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Reese’s Peanut Butter Cheesecake with Chocolate Crust Recipe

★★★★★

4.7 from 81 reviews
  • Author: Ella
  • Total Time: 5 hours 40 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

This decadent Reeses Peanut Butter Cheesecake with a rich chocolate crust combines creamy full-fat cream cheese with luscious peanut butter and chunks of Reeses peanut butter cups for a heavenly dessert. Baked in a water bath for smooth texture and chilled overnight, it’s a perfect balance of chocolate and peanut butter flavors that melts in your mouth.

Ingredients

Scale

Chocolate Crust

  • 2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1/8 tsp fine salt

Cheesecake Filling

  • 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 into 1 cup and 1/2 cup portions)
  • 1/8 tsp fine salt (remaining)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent any leaks if you plan to use a water bath for baking.
  2. Make the Crust: In a medium bowl, stir together the crushed chocolate wafer cookies, melted butter, and 1/8 teaspoon of salt until the mixture resembles damp sand and sticks together when pressed.
  3. Press Crust: Firmly and evenly press the crumb mixture into the bottom of the prepared springform pan. Use the bottom of a measuring cup to compact it well.
  4. Bake Crust: Bake the crust for 8 to 10 minutes until it sets and smells fragrant. Remove from oven and allow it to cool slightly. Reduce oven temperature to 300°F for baking the cheesecake.
  5. Beat Cream Cheese: In a large mixing bowl, beat the cream cheese on medium speed until very smooth and creamy, about 2 to 3 minutes. Scrape down the bowl sides as needed.
  6. Add Peanut Butter and Sugar: Add peanut butter and sugar to the cream cheese and beat on medium speed until fully combined and smooth, approximately 2 minutes.
  7. Incorporate Sour Cream and Vanilla: Mix in the sour cream, vanilla extract, and the remaining 1/8 teaspoon salt on low to medium-low speed just until everything is blended well. Scrape the bowl to ensure full incorporation.
  8. Add Eggs Gradually: Add eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Avoid overmixing to prevent excess air from entering the batter.
  9. Fold in Reeses Cups: Gently fold in 1 cup of the chopped Reeses peanut butter cups evenly through the batter using a spatula.
  10. Assemble Cheesecake: Pour the prepared cheesecake batter over the baked crust and smooth the top gently with an offset spatula.
  11. Prepare Water Bath (Optional): For water bath baking, place the foil-wrapped springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This helps create an even baking environment to prevent cracking.
  12. Bake Cheesecake: Bake at 300°F for 60 to 70 minutes until the edges are set but the center still has a slight wobble when gently shaken.
  13. Cool in Oven: Turn off the oven and slightly crack the door open. Let the cheesecake cool inside the oven for 45 to 60 minutes to gradually reduce temperature and prevent cracks.
  14. Remove and Cool Completely: Carefully remove the cheesecake from the oven and water bath. Unwrap the foil and place the pan on a wire rack to cool completely to room temperature.
  15. Chill Overnight: Cover the cheesecake loosely and refrigerate for at least 4 hours, preferably overnight, until it is fully chilled and set.
  16. Release Cheesecake: Just before serving, run a thin knife around the edges of the pan to loosen the cheesecake, then remove the springform ring.
  17. Decorate Cheesecake: Sprinkle the remaining 1/2 cup chopped Reeses peanut butter cups over the top, pressing lightly so they adhere to the surface.
  18. Serve: Slice using a long sharp knife, wiping the blade clean between cuts for neat pieces. Enjoy your rich peanut butter and chocolate cheesecake!

Notes

  • Using a water bath helps ensure a creamy, crack-free cheesecake texture.
  • Room temperature ingredients like cream cheese, sour cream, and eggs blend more smoothly, preventing lumps.
  • Do not overmix the eggs once added to avoid incorporating too much air which can cause cracks.
  • Fully chill the cheesecake overnight for best flavor and texture.
  • If you don’t have a springform pan, a regular 9-inch cake pan can be used but removing the cheesecake might be more difficult.
  • The foil wrapping prevents water from seeping into the pan during the water bath baking.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Reeses cheesecake, peanut butter cheesecake, chocolate crust cheesecake, creamy peanut butter dessert, no-stir peanut butter dessert

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Find it online: https://delishwithella.com/reeses-peanut-butter-cheesecake-with-chocolate-crust-recipe/