This rich and creamy Reese’s peanut butter cheesecake combines two of your favorite flavors! Perfect for satisfying your sweet tooth or impressing at any gathering, it’s a gourmet treat that Reese’s fans will adore.
There are several important questions in life, as we all know. Some very serious issues we have to contemplate from time to time.
Today we’re dealing with one of those big life topics: “Should I go for chocolate or peanut butter?”
Well, today’s your lucky day, because I’m about to unveil a recipe that ensures you never have to choose: Reese’s peanut butter cheesecake.
You’re going to love this decadent, creamy cheesecake, infused with the rich, unmistakable flavor of peanut butter. And just when you thought it couldn’t get any better, imagine biting into surprise chunks of Reese’s peanut butter cups.
That’s right, this cheesecake isn’t just topped with these little bites of heaven – they’re nestled inside too, like hidden treasure in a creamy, dreamy sea.
But wait, there’s more! The crust – oh, the crust. We’re talking about a thick, crunchy layer of crushed Oreos, laying the perfect foundation for our peanut butter extravaganza.
Now, I know what you’re thinking. “This sounds complicated.” But here’s the kicker: it’s not. Whether you’re prepping for a birthday bash, or just trying to make Tuesday feel a bit less like, well, Tuesday, this Reese’s cheesecake is your go-to.
I’ll guide you through every step, from crushing those Oreos to perfection to getting that peanut butter filling just right. And when it’s all done, you’ll have more than just a dessert – you’ll have a showstopper.
So, are you ready to take your cheesecake game to the next level? Let’s make some Reese’s peanut butter cheesecake magic!
Are you ready to give this Reese’s peanut butter cheesecake a try? Here’s what you’re going to need for this recipe.
Crust
- 28 Oreos
- 1/4 cup butter
Filling
- 24 ounces cream cheese, softened (3 8 oz. packages)
- 1 1/4 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup creamy peanut butter
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 3 large eggs
- 12 regular sized Reese’s peanut butter cups, chopped
Toppings
- 20 mini Reese’s peanut butter cups, chopped
- 1 (11.5 ounce) jar hot fudge
Tools
- Springform pan
- Food processor
- Bowl
- Hand mixer
- Baking spray or butter to grease your pan
Prepared cheesecake can be stored in the fridge for 3 to 4 days, per the USDA. I’d make sure you keep it in an airtight container.
You can store in the freezer at 0°F or below for one month. Technically you can do it up to two months if you don’t mind a little texture change. Either way, thaw in the refrigerator.
Get the printable recipe for this cheesecake below:
Reese’s Peanut Butter Cheesecake
Equipment
Ingredients
Crust
- 28 Oreos
- 1/4 cup butter
Filling
- 24 ounces cream cheese softened (3 8 oz. packages)
- 1 1/4 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup creamy peanut butter
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large egg(s)
- 12 Reese’s cups regular size, chopped
Toppings
- 20 Reese’s cups mini, chopped
- 11.5 ounces hot fudge sauce 1 jar
Instructions
- Preheat the oven to 350℉ and grease your springform pan.
- Make the crust by adding your Oreos to a food processor and processing for about 30 seconds, then add in the butter and process for another 30-60 seconds, or until everything is well combined and starting to clump.
- Press the crust into the bottom of the springform pan and smooth the crumbs out on the bottom with the bottom of a measuring cup. Set the crust in the fridge while you make the filling.
- Make the filling by beating together all of the cream cheese and sugar with a hand mixer.
- Add in the heavy cream, peanut butter, sour cream, and vanilla, mix again until smooth.
- Add the eggs in and mix well.
- Gently stir in the chopped peanut butter cups.
- Pour the mixture on top of the crust in your pan and bake for 45-55 minutes, or until the cheesecake is only jiggly towards the middle.
- Let the cheesecake cool at room temperature for at least one hour, then let cool in the fridge for at least another 2 hours, uncovered.
- Once it’s completely cool, top with hot fudge smoothed out on top and all of the chopped mini peanut butter cups. Allow to cool again until the hot fudge is slightly chilled.
Nutrition
If you enjoyed this Reese’s cheesecake, let me know in the comments! I’d also love for you to check out these other Reese’s and cheesecake recipes: