Reese’s Peanut Butter Cup Cheesecake: A Decadent, Creamy Chocolate-Peanut Butter Dream

Rich, Creamy, and Packed with Peanut Butter Cups

If you’re a fan of Reese’s, this Peanut Butter Cup Cheesecake is the ultimate indulgence. With a buttery Oreo crust, a rich peanut butter cream cheese filling, and loads of chopped Reese’s inside and on top—this dessert is pure chocolate-peanut butter heaven. It’s the perfect showstopper for birthdays, holidays, or any time you want to impress your guests with something unforgettable.

---

Ingredients for Reese’s Peanut Butter Cup Cheesecake

For the Crust:

• 24 Oreo cookies, crushed
• 5 tablespoons unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 12 mini Reese’s peanut butter cups, chopped

For the Topping:

• 1 cup heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 10 mini Reese’s, halved or chopped (for garnish)

---

How to Make Reese’s Peanut Butter Cup Cheesecake

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C). Mix crushed Oreos and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter, sour cream, and vanilla, and mix until creamy. Beat in the eggs one at a time until fully combined.

Fold in chopped Reese’s cups. Pour filling over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

Wrap the outside of the springform pan in foil and place it in a larger roasting pan. Fill the roasting pan with about 1 inch of hot water (this prevents cracking). Bake for 55–65 minutes, or until the center is almost set.

Turn off the oven and crack the door. Let the cheesecake sit in the oven for 1 hour. Then remove and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.

---

Step 4: Add the Chocolate Ganache Topping

Heat heavy cream until hot but not boiling. Pour over the chocolate chips and let sit for 1 minute. Stir until smooth and glossy. Pour the ganache over the chilled cheesecake and smooth with a spatula.

Top with chopped or halved Reese’s for decoration.

---

Why You’ll Love This Cheesecake

• Creamy, rich, and ultra-indulgent
• Loaded with real Reese’s in every bite
• No-fail Oreo crust
• Great for parties or special occasions
• Can be made ahead and stored

---

Tips & Variations

• Use crunchy peanut butter for added texture
• Try a chocolate cookie crust instead of Oreos
• Add crushed peanuts on top for extra crunch
• Make it mini using muffin tins
• Use dark chocolate ganache for less sweetness

---

Storage & Freezing

• Store in the fridge (covered) for up to 5 days
• Freeze whole or in slices for up to 2 months
• Thaw overnight in the refrigerator before serving

---

Final Thoughts

This Reese’s Peanut Butter Cup Cheesecake is everything you love in one dessert—chocolate, peanut butter, creaminess, and crunch. It’s rich, over-the-top delicious, and always a crowd-pleaser. One slice is never enough!

Print