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Rich and decadent, this peanut butter cheesecake 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.

Rich and decadent, this peanut butter cheesecake 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.

What would the Christmas season be without a little a lot of chocolate?

Well, I have teamed up with some pretty amazing bloggers today to bring you all kinds of chocolate!!
Christmas Baking with Hershey's and Reese's
Yep – we are at it again. It’s time for another Blog Party!! This time, we are all about those holiday staples – Hershey’s Kisses and Reese’s Peanut Butter Cups. (And if this isn’t enough chocolate to get you through the holiday season, we’ll be back in 2 weeks with even more!)

Today I’m sharing a pretty amazing cheesecake, along with links to 12 other amazing desserts, perfect for the holiday season. If you are ready to start your holiday baking (which you’d better get started!), this is a great place to begin. Make sure you check out the link up at the bottom of this post and click over to see all of the other amazing recipes.
Rich and decadent, this peanut butter cheesecake 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.

I don’t know why, but I couldn’t get cheesecake off the brain. I adore cheesecake, but I don’t often have an excuse to make a whole cheesecake. But the holidays are a pretty good excuse, right?? Well, when I decided to make a peanut butter cheesecake, I knew I wanted to go all out. I didn’t want a 1-inch cheesecake. I wanted this baby tall and rich and creamy and packed with so much peanut butter and chocolate that it would cure any peanut butter craving. And that is exactly what I ended up with!

A few hints – make sure you wrap the springform pan tightly with foil so that the water doesn’t leak in. I used to never have problems with water leaking, but I’ve ruined a couple cheesecakes lately because of leaks. And believe me – this is one cheesecake you don’t want to ruin!! 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!! And because this is such a tall cheesecake, it does take some time to bake through. I always worry about overbaking, but could have left mine in a few minutes longer. But I do love how creamy it turned out!!

This will be the perfect dessert to take to your next holiday get together!!
Rich and decadent, this peanut butter cheesecake 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.

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Reese’s Peanut Butter Cheesecake
Prep time
Cook time
Total time
Rich and decadent, this peanut butter cheesecake 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.
Serves: 16-20 servings
  • 30 chocolate sandwich cookies
  • 6 tablespoons butter, melted
  • Dash of salt
  • 32 oz cream cheese
  • 5 eggs
  • 1½ cups brown sugar
  • 1 cup smooth peanut butter
  • ½ cup cream
  • 1 teaspoon vanilla
  • 12 oz Reese’s Peanut Butter miniature cups, unwrapped and roughly chopped
  • ½ cup cream
  • 1 cup semi-sweet chocolate chips
  • 1 (8 oz) package Reese’s Minis
  1. Preheat oven to 325°F.
  2. 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 tightly to ensure water cannot leak through.
  3. 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.
  4. 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 from the oven, cool completely, then refrigerate until completely cool.
  5. 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.


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Rich and decadent, this peanut butter cheesecake 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.

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172 Responses to Reese’s Peanut Butter Cheesecake {Holiday Baking Blog Party}

  1. Woweeeee! I can’t get over every amazing thing that’s going on in this cheesecake. Looks incredible!

  2. I now have drool all over my keyboard! This cheesecake is seriously amazing and I love peanut butter and chocolate together so adding the Reeses on top and inside just puts it over the top!

  3. Woah. Now THAT’S a cheesecake!!! Thanks for hopping along today 🙂

  4. Beth R says:

    I have a question.. do you remove the white filling from the chocolate cookies before they are crumbled or leave it in? Iv seen recipes calling for the cookie without the filling.

  5. OMG!!! Now, that is a cheesecake! Can you bring me a slice when I see you on Friday? K. Thanks!

  6. Tall and gorgeous, just how I like Cheesecake! Great tip to wrap the pan in foil too. Great job Deborah! 🙂

  7. This is my kind of cheesecake! Love all of the peanut butter and chocolate stuffed into it!

  8. Tracey says:

    Wow, now that is definitely the perfect cheesecake for the holidays! I can’t resist Reese’s pb cups!

