Reese’s Peanut Butter Cup Cheesecake

Reese’s Peanut Butter Cup Cheesecake is a dessert lover’s dream: rich and creamy peanut butter cheesecake spiked with chopped mini Reese’s cups, all resting on a crunchy Oreo-peanut crust. Then it’s finished with a smooth, glossy chocolate ganache and even more Reese’s pieces on top. Perfect for any chocolate-peanut butter fan!

Why You’ll Love This Recipe

• Ultra creamy: The cheesecake filling is buttery, smooth, and full of peanut butter flavor. 
• Chocolate-peanut butter combo: Chopped mini Reese’s cups baked in and piled on top make this dessert decadent. 
• Crunchy crust: The Oreo cookie crust with optional roasted peanuts adds both texture and flavor depth. 
• Elegant finish: A silky chocolate ganache ties it all together and looks gorgeous when drizzled over. 

Ingredients

Oreo Cookie Crust

• 1 1/2 cups Oreo Cookies (approximately 28), finely crushed
• 1/2 cup Roasted Unsalted Peanuts, chopped, optional
• 2 tbsp Light Brown Sugar
• 1/8 tsp Salt
• 5 tbsp Unsalted Butter, melted

Reese’s Peanut Butter Cup Cheesecake Batter

• 32 oz Cream Cheese, softened to room temperature
• 1 1/2 cup Light Brown Sugar, firmly packed
• 1/2 cup Creamy Peanut Butter
• 1 tsp Vanilla Extract
• 1/4 cup Heavy Whipping Cream
• 4 Large Eggs, room temperature and slightly whisked
• 10.5 oz Reese’s Miniature Peanut Butter Cups (1 small bag), chopped into small pieces, plus extra for topping before/after baking if desired

Chocolate Ganache Topping (optional)

• 4 oz Semi-Sweet Chocolate Chips
• 1/3 cup Heavy Whipping Cream

Directions

1. Prepare and Bake the Crust
   • Adjust your oven rack to the middle and preheat the oven to 350°F (177°C). 
   • Grease a 9-inch springform pan generously with flour-based baking spray, then line the bottom with parchment paper. 
   • In a food processor, pulse the Oreo cookies into fine crumbs.
   • Add the roasted peanuts (if using) and pulse again until the peanuts are broken into very small bits. 
   • Add the light brown sugar, salt, and melted butter to the food processor. Pulse until the mixture is well combined, and the crumbs slightly clump together. 
   • Transfer the crust mixture into the prepared springform pan. Use the bottom of a measuring cup or a spatula to press it firmly and evenly into the bottom of the pan. 
   • Bake the crust for 8–10 minutes until it’s set. 
   • Remove from the oven and let it cool on a wire rack. While the crust cools, reduce the oven temperature to 325°F (163°C). 
   • Once the crust has cooled, wrap the sides of the springform pan in 5–6 overlapping sheets of aluminum foil, making sure the foil comes high enough up the sides to protect against water from a water bath. 
2. Make the Cheesecake Batter
   • In a large mixing bowl (or in a stand mixer fitted with a paddle attachment), beat the 32 oz of cream cheese on medium-high speed for about 4–5 minutes, until it becomes lighter in texture and very smooth. 
   • Add the 1 1/2 cups light brown sugar, the ½ cup creamy peanut butter, and 1 teaspoon vanilla extract. Mix on medium speed until everything is fully incorporated. 
   • With the mixer running on low, slowly add the ¼ cup heavy whipping cream, mixing just until smooth. 
   • Then add the 4 large eggs (which should be room temperature and slightly whisked) bit by bit, mixing slowly so you don’t incorporate too much air. 
   • Once the eggs are blended in, fold in the chopped Reese’s mini peanut butter cups until they are evenly distributed in the batter. 
3. Bake the Cheesecake
   • Pour the cheesecake batter over your prepared and cooled crust in the foil-wrapped springform pan. 
   • Place the springform pan into a larger roasting pan. Carefully pour very hot (or boiling) water into the roasting pan until the water comes up to about halfway up the sides of the cheesecake pan. This creates a water bath to help the cheesecake bake gently and prevent cracking. 
   • Bake at 325°F (163°C) for about 50–55 minutes, or until the edges are set but the center jiggles slightly when tapped. 
   • When the cheesecake is done baking, turn off the oven. Keep the door closed and let the cheesecake cool in the water bath for 45 minutes so it cools slowly. 
   • Remove the cheesecake from the roasting pan carefully (beware of hot water), unwrap it from the foil, and place it on a wire rack to cool to room temperature, about 1–1.5 hours.
   • Once at room temperature, loosely cover the top of the cheesecake with aluminum foil or plastic wrap, and refrigerate for at least 4 hours, though overnight is best for full flavor and firmness. 
4. Prepare the Chocolate Ganache Topping (Optional)
   • Place 4 oz of semi-sweet chocolate chips in a small heat-safe bowl. 
   • Heat 1/3 cup heavy whipping cream in a separate microwave-safe container until very hot, then pour it over the chocolate chips. 
   • Let the mixture sit covered (with foil or a lid) for 2 minutes so the hot cream melts the chocolate. 
   • Slowly whisk until the chocolate and cream combine into a smooth, glossy ganache. 
   • Pour the ganache over the top of the chilled cheesecake, spreading it gently with an offset spatula. If desired, decorate with more mini Reese’s cups. 

Pro Tips and Variations

• Wrap your springform pan well with foil to prevent water from the water bath leaking in. 
• Don’t overbeat the cheesecake — mix gently, especially after adding eggs, to avoid incorporating too much air. 
• Use room-temperature ingredients (cream cheese, eggs) for smoother batter and fewer lumps.
• If you skip the peanuts in the crust, you can leave them out — the Oreo-only crust is still classic and delicious.
• For a richer twist, swirl in some melted chocolate or caramel before baking.
• Use full-size Reese’s cups cut into chunky pieces instead of minis if you want bigger pockets of peanut butter flavor.

Serving Suggestions

• Serve each slice with a drizzle of extra ganache and a mini Reese’s cup on top.
• Pair this cheesecake with a cold glass of milk, coffee, or a peanut butter-flavored latte.
• Add a dollop of whipped cream or a sprinkle of crushed peanuts for added texture and presentation.

Storage / Reheating

• Refrigerate: Store slices in an airtight container for up to 5 days — the cheesecake stays creamy and delicious.
• Freeze: Wrap slices (or the whole cake) tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: If slightly chilled from the fridge, let the slice sit at room temperature for 10–15 minutes before serving, or microwave gently (10–15 sec) if needed.

FAQs

Do I have to use a water bath?
A: Yes — the water bath helps the cheesecake bake evenly, retain moisture, and avoid cracks. 

Can I omit the Reese’s mini cups?
A: You can, but then it won’t be Reese’s cheesecake. You’ll lose the peanut-buttery pockets of flavor.

Why does the cheesecake jiggle when it’s done?
A: That’s normal! It continues to set as it cools — both in the oven and in the fridge. 

Do I need to wrap the pan with foil?
A: Yes — it prevents water from the water bath from leaking into the cheesecake. 

Can I make it without ganache?
A: Absolutely. The cheesecake is delicious on its own — the ganache just makes it extra luscious and decorative.

Conclusion

This Reese’s Peanut Butter Cup Cheesecake is the ultimate dessert mash-up — it brings together rich, creamy cheesecake, salty-sweet peanuts, and chocolatey Reese’s cups in every bite. With its Oreo-peanut crust, foolproof bake (with water bath), and optional ganache topping, it’s a showstopper that’s perfect for parties, special occasions, or any time you want something truly indulgent.

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