Dessert

Reese’s Peanut Butter Cup Cheesecake Recipe

ByLily Cross February 3, 2026February 3, 2026

Introduction

This Reese’s Peanut Butter Cup Cheesecake is a decadent treat combining rich chocolate, creamy peanut butter, and a smooth cheesecake texture. Perfect for peanut butter lovers, it’s an impressive dessert that’s surprisingly easy to make at home.

A round cheesecake with three visible layers sits on a white plate over a white marbled surface. The bottom layer is dark brown and crumbly, the middle layer is thick, creamy, and off-white, and the thick top layer is a glossy, rich chocolate ganache that drips down the sides. On top, chopped chocolate peanut butter cups are scattered, showing swirls of brown chocolate and tan peanut butter inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate cookie crumbs
6 tablespoons melted butter
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 large eggs
½ cup heavy cream
1 cup semi-sweet chocolate chips
⅓ cup caramel sauce (optional)
12 Reese’s Peanut Butter Cups, chopped

Instructions

Step 1: Preheat the oven to 325°F (163°C). Mix the chocolate cookie crumbs with melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Step 2: Beat the softened cream cheese until smooth. Add granulated sugar, sour cream, and vanilla extract, mixing well. Then beat in the creamy peanut butter until fully combined.
Step 3: Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix the batter.
Step 4: Pour the cheesecake filling over the cooled crust. Gently tap the pan on the counter to release any trapped air bubbles.
Step 5: Bake for 55–65 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 6: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Step 7: Heat the heavy cream until it just begins to simmer. Pour it over the semi-sweet chocolate chips in a bowl and let sit for 1 minute, then stir until smooth to create a ganache. Spread the ganache evenly over the chilled cheesecake.
Step 8: Top the cheesecake with chopped Reese’s Peanut Butter Cups and drizzle with caramel sauce, if using. Slice and serve chilled.

Tips & Variations

For a crunchier crust, toast the chocolate cookie crumbs lightly before mixing with butter.
Use natural peanut butter for a less sweet, more intense peanut flavor.
If you prefer, try adding a pinch of sea salt on top to balance the sweetness.
To make mini cheesecakes, divide the crust and filling among muffin tins lined with paper liners.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

A round cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a dark brown crust with a crumbly texture. The middle layer is a thick, creamy white cheesecake, smooth and solid. The top layer is a glossy chocolate ganache that drips slightly over the edge. On top, there are many pieces of chopped chocolate peanut butter candy bars with light brown and dark brown swirls and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will work and add a bit of texture, but the filling will be less smooth.

Do I need a water bath to bake this cheesecake?

This recipe doesn’t require a water bath, but you can wrap the springform pan with foil and bake in a water bath to help prevent cracking if desired.

Lily Cross