  9. Wowzers that is one amazing looking cheesecake!!! I love all the peanut butter cups on the top!!!

  10. Emily says:

    Holy crap, woman. I need a slice of that deliciousness!

  11. Holy smokes! These look totally perfect!

  12. Christine says:

    Oh my God. All of this looks amazing. Let’s just say that cheesecake may be on my list to make this week.

  13. Joanne says:

    I almost cried this looks so good! NEED IT.

  14. WOW. This looks SO perfect. Can I have three pieces please!?

  15. Chels R. says:

    Deborah, this is kind of amazing!!! I think I just figured out what I’m making Josh for his b-day next month, lol!

  16. Holy moly, this looks PERFECT!

  17. Becky says:

    this looks fabulous – as usual!!! Can’t wait to spend the weekend with you!!

  18. scott konkel says:

    I don’t have a food processor, if I crush the cookies by hand could I melt the butter then mix it in?

    • Deborah says:

      You’ll want the cookies to become fine crumbs, so you can crush them by hand – it just may take a little bit of work! 🙂

      • David Irvan says:

        No food processor? Just do like I do and put the cookies in a plastic food storage bag and go over them with a rolling pin, it works just as well.

  19. OMG wow!!! Just saw it on FG and it’s a showstopper! Pinned! And pinned your cookies, too. You are rocking out some great recipes, Deborah!

  20. Your photo popped off of the foodgawker page and has me craving this cheesecake!! Some 30 years ago (sounds funny to say that…) I lived in San Francisco and would travel with a friend to Tiburon on the weekends. We always stopped at Sam’s, by the bay, and would share a slice of Peanut Butter Pie. Since then I’ve been searching for the ultimate PB dessert, and I think I may have just found it!! Love, love LOVE this cheesecake!

  21. Sharon says:

    I would love to add this to my desserts for Christmas. Will this freeze well? I’d like to do most of my baking the week before.


  22. meghann says:

    what cream do I use???

  23. This is ridiculous! I’m sure I could eat the entire cheesecake!

  24. Nutmeg Nanny says:

    you had me drooling at “reeses” this cheesecake looks insane, I love it!

  25. tiffiney says:

    where can i buy this dont have the time to make it HELP SOMEBODY

  26. Nicole says:

    Great idea to impress the boyfriends” family this Christmas!

  27. scott konkel says:

    Also, is the water in the pan thing necessary? Not sure I have a pan large enough for that XD

    • Deborah says:

      I haven’t tried this cheesecake without the water bath. It does help it to cook evenly and helps to prevent cracks in the cheesecake.

      • kris says:

        when i do my cheese cakes i put a good size baking sheet underneath with water in it so the oven doesnt dry out the top of my cheese cake but i dont actually put my cheese cake in the pan with the water

    • Arlene says:

      The water is to keep the cheesecake moist enough so it doesn’t crack. An alternate route is to fill a Pan with water and set it on the rack below the cheesecake, it works just as well with less hassle.

    • Christina says:

      I usually buy one of the oval turkey roaster pans for this purpose. I like to bake a lot of different cheesecakes so I will get one of the turkey roaster pans and keep it until I can’t use it anymore and then throw it away. My 9 inch spring form pan even surrounded by foil fits inside of it perfectly and my tea kettle of hot water fills it to 1 inch no problem.

  28. scott konkel says:

    Just finished baking, but when I pulled it out of the oven there was a dark layer on top of the cake. I cut it off and now its fine. Also, the top of the cake puffed up a bit during cooking, is that normal?

    • Deborah says:

      Mine did not have a layer on it at all. I’m glad you were able to cut it off. Sometimes if the batter is beat too much, that will cause the cheesecake to puff up. You want to make sure everything is mixed, but you have to be careful to not overbeat the batter.

  29. Gabriela says:

    I want to make this one for this sunday for my bf’s birthday. Which type of cream cheese can I use? I actually don’t know. Which one have you use o which types of cream cheese would you recommend?
    Thank you! I really want to make it.

    • Deborah says:

      I just used the regular cream cheese that comes in 8 oz blocks. I can’t remember if I used the Philadelphia brand or just the store brand, but either would work.

