If you are a fan of rich and decadent desserts, then you are in for an absolute treat with this Mouth-Watering Reese’s Peanut Butter Cup Cheesecake Recipe. This dessert perfectly balances creamy cheesecake with the irresistible flavors of peanut butter and chocolate, heightened by generous chunks of Reese’s peanut butter cups. It is a guaranteed crowd-pleaser, whether for family gatherings, special occasions, or simply a delightful way to satisfy your sweet cravings.
Ingredients You’ll Need
Gathering your ingredients is the first step toward homemade bliss. Each ingredient in this recipe has been carefully selected to create a harmonious blend of taste, texture, and that classic Reese’s flavor you love.
- Chocolate cookie crumbs: Provide a rich and crumbly base that supports the cheesecake beautifully.
- Melted butter: Binds the cookie crumbs together for that perfect crust texture.
- Cream cheese: The creamy, tangy foundation of the cheesecake filling; make sure it’s softened for easy mixing.
- Sugar: Sweetens the filling just right without overpowering the peanut butter.
- Sour cream: Adds moisture and subtle tang to keep the cheesecake smooth and luscious.
- Vanilla extract: Enhances the flavors and adds a warm, aromatic note.
- Eggs: Provide structure and richness to the cheesecake.
- Creamy peanut butter: Infuses the batter with that signature nutty flavor that pairs perfectly with chocolate.
- Reese’s peanut butter cups, chopped: Adds gooey, chocolate-peanut butter chunks for surprise bites throughout the cheesecake.
- Heavy cream: Used to create a smooth, glossy chocolate ganache topping.
- Chocolate chips: Melt into the ganache for an indulgent finish.
- Peanut butter chips: A crunchy and sweet topping addition that reinforces the peanut butter flavor.
- Caramel sauce: Drizzled on top for a sweet, buttery contrast.
- Whipped cream: Optional, but absolutely delightful as a light, airy garnish.
How to Make Mouth-Watering Reese’s Peanut Butter Cup Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Combine the chocolate cookie crumbs with melted butter and press this mixture firmly into the bottom of a 9-inch springform pan. This creates a rich, chocolaty base that holds the cheesecake perfectly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese and sugar until the mixture turns silky smooth. Then, add sour cream and vanilla extract, mixing thoroughly to meld the flavors and achieve a luxurious texture.
Step 3: Add the Eggs and Peanut Butter
Incorporate eggs one at a time, ensuring each is well mixed before adding the next. This builds a creamy, stable batter. Next, stir in the creamy peanut butter, blending until smooth for that rich peanut flavor throughout.
Step 4: Incorporate Reese’s Peanut Butter Cups
Gently fold in half of the chopped Reese’s peanut butter cups to embed delightful chunks of chocolate and peanut butter, making every bite exciting and indulgent.
Step 5: Bake the Cheesecake
Pour the batter over your prepared crust and spread evenly. Bake for 55 to 60 minutes until the edges are lightly browned and the center is set but still slightly jiggly in the middle. This ensures a creamy yet stable cheesecake texture.
Step 6: Cool the Cheesecake
After baking, turn off the oven and let the cheesecake cool inside with the door slightly open for one hour. Then, remove and let cool completely at room temperature before refrigerating for at least four hours or overnight for best results.
Step 7: Make the Ganache
Heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and stir in chocolate chips until smooth and glossy. Let the ganache cool slightly before using.
Step 8: Assemble the Cheesecake
Drizzle the chocolate ganache over the chilled cheesecake. Sprinkle the remaining chopped Reese’s peanut butter cups and peanut butter chips on top, followed by a tempting drizzle of caramel sauce. Finish with whipped cream for an elegant, luscious touch.
Step 9: Serve and Enjoy
Slice your masterpiece into 12 generous pieces and prepare yourself for the most delicious cheesecake experience imaginable. Each bite bursts with peanut butter and chocolate goodness.
How to Serve Mouth-Watering Reese’s Peanut Butter Cup Cheesecake Recipe
Garnishes
A little goes a long way when garnishing this rich cheesecake. A swirl of whipped cream adds a light contrast, while extra chopped Reese’s peanut butter cups on top make it look as good as it tastes. A drizzle of caramel sauce brings a glossy finish and a sweet, buttery flavor that complements every bite.
Side Dishes
This cheesecake stands out on its own but pairs wonderfully with fresh berries or a simple berry compote to cut through the richness. A scoop of vanilla bean ice cream on the side can add a cool, creamy dimension that’s simply irresistible.
