If you have an undeniable sweet tooth and a love for peanut butter and chocolate, then this Reese’s Cheesecake Recipe is about to become your new obsession. This rich, creamy cheesecake masterfully combines the smoothness of classic cheesecake with the iconic flavors of Reese’s peanut butter cups, creating a dessert that’s both indulgent and unforgettable. From the buttery Oreo crust to the luscious peanut butter-infused filling dotted with chunks of Reese’s, and topped with silky chocolate ganache and fluffy peanut butter whipped cream, every bite is a decadent journey that feels like a warm hug. Whether for a special occasion or just because you deserve it, this Reese’s Cheesecake Recipe brings a little bit of magic to any dessert table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking this sensational cheesecake, and thankfully, each component here is straightforward but magic in its own right. Every ingredient plays a vital role in flavor, texture, or presentation, helping the dessert reach the perfect balance of creamy richness and delightful crunch.
- Oreo crumbs (2 3/4 cups / 369g): Use about 31 Oreos crushed finely to create a crunchy and chocolatey crust base.
- Unsalted butter (5 tbsp / 70g), melted: Binds the Oreo crumbs together for a solid, buttery crust.
- Cream cheese (24 oz / 678g), room temperature: The creamy star of the cheesecake filling that ensures smoothness without lumps.
- Sugar (1 cup / 207g): Sweetens the filling perfectly without overpowering peanut butter’s richness.
- All-purpose flour (3 tbsp / 24g): Adds a bit of structure so the cheesecake holds its shape while staying tender.
- Sour cream (3/4 cup / 173g), room temperature: Introduces a subtle tang and creamy texture that balances sweetness.
- Creamy peanut butter (3/4 cup / 210g): Infuses every bite with the unmistakable flavor of Reese’s peanut butter cups.
- Vanilla extract (2 tsp): Enhances all the flavors with its warm, aromatic notes.
- Large eggs (4), room temperature: Provide richness and help the filling set perfectly.
- Mini Reese’s peanut butter cups (34 / 297g), chopped: Little bursts of peanut butter and chocolate hidden inside the cheesecake.
- Semi-sweet chocolate chips (4 oz / 113g): The base of the silky chocolate ganache topping.
- Heavy whipping cream (6 tbsp / 90ml + 3/4 cup / 180ml cold): Used for the ganache and the peanut butter whipped cream topping.
- Powdered sugar (1/2 cup / 58g): Sweetens and stabilizes the peanut butter whipped cream.
- Creamy peanut butter (3 tbsp / 48g): Added to the whipped cream to create a luscious, peanut buttery finish.
- Vanilla extract (1/2 tsp): Adds depth to the whipped cream topping.
- Full size Reese’s peanut butter cups (7), unwrapped and halved: Beautiful garnish and an extra candy surprise on top.
How to Make Reese’s Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper at the bottom, while greasing the sides. In a small bowl, combine Oreo crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly along the bottom and up the sides of your pan to build an even crust. Bake it for 8 to 10 minutes to set, then set aside to cool. This chocolatey crust forms the perfect sturdy base to balance the creamy filling.
Step 2: Prep the Pan for a Water Bath
To ensure a gorgeously smooth cheesecake without cracks, wrap the springform pan’s exterior in aluminum foil to protect it from water. This step is key because the cheesecake will bake in a water bath, keeping the temperature gentle and even.
Step 3: Make the Cheesecake Filling
Reduce oven temperature to 300°F (148°C). In a large bowl, beat the room temperature cream cheese, sugar, and flour on low speed until completely smooth—no lumps allowed here! Add sour cream, peanut butter, and vanilla extract, and blend gently until combined. Now, add eggs one at a time, mixing slowly after each to avoid whipping in too much air, which can cause cracking. Gently fold in the chopped mini Reese’s peanut butter cups—the little treasures inside.
Step 4: Bake the Cheesecake
Pour the luscious batter into your prepared crust. Place the springform pan inside a larger silicone pan, and set both into an even bigger pan filled with warm water coming halfway up the sides. This ingenious water bath keeps your cheesecake moist. Bake on the center rack for 1 hour 25 minutes. You’ll want the center to be set but still have a slight jiggle. Then, turn off the oven and leave the door closed for 30 minutes to slowly cool the cheesecake.