  30. marilyn says:

    I just had a piece of this monster – I made it for my husband’s birthday. Very good, all you need is a very thin slice ! Thanks for sharing this recipe.

  31. Carli says:

    I made this the other day for a family party and it was a HIT!! Everyone loved it! Only thing I changed was I put crushed Reese’s on top. It tasted wonderful!!

  32. Dini says:

    Hi! This looks absolutely amazing and I am making it for Christmas! Just one question – did you use light brown sugar or dark brown? Thanks for posting!!

  33. Erin says:

    Best PB Cheesecake I’ve had! Everyone at the Christmas Party loved it. I’ll definitely be making this over and over again 🙂

  34. Mona says:

    hi from Saudi Arabia .. what a great recipe … i’m dying for making this right now … but i have one question … can you tell me how many cups of cookies i should use because some cookies brands vary in sizes … thanx a lot 🙂

  35. Bonnie says:

    I made this for my son’s 16th birthday (12/26), he loved it! Correction, we all loved it!

  36. Mia says:

    I’ve been dying to try this recipe, but I do have one problem: I can’t find heavy cream anywhere in Toronto! Google’s been giving me various options for substitutes, but I was wondering if you (or anyone else) knew what might work best in this case.

    • Deborah says:

      Hi Mia,

      I haven’t tried anything besides cream, but I think milk would probably work. I had a blogger tell me also that she uses almond milk or canned coconut milk successfully, too. Good luck!

  37. Pam says:

    Try this recipe, easier and I bet just as good.


    1 cup sugar
    1 cup peanut butter
    1 TBL melted butter
    1 tsp. vanilla extract
    1 cup heavy cream, beaten until stiff
    9 inch chocolate cookie crust
    1 cup semisweet chocolate chips
    3 TBLs. Strong coffee
    1. FILLING: Beat cream chese, sugar, peanut butter, butter and vanilla in large mixer bowl until creamy. Gently fold in beaten cream. Spread in crust
    2. TOPPING: combine chocolate chips and coffe in bowl, microwave on high 1-2 1/2 minutes, stir until smooth, cool slightly then pour on top of pie. Freeze.

  38. Leah says:

    I am making this now but cannot accommodate a water bath….how long should I bake for….about 1:15 still?
    Thank you!

    • Deborah says:

      Hi Leah – just got your comment, so I’m hoping the cheesecake came out great! I haven’t tried baking without the water bath, but I’m guessing the time would remain about the same.

  39. RA26 says:

    I find it coincidental that your PB cheesecake filling is identical to Ruggle’s yet the latter was posted in 2005 and yours 8 years later. Why do you not source? It’s pretty dishonest blogging.

    • Deborah says:

      This is actually a very basic cheesecake recipe that is probably hundreds of places on the web. I have honestly never even heard of Ruggles before your comment. If you are a regular reader of my blog, you will know that I always source when I use or adapt another recipe.

  40. Robin says:

    What kind of larger pan do you use to put this one in? I am having a hard time finding one large enough. Do you use a round one or long one and does it matter? Thanks.

    • Deborah says:

      Robin, I usually use the broiler pan that came with my oven. The shape doesn’t matter, as long as the pan fits inside.

  41. Chanda says:

    I am a bit disappointed on how this turned out. Followed recipe to a T, looked forward to it tonight after chilling overnight and center is way too soft. I’d maybe recommend baking a good 10-20mins longer. So hard to tell when to take out. Was lightly brown on top. Cooled an hour in oven. Any advise?

    • Deborah says:

      I would recommend baking it a bit longer. Ovens are all so different, and I’m guessing a little time in the oven would have firmed it up a bit. It should look set in the center when it is done.

  42. Michael says:

    I made this cheesecake for my wife. She loved it. It came out perfect! Thank you for the recipe. Can we freeze the leftovers? It’s far too large for just 2 people to finish, and way too good to go to waste!

    • Deborah says:

      I’m so glad it was a hit! I haven’t tried freezing it, but cheesecakes usually freeze pretty well, so I would give it a go!

