Introduction

This Reeses Peanut Butter Cheesecake with a rich chocolate crust is a decadent treat perfect for peanut butter and chocolate lovers. Creamy, smooth, and studded with chopped Reeses cups, it’s an irresistible dessert that’s sure to impress at any gathering.

A round cake with three clear layers sits on a white plate over a white marbled surface. The bottom layer is dark and crumbly, resembling chocolate cookie crumbs. The middle layer is thick and light tan with a smooth, creamy texture. The top layer is glossy, rich dark chocolate ganache that gently drips down the sides, creating even drips around the cake. On top, there are swirls of light brown frosting spaced evenly around the edge, each topped with small pieces of chocolate peanut butter cups and scattered crumbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
6 tbsp unsalted butter (melted)
1/4 tsp fine salt (divided)
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)

Instructions

Step 1: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks if using a water bath.
Step 2: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/8 tsp of the salt. Stir until the mixture resembles damp sand and holds together when squeezed.
Step 3: 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.
Step 4: Bake the crust for 8–10 minutes, until set and fragrant. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 300°F.
Step 5: In a large mixing bowl, beat the cream cheese on medium speed until very smooth and creamy, about 2–3 minutes, scraping down the sides as needed.
Step 6: Add the peanut butter and granulated sugar and beat on medium speed until fully combined and smooth, about 2 minutes.
Step 7: Add the sour cream, vanilla, and remaining 1/8 tsp salt. Mix on low to medium-low speed just until incorporated, scraping the bowl well.
Step 8: Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix once the eggs are added to avoid incorporating excess air.
Step 9: Gently fold in 1 cup of the chopped Reeses peanut butter cups with a spatula, distributing them evenly through the batter.
Step 10: Pour the cheesecake batter over the pre-baked crust and smooth the top with an offset spatula.
Step 11: For a water bath, place the foil-wrapped pan in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Alternatively, bake the cheesecake on the middle rack without a water bath for a slightly firmer edge.
Step 12: Bake at 300°F for 60–70 minutes, until the edges are set and the center still has a slight wobble when gently shaken.
Step 13: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 45–60 minutes to help prevent cracking.
Step 14: Remove the cheesecake from the oven and from the water bath if using. Carefully remove the foil and place the pan on a wire rack to cool completely to room temperature.
Step 15: Once cooled, cover the pan loosely and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
Step 16: Just before serving, run a thin knife around the edge of the pan to loosen the cheesecake, then release the springform ring.
Step 17: Sprinkle the remaining 1/2 cup chopped Reeses peanut butter cups over the top of the cheesecake, pressing them lightly into the surface so they adhere.
Step 18: Slice with a long, sharp knife, wiping the blade clean between cuts for neat slices.

Tips & Variations

To prevent cracks, avoid overmixing after adding eggs and use the water bath method for even baking.
Swap peanut butter cups for chopped peanuts or swirl melted chocolate in for extra texture and flavor.
Use room temperature ingredients for a smoother cheesecake batter.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze cheesecake slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat to room temperature or enjoy chilled.

How to Serve

A rich three-layer cake sits on a white plate over a white marbled surface; the bottom layer is a dark, crumbly chocolate crust, the middle layer is a thick, smooth tan peanut butter mousse, and the top layer is a shiny, dark chocolate ganache that drips slightly down the sides. On top, there are swirls of light brown peanut butter cream spaced around the edge, with chopped pieces of peanut butter chocolate cups and small golden crumbs scattered between the swirls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

Yes, you can bake the cheesecake without a water bath. It will have a slightly firmer edge and potentially more cracks, but using a springform pan wrapped in foil helps reduce leaks.

Can I use natural peanut butter instead of no-stir peanut butter?

Natural peanut butter can be used, but it may affect the texture of the cheesecake slightly. Make sure it is well-stirred and creamy before adding to ensure even mixing.