Creamy, decadent, and outrageously satisfying, this Mouth-watering Reese’s Peanut Butter Cup Cheesecake is everything you want in a dessert and more. If you love the classic combo of chocolate and peanut butter with a rich, velvety texture, this cheesecake checks every box: a crunchy chocolate cookie crust, silky peanut butter-infused cheesecake filling, and a glossy chocolate ganache topped with chopped Reese’s and caramel drizzle. Fun fact: pairing peanut butter with chocolate dates back to early 20th-century American candy innovations — so you’re enjoying a little edible history with every bite.
This recipe is surprisingly simple and quick to prep, family-friendly, and perfect for dinner parties or weekend baking. If you’re already a fan of peanut butter cheesecakes, you might also enjoy one of our related takes — I recommend checking out this mouthwatering version for a slightly different presentation Mouth-watering Reese’s Peanut Butter Cup Cheesecake for inspiration. Get ready to impress your friends and family with minimal fuss and maximum flavor.
What is Mouth-watering Reese’s Peanut Butter Cup Cheesecake?
What makes this cake earn the name Mouth-watering Reese’s Peanut Butter Cup Cheesecake? Imagine asking: how many Reese’s does it take to make heaven? The answer: just enough to make the cheesecake nearly collapse into bliss. Is it the peanut buttery velvet, the chocolatey crunch, or the dramatic ganache crown? All of the above. Some say “the way to a man’s heart is through his stomach.” If that’s true, this dessert is the express lane. I once made this for a potluck and watched a suspiciously reserved uncle come back for thirds — the recipe speaks for itself. Try it and see why it’s so beloved.
Why You’ll Love This
- Creamy, indulgent flavor: The main highlight is the rich, velvety cheesecake swirled with creamy peanut butter and loaded with Reese’s pieces for crunchy pockets of chocolate and peanut butter in every bite.
- Cost-effective and crowd-pleasing: Making this at home saves money compared to buying specialty desserts, and one pan goes a long way at family gatherings or parties.
- Flavorful toppings: A warm chocolate ganache, extra chopped Reese’s, peanut butter chips, caramel drizzle, and a dollop of whipped cream make every slice a decadent experience.
Compared to a simpler no-bake peanut butter cheesecake, this baked version offers deeper flavor and a firmer slice, similar in spirit to our chocolate-covered peanut butter cheesecake squares chocolate-covered peanut butter cheesecake squares. You’ll love making this at home — go on, preheat that oven!
How to Make
Quick Overview
This recipe is straightforward and rewarding: a chocolate cookie crust, a creamy peanut butter cheesecake baked until just set, a short cooling period, and a quick chocolate ganache finish. Prep time is about 20 minutes, bake time 55–60 minutes, plus chilling time of at least 4 hours or overnight. The standout elements are the velvety peanut butter-infused filling and the glossy chocolate ganache that seals the deal.
Ingredients
- 1 1/2 cups chocolate cookie crumbs (finely crushed)
- 1/4 cup melted butter (unsalted, melted)
- 3 (8 oz) packages cream cheese, softened to room temperature
- 1 cup sugar (granulated)
- 1 cup sour cream (room temperature)
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- 1 cup creamy peanut butter (smooth, room temperature)
- 15-20 Reese’s peanut butter cups, chopped (reserve half for topping)
- 1 cup heavy cream (for ganache)
- 1/2 cup chocolate chips (semisweet)
- 1/2 cup peanut butter chips (for topping)
- Caramel sauce for drizzling (store-bought or homemade)
- Whipped cream for topping (freshly whipped or canned)
Directions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the chocolate cookie crumbs and melted butter, mixing until well blended.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup to compact it evenly.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and fluffy, scraping the sides as needed to avoid lumps.
- Add in the sour cream and vanilla extract, mixing until thoroughly combined and silky.
- Add the eggs, one at a time, beating well after each addition so the batter stays smooth.
- Then, stir in the creamy peanut butter until the mixture is smooth and velvety. Take care not to overmix.
- Gently fold in half of the chopped Reese’s peanut butter cups into the batter to incorporate chocolatey pieces without breaking them down completely.
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 55–60 minutes, or until the center is set and a slight jiggle remains near the middle but the edges are lightly browned.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually — this prevents cracking.
- After cooling, let the cheesecake sit at room temperature for another 30 minutes before refrigerating for at least 4 hours or preferably overnight for firm slices.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth to make ganache. Allow it to cool slightly to thicken.