    • Deborah says:

      So sorry it didn’t work out for you! I’ve had quite a few people make this successfully – could you let me know what went wrong so I can try to pinpoint the problem?

  43. Dori says:

    I made this for my husband for Valentine’s day and it is phenomenal! Honestly the best cheesecake I’ve ever made and very easy to do. He loves peanut butter cups but isn’t a huge chocolate fan (weirdo! ha!) so this was a little over the top for him. When I make it again I’ll probably just drizzle chocolate on top (though I thought it was great!) and he requested a graham cracker crust. I’m not sure how that will be but I’d recommend going with plain chocolate wafers (or take the middle out of the oreo) because the crust is super sweet. So great!

    • Deborah says:

      I’m so glad you loved it! It is quite sweet, so a small slice goes a long way. And I’m guessing a graham cracker crust would pair great with it!

  44. Hummingbird says:

    Sorry if this is a silly question but, I have never made a cheesecake before! This will be my first try!!!!!!

    I am wondering what is the purpose of wrapping with aluminum foil?

    Thank you

    • Deborah says:

      Unless you know for sure that your springform pan won’t leak, I would wrap it in foil. It’s just so that the water from the water bath won’t leak in and ruin your cheesecake. I always wrap mine just to be safe!

  45. Lisa Sipe says:

    Epic fail. Did not set up at all. Very expensive mistake for me and I followed your directions explicitly. So sad. It looked completely set in middle and started lightly browning.

  46. Lori says:

    I sure hope this works! LOL!! I have it in the oven but the only pan I could find my springform pan does not fit all the way down in the only pan I could find that was even close to big enough!!! I have it wedge in a corner! Hopefully it wont move and spill! Ha! My only other option was a dutch oven style pot that the springform pan fit pretty snug and I would not be able to kit much water around it. Wish me luck!!

  47. yenta1957 says:

    This looks amazing! Made an almond cheesecake + my family claimed that was their favorite. Then made an eggnog cheesecake + they said no…that was their favorite. Last time I tried an Oreo cheesecake + they said ” forget the others…this is the absolute best”.
    I guarantee that when I make this 1, they’ll say “This is our favorite”…….providing I don’t screw it up.

  48. Sarah says:

    Hi! This looks amazing and I want to give it a shot! I’m not much of a baker, so what exactly do you mean by letting this cool in the oven? Like, when the 1hr15min is up, leave the cake in the oven with the heat turned off? I don’t want to burn anything haha thanks!

    • Deborah says:

      Hi Sarah,

      you’ll just turn the oven off and let the cheesecake sit in the oven as it cools. That way the cheesecake cools very slowly.

  49. HEather says:

    If you were to make a graham cracker crust…can you give the recipe (amounts) for that?

    • Deborah says:

      I haven’t tried it with a regular graham cracker crust, but I’m sure it would work with any crust that fits in a 9-inch springform pan.

  50. Stuart says:

    I made this today and it is amazing.

  51. Paula says:

    costly failure

    • Deborah says:

      I’m sorry it didn’t work for you. I have had some great feedback on it, so I’d like to help troubleshoot what happened if you want to let me know what was wrong with it.

  52. Laura says:

    This recipe is amazing! I tried it out the other day, and it turned out perfectly (I added 15 minutes to my bake time). Just wondering, is this recipe versatile? Could I replace the peanut butter with chocolate and have the same outcome? Thanks again, you have made both me and my roommates happy with this recipe!

    • Deborah says:

      I’m so glad you liked it!! I probably wouldn’t recommend replacing the peanut butter with chocolate since they have different textures.

  53. Jo says:

    How tall is this cheesecake? I have a 9′ springform but I’m not sure if it’s deep enough?!

    • Deborah says:

      Sorry – just seeing your comment! If you have a standard 9″ springform pan, it should be fine. It’s taller than a typical cheesecake, but will still fit in a standard springform pan.

  54. Danielle says:

    Great Recipe— it’s just a little vague. extra emphasis on the tinfoil, the first one i made without tinfoil leaked and was disgusting. though- adding the tinfoil turned out to be the secret i didn’t know was that important!

