Reese’s Peanut Butter Cup Cheesecake

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This Reese’s Peanut Butter Cup Cheesecake is the ultimate indulgence for anyone who loves a rich, creamy dessert packed with irresistible peanut butter and chocolate flavors. With a buttery graham cracker crust, velvety cream cheese filling speckled with crushed mini peanut butter cups, and a decadent chocolate ganache topping, every bite is a dessert lover’s dream. It’s finished with swirls of whipped cream and extra Reese’s on top, making it as visually stunning as it is delicious.

Perfect for birthdays, holidays, or any celebration that calls for an over-the-top dessert, this cheesecake is a showstopper. The balance of sweet, salty, and creamy textures hits all the right notes. Whether you’re a cheesecake connoisseur or a peanut butter fanatic, this dessert will earn a permanent place in your favorites list.

Why You’ll Love This Reese’s Peanut Butter Cup Cheesecake

• A perfect combo of creamy cheesecake, chocolate, and peanut butter.
• No fancy ingredients — just classic, crave-worthy flavors.
• Great for celebrations and make-ahead dessert lovers.
• Topped with whipped cream and more Reese’s for a beautiful finish.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

• Springform Pan: This is crucial for cheesecakes. It allows you to release the sides of the pan without disturbing the cake.
• Electric Mixer (Stand or Handheld): Ensures your cream cheese mixture is smooth and lump-free, a key to that signature creamy texture.
• Mixing Bowls: Needed for separating dry and wet ingredients as well as prepping the crust.
• Rubber Spatula: For scraping down the sides of your bowl so everything is evenly mixed.
• Food Processor or Rolling Pin: Helps crush graham crackers efficiently for the base.
• Oven & Roasting Pan: The cheesecake is baked in a water bath, which helps prevent cracking and keeps the texture silky.
• Cooling Rack & Refrigerator: Essential for setting the cheesecake and allowing it to chill properly before decorating.

Preparation Tips

Make sure all your dairy ingredients, especially the cream cheese, are at room temperature before starting. This ensures a smooth, lump-free batter. Don’t skip the water bath — it prevents the top from cracking and maintains that rich, creamy texture. When chopping peanut butter cups, freeze them slightly first to avoid smudging and melting. Also, let the cheesecake chill overnight for best flavor and firm texture. Be patient during cooling; rushing can lead to cracks or a runny center.

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Ingredients for this Reese’s Peanut Butter Cup Cheesecake

For the crust:

• 1 and 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon salt

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream, room temperature
• 1/2 cup creamy peanut butter
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 and 1/2 cups chopped mini Reese’s Peanut Butter Cups (chill or freeze slightly before chopping)

For the chocolate ganache topping:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

For the decoration:

• Whipped cream
• Extra mini Reese’s Peanut Butter Cups, halved or chopped
• Caramel sauce (optional)
• Crushed graham cracker crumbs or cookie crumbles (optional)

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it tightly and evenly. Bake the crust for 10 minutes, then remove and set aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese on medium speed until smooth and creamy. Add the sugar and continue to beat until fully incorporated. Mix in the sour cream and peanut butter until smooth. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Finally, add the vanilla extract and mix until just combined. Fold in the chopped Reese’s cups gently with a spatula.

Step 3: Assemble and Bake

Pour the filling over the pre-baked crust and smooth the top. Tap the pan gently on the counter to remove any air bubbles. Place the springform pan in a large roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan (this is your water bath). Bake for 55–65 minutes or until the edges are set and the center jiggles slightly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

Step 4: Chill

Remove the cheesecake from the oven and the water bath. Allow it to cool completely on a wire rack, then cover and refrigerate for at least 6 hours or overnight. This step is key for the best texture and flavor.

Step 5: Make the Ganache

In a small saucepan or microwave-safe bowl, heat the heavy cream until hot (not boiling). Pour it over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Let it cool for a few minutes until slightly thickened but still pourable.

Step 6: Decorate

Pour the ganache over the chilled cheesecake, letting it drip slightly over the edges. Use a spoon or offset spatula to help it along if needed. Pipe whipped cream around the edges and top with chopped or halved mini Reese’s cups. Drizzle caramel sauce and sprinkle crushed cookies or graham crackers if desired.

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Notes

This cheesecake tastes even better the next day, once the flavors have had time to meld and the texture has firmed up fully. If you’re short on time, you can chill it for at least 6 hours, but overnight is ideal. The water bath may seem like an extra step, but it makes a big difference in preventing cracks and keeping the texture ultra-creamy. When slicing, use a hot knife (run under hot water and wiped dry) for clean, professional-looking cuts.

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Watch Out for These Mistakes While Cooking

• Skipping the water bath: This often results in cracked tops and uneven baking.
• Overmixing the batter: Adds excess air, which can cause your cheesecake to puff, crack, or sink.
• Using cold ingredients: Room temperature cream cheese, eggs, and sour cream help ensure a smooth, lump-free batter.
• Opening the oven during baking: This can cause temperature fluctuations that lead to sinking or cracking.
• Not letting the cheesecake chill long enough: Rushing the chilling process affects both flavor and texture.

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Storage Instructions

Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 5 days. If you want to make it ahead, the cheesecake (without toppings) can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before decorating and serving. Once topped, it’s best enjoyed fresh.

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Estimated Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: ~550 kcal
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 125mg
• Sodium: 330mg
• Carbohydrates: 43g
• Fiber: 2g
• Sugars: 32g
• Protein: 9g

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Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

Yes, but it will add a slightly different texture to the filling. Creamy gives the smoothest result.

Can I skip the ganache topping?

Absolutely. The cheesecake is delicious on its own, but the ganache adds a beautiful, rich layer.

Do I have to use a water bath?

Highly recommended for best texture and to avoid cracks, but if skipped, consider baking at a slightly lower temperature and keeping an eye on it.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle. It will continue to firm up as it cools.

Can I use a different crust?

Yes! Oreo crust or chocolate graham crackers are excellent alternatives.

How long should I chill the cheesecake before serving?

At least 6 hours, but overnight is ideal.

Can I make this cheesecake gluten-free?

Yes, simply use gluten-free graham crackers or cookies for the crust.

Can I freeze slices individually?

Definitely. Wrap each slice in plastic wrap and place in a freezer-safe bag or container. Thaw in the fridge before serving.

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Conclusion

Reese’s Peanut Butter Cup Cheesecake is a show-stopping dessert that combines everything you love about peanut butter cups with the indulgent creaminess of classic cheesecake. It’s the kind of recipe that makes jaws drop at the table and leaves everyone asking for seconds. With proper technique and a little patience, you can master this decadent treat and impress at any occasion. Whether it’s for a holiday, birthday, or your next dinner party, this cheesecake will steal the spotlight every time.

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