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!
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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.
This looks amazing. I’m going to try making it into cupcake size for a birthday at work. Thanks for the recipe.
Let me know how it goes! Or you might be interested in just using this recipe (it’s no-bake): https://handletheheat.com/no-bake-mini-peanut-butter-cheesecakes/
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!
How long will it last in the fridge without sacrificing taste?
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!
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.
Hi, this cheesecake look gooood ! What kind of cheese you’ve used? At what temperature to bake a layer of cheesecake filling? Cheers !!!
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?
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!
This looks amazing! Going to try this for my friends birthday.
Do you cook the cheesecake at 325 temp as well?
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!
Love that!
Made this and it was very good and very rich thank you!
Wonderful, Shelley!
So I didn’t think it would all fit in my 9″ spring form. Hoping it doesn’t run over in the oven
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!
That’s great, Laura!! Glad you enjoyed the recipe 🙂 Can’t wait to hear what you bake up next.