hand mixer helps you achieve that ultra-smooth, lump-free cream cheese base.

A rubber spatula will become your best friend for scraping every bit of peanut butter and batter from the bowl. You’ll also need a water bath setup to help your cheesecake bake evenly and avoid those unsightly cracks—so grab a large roasting pan to place the springform inside. And don’t forget a fine mesh sieve if you’re a perfectionist aiming for a silky ganache topping.

Every one of these tools contributes to the texture, look, and ease of making this rich dessert. Skipping any might mean compromising on the finish—and we’re going for bakery-level perfection.

Ingredients for the Reese’s Peanut Butter Cup Cheesecake

Each ingredient in this cheesecake plays a crucial role. The cream cheese forms the lush, tangy base of the filling, essential for that signature texture. Peanut butter, smooth and rich, delivers the nutty depth that pairs beautifully with chocolate. Sugar balances the tang and highlights the sweetness.

For the crust, chocolate cookie crumbs and butter create a crisp, rich base that complements the creamy center. Eggs help bind the batter, while sour cream adds tang and creaminess. Heavy cream comes in for both the filling and ganache, giving the cheesecake its luscious finish. Finally, Reese’s Peanut Butter Cups, chopped and scattered, are the hero ingredient, adding bursts of flavor and texture throughout.

How To Make the Reese’s Peanut Butter Cup Cheesecake

Step 1: Prep the Crust

Preheat your oven to 325°F (163°C). Mix chocolate cookie crumbs with melted butter and press firmly into the base of your springform pan. Bake for 8-10 minutes, then let it cool while you prepare the filling.

Step 2: Blend the Filling

Beat the cream cheese until smooth, then add sugar and blend until creamy. Mix in peanut butter, sour cream, and vanilla extract. Add eggs one at a time, beating just until combined. Stir in chopped Reese’s Peanut Butter Cups.

Step 3: Bake It Low and Slow

Pour the batter over the cooled crust. Place the springform pan in a water bath (roasting pan with hot water) and bake for 60-70 minutes until the center is set but slightly jiggly. Turn off the oven, crack the door, and let it sit for 1 hour before chilling.

Step 4: Chill and Ganache

Cool the cheesecake completely, then refrigerate for at least 4 hours or overnight. Heat heavy cream until just simmering, pour over chopped chocolate, let sit, then stir to make ganache. Pour over the chilled cheesecake.

Step 5: Garnish Generously

Top the ganache with whipped cream swirls and a generous handful of chopped Reese’s. Chill again briefly before slicing.

Serving and Storing This Dessert Dream

When serving, a hot knife wiped clean between slices will give you those picture-perfect edges. This cheesecake shines at room temperature, where its filling softens slightly for the perfect bite.

Store leftovers (if any survive!) covered in the fridge for up to 5 days. You can also freeze individual slices wrapped tightly for up to 1 month—ideal for when that next craving hits.

Frequently Asked Questions

Can I use crunchy peanut butter instead of smooth?

Yes, but be prepared for a chunkier texture throughout the filling. It adds a nice bite if you’re into that.

Do I need a water bath?

Highly recommended! It ensures an even bake and prevents cracks. It also keeps the texture ultra creamy.

Can I use store-bought ganache?

If you’re in a pinch, sure. But homemade ganache is quick and makes a noticeable difference in silkiness.

Can I make this ahead?

Definitely. In fact, it’s best made a day in advance to allow flavors to meld and the cheesecake to firm up.

What kind of chocolate cookies should I use for the crust?

Chocolate wafer cookies or crushed Oreos (without the filling) work perfectly.

Can I skip the Reese’s topping?

You can, but then it’s just a peanut butter cheesecake. The Reese’s make it truly special.

Want More Peanut Butter Dessert Ideas?

If Reese’s are your thing, don’t stop at cheesecake.

You might love the Thick and Chewy Peanut Butter Cookies for a quick and satisfying peanut fix. Or for a no-bake option, try the Chocolate Peanut Butter Dream Bars layered with luscious flavors.

For a fruity twist, check out the Cheesecake Deviled Strawberries which combine fresh berries with creamy cheesecake filling.

If bite-sized is more your speed, the Mini Cinnamon Roll Cheesecakes blend breakfast vibes with dessert indulgence.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you use crunchy peanut butter? Did you go wild with toppings? Leave a comment below or tag me on Pinterest. I’m always curious how your twist compares.

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