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!
This post may contain affiliate links. Read our disclosure policy.
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.
What food is pure bliss for you?
Peanut Butter Cup Cheesecake
Ingredients
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
Instructions
For the crust:
- 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:
- 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.
- 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:
- 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.
Thank you for the recipe! Making it this week for my peanut-butter-cup-lovin’ hubby’s birthday.
Made this last night, finished it this morning. It is awesome!! Thanks for the recipe. It was really easy!!
So glad to hear that!!
16-20 servings? In my house, it would probably be more like 4!
Yum! I love the pile of mini Reeses on top.
OMG This look so good, thanks for sharing!
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!
This recipe looks delicously decadent! I love it, love it, love it! Thanks for sharing!
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?
I don’t see why not!
Chocolate and peanut butter is my favorite and this is over the top amazing!
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!!!
Thanks a bunch 🙂
This one looks to owww! I agree with Taylor – it takes my breath away. Need to get some sugar ASAP 😀
I don’t even have words.
Cheesecake is my favorite ever. Peanut Butter cups are my favorite ever.
This is my favorite ever.
Dead.
But, before I die…pinned!