Mouth-watering Reese's Peanut Butter Cup Cheesecake
Creamy, rich, and unapologetically indulgent — this cheesecake is a showstopper that hits the peanut butter and chocolate sweet spot every time.
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Servings: 8 servings
Equipment
- Springform Pan
- Mixing Bowl
- Whisk
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs finely crushed
- 0.25 cup melted butter
Filling
- 24 oz 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 pieces Reese's peanut butter cups chopped (reserve half for topping)
- 1 cup heavy cream
- 0.5 cup chocolate chips
- 0.5 cup peanut butter chips
- as needed caramel sauce for drizzling
- as needed whipped cream for topping
Instructions
- Preheat the oven to 325°F (163°C).
- 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.
- 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.
- 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.
- Fold in half of the chopped Reese's peanut butter cups gently so they distribute without overworking the batter.
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
- 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.
- 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.
- 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.
- For the ganache, heat the heavy cream until it simmers (do not boil), then pour over chocolate chips and stir until smooth and glossy.
- Drizzle the ganache over the chilled cheesecake and top with remaining chopped Reese's, peanut butter chips, caramel sauce, and dollops of whipped cream.
- Slice with a warm, clean knife (wipe between cuts), serve, and enjoy!
Notes
For best results, chill overnight. Use room temperature ingredients for a smooth batter.