Creative Ways to Present
For a fun twist, serve individual mini cheesecakes in mason jars topped with crushed Reese’s cups and ganache. Alternatively, layer cheesecake and crushed peanut butter cups in parfait glasses, garnished with whipped cream and a drizzle of caramel for a stunning presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mouth-Watering Reese’s Peanut Butter Cup Cheesecake Recipe tightly covered in the refrigerator for up to 5 days. This keeps the flavors fresh and the texture creamy without drying out.
Freezing
You can freeze the cheesecake, wrapped securely in plastic wrap and aluminum foil, for up to two months. Thaw it overnight in the fridge and avoid refreezing to maintain the best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled, so reheating is not usually recommended. However, if you prefer a softer slice, bring it to room temperature by leaving it out of the fridge for about 30 minutes before serving.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter if you enjoy some extra texture in your cheesecake, but creamy peanut butter gives a smoother filling that blends better with the batter.
What’s the best way to soften cream cheese quickly?
To soften cream cheese quickly, cut it into small cubes and leave it at room temperature for about 30 minutes, or microwave it in short 5-second bursts until just soft but not melted.
Do I have to use a springform pan?
A springform pan is highly recommended for cheesecakes because it allows easy removal without damaging the cake’s edges, but you might use a regular pan lined with parchment paper if you’re careful.
Can I make this cheesecake dairy-free?
This version relies heavily on dairy ingredients for its creamy texture, but you can experiment with dairy-free cream cheese, sour cream, and alternative chocolate, although the taste and texture might differ slightly.
How do I prevent cracks on the cheesecake surface?
Baking the cheesecake in a water bath, not overmixing the batter, and cooling it slowly with the oven door slightly open help prevent cracks and keep the surface smooth and beautiful.
Final Thoughts
This Mouth-Watering Reese’s Peanut Butter Cup Cheesecake Recipe is a dessert that truly celebrates the iconic peanut butter and chocolate combination in the most delightful way possible. Every forkful is a celebration of creamy, sweet, and slightly salty goodness that will instantly become one of your favorite indulgences. I wholeheartedly encourage you to try this recipe and watch it become the centerpiece of your dessert table and the star of your next gathering.
Print
Mouth-Watering Reese’s Peanut Butter Cup Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes plus 4 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mouth-watering Reese’s Peanut Butter Cup Cheesecake features a rich and creamy peanut butter cheesecake filling studded with chopped Reese’s peanut butter cups, all atop a chocolate cookie crust. Topped with a luscious chocolate ganache, peanut butter chips, caramel sauce, and whipped cream, this decadent dessert is perfect for peanut butter and chocolate lovers.
Ingredients
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup creamy peanut butter
- 15–20 Reese’s peanut butter cups, chopped (divided)
Ganache and Toppings
- 1 cup heavy cream
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- Caramel sauce for drizzling
- Whipped cream for topping
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. Add the sour cream and vanilla extract, mixing thoroughly until fully combined.
- Add the Eggs and Peanut Butter: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth consistency. Stir in the creamy peanut butter until the batter is well blended.
- Incorporate Reese’s Peanut Butter Cups: Gently fold half of the chopped Reese’s peanut butter cups into the cheesecake batter, taking care not to overmix to preserve the texture of the pieces.
- Bake the Cheesecake: Pour the batter over the prepared crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the edges turn a light golden brown.
- Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent cracking. Then, remove from the oven and let it cool completely at room temperature before refrigerating it for at least 4 hours or preferably overnight to set fully.
- Make the Ganache: In a small saucepan over medium heat, warm the heavy cream until it starts to simmer. Remove from heat and stir in the chocolate chips until melted and the mixture is smooth and glossy. Allow the ganache to cool slightly before using.
- Assemble the Cheesecake: Drizzle the cooled chocolate ganache evenly over the chilled cheesecake. Top with the remaining chopped Reese’s peanut butter cups, sprinkle the peanut butter chips, and drizzle caramel sauce on top. Add whipped cream as desired for an extra indulgent finish.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into 12 even pieces and serve this rich, creamy dessert to delight your guests.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps.
- To prevent cracks, cool the cheesecake slowly in the oven with the door ajar.
- For best flavor, refrigerate overnight to allow the cheesecake to set properly.
- Use a warm knife to slice the cheesecake cleanly.
- Store leftovers covered in the refrigerator for up to 4 days.