Step 5: Gradual Cooling & Chill
Next, open the oven door slightly and let the cheesecake cool another 30 minutes. This slow cooling process works wonders in preventing cracks. Once cooled to room temperature, remove from the water bath and refrigerate for 5 to 6 hours or overnight so it can firm up beautifully.
Step 6: Make the Chocolate Ganache
Place chocolate chips in a heatproof bowl. Heat the 6 tablespoons of heavy cream until it just starts to boil, then pour over the chocolate. Let sit for 2 to 3 minutes, then whisk until silky and smooth. Spread this taffy-like ganache over the chilled cheesecake for a glossy, decadent finish.
Step 7: Prepare the Peanut Butter Whipped Cream
In a bowl, whisk together powdered sugar, peanut butter, vanilla extract, and 3 tablespoons of heavy cream until thick. In a separate larger bowl, whip the remaining heavy cream until medium peaks form. Fold the peanut butter mixture gently into the whipped cream until smooth and shiny. Fill a piping bag with this heavenly whipped cream and pipe decorative shells around the cheesecake’s edge, leaving space for the garnish.
Step 8: Garnish and Chill
Place halved full size Reese’s peanut butter cups between each whipped cream pipe for an irresistible finishing touch that screams decadence. Refrigerate the fully decorated cheesecake until ready to slice and serve!
How to Serve Reese’s Cheesecake Recipe
Garnishes
Beyond the halved Reese’s on top, feel free to sprinkle crushed mini Reese’s or finely chopped peanuts for an added crunch. A drizzle of melted peanut butter or extra ganache over each slice also makes an impressive presentation and elevates the peanut butter-chocolate experience.
Side Dishes
A light fruit salad with berries or a simple cup of coffee or milk pairs beautifully with this rich cheesecake. The freshness of berries offers a lively contrast to the decadent peanut butter and chocolate flavors, while the coffee accentuates the dessert’s richness.
Creative Ways to Present
Slice the cheesecake into generous wedges and serve on elegant dessert plates with a dollop of extra peanut butter whipped cream on the side. You can also create mini versions by layering this filling in parfait glasses with crushed Oreos and ganache for a fun and portable treat. Either way, it’s a showstopper guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
Cover your cheesecake tightly with plastic wrap or store in an airtight container to keep it fresh and moist. It will stay delightful for 3 to 4 days in the refrigerator, giving you plenty of time to savor every slice.
Freezing
If you’d like to make this Reese’s Cheesecake Recipe in advance, it freezes beautifully. Wrap the cheesecake tightly in several layers of plastic wrap, followed by aluminum foil to prevent freezer burn. You can store it in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving to preserve texture and flavor.
Reheating
This cheesecake is best enjoyed chilled, so reheating is not recommended. If you want to soften the ganache slightly before serving, you can briefly let it sit at room temperature for 15 to 20 minutes.
FAQs
Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter helps maintain a smooth filling texture in this Reese’s Cheesecake Recipe, using crunchy peanut butter can add an interesting crunch. Just be aware it might slightly change the creamy mouthfeel, but it could be a fun variation to try!
What’s the purpose of the water bath in baking the cheesecake?
The water bath provides gentle and even moisture during baking, which prevents the cheesecake from cracking and helps achieve that silky, smooth texture we all love in a perfect cheesecake.
Can I substitute regular Oreos with another cookie?
You absolutely can! Chocolate wafer cookies or gluten-free cookie crumbs also make a tasty crust. Just keep the quantity and texture similar to maintain the crust’s structure and flavor balance.
Is it possible to make this cheesecake without nuts for those with allergies?
The peanut butter and Reese’s peanut butter cups are central to this recipe’s signature flavor, so substituting them would change the dessert drastically. For nut allergies, consider exploring other cheesecake recipes better suited to your needs.
How do I know when the cheesecake is perfectly baked?
It’s done when the edges are set, but the center still jiggles slightly when you gently shake the pan. This slight wobble means the middle will firm up perfectly as it cools, ensuring a luscious texture.
Final Thoughts
If you’re ready to indulge in a crowd-pleaser that combines the best of two beloved treats—peanut butter cups and cheesecake—you simply must try this Reese’s Cheesecake Recipe. It’s one of those desserts that feels decadent yet approachable, impressive yet comforting. Bake it for your next celebration or for a sweet treat to brighten any day, and watch it disappear in no time. Trust me, this cheesecake will quickly earn a top spot in your recipe collection!
