Reese’s Peanut Butter Cup Cheesecake Recipe

Introduction

This Reese’s Peanut Butter Cup Cheesecake Recipe combines rich cream cheese filling with chopped peanut butter cups in an Oreo crust for the ultimate dessert. It’s surprisingly simple to make and delivers that classic sweet and salty flavor combination everyone loves. For more peanut butter treats, try these Peanut Butter Blossoms or this easy Penuche Fudge.

Ingredients

This decadent Reese’s Peanut Butter Cup Cheesecake Recipe combines rich cream cheese filling, creamy peanut butter, and crunchy Oreo crust for an unforgettable dessert experience.

• 1 package (14.3 oz) Oreo cookies
• 1/2 cup (113 g) unsalted butter, melted
• 1 1/4 cups (295 ml) heavy whipping cream
• 1/2 cup (65 g) powdered sugar
• 16 ounces (452 g) full-fat cream cheese, at room temperature
• 1 cup (180 g) creamy peanut butter, at room temperature
• 1/4 cup (48 g) granulated sugar
• 1 tablespoon (15 ml) pure vanilla extract
• 1 package (10 oz) snack size Reese’s Peanut Butter Cups, chopped
• 3/4 cup (177 ml) heavy whipping cream (optional for topping)
• 2–3 tablespoons powdered sugar (optional for topping)
• 8 snack size Reese’s Peanut Butter Cups, chopped (optional for topping)
• 2 tablespoons (22 g) creamy peanut butter (optional for topping)
• 2 tablespoons (43 g) hot fudge sauce (optional for topping)

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Reese’s Peanut Butter Cup Cheesecake Recipe is about 20% faster than similar recipes, thanks to its simplified preparation steps.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine 2 cups of chocolate cookie crumbs with 6 tablespoons of melted butter and ¼ cup of granulated sugar in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed cup to compact it evenly.

Bake the crust at 350°F (175°C) for 8-10 minutes until fragrant and set. Let it cool completely on a wire rack before adding the filling to prevent sogginess.

Step 2 — Make the Cheesecake Filling

Beat 24 ounces of softened cream cheese with 1 cup of granulated sugar and 1 cup of creamy peanut butter until smooth and creamy. Scrape the bowl thoroughly to ensure no lumps remain.

Mix in 1 teaspoon of vanilla extract and 3 large eggs, one at a time, beating just until incorporated after each addition. Overmixing can incorporate too much air and cause cracking.

Step 3 — Layer the Reese’s Cups

Chop 15 regular Reese’s Peanut Butter Cups into quarters. Reserve ½ cup for topping and fold the remainder into the cheesecake batter gently with a spatula.

Pour half the batter over the cooled crust, sprinkle with some chopped cups, then add remaining batter. This creates peanut butter cup pockets throughout the dessert.

Step 4 — Bake the Cheesecake

Place the springform pan on a baking sheet and bake at 325°F (160°C) for 55-65 minutes. The edges should look set while the center still jiggles slightly when gently shaken.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent surface cracks from forming.

Step 5 — Cool Completely

Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan. This prevents sticking as the cake contracts during cooling.

Let it cool to room temperature on a wire rack for about 2 hours before refrigerating. Never cover a warm cheesecake as condensation will make the surface wet.

Step 6 — Add Chocolate Ganache

Heat ½ cup heavy cream until steaming and pour over 1 cup of semi-sweet chocolate chips. Let stand 2 minutes then whisk until smooth to create a glossy ganache.

Spread the cooled ganache over the chilled cheesecake, working quickly before it sets. Leave a ½-inch border around the edge for a neat appearance.

Step 7 — Garnish and Serve

Arrange the reserved chopped Reese’s Cups and additional whole mini cups over the ganache layer. For clean slices, dip your knife in hot water and wipe dry between cuts.

Refrigerate the finished Reese’s Peanut Butter Cup Cheesecake for at least 4 hours, or preferably overnight, to allow flavors to meld and texture to firm up perfectly.

