Ingredients

1 ½ cups chocolate cookie crumbs

6 tablespoons melted butter

24 ounces cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 cup creamy peanut butter

1 teaspoon vanilla extract

3 large eggs

½ cup heavy cream

1 cup semi-sweet chocolate chips

⅓ cup caramel sauce (optional)

12 Reese’s Peanut Butter Cups, chopped

Instructions

Step 1: Preheat the oven to 325°F (163°C). Mix the chocolate cookie crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

Step 2: In a large bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, and vanilla extract, mixing until well combined. Beat in the creamy peanut butter until the mixture is smooth.

Step 3: Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.

Step 4: Pour the cheesecake filling over the cooled crust. Gently tap the pan on the counter to release any air bubbles.

Step 5: Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 6: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Step 7: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir until smooth and glossy. Spread the chocolate ganache evenly over the chilled cheesecake.

Step 8: Top the cheesecake with chopped Reese’s Peanut Butter Cups and drizzle with caramel sauce if using. Slice and serve chilled.

Tips & Variations

For a crunchier crust, add a tablespoon of sugar to the cookie crumb mixture before pressing it into the pan.

Use natural peanut butter for a more pronounced peanut flavor, or try crunchy peanut butter for added texture.

If you prefer a more intense chocolate flavor, sprinkle mini chocolate chips on top alongside the chopped Reese’s.

To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the oven rack during baking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To keep the ganache topping fresh, cover loosely with plastic wrap. For longer storage, you can freeze the cheesecake (without toppings) for up to 1 month; thaw overnight in the refrigerator before serving and add toppings fresh.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for added texture and a slightly different taste. Just be sure to mix it well into the filling for even distribution.

How do I prevent cracks in my cheesecake?

To minimize cracks, avoid overmixing the batter, bake the cheesecake at a low temperature, and cool it gradually by leaving it in the oven with the door cracked after baking. Using a water bath during baking can also help regulate the temperature and moisture.