Introduction

If you love the classic combination of chocolate and peanut butter, this Reese’s Peanut Butter Cup Cheesecake is a must-try. It features a rich, creamy peanut butter filling with a chocolate cookie crust, topped with a silky chocolate ganache and chopped Reese’s. Perfect for special occasions or whenever you need a decadent treat.

A cheesecake with a smooth, creamy white layer on top sitting on a dark brown crust base. There is thick, shiny chocolate sauce dripping down the edges of the cheesecake. On top, many chunks of peanut butter chocolate candy pieces are placed evenly, showing layers of chocolate, peanut butter, and wafer inside each piece. The cheesecake is served on a white plate, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate cookie crumbs

6 tablespoons melted butter

24 ounces cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 cup creamy peanut butter

1 teaspoon vanilla extract

3 large eggs

½ cup heavy cream

1 cup semi-sweet chocolate chips

⅓ cup caramel sauce (optional)

12 Reese’s Peanut Butter Cups, chopped

Instructions

Step 1: Preheat the oven to 325°F (163°C). Combine the chocolate cookie crumbs with the melted butter and press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, sour cream, and vanilla extract, then mix until combined. Beat in the peanut butter until fully incorporated.

Step 3: Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix to keep the texture creamy.

Step 4: Pour the cheesecake filling over the cooled crust. Tap the pan gently on your countertop to release any air bubbles.

Step 5: Bake the cheesecake for 55 to 65 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Step 6: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.

Step 7: Warm the heavy cream until it is just simmering. Pour it over the chocolate chips and let sit for 1 minute. Stir gently until the ganache is smooth, then spread evenly over the chilled cheesecake.

Step 8: Top the ganache with chopped Reese’s Peanut Butter Cups. Drizzle with caramel sauce if desired. Slice and serve chilled.

Tips & Variations

For a crunchy texture, add some chopped peanuts to the filling or sprinkle them on top.

If you prefer a deeper chocolate flavor, use dark chocolate chips instead of semi-sweet.

To avoid cracks, bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan with hot water.

Peanut butter can be substituted with natural or crunchy peanut butter for a different texture.

FAQs

Can I use a different type of peanut butter?

Yes, you can swap creamy peanut butter with natural, crunchy, or even powdered peanut butter depending on your preference. Just keep in mind that natural versions may alter the texture slightly.

How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter, bake at a low temperature, and consider using a water bath to provide even heat. Also, allow the cheesecake to cool gradually in the oven with the door slightly open before refrigerating.