    • Deborah says:

      Yes – I always use foil when I do a cheesecake. I never trust the springform pans! Glad the second one worked out for you!

  55. Kat says:

    I made this for Easter. SO. GOOD. Oh my gosh! And my whole family thought it was divine. If someone doesn’t like this, but knows they’d like a Reeses chocolate cheesecake, they must have somehow failed, because this thing is absolutely amazing. Very decadent, but amazing.

    I also had to add about 15 minutes to my bake time (saw previous comment). I looked up some recommendations for when a cheesecake is “set” (I’d never made a cheesecake before)… So, slightly browning around the edges and a bit jiggly in the center…. But it came out perfectly. I also opened the oven for a couple minutes, then just left it cracked a bit because I didn’t want it to keep cooking. I also used milk chocolate chips for the ganache instead of semi-sweet, because we just like milk chocolate, and it was still fabulous. This thing is something you’d find in an awesome restaurant or something. Will totally make this again, and I’m also going to check out your other recipes now =)

  56. sarah says:

    Is heavy whipping cream ok? When you leave the cheesecake in the oven to cool for one hour do you open the oven door or leave it shut?

  57. sarah says:

    SORRY, I just read another bloggers question above. Just so happened to be a “Sarah” as well. :p I am assuming the door needs to stay shut otherwise you would have specified.

  58. Rebekah says:

    I made this but I didn’t bake it right away (my family went on a day and half trip). Do you think its still good?

  59. Sebastian Andreassen says:

    where is the recipe ? I can’t see it on this page?

    • Deborah says:

      Hi Sebastian – have you scrolled down on the page? I am able to see it. It is below the picture with the slice of the cheesecake.

  60. debbie says:

    What type of cream do u use?

  61. Tangible says:

    I just made this today..it’s for Father’s Day for my hubby, dad, brother in law, and niece’s hubby….a family get together…and I cannot wait to try it. I will post back once I get the reviews. I will say that I could not fit the last 1/2-3/4 of batter in my springform..lol…and it’s 9″….I almost opted for 4 eggs..they were large..but they seemed huge (that could be it). Anyway…the water bath did make it bake perfectly even without cracking.

    Thanks for sharing!

    • Deborah says:

      I hope you love it, as well as all of the fathers!! And I’m not sure why it didn’t all fit in. Maybe my pan has taller edges????

  62. Tangible says:

    OK…it was a hit!!! I’d share a photo here if I could. I had to freeze almost half…we shall enjoy it more next week! Yum!! GREAT RECIPE!!!

  63. Tracey says:

    Hey so I just baked this cheesecake, it’s my first time doing a baked one so I am a little paranoid.
    I took it out of the oven 15mins early because it was starting to brown on the top, it was still super runny….
    I’ve just checked it after it’s been in the fridge over night and now pushing on the top it’s is rock solid…..
    Have I done something wrong here perhaps over cooked it?
    And if it is overcooked what can I do with it now will it still be okay to serve or will it taste yuck…

    • Deborah says:

      Hi Tracey,

      Did you try testing it with a knife to see if it’s still raw in the middle? I’m guessing that if it firmed up after being refrigerated it was probably cooked long enough but I’m not sure. If it wasn’t done yet, you can always put a piece of foil over the top to protect it from getting too brown while the cheesecake cooks through. It will jiggle just a little on the top when it is done, and firm up in the refrigerator, but it shouldn’t still look like it’s super runny.

      • Tracey says:

        So tested it the middle is still nice and soft like it should be it’s just the top that’s hard would you recommend trimming that off and then putting the Chocolate on or just leaving it…

  64. Charlotte says:

    Instead of a water bath, in order to prevent leakage, you can wrap dishtowels saturated with water around the outside of the pan

  65. cassie says:

    Highly annoyed right now, I was so excited to try this for my father in laws birthday tmw & i just realized the entire thing is trash because the water seeped in through the foil wrap! So I guess that’s a good 15$+ down the drain & no birthday cake for tmw. This recipe really needs to be revised to include a warning about this problem to save people money & a bad mood in the future.

