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Slice of White Chocolate Reese's Dream Cheesecake topped with Reese's pieces

White Chocolate Reese’s Dream Cheesecake

Creamy, dreamy, and packed with peanut butter cup goodness, this cheesecake is a crowd-pleaser perfect for family gatherings or potlucks.
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer

Ingredients

Graham cracker crust

  • 1.5 cups Graham cracker crumbs Finely crushed
  • 6 tablespoons Unsalted butter Melted
  • 2 tablespoons Granulated sugar

Cheesecake filling

  • 24 oz Cream cheese Softened
  • 1 cup Granulated sugar
  • 3 large Eggs Room temperature
  • 1 cup White chocolate Melted and slightly cooled
  • 1 tsp Vanilla extract
  • 1 package Reese’s Peanut Butter Cups Chopped (about 8–10 cups)

Topping

  • 1 cup Heavy cream Chilled and whipped to soft peaks

Instructions

  • Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides lightly and lining the bottom with parchment if desired.
  • Make the crust: Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press the mixture firmly into the bottom of the prepared pan and up slightly on the sides. Chill while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and free of lumps. Use a hand mixer or stand mixer on low to medium speed.
  • Add the eggs one at a time, mixing well after each addition. Scrape down the sides as needed to ensure even blending.
  • Mix in the melted white chocolate and 1 teaspoon vanilla extract until the batter is silky and well combined. Avoid overmixing to keep the batter light.
  • Gently fold in the chopped Reese’s Peanut Butter Cups so the pieces stay evenly distributed without breaking down.
  • Pour the cheesecake batter into the chilled graham cracker crust, smoothing the top with a spatula.
  • Bake in the preheated oven for about 50–60 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door cracked for 15 minutes to reduce cracking.
  • Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
  • Whip the heavy cream to soft peaks and dollop or pipe it on top of slices before serving.

Notes

Store cheesecake covered in the refrigerator for up to 5 days. Cheesecake freezes well; wrap tightly and freeze up to 2 months.