Description

Indulge in the rich and creamy Reese’s Peanut Butter Cup Cheesecake, combining a chocolate cookie crust with a smooth peanut butter cheesecake filling, topped with a luscious chocolate ganache, chopped Reese’s Peanut Butter Cups, and optional caramel drizzle. Perfect for peanut butter and chocolate lovers looking for a decadent dessert.

Ingredients

Scale

Crust

1 ½ cups chocolate cookie crumbs
6 tablespoons melted butter

Cheesecake 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 and Topping

½ cup heavy cream
1 cup semi-sweet chocolate chips
⅓ cup caramel sauce (optional)
12 Reese’s Peanut Butter Cups, chopped

Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine chocolate cookie crumbs with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, sour cream, and vanilla extract, mixing until combined. Beat in the creamy peanut butter until smooth and fully integrated.
Add eggs: Add the eggs one at a time, mixing on low speed after each addition to prevent overmixing and ensure a creamy texture.
Assemble the cheesecake: Pour the peanut butter cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any air bubbles trapped in the batter.
Bake the cheesecake: Bake in the preheated oven for 55 to 65 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to fully set and develop flavor.
Prepare the ganache: Heat the heavy cream until it just starts to simmer. Pour it over the semi-sweet chocolate chips and let sit for 1 minute, then stir until smooth and glossy. Spread this chocolate ganache evenly over the chilled cheesecake.
Finish and serve: Top the ganache with chopped Reese’s Peanut Butter Cups and drizzle with caramel sauce if desired. Slice the cheesecake and serve chilled for a decadent treat.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling.
Do not overmix the eggs to prevent cracks in the cheesecake.
Using a water bath is optional but can help prevent cracking.
For best results, chill the cheesecake overnight.
The caramel drizzle is optional but adds an extra layer of sweetness and flavor.
Make sure to cool the crust before adding the filling to maintain a firm base.

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, peanut butter dessert, no bake cheesecake, chocolate ganache, Reese's dessert