Reese’s Peanut Butter Cheesecake

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!

Tips for Making Cheesecake

Before you get started, I want to share some very important tips for making cheesecake that you should know. If you’ve never made one before, be sure to read these. Otherwise, you can skip to the bottom of the post and get the recipe.

Use Full Fat Ingredients

There are low fat cheesecake recipes, but this isn’t one of them. For the best consistency and creaminess, use full fat cream cheese, etc.

Use Room Temperature Ingredients

Make sure that the cream cheese, eggs, egg yolks, and half and half are at room temperature when you use them. This is crucial to avoid lumps and make sure everything blends smoothly.

Mix Until Just Combined and Add the Eggs Last

The eggs are the crucial ingredient here. You shouldn’t overbeat them, because you’ll be incorporating air into the batter which can contribute to cracks. Add the eggs last and then beat until just combined.

Bake in Center of Oven

Move the rack down to the center. You don’t want the cake too close to the upper element of the oven. You don’t want the top to get too hot too fast, and crack.

Don’t Open the Oven

Just use the oven light to check how things doing if you are tempted. Drafts when you open the door – especially at the beginning of baking – can cause the cheesecake to crack.

Test the Wobble

Use the recommended baking time in the recipe, and that’s when you’re going to check for doneness (and you can open the door).

The edges should be slightly puffed. Tap the edge of the pan with a spoon. If you see it wobble slightly, you’re good to go. The cheesecake with continue to cook in the center as it cools.

Cool Your Cheesecake Properly

A cheesecake wants to crack while it’s cooling, so you’re going to use a “cooling process.” Bake the cheesecake for the amount of time listed, then turn off the oven and keep the door closed for another 30 minutes.

Crack the door of the oven halfway and then let cool for an additional 30 minutes. Remove from the oven and let cool completely for an hour. Then run a knife around the sides (don’t remove the pan yet) and refrigerate for at least four hours (or overnight).

Cut with a Hot Knife

If you’ve ever cut a cheesecake, it’s easy for them to stick to the knife blade or pie spatula. Run under hot water before cutting and you’ll notice a difference.

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:

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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:

• Reese’s Pieces Chocolate Cookies
• Best Chocolate Cheesecake Recipe
• Make the Ultimate Reese’s Pie at Home
• Best Blueberry Cheesecake Recipe
• Reese’s Peanut Butter Fudge Recipe
• Chocolate Chip Cookie Dough Cheesecake
• This Mini Cheesecake Recipe is Easy