Mouth-watering Reese’s Peanut Butter Cup Cheesecake

Mouth-watering Reese’s Peanut Butter Cup Cheesecake

Creamy, rich, and unapologetically indulgent — this Mouth-watering Reese’s Peanut Butter Cup Cheesecake is a showstopper that hits the peanut butter and chocolate sweet spot every time. Imagine a velvety cheesecake studded with chopped Reese’s, sitting on a crisp chocolate cookie crust, finished with a glossy ganache and a drizzle of caramel. Fun fact: peanut butter and chocolate have been a classic pairing since the 1920s, and they just keep getting better in mashups like this. This recipe is special because it’s surprisingly simple to prepare, family-friendly, and perfect for celebrations or a cozy weekend treat. If you love fudgy bars, you’ll probably enjoy the similar flavor profile in our Peanut Butter Cup Brownies too. Grab your springform pan — let’s bake something unforgettable!

What is Mouth-watering Reese’s Peanut Butter Cup Cheesecake?

What gives this cheesecake its mouth-watering name? Think creamy cheesecake swirled with peanut butter and studded with those tiny cups of joy — Reese’s. How did it earn such a dramatic title? Maybe because one bite feels like a love letter to anyone who lives for peanut butter and chocolate. After all, “the way to a man’s heart is through his stomach.” Who can argue when a dessert this decadent is involved? Try it once and you’ll know why it’s called mouth-watering. Ready to find out for yourself? Let’s get baking.

Why You’ll Love This:

• Decadent main highlight: The silky cream cheese and peanut butter filling balanced by a crunchy chocolate cookie crust makes every forkful a delightful contrast of textures.
• Cost-saving and customizable: Making this at home saves money compared to bakery versions, and you can control how much chocolate or peanut butter you want to add.
• Flavor boosters and toppings: Chopped Reese’s, peanut butter chips, chocolate ganache, caramel drizzle, and whipped cream take this from great to unforgettable.
  Compared to lighter desserts like a simple mousse or a no-bake pie, this baked cheesecake offers a richer, more satisfying feel — similar in spirit to our Chocolate Peanut Butter Temptation Pie, but with the comforting density of a classic cheesecake. Make it for family gatherings and watch it disappear.

How to Make:

Quick Overview

This cheesecake is easy and rewarding: mix a crisp chocolate cookie crust, beat a smooth cream cheese-peanut butter filling, fold in chopped Reese’s, bake until just set, then chill and top with a glossy ganache. Prep is straightforward and mostly hands-on time is about 20–30 minutes; baking is 55–60 minutes plus cooling and chilling for best texture. Standout element: the silky ganache that melts into every slice.

Ingredients

• 1 1/2 cups chocolate cookie crumbs (finely crushed)
• 1/4 cup melted butter
• 3 (8 oz) packages cream cheese, softened to room temperature
• 1 cup sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1 cup creamy peanut butter, smooth
• 15-20 Reese’s peanut butter cups, chopped (reserve half for topping)
• 1 cup heavy cream
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• Caramel sauce for drizzling (as needed)
• Whipped cream for topping (as needed)

Directions

1. Preheat the oven to 325°F (163°C).
2. In a bowl, combine the chocolate cookie crumbs and melted butter, mixing until well blended. Press this mixture into the bottom of a 9-inch springform pan, compacting evenly.
3. In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and lump-free. Add the sour cream and vanilla extract, mixing until thoroughly combined.
4. Add the eggs one at a time, beating well after each addition to create a smooth batter. Stir in the creamy peanut butter until fully incorporated and silky.
5. Fold in half of the chopped Reese’s peanut butter cups gently so they distribute without overworking the batter.
6. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
7. Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. The center may still have a slight wobble — that’s okay.
8. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually; this reduces cracking.
9. After the hour, remove from the oven and let sit at room temperature before refrigerating for at least 4 hours or preferably overnight to fully set.
10. For the ganache, heat the heavy cream until it simmers (do not boil), then pour over chocolate chips and stir until smooth and glossy.
11. Drizzle the ganache over the chilled cheesecake and top with remaining chopped Reese’s, peanut butter chips, caramel sauce, and dollops of whipped cream.
12. Slice with a warm, clean knife (wipe between cuts), serve, and enjoy!
    
    

What to Serve With:

• Fresh berries or a mixed berry compote to add bright acidity and cut through the richness.
• A scoop of vanilla ice cream or salted caramel gelato for an extra indulgent combo.
• Espresso or a strong black coffee to balance the sweetness with bitterness.
• Light mint salad or candied nuts as a crunchy side snack for contrast.
• For a party, serve small espresso martinis or creamy milkshakes to complement the peanut butter-chocolate duo.

Top Tips for Perfecting:

• Room temperature ingredients help create a lump-free, smooth batter — especially the cream cheese and eggs.
• Don’t overmix after adding eggs; overbeating can introduce too much air and cause cracks.
• Use a water bath if you’re worried about cracking: place the springform pan in a larger pan with about an inch of hot water.
• For a firmer texture, chill overnight. For a slightly creamier, softer slice, 4 hours may be enough.
• Swap creamy peanut butter for natural peanut butter if you prefer, but reduce any extra oils and stir well.
• Avoid opening the oven frequently while baking; that can cause uneven baking.

Storing and Reheating Tips:

• Refrigeration: Store covered in the refrigerator for up to 4–5 days. Keep airtight to prevent absorbing fridge odors.
• Freezing: Wrap slices tightly in plastic wrap and foil, or freeze whole cheesecake wrapped well, for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Serve chilled or let slices sit at room temperature for 15–20 minutes before serving for best texture. Avoid microwaving whole slices; if needed, 10–12 seconds can soften a slice slightly.

FAQs

What’s the best way to prevent cheesecake cracks?
Cool the cheesecake slowly: leave it in the turned-off oven with the door ajar for about an hour, and avoid overmixing the batter. A water bath also helps maintain even temperature.

Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for extra texture, but it may change the smoothness of the filling slightly.

Can I make this recipe gluten-free?
Yes — substitute gluten-free chocolate sandwich cookies for the crust and confirm any chips or Reese’s cups are labeled gluten-free.

How do I get clean slices when serving?
Chill thoroughly, use a hot knife dipped in hot water and wiped clean between cuts, and slice slowly for neat pieces.

Can I make this ahead for a party?
Absolutely. Bake a day ahead and chill overnight. Add ganache and toppings just before serving for the best presentation.

Conclusion

This Mouth-watering Reese’s Peanut Butter Cup Cheesecake is worth every minute of prep — creamy, rich, and crowd-pleasing. It’s easy enough for a weekend project, family-friendly, and flexible to customize. If you love braided peanut butter-chocolate desserts, you might also enjoy a no-bake version with a lighter finish; learn more about a quick alternative at No-Bake Reese’s Peanut Butter Cup Cheesecake. Make it, share it, and savor the applause.