    • Deborah says:

      Hi Cassie – I’m so sorry the water leaked through. The purpose of the foil is to keep the water out so you’ll want to make sure the foil is very tight on the pan. I have updated the recipe to make it more clear why you’ll want to make sure the foil is on the pan tight.

  66. Georgia says:

    Featured your recipe with pictures of the successful cake on my blog. I just wanted to let you know and thank you for such an awesome recipe, plus all of your tips in the comments! Great job!

  67. Christen says:

    I would really like to try this recipe in a batch of mini cupcakes. I am wondering if you have any recommendations on baking time if the recipe is divided into mini cupcakes instead of one large (tall) cheesecake?

    I have found that treats seem to disappear much more easily and quickly if they are “bite” size. 🙂

    • Deborah says:

      I’m not sure on the baking time if you made minis, but I’m guessing that if you did them cupcake sized, I’d start checking them around the 15-20 minute mark. And I agree – the smaller desserts usually do go first! 🙂

      • Christen says:

        UPDATE: I took your recipe and altered it slightly to make mini cheesecake cupcakes. Basically, I did not bake the crust. I added Reese’s peanut butter chips to the batter (yes, with the peanut butter cups too). And for the crumbly stuff on top, I did not use the Reese’s minis. I used a Reese’s sprinkle topping that I found in the baking aisle. I baked 96 mini cupcakes. Each pan was in the oven for about 20 mins.

        Needless to say, they turned out amazing! I am NOT a Betty Crocker, and I see that some people (who are far better bakers than I am, I’m sure) have had a hard time with this recipe. I will say, these cupcake minis were so easy. And I had no issues with water and foil and sinking.

        I wish I knew how to post a picture of them on my comment to show you. And miraculously, only one accidentally fell into my mouth. lol! 😀

  68. kathryn says:

    Do you pour the chocolate topping on the cheesecake after it is cooled? Or before putting in the refrigerator?

  69. shanate says:

    I’m making one this weekend! It looks sooooo good!

  70. tawnya says:

    Hey guys, I’ve been noticing many people asking about using the tin foil to prevent water from seeping into the cheesecake. Just wanted to pass along a tip I’ve learned from working in the industry as a pastry cook for the last 14+ years: you can fill a sheet pan or another cake pan with water and place it on the rack below your cheesecake. You don’t have to put the spring form pan in the water. This method still allows steam to be produced, which helps with slow even baking. Also, someone asked about their cheesecake puffing up- that could have happened because it was baked too long. Cheesecakes are like custards, they contain eggs and can curdle and/or soufflé. Good luck everyone and happy baking! ☺

  71. Isaac says:

    Hi, what kind of cream do you use?
    Could I use another pan instead of a springform one, or will it be too hard to unmount it later?

  72. Isaac says:

    So I gave it a try, I ended up buying a 9″ springform pan. But I thought 4 packages of cream cheese was too much for such a pan, I don’t know how do you fit all those amounts in a 9″ pan.
    I cut the ingredients in half, used 3 eggs.
    Cooked for 1 hour in the water bath and it had fluffed beautifully, turned off the oven and when I came back 4 hours later it had sank to the same height it started with. Tasted good, but it was too strong, maybe less peanut butter and half the sugar make it white sugar. Also some water had leaked in between the pan and the aluminum foil, but I think none got into the pan itself.
    Please give me some advice here, it was my first time.
    1- can I mix the whole batter with a whisk to not over mix it and avoid too much air bubbles?
    2- Should I use the full amount of the ingredients? (My springform pan is 2.7″ in height) or is it ok using half?

    • Deborah says:

      Hi Issac – I use my stand mixer to make it. I think it might be hard to get the mixture smooth if you do it by hand. Just make sure not to go too crazy. And you have the standard size of springform pan, so it will all fit in there. It is a tall cheesecake, but it will fit! 🙂 And it’s a very rich cheesecake, so a small piece goes a long way.

