This decadent Reese’s Peanut Butter Cup Cheesecake pairs a buttery Oreo crust with a rich peanut butter cheesecake filling studded with chopped miniature Reese’s peanut butter cups. Topped with a silky chocolate ganache and extra peanut butter cups, it’s an indulgent dessert perfect for sharing with anyone who loves the chocolate-and-peanut-butter combination.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients Needed
- How to Make the Recipe
- Chocolate Ganache Topping
- Helpful Tips
- Essential Baking Tools
- More Chocolate-Peanut Butter Desserts!
- Reese’s Peanut Butter Cup Cheesecake Recipe
Why You’ll Love This Recipe
- Decadent, rich, and creamy—one slice satisfies even the biggest sweet tooth.
- Perfect for anyone who loves the combination of chocolate and peanut butter.
- Strong peanut butter flavor with chopped mini Reese’s cups folded into the filling.
- Optional smooth chocolate ganache and extra peanut butter cups take it to the next level.
- Baked on a crisp Oreo crust with roasted peanuts for added texture and flavor.
This cheesecake is straightforward to make but requires time for baking and chilling: 50–55 minutes baking, 45 minutes cooling in the oven, 1–2 hours to reach room temperature, and at least 4 hours refrigerated (overnight is best). The wait is worth it for the final texture and flavor.
Ingredients Needed
Cookie Crust
The Oreo cookie crust is simple and flavorful.
- Oreo sandwich cookies: about 28 cookies (or chocolate wafer cookies).
- Unsalted butter: melted (use salted butter and omit added salt if preferred).
- Light brown sugar: for added flavor and binding.
- Roasted unsalted peanuts: optional, chopped, for texture and peanut flavor.
- Salt: just a pinch to balance sweetness.
Cheesecake Batter
This recipe fits a 9-inch springform pan and uses a simple set of ingredients for a creamy, peanut-butter-forward filling.
- Cream cheese: 32 oz (four 8-ounce blocks), softened to room temperature.
- Light brown sugar: 1 1/2 cups, firmly packed for flavor.
- Creamy peanut butter: 1/2 cup (avoid natural styles that separate).
- Vanilla extract: 1 teaspoon to round out flavors.
- Eggs: 4 large, room temperature and lightly whisked.
- Heavy whipping cream: 1/4 cup for a lush texture.
- Miniature Reese’s peanut butter cups: 10.5 oz, chopped; buy an extra bag if you plan to decorate the top.
How to Make the Recipe
Cookie Crust
This Oreo-peanut crust is quick to prepare and bakes to a slightly crunchy base that complements the creamy filling.
Prep a 9-inch springform pan by spraying with a flour-based baking spray and lining the bottom with parchment paper. Line the sides if desired.
Step 1: Pulse Oreo cookies in a food processor until fine crumbs.
Step 2: Add roasted peanuts and pulse until finely chopped.
Step 3: Add light brown sugar, a pinch of salt, and melted butter; pulse until the mixture clumps together.
Step 4: Transfer the mixture to the prepared springform pan and press tightly into the bottom using a measuring cup or glass.
Step 5: Bake the crust at 350ºF for 8–10 minutes. Cool on a wire rack, then reduce oven temperature to 325ºF before adding the cheesecake filling.
Cheesecake Batter
Step 1: Beat the softened cream cheese on medium-high for 4–5 minutes until lighter and lump-free.
Step 2: Add light brown sugar, peanut butter, and vanilla; mix on medium until blended.
Step 3: Reduce speed to low and add heavy whipping cream and the slightly whisked eggs; mix until just combined—do not overmix.
Step 4: Fold in chopped miniature Reese’s peanut butter cups with a spatula.
Step 5: Wrap the bottom and sides of the springform pan in 5–6 overlapping sheets of aluminum foil to protect against water. Pour the batter into the cooled crust, top with extra chopped cups if desired, and place the springform pan inside a roasting pan.
Heat about 4 cups of water until boiling (a large microwave-safe glass measuring cup works well). Place the roasting pan on the middle oven rack and, before closing the oven door, carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325ºF for 50–55 minutes. Do not open the oven while baking.
When baking finishes, turn the oven off and leave the cheesecake inside with the door closed for 45 minutes to cool in the water bath; the center will still be jiggly—that’s normal. Remove the cheesecake from the roasting pan, discard the foil, and cool to room temperature on a wire rack for 1–2 hours. Loosely cover and refrigerate for at least 4 hours, preferably overnight.
Chocolate Ganache Topping
For an extra luxurious finish, make a simple chocolate ganache and pour it over the chilled cheesecake.
