Filed Under: Cheesecake | Chocolate | Dessert

Peanut Butter Cup Cheesecake

Recipe By Tessa Arias
February 28th, 2014
4.8 from 5 votes
4.8 from 5 votes

Peanut Butter Cup Cheesecake is the ultimate form of chocolate peanut butter indulgence and tastes as impressive as it looks!

Yield: 16 to 20 servings

Prep Time: 25 minutes

Cook: 1 hour

Tessa's Recipe Rundown...

Taste: Like a gigantic tangy amazing peanut butter cup. Just incredible.
Texture: The crust is buttery yet crunchy while the filling is lusciously smooth with bites of mini Reese’s cups. The chocolate ganache and pile of mini Reese’s on top just takes this cheesecake to a ridiculously awesome level.
Ease: There’s three elements to this cheesecake, each of which will dirty a few dishes. SO worth it, promise! I didn’t even both with a water bath for this recipe because it doesn’t matter if it cracks, you’re just going to dump a bunch of chocolate on top.
Appearance: This was seriously so fun to photograph, it’s gorgeous!
Pros: My new favorite cheesecake ever.
Cons: Not diet friendly, unfortunately.
Would I make this again? Absolutely yes for special occasions!

Peanut Butter Cup Cheesecake

I am ridiculously excited to share today’s outrageously over the top recipe for Peanut Butter Cup Cheesecake with you guys. It’s seriously incredible. Just look at it!! It’s like a piece of art, a very delicious crave-worthy piece of art. You are going to flip when you take your first bite of this, and your friends will die when you show up to the next party with this in your hands. There’s nothing I love more in the world than the combination of chocolate and peanut butter so this cheesecake is pure bliss for me.

Peanut Butter Cup Cheesecake

What food is pure bliss for you?

Peanut Butter Cup Cheesecake

4.8 from 5 votes

How to make
Peanut Butter Cup Cheesecake

Yield: 16 to 20 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Peanut Butter Cup Cheesecake is the ultimate form of chocolate peanut butter indulgence and tastes as impressive as it looks!


For the crust:

  • 30 (1-15.35 ounce package) Oreo cookies
  • 6 tablespoons butter, melted

For the cheesecake filling:

  • 32 ounces cream cheese, at room temperature
  • 5 large eggs
  • 1 1/2 cups lightly packed light brown sugar
  • 1 cup creamy peanut butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 8 ounces Reese’s minis

For the topping:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 8 ounces Reese’s minis


For the crust:

  1. Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

For the filling:

  1. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, peanut butter, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Reese’s.
  2. Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

  1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Reese’s over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

Recipe Notes

Recipe adapted from The Foodie & The Family and Taste & Tell
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Taylor @ Food Faith Fitness — February 28, 2014 at 4:39 am

    I don’t even have words.
    Cheesecake is my favorite ever. Peanut Butter cups are my favorite ever.
    This is my favorite ever.
    But, before I die…pinned!

  2. #
    Indre @ cupcakesnmiracles — February 28, 2014 at 4:45 am

    This one looks to owww! I agree with Taylor – it takes my breath away. Need to get some sugar ASAP 😀

  3. #
    Janine — February 28, 2014 at 5:29 am

    Holy Guacamole….I’m a cheesecake FREAK AND now your adding my two FAV’s??? I can’t wait to get my springform pan out & start baking!!! If I know ANYTHING it’s that you come up with some FREAKING AWESOME recipes & they ALWAYS turn out FABULOUSLY!!! THANK U SO MUCH!!!

    • #
      Tessa — March 5, 2014 at 8:55 am

      Thanks a bunch 🙂

  4. #
    Gaby — February 28, 2014 at 7:00 am

    Chocolate and peanut butter is my favorite and this is over the top amazing!

  5. #
    Sarah — February 28, 2014 at 7:49 am

    Question……..if you don’t have a spring form pan, and just plan on eating this at home (looks not important), can you bake this in a glass pan? Like 8 x 8 or something? Will that work?

    • #
      Tessa — March 5, 2014 at 8:55 am

      I don’t see why not!

