Description
This rich and creamy Reese’s Peanut Butter Cheesecake is a peanut butter lover’s dream, featuring a chocolate cookie crust, a luscious peanut butter cream cheese filling, and a decadent chocolate ganache topping studded with chopped Reese’s cups. Perfect for holidays, birthdays, or any time you’re craving an indulgent dessert.
Ingredients
Scale
For the crust:
- 2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 5 tablespoons unsalted butter (melted)
For the filling:
- 24 oz cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup chopped Reese’s peanut butter cups
For the ganache topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For garnish:
- Additional chopped Reese’s cups (optional)
Instructions
- Prepare crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix chocolate cookie crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
- Make filling: In a large mixing bowl, beat cream cheese until smooth. Add peanut butter and sugar, mixing until well combined. Blend in sour cream and vanilla extract. Add eggs one at a time, beating just until incorporated after each addition. Fold in the chopped Reese’s cups gently.
- Assemble and bake cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 55–65 minutes until the center is set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove and chill for at least 4 hours or overnight.
- Prepare ganache: Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl and let sit 2 minutes, then stir until smooth.
- Finish cheesecake: Pour ganache over the chilled cheesecake and spread evenly. Top with extra chopped Reese’s cups if desired. Chill for 30 more minutes before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Avoid overmixing the filling to prevent cracks during baking.
- A water bath is optional but recommended for even baking and a smoother cheesecake.
- Cheesecake can be prepared a day ahead and stored refrigerated to enhance flavor.
