Rich and decadent, this Reese’s Peanut Butter Cheesecake Recipe starts with a cookie crust, is filled with Reese’s Peanut Butter Cups, then topped with a chocolate ganache and even more peanut butter cups.
Love peanut butter and chocolate? You also need to check out this Peanut Butter Pie or this Buckeye Recipe.
If you love the combination of chocolate and peanut butter, this Reese’s Peanut Butter Cheesecake is the dessert for you!
It starts with a chocolate cookie crust, then gets filled with a rich, creamy peanut butter cheesecake that is loaded with chopped Reese’s Peanut Butter Cups. To finish it off, the cheesecake is covered with a smooth chocolate ganache and even more peanut butter cups.
This is a tall, decadent cheesecake that is perfect for birthdays, holidays, or any special occasion. It does take some time to make and chill, but much of that time is hands-off.
And if you love Reese’s Peanut Butter Cups, every bite is worth it!
Why You’ll Love This
- Packed with peanut butter and chocolate: From the cookie crust to the peanut butter filling to the ganache on top, every layer is full of flavor!
- Loaded with Reese’s: Chopped Reese’s Peanut Butter Cups are mixed into the cheesecake filling, and then even more are added on top.
- Tall and impressive: This is a generous 9-inch cheesecake that makes a beautiful dessert for any celebration.
- Perfect for making ahead: This cheesecake needs plenty of time to chill, so it’s a great dessert to make the day ahead.
Ingredients
For the chocolate cookie crust:
- Chocolate Sandwich Cookies: Also known as Oreo’s. You don’t need to remove the filling from the cookies before you crush them.
- Butter: The melted butter helps to hold the cookie crumbs together.
For the cheesecake:
- Cream Cheese: Use full fat cream cheese for the richest, creamiest texture. Soften it to room temperature before mixing.
- Eggs: These help the cheesecake to set and give it texture. You want to make sure you don’t overmix once the eggs are added.
- Brown Sugar: This adds sweetness as well as an extra depth of flavor.
- Creamy Peanut Butter: You want to make sure you use commercial peanut butter versus natural peanut butter. The natural peanut butter can separate and affect the texture.
- Heavy Whipping Cream: This adds richness. You cannot substitute milk, as the cheesecake will not set correctly.
- Vanilla: This will enhance the flavor.
- Reese’s Peanut Butter Cups: I use chopped miniature peanut butter cups. If you use a different size of peanut butter cups, just make sure the weight is the same.
For the chocolate ganache:
- Heavy Whipping Cream: This creates a smooth, pourable ganache. Again, make sure you are using heavy cream, not milk.
- Semi-Sweet Chocolate Chips: Milk chocolate chips will be too sweet, but the semi-sweet gives the perfect depth and chocolate flavor.
- Reese’s Peanut Butter Cups: I like to add more peanut butter cups on top to make the cheesecake look impressive and to reinforce the Reese’s flavor.
Tips and Tricks
Here are a few tips to ensure that your cheesecake comes out perfectly:
- Make sure all of your ingredients are room temperature – not just the cream cheese. Set them all out about 30 minutes before you are going to start the recipe.
- Don’t overmix. Overmixing will add too much air to the batter, which means your cheesecake will fall and you’ll be left with a big crack in the top of your cheesecake.
- A water bath makes a big difference! Read more about this below.
- Leaving the cheesecake in the oven to gradually cool it down helps to reduce the risk of the cheesecake cracking. But since this cheesecake is covered with a ganache, if your cheesecake does crack, it’s no big deal. You’ll be the only one that will know!
- Make sure to chill the cheesecake thoroughly.
Water Bath Tips
A water bath can be a little controversial. Many cheesecakes have been ruined by leaking pans. So here are a few tips to make sure that pan is wrapped well so that you won’t end up with leaks.
- I like to use 18″ foil so that there is no way for the water to sneak in. Make sure to go high up enough on the sides so that the water can’t sneak in through the top.
- Make sure the foil is wrapped tightly to the pan on the bottom.
- I like to place the filled springform pan into the larger pan, and then place those in the oven before adding the hot water. That way water won’t splash up while you are transferring the pan to the oven.
- If water leaking into your pan is a common occurrence, it may be your springform pan. Make sure it is tight fitting, and if all else fails, buy a new pan.
- You can also place a pan of water on the rack below the cheesecake, avoiding placing the cheesecake in water at all.
More Cheesecake Recipes
Lemon Cheesecake
Mini Cheesecakes
Dulce de Leche cheesecake
Sour Cream Cheesecake
No-Bake Nutella Cheesecake
Snickers Cheesecake
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Reese’s Peanut Butter Cheesecake
Rich and decadent, this Reese’s Peanut Butter Cheesecake Recipe starts with a cookie crust, is filled with Reese’s Peanut Butter Cups, then topped with a chocolate ganache and even more peanut butter cups.
Ingredients
Crust:
- 30 chocolate sandwich cookies
- 6 tablespoons butter melted
- Dash of salt
Cheesecake:
- 32 oz cream cheese softened
- 5 eggs
- 1 1/2 cups brown sugar
- 1 cup smooth peanut butter
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla
- 12 oz Reese’s Peanut Butter miniature cups unwrapped and roughly chopped
Topping:
- 1/2 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1 (8 oz) package Reese’s Minis
Instructions
- Preheat oven to 325°F.Â
- Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan.30 chocolate sandwich cookies, 6 tablespoons butter, Dash of salt
- Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese’s Miniatures. Pour the mixture into the cooled crust.Â32 oz cream cheese, 5 eggs, 1 1/2 cups brown sugar, 1 cup smooth peanut butter, 1/2 cup heavy whipping cream, 1 teaspoon vanilla, 12 oz Reese’s Peanut Butter miniature cups
- Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove the cheesecake from the oven and the water bath, then let it cool to room temperature. Transfer to the refrigerator to let it completely chill. (I like to let it refrigerate at least overnight.)