Step 1: Place 4 oz semi-sweet chocolate chips in a small glass bowl.
Step 2: Heat 1/3 cup heavy whipping cream until warm (about 1 minute in the microwave), pour over the chips, and cover loosely for 2 minutes.
Step 3: Whisk slowly until smooth, then pour the ganache over the cheesecake and smooth with an offset spatula. Top with extra miniature peanut butter cups if desired.
Helpful Tips
These practical tips help ensure success when baking this cheesecake:
Use a springform pan. It makes removing the cheesecake much easier and cleaner.
Wrap the pan in foil. Multiple layers prevent water from seeping in during the water bath.
Use a water bath. The steam keeps the cheesecake moist and reduces cracking and sinking.
Keep the oven door closed. Avoid opening the oven while baking and during the cooling period to preserve the steam and prevent sudden temperature changes.
Essential Baking Tools
At minimum, you’ll want a 9-inch springform pan, a food processor (or a sturdy zip-top bag and rolling pin), a stand mixer or hand mixer with a paddle attachment, a roasting pan for the water bath, and a wire rack for cooling.
More Chocolate-Peanut Butter Desserts!
Chocolate Peanut Butter Whoopie Pies
Chocolate Dipped Peanut Butter Cookies
Classic Peanut Butter Blossoms
Irresistible Peanut Butter Tandy Kakes
If you try this Reese’s Peanut Butter Cup Cheesecake recipe, please leave a star rating and share your thoughts in the comments. Thanks for reading!
Reese’s Peanut Butter Cup Cheesecake
Ingredients
Oreo Cookie 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
Reese’s Peanut Butter Cup Cheesecake Batter
- 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, chopped (plus extra for topping if desired)
Chocolate Ganache Topping (optional)
- 4 oz Semi-Sweet Chocolate Chips
- 1/3 cup Heavy Whipping Cream
Instructions
Oreo Cookie Crust
- Preheat oven to 350ºF and position the oven rack in the center. Spray a 9-inch springform pan with a flour-based baking spray and line the bottom with parchment paper.
- Pulse Oreo cookies in a food processor into fine crumbs. Add peanuts and pulse until finely chopped.
- Add light brown sugar, salt, and melted butter; pulse until the mixture holds together.
- Press the crust into the bottom of the prepared pan and bake for 8–10 minutes. Cool on a wire rack and reduce oven temperature to 325ºF.
- Wrap the bottom of the springform pan in 5–6 overlapping sheets of aluminum foil to protect against the water bath.
Reese’s Peanut Butter Cup Cheesecake Batter
- Beat softened cream cheese on medium-high speed for 4–5 minutes until lighter and lump-free.
- Add light brown sugar, peanut butter, and vanilla; mix until combined.
- Reduce to low speed, add heavy whipping cream and lightly whisked eggs; mix until just combined.
- Fold in chopped Reese’s mini cups with a spatula.
- Pour batter into the cooled crust, top with extra peanut butter cups if desired, and place the springform pan into a roasting pan.
- Boil about 4 cups of water. Place the roasting pan on the middle rack and carefully add the boiling water to the roasting pan until halfway up the sides of the springform pan. Bake at 325ºF for 50–55 minutes. Do not open the oven while baking.
- Turn off the oven and keep the door closed for 45 minutes to cool in the water bath. Remove from the oven, discard foil, and cool to room temperature on a wire rack for 1–2 hours. Refrigerate loosely covered for at least 4 hours or overnight.
- Release the sides, slice, and serve. Optionally top with chocolate ganache and more miniature peanut butter cups.
Chocolate Ganache Topping
- Place semi-sweet chocolate chips in a small glass bowl.
- Heat 1/3 cup heavy whipping cream until warm, pour over the chips, and cover loosely for 2 minutes.
- Whisk until smooth, pour over the cheesecake, and spread evenly. Top with extra mini peanut butter cups if desired.
Notes
- Baking times listed do not include the 8–10 minutes to bake the Oreo crust, the 1–2 hours of room-temperature cooling, or the 4–8 hours of refrigerator chilling.
- One bag of miniature Reese’s is 10.5 oz and is sufficient for folding into the batter. Buy a second bag if you plan to decorate the top.
- Chocolate wafer cookies can replace Oreo sandwich cookies if preferred.
- Do not open the oven during baking or while the cheesecake cools in the water bath.
- A jiggly center after baking is normal; the cheesecake will set as it cools and chills.
- Recipe adapted from a community cookbook.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.