  73. Rachael says:

    I whipped this up last night for my husband’s birthday today. I’m sure it is just as good as your photos look! He’s really excited 🙂

  74. Andrea says:

    I also just made this for my husband’s birthday and it came out PERFECTLY! This was also the first cheesecake I’ve ever made–so I was nervous the entire time! I ended up baking it an extra 15 minutes as a couple comments suggested, then left it in the oven 2 hours to cool, and then let it cool to room temp the rest of the night before putting it in the fridge first thing in the morning. I was sure that water had creeped into the cheesecake because when I unwrapped the tin foil there was water in every layer, as well as a ton of butter in the layer the closest to the springform pan–but it seems like only butter got out and water didn’t get in because the crust was perfect as well!

    My husband LOVES cheesecake, and when we served it to his friends at his birthday party, he commented that he’s had a lot of cheesecakes in his life, but this one was one of, if not the best cheesecake he’s ever eaten. He also commented that, this being my first cheesecake, it’s like someone who’s never played piano sitting down and playing Mozart. LOL 🙂 His reaction when I first cut into the cake and realized it was a cheesecake was also PRICELESS–he had been thinking it was a brownie.

    So anyway–THANK YOU FOR THE AWESOME RECIPE! I’ve gotten many requests to share it on Facebook as well after posting the pictures. 🙂

    • Deborah says:

      Your comment seriously made my whole day!! Thank you so much for letting me know it was a hit, and happy belated birthday to your husband!

      • Andrea says:

        Ha! Well it’s only fair that I make your day after how happy your cheesecake recipe has been making my husband and I for the last couple days with a few more to come! 🙂

  75. oh my gawd. . this cheesecake!!!! LOVE and pinned! going to try this one!

  76. Alyssa says:

    Do you refrigerate the cheesecake after putting in the chocolate ganache?

  77. Aimen says:

    Hi, I’m trying to make a smaller version of this chessecake by halving al the ingredients so should I use 3 eggs instead of 5 or 2? Also, can you advise me on what size springform pan to use?


    • Deborah says:

      I haven’t tried halving the recipe, so I’m not sure what would work. I know time and ingredient measurements would change with a smaller pan, and since I haven’t tried, I would have a hard time giving a good guess.

      • Judy says:

        Hi Deborah.
        I know this is a little late but maybe will be helpful in the future for you or one of your fans. I recently used a recipe for a 9-inch cheesecake, split the batter in half and baked two 6-inch cheesecakes. I cooked them in a water bath, as you do, and reduced the bake time by about 8 minutes. They came out perfectly and were a total hit. I think you could get the same result by halving the recipe and making a single six-inch cheesecake.

  78. donna says:

    my mum just seen this and now ive got to make her one lol hope it turns out a yummy as this one looks …happy datz x

  79. Kathryn says:

    Made this today for a friend’s birthday who loves Reese’s. It was delicious. Note to anyone who makes this, 32 oz. is A LOT of cream cheese – this cheesecake is HUGE! All the batter barely fit in my 9″ springform! But I am very pleased with the recipe and results – very yummy!!!

  80. Emma says:

    Just baked this and I was wondering… when should I remove the cheesecake from the pan? Before or after chilling in the fridge?

  81. Jewels says:

    hi there can someone please help me find the recipe for those gooey biscuits in the above picture – they look so awesome! Row three from the bottom and third column.

    Thanks in advance 🙂

  82. Namia says:

    Hi Deborah!
    That cheesecake looks ravishing. I was just wondering what size pan you used to make it

  83. Katie says:

    This recipe is absolutely amazing! I have used it 4 or 5 times and it is ALWAYS a hit. I don’t have any springform pans so I just make it in a 9X13 baking pan and it works great. Thank you so much for this great recipe!

  84. Fatima says:

    Hi Deborah. I am LOVING this recipe; it stars in my dreams on a daily basis. I was wanting to half the recipe since this one seems too big for me. Do you have any tips on how to do that?

    • Deborah says:

      I haven’t tried halving it, so I can’t say for sure, but I know I had a commenter that said they have made this in a 9×13-inch baking dish. So I’m guessing you’d be able to make it in an 8×8 or 9×9-inch pan. You’d have to adjust the baking time, though.