Nutritional Information

Calories	585
Protein	12g
Carbohydrates	48g
Fat	39g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creaminess with a tangy note that complements peanut butter.
• Natural peanut butter — Lower in sugar and sodium than commercial brands, offering a purer peanut flavor.
• Almond flour crust — Creates a gluten-free, lower-carb base with a nutty taste that pairs well with Reese’s flavors.
• Dark chocolate chips — Use sugar-free or high-cacao varieties to reduce sugar content while intensifying chocolate richness.
• Coconut cream for heavy cream — Dairy-free alternative that whips beautifully and adds subtle tropical notes.
• Monk fruit sweetener — Zero-calorie, low-carb substitute that doesn’t spike blood sugar, preserving the dessert’s sweetness.
• Reduced-fat peanut butter powder — Cuts calories and fat significantly while maintaining authentic peanut butter essence.
• Low-sodium peanut butter — Specifically formulated options dramatically decrease sodium without sacrificing the classic Reese’s taste profile.

Serving Suggestions

• Pair with a hot cup of coffee or a tall glass of cold milk to balance the rich peanut butter and chocolate flavors.
• Drizzle with warm chocolate or caramel sauce and sprinkle with chopped Reese’s Peanut Butter Cups for an elegant presentation.
• Serve with a scoop of vanilla bean ice cream for a decadent dessert experience.
• Perfect for birthday celebrations, holiday gatherings, or as a special weekend treat.
• Garnish with a dollop of whipped cream and a mini Reese’s Peanut Butter Cup on top for a classic look.
• Slice with a warm knife for clean, professional-looking pieces.
• For a festive touch, serve on a chocolate-drizzled plate with crushed peanuts around the edges.

This Reese’s Peanut Butter Cup Cheesecake Recipe is a showstopper dessert that’s sure to impress at any gathering.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese which creates lumps in your batter. Fix: Always bring cream cheese to room temperature for at least 2 hours before mixing.
• Mistake: Overmixing the cheesecake batter after adding eggs. Fix: Mix just until eggs are incorporated to prevent incorporating too much air.
• Mistake: Skipping the water bath for baking. Fix: Use a water bath to ensure even, gentle heat distribution and prevent cracking.
• Mistake: Opening the oven door during the first 30 minutes of baking. Fix: Keep the oven closed to prevent temperature fluctuations that cause sinking.
• Mistake: Cutting the cheesecake before it’s fully chilled. Fix: Refrigerate for at least 8 hours, preferably overnight, for clean slices.
• Mistake: Using natural peanut butter instead of commercial brands. Fix: Stick with stabilized peanut butter like Jif or Skippy for consistent texture.
• Mistake: Adding chopped Reese’s too early in the process. Fix: Fold in chopped cups at the very end to prevent them from sinking.
• Mistake: Baking until the center is completely firm. Fix: Remove when the center still jiggles slightly—it will set as it cools.
• Mistake: Using a springform pan without proper sealing. Fix: Wrap the bottom in heavy-duty foil to prevent water seepage during the water bath.
• Mistake: Rushing the cooling process on the counter. Fix: Let it cool gradually in the turned-off oven with the door slightly ajar for one hour.

Storing Tips

• Fridge: Cover tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days. Keep chilled below 40°F (4°C) for food safety.
• Freezer: Wrap individual slices or the entire Reese’s Peanut Butter Cup Cheesecake in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm slice, microwave on medium power for 15-20 seconds. Do not overheat, as this can cause the cheesecake to become too soft or separate.

Always use clean utensils when serving to maintain freshness and prevent contamination of your delicious Reese’s Peanut Butter Cup Cheesecake Recipe.

Conclusion

This Reese’s Peanut Butter Cup Cheesecake Recipe is a decadent dessert that’s sure to impress. For more peanut butter treats, try our Peanut Butter Balls with Rice Krispies Recipe or Reese’s Cheese Ball Recipe. Give this cheesecake a try and share your results in the comments!

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FAQs

Can I make this Reese’s Peanut Butter Cup Cheesecake Recipe ahead of time?

Yes, you can prepare this cheesecake in advance. It needs to chill for at least 4 hours, but overnight is best for the flavors to fully develop. This makes it a perfect make-ahead dessert for any occasion.

What is the best way to prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter after adding the eggs. Bake the cheesecake in a water bath to provide gentle, even heat. Let it cool gradually in the turned-off oven with the door slightly ajar.

Can I use a different type of peanut butter cup in this recipe?

You can use other brands of peanut butter cups, but Reese’s provide the classic flavor that defines this Reese’s Peanut Butter Cup Cheesecake Recipe. Ensure any substitute is chopped to a similar size for even distribution in the batter and topping.