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Reese’s Peanut Butter Cheesecake with Chocolate Crust Recipe

★★★★★

4.6 from 137 reviews
  • Author: Sarah
  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings 1x

Description

This rich and creamy Reeses Peanut Butter Cheesecake features a chocolate cookie crust and a luscious peanut butter cream cheese filling studded with chopped Reeses peanut butter cups. Baked to perfection with a hint of salt to balance the sweetness, it’s a decadent dessert perfect for chocolate and peanut butter lovers.

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

Filling

  • 2 lb (8 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 (about 12 mini cups or 6 regular cups), divided
  • 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 any leaks during baking in a water bath.
  2. Make the crust mixture: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/8 tsp of salt. Stir until the mixture resembles damp sand and holds together when squeezed.
  3. Press crust into pan: Firmly and evenly press the crumb mixture into the bottom of the prepared springform pan using the bottom of a measuring cup to compact it tightly.
  4. Bake crust: Bake the crust for 8 to 10 minutes until it is set and fragrant. Remove from the oven and allow it to cool slightly. Reduce oven temperature to 300°F.
  5. Beat cream cheese: In a large mixing bowl, beat the room temperature cream cheese on medium speed until very smooth and creamy, about 2 to 3 minutes, scraping down the sides as needed.
  6. 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.
  7. Incorporate sour cream, vanilla, and salt: Mix in the sour cream, vanilla extract, and remaining 1/8 tsp salt on low to medium-low speed just until incorporated, scraping the bowl well.
  8. Add eggs one at a time: Add eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Avoid overmixing to prevent incorporating excess air.
  9. Fold in chopped peanut butter cups: Gently fold in 1 cup of the chopped Reeses peanut butter cups evenly throughout the batter using a spatula.
  10. Pour batter over crust: Pour the cheesecake batter over the pre-baked crust, smoothing the top with an offset spatula.
  11. Prepare water bath and bake: For a water bath, place the foil-wrapped springform pan into a large roasting pan and pour hot water until it reaches halfway up the sides of the pan. Alternatively, bake on the middle rack without a water bath for a firmer edge. Bake at 300°F for 60 to 70 minutes until the edges are set but the center has a slight wobble when gently shaken.
  12. Cool in oven: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 45 to 60 minutes to prevent cracking.
  13. Remove and cool completely: Take the cheesecake out of 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: Cover the cheesecake loosely and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
  15. Decorate and serve: Just before serving, run a thin knife around the edges to loosen the cheesecake and release the springform ring. Sprinkle the remaining 1/2 cup chopped Reeses peanut butter cups on top, pressing them lightly so they adhere. Slice with a long, sharp knife, wiping between cuts for clean slices.

Notes

  • Using room temperature ingredients helps achieve a smooth, creamy batter without lumps.
  • Wrapping the springform pan in foil prevents water from leaking in during the water bath baking.
  • The water bath ensures even baking and prevents cracks in the cheesecake.
  • If you prefer a firmer edge, you can skip the water bath but the texture may be slightly different.
  • Chilling the cheesecake overnight enhances flavor and texture for the best results.
  • Use a sharp knife warmed in hot water and wiped dry to cut clean slices.
  • Prep Time: 25 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Reeses, peanut butter cheesecake, chocolate crust, cheesecake recipe, peanut butter desserts, chocolate desserts

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