  6. #
    Jodee Weiland — February 28, 2014 at 9:30 am

    This recipe looks delicously decadent! I love it, love it, love it! Thanks for sharing!

  7. #
    Annalise @ Completely Delicious — February 28, 2014 at 9:52 am

    Tessa, this is in incredible! While I wouldn’t necessarily say that cheesecake is always “pure bliss” for me, the chocolate and PB combo definitely take it to that level!

  8. #
    Heather Duff — February 28, 2014 at 1:10 pm

    OMG This look so good, thanks for sharing!

  9. #
    Erin @ The Spiffy Cookie — February 28, 2014 at 5:12 pm

    Yum! I love the pile of mini Reeses on top.

  10. #
    Edward Antrobus — February 28, 2014 at 8:04 pm

    16-20 servings? In my house, it would probably be more like 4!

  11. #
    gammy — March 2, 2014 at 12:22 pm

    Made this last night, finished it this morning. It is awesome!! Thanks for the recipe. It was really easy!!

    • #
      Tessa — March 5, 2014 at 8:53 am

      So glad to hear that!!

  12. #
    Pam Finter — March 5, 2014 at 9:07 am

    Thank you for the recipe! Making it this week for my peanut-butter-cup-lovin’ hubby’s birthday.

  13. #
    Shayla — March 6, 2014 at 1:26 pm

    I made this ( haven’t eaten it yet) and got a yucky crust on top is that normal ? I tried to slice most of it off.

  14. #
    Chloe @ foodlikecake — March 12, 2014 at 5:35 am

    Looks amazing! Peanut butter, chocolate, and cheesecake, I’m on board!

  15. #
    Debbie — March 29, 2014 at 11:58 am

    I have made this twice now and it an amazing cake. I however am having trouble with the baking time. I have had to cook this for an hour and a half. It is cooling for now so will see what it is like this time. Last time baked it for an hour and twenty and was still to set in the middle. My neighbors boyfriend has requested this for his birthday cake.

  16. #
    Lena N — April 18, 2014 at 6:44 pm

    Did I read correctly about the 30 packages of Oreos?

    • #
      Tessa — April 18, 2014 at 9:52 pm

      Definitely not 30 whole packages! It’s 30 cookies which equals one 15.35 ounce package.

  17. #
    Megan — April 19, 2014 at 1:47 pm

    I just made this and it’s cooling. I baked for an hour and 10 minutes and it is dry on top but slightly wobbly. I hope it’s not too wobbly!! I can say definitively that licking the beaters was left solely up to me and neither of my two children were called down to help. Can’t wait to finish the top with the chocolate sauce and peanut butter cups! Also…I’m curious exactly how you slide this from the springform bottom to a serving dish. Pretty sure it’s gonna fall apart if I try. Any tricks/tips?

    • #
      Tessa — April 20, 2014 at 8:27 pm

      I think it should be fine (you’ve probably tasted by now) but it’s better to err on the side of underbaking vs. overbaking. As for the springform part, I usually just leave the bottom plate attached and place the cheesecake + bottom plate on a serving dish.

  18. #
    Wanda — July 26, 2014 at 10:32 pm

    It’s in the oven! 🙂

    • #
      Tessa — July 27, 2014 at 9:44 pm

      Yay! Hope you enjoyed 🙂

  19. #
    Charles — September 18, 2014 at 7:43 am

    Are you using the whole Oreo with the filling for the crust or scraping the filling of before crushing them? Thanks!

    • #
      Tessa — September 19, 2014 at 1:32 pm

      The whole Oreo cookie – no scraping!!

  20. #
    Gemma — October 23, 2014 at 2:28 am

    I have just found this on pinterest and it looks so lush!! But was wondering if anyone has made one using Lacto free cream cheese and cream ? If so any tips on doing it differently or is it just the same?

  21. #
    Brittany — October 26, 2014 at 10:49 am

    Hi Tessa,
    I LOVE this cheesecake! I’ve made it twice, and it’s nearly perfect every time. I say nearly perfect because both times, the crust has come out too hard. It’s difficult to cut. Do you have any suggestions?

