Introduction

This Reeses Peanut Butter Cheesecake is a rich and creamy dessert featuring a chocolate cookie crust and swirls of peanut butter with chunks of Reeses peanut butter cups throughout. It’s the perfect indulgent treat for peanut butter and chocolate lovers alike.

The cake has three clear layers starting with a dark, crumbly chocolate base at the bottom. Above it is a thick, light tan layer with a smooth, fluffy texture. The top layer is a shiny, dark chocolate glaze that drips down the sides unevenly. On top, there are swirls of light brown frosting and pieces of chocolate candy with a peanut butter center, scattered along with small crumbs. The cake sits on a white plate on a white marbled surface with some crumbs and candy pieces around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
6 tbsp unsalted butter (melted)
1/4 tsp fine salt (divided)
2 lb (4 blocks, 8 oz each) full fat cream cheese, room temperature
1 cup creamy no-stir peanut butter
1 cup granulated sugar
3/4 cup sour cream (room temperature)
1 tbsp pure vanilla extract
4 large eggs (room temperature)
1 1/2 cups chopped Reeses peanut butter cups (divided; about 12 mini cups or 6 regular cups)

Instructions

Step 1: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks if using a water bath.
Step 2: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/8 tsp of the salt. Stir until the mixture resembles damp sand and holds together when squeezed.
Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to compact it.
Step 4: Bake the crust for 8–10 minutes, until set and fragrant. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 300°F.
Step 5: In a large mixing bowl, beat the cream cheese on medium speed until very smooth and creamy, about 2–3 minutes, scraping down the sides as needed.
Step 6: Add the peanut butter and granulated sugar and beat on medium speed until fully combined and smooth, about 2 minutes.
Step 7: Add the sour cream, vanilla, and remaining 1/8 tsp salt. Mix on low to medium-low speed just until incorporated, scraping the bowl well.
Step 8: Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix once the eggs are added to avoid incorporating excess air.
Step 9: Gently fold in 1 cup of the chopped Reeses peanut butter cups with a spatula, distributing them evenly through the batter.
Step 10: Pour the cheesecake batter over the pre-baked crust and smooth the top with an offset spatula.
Step 11: For a water bath, place the foil-wrapped pan in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Alternatively, bake the cheesecake on the middle rack without a water bath for a slightly firmer edge.
Step 12: Bake at 300°F for 60–70 minutes, until the edges are set and the center still has a slight wobble when gently shaken.
Step 13: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 45–60 minutes to help prevent cracking.
Step 14: Remove the cheesecake from the oven and from the water bath if using. Carefully remove the foil and place the pan on a wire rack to cool completely to room temperature.
Step 15: Once cooled, cover the pan loosely and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
Step 16: Just before serving, run a thin knife around the edge of the pan to loosen the cheesecake, then release the springform ring.
Step 17: Sprinkle the remaining 1/2 cup chopped Reeses peanut butter cups over the top of the cheesecake, pressing them lightly into the surface so they adhere.
Step 18: Slice with a long, sharp knife, wiping the blade clean between cuts for neat slices.

Tips & Variations

Use full-fat cream cheese and room temperature ingredients for a smooth, creamy texture.
To avoid cracks, bake in a water bath and cool gradually in the oven with the door slightly open.
For an extra chocolate boost, drizzle melted chocolate over the top before serving.
Substitute crunchy peanut butter for a bit of texture in the filling.

Storage

Store the cheesecake loosely covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Slice with a clean knife for best presentation.

How to Serve

The image shows a three-layer round cake on a white plate with a white marbled surface underneath. The bottom layer is a dark, crumbly crust, the middle layer is a thick, light caramel-colored mousse with a soft texture, and the top layer is a glossy dark chocolate ganache that drips slightly over the side. On top, there are swirls of light caramel cream and small pieces of chocolate candy with peanut butter filling, along with scattered crumbs for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter cups instead of mini ones?

Yes, you can use regular peanut butter cups. Just chop them into smaller pieces to distribute evenly throughout the cheesecake.

Do I have to use a water bath method?

The water bath helps prevent cracking and results in a creamy texture, but it’s optional. Baking without it will yield a firmer cheesecake with slightly more cracks.