- Drizzle the chocolate ganache over the chilled cheesecake. Top with remaining chopped Reese’s, peanut butter chips, caramel sauce, and a dollop of whipped cream.
- Slice, serve, and enjoy!
What to Serve With
Pair slices with a simple espresso or a cold glass of milk for a classic combo. For a balanced dessert plate, serve with fresh berries or a simple mixed green salad dressed lightly with citrus vinaigrette to cut through the richness. For a themed party, offer vanilla ice cream or chilled chocolate mousse alongside the cheesecake.
Top Tips for Perfecting
- Ingredient substitutions: Use natural peanut butter, but expect slightly different texture and flavor intensity. For a dairy-free version, try vegan cream cheese and coconut cream, though texture will vary.
- Temperature matters: Bring cream cheese, eggs, sour cream, and peanut butter to room temperature before mixing to avoid lumps and to achieve a silky batter.
- Prevent cracks: Avoid overbeating once eggs are added and cool the cheesecake gradually in the oven as directed.
- Flavor boosts: Fold a teaspoon of instant espresso powder into the ganache for deeper chocolate flavor.
- Common mistakes: Do not overbake — the center should still have a slight wobble. Overmixing or using cold ingredients can lead to grainy texture.
Storing and Reheating Tips
- Refrigeration: Store tightly covered in the refrigerator for up to 4–5 days. Use a cake dome or wrap the pan in plastic wrap to prevent drying.
- Freezing: You can freeze individual slices wrapped in plastic and aluminum foil for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Cheesecake is best served chilled. If you prefer slightly softer slices, let them sit at room temperature for 20–30 minutes before serving. Avoid microwaving, which alters texture.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter will add extra texture and peanut pieces. The cheesecake will be slightly less smooth but still delicious.
Do I have to use a springform pan?
A springform pan is easiest for removing the cheesecake cleanly, but you can use a regular cake pan lined with parchment if necessary. Refrigerate longer to firm before inverting.
Why did my cheesecake crack on top?
Cracks usually happen from overbaking or rapid cooling. Cool the cake gradually in the oven with the door slightly open and avoid overmixing after adding eggs.
Can I make this ahead of time?
Absolutely. Cheesecakes often taste better after resting overnight in the fridge, making them ideal for preparing a day ahead.
Is there a no-bake version of this cheesecake?
Yes — if you prefer no-bake, there are excellent variations that skip the oven and set in the fridge. They’re lighter and faster to assemble.
Conclusion
This Mouth-watering Reese’s Peanut Butter Cup Cheesecake is a memorable dessert that’s surprisingly approachable: creamy, peanut buttery, and studded with candy pieces for joyful bites. Whether you’re baking for a celebration or a cozy family weekend, this cheesecake delivers big flavor with straightforward steps. If you want a quicker, no-bake take on the same irresistible combo, check out this excellent No-Bake Reese’s Peanut Butter Cup Cheesecake for an alternative method. Give this recipe a try, share slices with loved ones, and enjoy the applause.
Mouth-watering Reese’s Peanut Butter Cup Cheesecake
Equipment
- Springform Pan
- Mixing Bowl
- Saucepan
Ingredients
Crust
- 1.5 cups Chocolate cookie crumbs Finely crushed
- 0.25 cup Unsalted butter Melted
Filling
- 24 oz Cream cheese Softened to room temperature
- 1 cup Granulated sugar
- 1 cup Sour cream Room temperature
- 1 tsp Vanilla extract
- 3 large Eggs Room temperature
- 1 cup Creamy peanut butter Smooth, room temperature
- 15-20 pieces Reese’s peanut butter cups Chopped, reserve half for topping
Ganache
- 1 cup Heavy cream For ganache
- 0.5 cup Semisweet chocolate chips
Toppings
- 0.5 cup Peanut butter chips For topping
- to taste Caramel sauce For drizzling
- to taste Whipped cream For topping
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the chocolate cookie crumbs and melted butter, mixing until well blended.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and fluffy.
- Add in the sour cream and vanilla extract, mixing until thoroughly combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the creamy peanut butter until the mixture is smooth and velvety.
- Gently fold in half of the chopped Reese’s peanut butter cups into the batter.
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 55–60 minutes, or until the center is set.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
- After cooling, let the cheesecake sit at room temperature for another 30 minutes before refrigerating for at least 4 hours or overnight.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth to make ganache.
- Drizzle the chocolate ganache over the chilled cheesecake. Top with remaining chopped Reese’s, peanut butter chips, caramel sauce, and a dollop of whipped cream.
- Slice, serve, and enjoy!