  22. #
    Jade Adams — November 22, 2014 at 8:57 pm

    Do I have to wait until it’s been chilled before I add the topping or can I add it once it gets out of the oven?

    • #
      Tessa — November 22, 2014 at 9:54 pm

      Don’t add it onto the hot cheesecake, it’ll just melt into a mess, at least wait until the cheesecake is at room temperature.

  23. #
    Kelli — December 13, 2014 at 4:34 pm

    Your Peanut Butter Cup Cheesecake looks so delicious.

  24. #
    Molly — January 27, 2015 at 4:28 pm

    Made this today for my boyfriend’s birthday. It looks incredible and was super easy to make. Thanks so much for the awesome recipe and I can’t wait to try it!

  25. #
    Caren — February 1, 2015 at 11:01 am

    I just saw this and it looks so delish! Can’t wait to make it! Thanks for shari! For the crust though, is it 30 oreo cookies with the filling? or just the cookies? Thanks!

  26. #
    Noni Vandenberg — February 4, 2015 at 6:23 am

    Need a recipe

  27. #
    Cher — March 1, 2015 at 11:30 am

    I’ve tried several different recipes with cheesecakes and I always use the water bath/ leave it to cool in the oven method. Anyone try that here? I want to make this for my husband’s birthday next week.

    • #
      Tessa — March 1, 2015 at 1:47 pm

      Hi Cher! The reason those extra steps aren’t included in this recipe is because the cheesecake will be covered in ganache and Reese’s, so it won’t matter much if it develops cracks while baking. Feel free to use those methods if you like, I just found them to be unnecessarily time consuming for this particular recipe 🙂

  28. #
    Debbie — August 19, 2015 at 12:30 pm

    I made this just recently and it was amazing. i did have to cook it for about 20 min longer then is said but that was ok. i also didnt use the mini’s i chopped up miniatures because the mini’s are a lot more expensive. I brought it to the office for a goodbye celebration and everyone loved it. Thanks for the amazing recipe.

    • #
      Tessa — August 19, 2015 at 9:52 pm

      So glad you enjoyed!

  29. #
    Sabrina Cook — November 25, 2015 at 2:32 pm

    Hi there. Are we to bake teh cheesecakse at 325? It did not specif the temp for the cheesecake, just the crust. After 1 hour 15 minutes of baking it is stil very much not setup in the middle.

  30. #
    Patty — December 18, 2015 at 7:34 pm

    Oreo makes a ready to fill crust.
    Has anybody made it with this?

    • #
      Tessa — December 19, 2015 at 11:00 am

      This recipe needs to bake in a springform pan, so a ready made pie crust will not work. You could use prepared Oreo crumbs though!

  31. #
    diego — December 23, 2015 at 11:23 pm

    Hi love your blog great recipes. One question what is the temp and time to bake this magnificent confection?

    Keep up the great work.


  32. #
    Jessy — February 8, 2016 at 1:01 pm

    My 6 year old daughter made this for me, with my supervision, for my birthday this weekend and it was so delicious. I don’t even like cheesecake and it was amazing! So creamy, rich, peanut buttery, and I love the Oreo crust. It’s a fabulous recipe and a keeper. Thank you very much.

    • #
      Tessa — February 9, 2016 at 8:52 am

      Love to hear that! So glad you and your daughter enjoyed the recipe. Happy belated birthday 🙂

  33. #
    Kalley — February 20, 2016 at 2:23 pm

    I just made this cheesecake and not only was it one of the easiest recipes, it is so freaking good! It looks and tastes like something you would buy at a sweets shop. It’s so creamy and rich. I love it!

  34. #
    Amy — March 7, 2016 at 7:47 am

    Seriously?! My God! All my favorite treats in one recipe! Will definitely try this one! Thanks Tessa!

  35. #
    Hannah — March 18, 2016 at 12:32 pm

    I just made this for a friend’s birthday party! Everyone loved it 🙂 Amazing Recipe. Note: I didn’t realize I was short on brown sugar; thus, I was forced to use 1 cup white sugar. All turned out amazing, despite the “problem.”

