If you’re a fan of peanut butter and chocolate, this Reese’s Peanut Butter Cup Cheesecake is about to become your new obsession. This rich, creamy dessert layers a velvety peanut-butter cheesecake over a chocolatey Oreo crust, then finishes with a smooth chocolate ganache and plenty of chopped Reese’s cups. Each slice delivers that perfect blend of sweet, salty, and indulgent flavors that make Reese’s treats so iconic. Whether you’re making it for a special celebration or simply treating yourself, this is the kind of show-stopping dessert everyone will remember.

Why You’ll Love This Recipe

This cheesecake is everything you love about Reese’s Peanut Butter Cups recreated in a decadent, bakery-style dessert. The filling is silky and rich without being overly sweet, and the peanut butter flavor shines through in every bite. The Oreo crust adds a crunchy contrast, while the chocolate ganache ties the whole dessert together with a glossy finish. Add a sprinkling of extra chopped Reese’s cups, and you’ve got a truly irresistible centerpiece for any gathering.

Preparation and Cooking Time

Prep Time: 30 minutes
Bake Time: 60–70 minutes
Chill Time: 4 hours or overnight
Total Time: About 6 hours
Servings: 12

Ingredients

For the Crust

24 Oreo cookies, crushed
1/4 cup unsalted butter, melted

For the Peanut Butter Cheesecake Filling

24 oz cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup heavy cream
2 cups chopped Reese’s Peanut Butter Cups

For the Ganache Topping

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Additional Reese’s Peanut Butter Cups for topping

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the crushed Oreo cookies with the melted butter until fully moistened. Press firmly into the bottom of the prepared pan to form an even crust. Set aside.

Step 2: Make the Filling

In a large bowl, beat the cream cheese and peanut butter together until smooth and fluffy.
Add the sugar and vanilla extract; mix until well incorporated.
Add the eggs one at a time, mixing gently after each addition to avoid overbeating.
Pour in the heavy cream and mix just until the batter is smooth.
Fold in the chopped Reese’s Peanut Butter Cups.

Step 3: Assemble and Bake

Pour the cheesecake batter over the prepared crust.
Bake for 60–70 minutes, or until the edges are set and the center still has a slight wobble.
Turn off the oven and leave the cheesecake inside for an additional 30 minutes. This helps prevent cracks.

Step 4: Cool and Chill

Remove from oven and cool on a wire rack for about an hour.
Refrigerate for at least 4 hours or overnight until fully set.

Step 5: Make the Ganache

Heat the heavy cream in a small saucepan until it begins to simmer.
Pour the hot cream over the chocolate chips and let sit for 5 minutes.
Stir until smooth and glossy.

Step 6: Finish and Serve

Pour the ganache over the chilled cheesecake, allowing some to drip down the sides.
Top with additional chopped Reese’s cups.
Slice, serve, and enjoy.

How to Serve

Serve this cheesecake chilled and topped with extra Reese’s Peanut Butter Cups for visual appeal. A drizzle of warm chocolate or caramel sauce is great for an extra-decadent finish. Pair with a glass of milk, a dark roast coffee, or a scoop of vanilla ice cream for the ultimate dessert experience.

Additional Tips

• Bring eggs and cream cheese to room temperature for a smoother batter.
• Avoid overbeating once the eggs are added to prevent cracking.
• Chill the cheesecake fully for the best texture and clean slices.
• Use a hot knife (wiped between cuts) for bakery-style presentation.

Recipe Variations

• Chocolate Swirl Version: Add melted chocolate to half the batter and swirl before baking.
• Crunchy Crust: Replace Oreos with peanut butter sandwich cookies for extra peanut flavor.
• Mini Cheesecakes: Bake in muffin tins for individual servings.
• Extra Chunky: Add crushed pretzels for a salty crunch.

Freezing and Storage

• Store leftovers covered in the refrigerator for up to 4 days.
• To freeze, wrap slices tightly in plastic wrap and then foil; freeze for up to 1 month.
• Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use natural peanut butter?
It’s best to use regular creamy peanut butter, as natural varieties can separate and affect texture.

Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. Letting the cheesecake cool gradually in the oven helps prevent this.

Can I skip the ganache?
Yes, but it adds a rich chocolate layer that complements the peanut butter beautifully.

Do I need a water bath?
This cheesecake doesn’t require one, but you can use one for extra-smooth results.

Irresistible Reese’s Peanut Butter Cup Cheesecake

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• Author: Sophia

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Ingredients

Scale 1x2x3x

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup heavy cream
• 2 cups chopped Reese’s Peanut Butter Cups (plus extra for topping)
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream (for ganache)

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Instructions

• Directions:
• Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
• In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
• In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add the sugar and vanilla extract and beat until well combined.
• Add the eggs one at a time, beating well after each addition. Mix in the heavy cream until fully incorporated.
• Fold in the chopped Reese’s Peanut Butter Cups. Pour the cheesecake batter over the crust in the springform pan.
• Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
• To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
• Pour the ganache over the chilled cheesecake, allowing it to drip down the sides. Top with additional chopped Reese’s Peanut Butter Cups.
• Slice and serve. Enjoy!
• Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 6 hours (including chilling time)
• Kcal: 560 kcal per serving | Servings: 12