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Reese’s Peanut Butter Cup Cheesecake

This decadent cheesecake combines creamy goodness with rich peanut butter and crunchy Reese’s cups for an unforgettable dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 525
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups chocolate cookie crumbs Using chocolate cookies gives a delightful contrast to the creamy filling!
  • 0.25 cups 1/4 cup melted butter This binds the crust together and adds richness.
For the cheesecake filling
  • 3 packages 3 (8 oz) packages cream cheese, softened Make sure it’s softened to achieve that silky smooth texture.
  • 1 cups 1 cup sugar Adjust according to your taste.
  • 1 cups 1 cup sour cream This adds a lovely tang and creaminess.
  • 1 tsp 1 tsp vanilla extract A cozy aroma that enhances all the flavors.
  • 3 large 3 large eggs Essential for structure.
  • 1 cups 1 cup creamy peanut butter Get the good stuff, and you’ll taste the difference.
  • 15-20 pieces 15-20 Reese’s peanut butter cups, chopped These little beauties provide bursts of chocolate and peanut butter delight.
For the ganache and toppings
  • 1 cups 1 cup heavy cream For that luscious ganache topping!
  • 0.5 cups 1/2 cup chocolate chips Adds another layer of chocolate goodness.
  • 0.5 cups 1/2 cup peanut butter chips For an extra pop of peanut butter flavor on top.
  • to taste Caramel sauce for drizzling Optional but recommended.
  • to taste Whipped cream for topping Optional.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) for even baking.
  2. Combine chocolate cookie crumbs and melted butter in a bowl. Mix until every crumb is coated, then press into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat together softened cream cheese and sugar until smooth. Add in sour cream and vanilla extract, and mix until combined.
  4. Add in the eggs one by one, mixing well after each addition.
  5. Stir in the creamy peanut butter and fold in half of the chopped Reese’s peanut butter cups.
  6. Pour the batter over the crust and smooth the top.
Baking and Cooling
  1. Bake in the preheated oven for 55-60 minutes, or until the edges are lightly browned.
  2. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for an hour.
Chilling and Topping
  1. Once cooled to room temperature, refrigerate for at least 4 hours or overnight.
  2. For the ganache topping, heat heavy cream in a small saucepan until just about to simmer. Remove from heat and stir in chocolate chips until smooth.
  3. Drizzle chocolate ganache over the chilled cheesecake. Top with remaining chopped Reese’s cups, peanut butter chips, and caramel sauce. Optionally add whipped cream.

Notes

Use room temperature cream cheese for smooth batter. Avoid overmixing eggs to prevent cracks. Make-ahead and storage tips included.