  36. #
    kaye.ssalazar — March 31, 2016 at 7:35 pm

    Can this recipe be reduced to half? If yes, what would be the measurements? Thank you so much!

    • #
      Tessa — April 1, 2016 at 10:53 am

      What would you bake it in if you halved it? Do you have a 4 1/2-inch springform pan?

  37. #
    Laura — April 4, 2016 at 3:45 am

    Wow!!!! I was worried about having to cook it almost 1 1/2 hours, but the crust didn’t burn. It took extra time baking though for my oven. Listen, this turned out SO well!!!! Oh and I even made it gluten free by using the GF (glutino) sandwich cookies instead of Oreos. Worked GREAT! Thank you for this recipe, and I intent on trying many of your others!

    • #
      Tessa — April 4, 2016 at 10:18 am

      That’s great, Laura!! Glad you enjoyed the recipe 🙂 Can’t wait to hear what you bake up next.

  38. #
    Emily Blankemeyer — April 13, 2016 at 6:52 pm

    So I didn’t think it would all fit in my 9″ spring form. Hoping it doesn’t run over in the oven

  39. #
    Shelley — May 5, 2016 at 10:32 pm

    Made this and it was very good and very rich thank you!

    • #
      Tessa — May 6, 2016 at 8:50 am

      Wonderful, Shelley!

  40. #
    Carla Kiely — May 10, 2016 at 4:34 am

    Just to let you gals know..I also made my crust with reg ores and peanut butter cup oreos…just to give it some variety!

    • #
      Tessa — May 10, 2016 at 2:51 pm

      Love that!

  41. #
    Ashley Wheeler — May 18, 2016 at 10:34 am

    This looks amazing! Going to try this for my friends birthday.

    Do you cook the cheesecake at 325 temp as well?

  42. #
    Aya — May 24, 2016 at 11:49 am

    Can i omit the mini reese’s cups from the filling? And if im making it in a mini cheese cake pan do i make half the portion?

    • #
      Tessa — May 25, 2016 at 8:37 pm

      Sure. And I’m not sure what size pan you’re using, but if it’s half the size of the pan I used then yes!

  43. #
    Marta — May 30, 2016 at 11:15 am

    Hi, this cheesecake look gooood ! What kind of cheese you’ve used? At what temperature to bake a layer of cheesecake filling? Cheers !!!

  44. #
    Shantel — June 6, 2016 at 6:17 pm

    I’ve made this 3 times now! It is fantastic and everyone loves it too! I had to make the following tweaks after my first one failed…1) needed to use larger springform pan 2) baked in a water bath 3) had to increase bake time to almost 2 hours and lastly 4) I added 1/4 cup flour based on another favorite recipe. Fabulous! Thanks for sharing.

  45. #
    Julia — June 7, 2016 at 9:57 pm

    I made this for my work potluck on the weekend and it was a huge hit!! Definitely will be making again and again!! Yummy and so easy!

  46. #
    Ally — June 16, 2016 at 4:44 pm

    How long will it last in the fridge without sacrificing taste?

  47. #
    Michelle Barham — July 9, 2016 at 6:18 pm

    Hi, I was wondering do you bake the cheesecake at the same temp you bake the crust (325°)? Several ppl have asked, but you didn’t answer any one of them. Thank you for what sounds like an over- the- top- delicious cheesecake!

  48. #
    Robin — July 18, 2016 at 10:23 pm

    This looks amazing. I’m going to try making it into cupcake size for a birthday at work. Thanks for the recipe.

  49. #
    Audrey — August 12, 2016 at 1:18 pm

    Your cheesecake recipes are to live for, not die for!!! Thanks so much for all the cheesecake recipes as I am totally addicted to CHEESECAKE!!! YUM!!!!!!!

  50. #
    Diana Fields — October 2, 2016 at 8:51 am

    I was wondering if you can use milk chocolate for the gnash on the top instead of semi sweet?

