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Reese’s Peanut Butter Cheesecake with Chocolate Crust Recipe

★★★★★

4.5 from 83 reviews
  • Author: Sarah
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings 1x

Description

This Reeses Peanut Butter Cheesecake features a rich chocolate crust and a creamy peanut butter cheesecake filling loaded with chopped Reeses peanut butter cups. Baked to perfection with a water bath for a smooth texture and topped with extra peanut butter cups for a delightful finish, this dessert perfectly balances chocolate and peanut butter flavors in a luscious, indulgent cake.

Ingredients

Scale

Crust

  • 2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1/8 tsp fine salt

Cheesecake Filling

  • 2 lb (4 blocks, 8 oz each) full fat cream cheese, room temperature
  • 1 cup creamy no-stir peanut butter
  • 1 cup granulated sugar
  • 3/4 cup sour cream, room temperature
  • 1 tbsp pure vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups chopped Reeses peanut butter cups, divided (about 12 mini cups or 6 regular cups)
  • 1/8 tsp fine salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks if you plan to use a water bath.
  2. Make the crust mixture: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/8 teaspoon of salt. Stir until the mixture resembles damp sand and holds together when squeezed.
  3. Form and bake crust: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan using the bottom of a measuring cup to compact it well. Bake for 8–10 minutes until set and fragrant. Remove from the oven and reduce the temperature to 300°F.
  4. Beat cream cheese: In a large mixing bowl, beat the room temperature cream cheese on medium speed for 2–3 minutes until very smooth and creamy, stopping to scrape down the sides as needed.
  5. Add peanut butter and sugar: Add the peanut butter and granulated sugar to the cream cheese and beat on medium speed until fully combined and smooth, about 2 minutes.
  6. Incorporate sour cream, vanilla, and salt: Mix in sour cream, vanilla extract, and the remaining 1/8 teaspoon of salt on low to medium-low speed just until incorporated, scraping the bowl as needed.
  7. Add eggs carefully: Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears. Avoid overmixing to prevent excess air incorporation.
  8. Fold in peanut butter cups: Gently fold in 1 cup of the chopped Reeses peanut butter cups with a spatula, ensuring they are evenly distributed through the batter.
  9. Pour batter over crust: Pour the cheesecake batter over the pre-baked crust in the springform pan and smooth the top with an offset spatula.
  10. Prepare water bath: For a water bath, place the foil-wrapped pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Alternatively, bake without a water bath for a slightly firmer edge.
  11. Bake cheesecake: Bake at 300°F for 60–70 minutes, until the edges are set but the center still has a slight wobble when gently shaken.
  12. Cool in oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 45–60 minutes to help prevent cracking.
  13. Remove and cool completely: Carefully remove the cheesecake from the oven and water bath if used. Remove the foil and place the pan on a wire rack to cool completely to room temperature.
  14. Chill cheesecake: Cover the pan loosely and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
  15. Release cheesecake: Just before serving, run a thin knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.
  16. Add topping: Sprinkle the remaining 1/2 cup chopped Reeses peanut butter cups over the top, pressing lightly so they adhere.
  17. Slice and serve: Slice the cheesecake with a long, sharp knife, wiping the blade clean between cuts for neat slices. Serve and enjoy!

Notes

  • Using a water bath ensures even baking and helps prevent cracks in the cheesecake.
  • Melted butter should be cooled slightly before mixing with crumbs to avoid soggy crust.
  • Room temperature ingredients help the batter mix smoothly for a creamier texture.
  • Do not overmix after adding eggs to keep the cheesecake dense and prevent air bubbles.
  • Chilling overnight is recommended for the best texture and flavor development.
  • Wrap pan tightly with foil to avoid water seeping into the crust during the water bath baking.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peanut butter cheesecake, reeses cheesecake, chocolate crust cheesecake, creamy peanut butter dessert, no-stir peanut butter, baked cheesecake

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Find it online: https://everydaytastes.com/reeses-peanut-butter-cheesecake-with-chocolate-crust-recipe-2/