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Reese’s Peanut Butter Cup Cheesecake Recipe

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This Reese’s Peanut Butter Cup Cheesecake is a rich and creamy dessert featuring a crunchy Oreo and peanut crust, a luscious peanut butter-infused cheesecake filling dotted with chopped Reese’s miniature peanut butter cups, and a smooth semi-sweet chocolate ganache topping. Baked in a water bath for optimal texture, this indulgent treat is perfect for peanut butter lovers and makes a stunning centerpiece for any dessert table.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 2 hours 20 minutes plus chilling time
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 1 1/2 cups Oreo Cookies (approximately 28, finely crushed)
  • 1/2 cup Roasted Unsalted Peanuts (chopped, optional)
  • 2 tbsp Light Brown Sugar
  • 1/8 tsp Salt
  • 5 tbsp Unsalted Butter (melted)

Cheesecake Filling

  • 32 oz Cream Cheese (softened to room temperature)
  • 1 1/2 cup Light Brown Sugar (firmly packed)
  • 1/2 cup Creamy Peanut Butter
  • 1 tsp Vanilla Extract
  • 1/4 cup Heavy Whipping Cream
  • 4 Large Eggs (room temperature and slightly whisked)
  • 10.5 oz Reese’s Miniature Peanut Butter Cups (about 1 small bag, chopped)

Chocolate Ganache Topping

  • 4 oz Semi-Sweet Chocolate Chips
  • 1/3 cup Heavy Whipping Cream

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the center position and preheat the oven to 350ºF. Spray a 9-inch springform pan generously with a flour-based baking spray and line the bottom with parchment paper. Optionally, line the sides as well. Set aside.
  2. Make the Oreo Crust: Using a food processor, pulse the Oreo cookies into fine crumbs. Add the roasted peanuts and pulse until chopped and blended. Add light brown sugar, salt, and melted butter; pulse until combined. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake the Crust: Bake the crust in the oven at 350ºF for 8-10 minutes. Remove and place the crust on a wire rack to cool. Reduce oven temperature to 325ºF.
  4. Wrap Pan for Water Bath: Once crust is cool to touch, wrap the bottom and sides of the springform pan with 5-6 overlapping sheets of aluminum foil to prevent water from seeping in during baking. Set aside.
  5. Prepare Cheesecake Batter: Using a hand or stand mixer with a paddle attachment, beat softened cream cheese on medium-high speed for 4-5 minutes until fluffy. Add light brown sugar, peanut butter, and vanilla extract; mix on medium speed until blended.
  6. Add Cream and Eggs: Reduce mixer speed to low and add heavy whipping cream and slightly whisked eggs; mix until just combined. Avoid over-mixing.
  7. Fold in Peanut Butter Cups: Gently fold chopped Reese’s miniature peanut butter cups into the batter using a spatula.
  8. Fill Pan and Add Topping: Pour the cheesecake batter over the cooled crust in the springform pan. Optionally top with extra miniature peanut butter cups.
  9. Prepare Water Bath: Boil about 4 cups of water in the microwave for 4-5 minutes. Place the cheesecake in a roasting pan on the oven’s middle rack and carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, ensuring no water spills or rises too high.
  10. Bake Cheesecake: Bake at 325ºF for 50-55 minutes. Once done, turn the oven off and leave the cheesecake in the water bath with the oven door closed for 45 minutes to cool gradually.
  11. Cool and Chill: Remove the cheesecake from the water bath and take off the aluminum foil. Place on a wire rack and allow to cool to room temperature for 1 to 1.5 hours. Cover loosely with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Remove Sides and Serve: When ready, release the springform pan sides, slice, and serve. Optionally top with chocolate ganache and additional miniature peanut butter cups.
  13. Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream in the microwave for 1 minute. Pour warm cream over chocolate chips, cover loosely with foil for 2 minutes, then whisk until smooth.
  14. Top Cheesecake with Ganache: Pour ganache over the cooled cheesecake and spread evenly with an offset spatula. Optionally decorate with more miniature peanut butter cups before serving.

Notes

  • Using room temperature cream cheese and eggs helps achieve a smooth, lump-free batter.
  • Wrapping the springform pan with foil is essential to prevent water from seeping into the cheesecake during the water bath baking.
  • Do not over-mix the batter once eggs are added to avoid cracking.
  • Allow the cheesecake to cool gradually and chill thoroughly for the best texture and easier slicing.
  • Optional addition of chopped roasted peanuts in the crust adds extra crunch and flavor.
  • Chocolate ganache topping is optional but adds a luscious finishing touch.
  • Store leftover cheesecake covered in the refrigerator for up to 4-5 days.

Find it online: https://allcookedup.com/reeses-peanut-butter-cup-cheesecake-recipe/