Why You’ll Love This Recipe

Creamy and Rich: Smooth cheesecake with a luscious peanut butter twist.
Chocolate-Peanut Butter Combo: Classic flavor pairing loved by many.
Impressive Dessert: Great for special occasions or gatherings.
Easy to Make: No complicated steps, just bake and chill.
Customizable: Add swirls or extra toppings for variety.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 ½ cups chocolate cookie crumbs (like Oreos or chocolate wafers)
4 tablespoons unsalted butter, melted

For the Filling:

24 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Topping:

1 cup chopped Reese’s peanut butter cups
Optional: melted chocolate or peanut butter drizzle

Directions

Preheat Oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Make Crust: In a bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let cool.
Prepare Filling: In a large bowl, beat cream cheese and peanut butter until smooth. Add sugar and mix until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream.
Bake Cheesecake: Pour filling over crust. Bake for 50-60 minutes or until edges are set and center is slightly jiggly.
Cool and Chill: Let cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Add Topping: Before serving, sprinkle chopped Reese’s peanut butter cups on top. Drizzle melted chocolate or peanut butter if desired.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Bake Time: 50-60 minutes
Chill Time: 4 hours minimum
Total Time: About 5 hours

Variations

Swirled Cheesecake: Swirl melted chocolate or peanut butter into the batter before baking.
Nut-Free: Use sunflower seed butter instead of peanut butter.
Mini Cheesecakes: Make individual servings using a muffin tin.
Gluten-Free: Use gluten-free chocolate cookies for the crust.
Extra Crunch: Add chopped peanuts to the topping.

Storage/Reheating

Storage: Store cheesecake covered in the refrigerator for up to 5 days.
Freezing: Freeze for up to 2 months; thaw overnight in the refrigerator.
Reheating: Serve chilled; do not reheat.

FAQs

Can I use natural peanut butter?

Yes, but creamy peanut butter gives a smoother texture.

How do I prevent cracks?

Avoid overmixing and use a water bath if possible.

Can I use a regular cake pan?

A springform pan is best for easy removal, but a regular pan can work with careful removal.

Is this recipe gluten-free?

Depends on the cookie crust used; choose gluten-free cookies if needed.

Can I make this vegan?

Substitute dairy and egg ingredients with vegan alternatives.

How long does cheesecake last?

Up to 5 days refrigerated.

Can I use peanut butter chips instead?

Yes, for extra peanut butter flavor.

How do I soften cream cheese?

Leave at room temperature for 30 minutes or microwave briefly.

Can I make this ahead?

Yes, cheesecake improves after chilling overnight.

How sweet is this cheesecake?

Moderately sweet with rich peanut butter flavor.

Conclusion

Reese’s Cheesecake is a luscious and crowd-pleasing dessert that combines the best of creamy cheesecake and classic peanut butter cup flavors. Easy to prepare and wonderfully indulgent, it’s sure to be a hit at any celebration or special occasion.

Reese’s Cheesecake

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Author: Alice
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 5 hours
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Reese’s Cheesecake is a rich and creamy dessert that perfectly blends classic cheesecake with the irresistible flavor of peanut butter and chocolate cookie crust. Topped with chopped Reese’s peanut butter cups and optional drizzles of chocolate or peanut butter, this luscious treat is ideal for celebrations, parties, or any time you want a decadent sweet.

Ingredients

For the Crust:
1 ½ cups chocolate cookie crumbs (Oreos or chocolate wafers)
4 tablespoons unsalted butter, melted

For the Filling:

24 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Topping:

1 cup chopped Reese’s peanut butter cups
Optional: melted chocolate or peanut butter drizzle

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Instructions

Preheat Oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Make Crust: Combine chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom of the springform pan. Bake 10 minutes, then cool.
Prepare Filling: Beat cream cheese and peanut butter until smooth. Add sugar and mix well. Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream.
Bake Cheesecake: Pour filling over crust. Bake for 50-60 minutes until edges are set and center slightly jiggles.
Cool and Chill: Cool to room temperature, then refrigerate at least 4 hours or overnight.
Add Topping: Before serving, sprinkle chopped Reese’s cups on top and drizzle melted chocolate or peanut butter if desired.

Notes

Swirl melted chocolate or peanut butter into batter before baking for a marbled effect.Use sunflower seed butter for a nut-free alternative.Make mini cheesecakes in muffin tins for individual portions.Choose gluten-free cookies for a gluten-free crust.Add chopped peanuts on top for extra crunch.