Description

Indulge in the rich and creamy Reese’s Peanut Butter Cup Cheesecake, featuring a chocolate cookie crust, a luscious peanut butter cream cheese filling, and a decadent chocolate ganache topping. Finished with chopped Reese’s Peanut Butter Cups and optional caramel drizzle, this dessert is a chocolate and peanut butter lover’s dream perfect for any occasion.

Ingredients

Scale

Crust

1 ½ cups chocolate cookie crumbs
6 tablespoons melted butter

Filling

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

Ganache

½ cup heavy cream
1 cup semi-sweet chocolate chips

Topping

⅓ cup caramel sauce (optional)
12 Reese’s Peanut Butter Cups, chopped

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine chocolate cookie crumbs with melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
Make the filling: Beat the softened cream cheese until smooth and creamy. Add sugar, sour cream, and vanilla extract, mixing until combined. Then, beat in the creamy peanut butter until well incorporated.
Add the eggs: Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix to maintain a smooth texture.
Assemble the cheesecake: Pour the peanut butter cream cheese filling over the cooled crust. Gently tap the pan to release any air bubbles, ensuring an even texture.
Bake the cheesecake: Place the cheesecake in the oven and bake for 55–65 minutes. The center should be set but still slightly jiggly when gently shaken. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to set completely.
Prepare the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 1 minute, then stir until smooth and glossy. Spread this ganache evenly over the chilled cheesecake surface.
Add toppings and serve: Sprinkle the chopped Reese’s Peanut Butter Cups over the ganache. Drizzle with caramel sauce if desired. Slice and serve chilled for the best flavor and texture.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
Do not overmix the eggs into the batter to avoid incorporating too much air, which can cause cracking.
Bake the cheesecake in a springform pan for easy removal.
Allow the cheesecake to fully chill in the refrigerator for optimal texture and flavor.
The caramel drizzle is optional but adds a nice sweet contrast to the peanut butter and chocolate.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Reese's Peanut Butter Cup Cheesecake, peanut butter cheesecake, chocolate cheesecake, dessert, holiday cheesecake, no-bake ganache, peanut butter dessert