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.
Rich and luscious…if I made very often I wouldvut back sugar and number of Reese’s cups
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!
What temperature do you bake the cheesecake at? Is it 325 like the crust?
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.
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!
Would like to make this a few days befor serving. How long can i keep it if fridg before serving?
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
What pan are you using?
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!
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!
I made this for a friends birthday, it turned out amazing! Thanks for the recipe!
I was wondering if you can use milk chocolate for the gnash on the top instead of semi sweet?
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!!!!!!!