- To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s minis over the top of the cheesecake.1/2 cup heavy whipping cream, 1 cup semi-sweet chocolate chips, 1 (8 oz) package Reese’s Minis
Recipe Notes:
Water baths can be kind of tricky, and you don’t want the water sneaking in and ruining your cheesecake! Â I think the easiest way to do the water bath is to wrap the bottom of the pan in an oven bag (the kind that you bake a turkey in) or in a slow cooker liner. Then add foil to the outside. To ensure that no water gets in at all, use the 18″ wide foil.
You can also place a dish with water on the rack below the cheesecake, so that your cheesecake is not sitting in the water at all.Â
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Serving: 1slice, Calories: 970kcal (49%), Carbohydrates: 84g (28%), Protein: 16g (32%), Fat: 64g (98%), Saturated Fat: 32g (200%), Polyunsaturated Fat: 11g, Trans Fat: 0g, Cholesterol: 160mg (53%), Sodium: 603mg (26%), Fiber: 4g (17%), Sugar: 70g (78%)
Keywords: peanut butter cheesecake
Kris Eshleman says
I make this recipe every single year for my daughter’s birthday cake. The only changes I made are halving the sugar, & adding bacon bits at her request to the batter. Today is my miracle daughter’s 28th birthday,
It’s incredibly significant because she had been born twelve weeks premature, at 28 weeks’ gestation, back in 1998. Neither of us were expected to survive, but we did, & we’re thriving in our own ways.
Thank you for this recipe. I’ve been making it ever since I came across your posting of it. Since 2019? Feels like longer than that. It’s a perfect way for me to show how much my daughter means to me.
Deborah says
This comment brings tears to my eyes. Thank you so much for letting me be part of your special day. What a wonderful day to celebrate!!
Hailey says
I’m looking forward to making this recipe for my hubby!!
How do you suggest storing the cheesecake if I wanted to make it a couple days in advance? Thank you!
Deborah says
Hi Hailey – I would make the cheesecake, but not the ganache. The cheesecake can be stored covered in the refrigerator. Then I would add on the ganache and the candy the day you want to serve it. I hope you both love it!
Justin Dowdy says
I used peanut butter Oreos for the crust. This was a great cheesecake. The peanut butter flavor really comes through. My family absolutely loved it!
Deborah says
Thanks for the review, Justin – I’m so glad you loved it! And I love the idea of using peanut butter Oreos for the crust!
Maurina Nolan says
I’m going to make this for Christmas dinner, but I’m going to use 1/2 cup roasted peanuts with the Oreos. And also use 1/4 peanut butter and 1/8 cup butter for my crust. So it has a little crunch and more taste of peanut butter and a little less fat from butter. Can’t wait for your coming with it though. I’ll let you know how it turns out! Thank you
Deborah says
Ooooh, that sounds amazing! I hope it turned out amazing!
Allie says
This is the cake I make for my boyfriend’s birthday every single year! It’s sooooo perfect! I do use extra Reese’s minis than the recipe says though!
Deborah says
I love this!!
Babs says
This is the best recipe for any peanut butter lover. I’ve made this at least a dozen time. It turns out perfectly every time
Judy Benic says
Loved this!!
Mike Badalament says
Is the oven temp the same for both the crust and cake? Middle rack? And do you remove the filling from the Oreos first?
Deborah says
Yes, the oven temperature is the same. And no need to remove the filling!
Mike Badalament says
Thank you, making it today will post my completed work..?
Mike Badalament says
Made it….awesome and was delicious, sorry I can’t attach the pics I took, I tried tho..
Ella says
I have been making cheesecakes for decades – 2 tips. I hear my mother’s words every time, you can beat the cream cheese as much as you want with the peanut butter or other ingredients UNTIL you add the eggs, then just mix to combine or you introduce too much air and the cake will crack. Second tip – use a crock pot liner around the springform pan and you don’t need foil – no water gets in from the water bath. I hold it in place with either kitchen twine or a large silicone band. The parchment on bottom (not under the spring part) helps make the cake slide onto a serving plate or cake display.
Josephine says
i made this for a family supper, all you could hear was the moans lol of how good it tastes it was to die for!!!
Alexa W says
This recipe is my favorite desert recipe! Second year in a row that my husband has made it for me in place of a birthday cake, and I love it! It is pretty tall and super rich, so we usually cut the second half into pretty thin slices and freeze them.
Kelly says
Easy to follow recipe and incredibly delicious
Abigail Ruiz says
This was an amazing recipe! First time making cheesecake and my family loved it! I loved how the chocolate topping made it all come together. A simple recipe with a gourmet look!
Kim says
Do you remove the center from the oreo cookies?
Deborah says
Nope – no need to remove the center!
S. Livingston says
Love this recipe, so delicious!The water bath is a definite must , I wrap my spring form pans in a Reynolds oven bag , then use heavy duty foil over that , and so far no leaks .