Print
Reese’s Cheesecake Recipe
- Total Time: 8 hours 25 minutes
- Yield: 12 servings
Description
This decadent Reese’s Cheesecake combines a rich peanut butter and cream cheese filling with a crunchy Oreo crust, studded with chopped Reese’s peanut butter cups. Finished with a smooth chocolate ganache and luscious peanut butter whipped cream, it’s an irresistibly creamy and indulgent dessert perfect for peanut butter and chocolate lovers.
Ingredients
Crust
- 2 3/4 cups (369g) Oreo crumbs (about 31 Oreos)
- 5 tbsp (70g) unsalted butter, melted
Cheesecake Filling
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 3/4 cup (210g) creamy peanut butter
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 34 mini Reese’s peanut butter cups (297g), unwrapped and chopped
Chocolate Ganache
- 4 oz (113g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
Peanut Butter Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 3 tbsp (48g) creamy peanut butter
- 1/2 tsp vanilla extract
Decoration
- 7 full size Reese’s peanut butter cups, unwrapped and cut in half
Instructions
- Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides. Combine Oreo crumbs and melted butter in a small bowl. Press mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8-10 minutes then set aside to cool.
- Prepare for water bath: Cover the outside of the springform pan with aluminum foil to prevent water seepage during baking. Set aside.
- Make the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until fully combined and smooth, taking care not to incorporate too much air. Scrape sides of bowl.
- Add wet ingredients: Mix in sour cream, peanut butter, and vanilla extract on low speed until homogeneous.
- Incorporate eggs: Add eggs one at a time, mixing slowly after each addition, scraping down sides to ensure thorough incorporation.
- Add chopped Reese’s: Gently fold chopped Reese’s peanut butter cups into the batter until just combined.
- Assemble and bake: Pour batter evenly over the cooled crust. Place the springform pan inside a larger silicone pan, then place both inside a bigger roasting pan. Fill the outer pan with warm water halfway up the sides of the silicone pan for a water bath. Bake on the center rack for 1 hour 25 minutes, until the center is set but still slightly jiggly.
- Cool in oven: Turn off oven and leave door closed for 30 minutes to let the cheesecake cool gradually and continue cooking gently.
- Further cool: Crack the oven door and let the cheesecake cool for an additional 30 minutes to prevent cracking.
- Cool on counter and refrigerate: Remove cheesecake from oven and water bath, unwrap foil, and cool at room temperature until no longer warm. Refrigerate for 5-6 hours or overnight to set firmly.
- Remove cheesecake from pan: Once firm, carefully remove the cheesecake from the springform pan and place it on a serving plate.
- Make chocolate ganache: Place chocolate chips in a heatproof bowl. Microwave heavy cream until just boiling, then pour over chocolate. Let sit 2-3 minutes, then whisk until smooth.
- Apply ganache: Pour the ganache over the cheesecake and spread evenly into a smooth layer.
- Prepare peanut butter whipped cream base: Combine powdered sugar, peanut butter, vanilla extract, and 3 tablespoons heavy cream in a medium bowl. Whisk until thick and creamy.
- Whip remaining cream: In a larger bowl, whip the remaining heavy cream until medium peaks form, about 1-2 minutes.
- Fold whipped cream: Add peanut butter mixture to the whipped cream and whip briefly (10-15 seconds) until fully combined without over whipping. Use a rubber spatula to fold evenly.
- Decorate cheesecake: Fill a piping bag with peanut butter whipped cream fitted with piping tip #847. Pipe shells evenly around the cheesecake edge, spacing them out. Place halved Reese’s peanut butter cups between each shell.
- Chill before serving: Refrigerate the finished cheesecake until ready to serve. Best eaten within 3-4 days when stored well-covered.
Notes
- Use room temperature cream cheese and eggs for a smoother batter and to prevent lumps.
- Slow mixing at low speed helps reduce cracks by minimizing air in the batter.
- Wrapping the pan with foil and using a water bath provides even baking and prevents cracking.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks and preserves a creamy texture.
- Be careful not to over whip the peanut butter whipped cream to avoid separation.
- You can substitute regular Oreos with any chocolate sandwich cookie if desired.
- Store leftovers covered in refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