  85. Natalie says:

    Devine! I made this last Christmas and my family was in heaven. It was ALOT of cheesecake though. I think I am going to try halving the recipe and using a 6″ springform as one of your other posters suggested.

  86. Angela says:

    Made this for Thanksgiving as my husband loves Reese’s cups. I was nervous because I usually don’t do new recipes for holidays, but it turned out great! Added about 10-15 to the cooking time and left the candy off the top as it seemed sweet enough. Big hit with all my PB and cheesecake fans! Thanks for the great recipe!

  87. Andy says:

    My only (albeit huge) disappointment was that I tried to make this for an event and put my faith in the “total time”. Having not made a cheesecake before and then realizing the hour to cool in the oven AND the time it needed in the fridge were not included. There is no way this will finish in time for my event. Kinda hoping it turns out terrible since no one will get to try it.

    • Deborah says:

      I apologize – the technology that I use to input my recipes doesn’t let you change the total time. In general, though, I always advise to read through the recipe completely before starting. Many times, there are issues like this that will pop up. I hope you still enjoyed the cheesecake!

  88. Isha says:

    Hi there! I’ve made this cheesecake once before and got rave reviews! I’m going to make it again for my staff Christmas party potluck. The last time I made this cheesecake I had guests over at my home so I was able to take the sides of my springform pan off to put the topping on. This time, since I will be taking the cake to the party I’m wondering if you put the topping on with the sides of the pan on or off? Trying to make travelling with this cake as easy as possible! Thanks again for the fantastic recipe!

    • Deborah says:

      If it’s not too much of a pain, I would put on the topping with the sides off. It may not be as easy to transport, but if you have a sturdy plate to put it on, it will probably look better with the topping on without the sides of the pan. But if you are more worried about traveling, you could definitely leave the sides on – the topping just wouldn’t drip down the sides.

  89. Amy says:

    I just wanted to thank you for this amazing recipe! My friends and family all love it! I made it last year for a dessert auction fundraiser and this year everybody wanted me to make it again so I am. I don’t get a chance to bake much anymore, even though I love it. (I’m just too busy.) I always enjoy making this cheesecake and it tastes amazing. Mine always cracks (No matter how hard I try) but luckily the chocolate topping save it! Thank you so much!

  90. Jennifer says:

    Wonderful recipe! My husband is peanut butter lover and this was a hit and it was good for me (I am not a big fan of peanut butter). I sadly didn’t wrap the pan tight enough with foil and a little bit of water seeped in, but not enough to keep us from eating on it lol!!

    • Deborah says:

      I’m so glad you both liked it!! It is sometimes a pain to keep the water from seeping in. I think a traditional water bath (like this one) makes for the best texture, but I have started just placing a pan of water on the oven rack below the cheesecake. It’s almost as good, and you don’t have to worry about any leaking!!

  91. Charlotte says:

    Is that the correct amount of cream cheese?? Seems a lot! Making for Easter and wanted to know!

  92. Eric says:

    Ok, so I’m currently baking the cheesecake. Only question I have is: I used a graham cracker crust due to not being a huge fan of oreo cookies, and I have a metric tonne of batter left over. I’ve covered it up and placed it in the fridge for now. Will it be ok to use it in the next couple of days with more pie crusts?

    Looking forward to it regardless 😀

  93. Susan B. says:

    This dessert was over the top delicious! I was a tiny bit worried after reading the comments, and seeing that some did not have success with this recipe, but I followed the directions, and left the cheesecake in the over longer than stated in the instructions. While baking, I waited for the cake to firm up, but I found it did not do that until it had cooled overnight in the fridge. I will make this amazing cheesecake again and again!

  94. Andrea says:

    My sister requested this for her birthday next week. It’ll be my first cheesecake attempt! Two questions:

    1) What is the texture like? Is it firm and dense? Or a softer, fluffy cheesecake? The picture of the slice look a little gooey.

    2) What size eggs do you use?


    • Deborah says:

      It is a more dense cheesecake. Mine was a little gooey – I needed to bake it a few minutes longer, but it was still more on the dense side versus the fluffy side. And I always use large eggs. Hope you both love it – it is one of the most loved recipes here!

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