  51. #
    Renee — December 12, 2016 at 3:11 pm

    I made this for a friends birthday, it turned out amazing! Thanks for the recipe!

  52. #
    Hannah — June 22, 2017 at 8:18 am

    My husband and I both love cheesecake! And, we both love peanut butter and chocolate/peanut butter cups. Just made this cheesecake again…for my husbands birthday. Love it!

  53. #
    Hannah — June 22, 2017 at 8:19 am

    My husband and I both love cheesecake! And, we both love peanut butter and chocolate/peanut butter cups. Just made this cheesecake again…for my husband’s birthday. Love it!

  54. # — October 25, 2017 at 2:37 am

    i have made this cake twice. once in springform pan and one in water bath. the cake cooks on the outside of edges but never sets in most of the remaining filling. i have checked my oven temp and it is correct.what can i do? i love the recipe

    • #
      Tessa — October 25, 2017 at 8:07 am

      What pan are you using?

  55. #
    judith — July 19, 2018 at 9:47 am

    Would like to make this a few days befor serving. How long can i keep it if fridg before serving?

  56. #
    Leah Rosenberg — October 25, 2018 at 1:13 pm

    Tessa, I am so excited to make this for my fiancé’s birthday! I don’t plan on doing the ganache or adding the Reese’s for the topping, just so it’s a little less rich. If I were to do a water bath should I follow the instructions from your ultimate cheesecake recipe?

    Thanks in advance for your help!

  57. #
    Debby — January 17, 2019 at 1:20 pm

    I used chocolate covered peanut butter cream Graham cookies. They made a delicious addition ofvpeanutbutter taste. The cake needed a longer baking time. I always use a water-bath method and as low cake to cool in the oven slowly for an hour after removing from water-bath. My son was in love with this Reeses peanut butter cup cheesecake for his birthday. I used peanut butter chips instead of Reeses pieces in filling. I also used dark chocolate for my ganache on top. It was delicious with the minor adjustments.

  58. #
    Kathleen — June 27, 2019 at 8:26 am

    What temperature do you bake the cheesecake at? Is it 325 like the crust?

  59. #
    Holly Clark — August 24, 2019 at 10:10 am

    I have made this cheesecake several times and it’s perfect every time! I make lots and lots of cheesecakes and almost always wind up tweaking the recipe but not this one. It’s perfect! Thank you!

  60. #
    Ann Brooks — October 22, 2019 at 12:27 pm

    Rich and luscious…if I made very often I wouldvut back sugar and number of Reese’s cups

  61. #
    Adam — December 15, 2019 at 1:32 pm

    Hi Tessa, I have cooked this recipe multiple times — it is now officially award-winning! Last week, I baked it and my daughter decorated it. My wife then brought it to her office and entered it in a very competitive holiday cooking competition at her workplace. And it won! Thank you for this fantastic cake!

    The version I make is really a combination of this and your ultimate cheesecake — I cook it in a water bath, with sour cream instead of heavy cream, and for the crust chocolate graham crackers instead of Oreos.

  62. #
    Tina — December 17, 2019 at 8:49 am

    For the filling, do you leave the Reese’s cups whole or cut in half?

  63. #
    Jen — December 24, 2019 at 4:51 am

    I made this recipe last month and followed the directions. However, the cheesecake consistency was off. It was almost like pudding. Should i bake for a longer time next time i make it? Not sure what I’m doing wrong. On another note the flavors were delicious!

  64. #
    Clyde — February 1, 2020 at 3:54 pm

    I make a lot of cheesecakes that use Oreo cookies for the crust. I learned early on that baking the crust only and then baking the cheesecake makes the crust so hard it’s difficult to cut with a fork. I always bake my graham cracker crusts for 8-10 minutes at 350, but for my Oreo cookie crusts, I freeze them for 25-30 minutes. I add the batter to the frozen crust right out of the freezer, and immediately into the oven. Just a suggestion that has worked for me.

  65. #
    Brooklyn — June 13, 2020 at 4:39 pm

    Bake for an hour at what temp?

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