I created a Reese’s cheesecake swirled with peanut butter, packed with chopped Reese’s cups and crowned in glossy chocolate ganache that has everyone sneaking second slices.

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I am obsessed with this Reese’s cheesecake. I love the way cream cheese sings with waves of peanut butter and chopped Reese’s peanut butter cups buried in the middle.

Every forkful hits silky, salty, wildly chocolatey notes that make my phone camera smell like dessert. And the ganache on top?

Smooth dark chocolate that snaps under pressure and floods the palate. It’s loud, indulgent, and refuses to apologize.

I forgive myself. No dainty bites here.

I want the whole slice and I want it now. I picture the fork angle, the crumble, the chocolate streaks.

Brutal dessert love, full stop.

Ingredients

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Finely crushed chocolate cookies: crunchy base, chocolate punch, it’s the perfect sturdy crust.
Melted unsalted butter: binds crust and adds rich, slightly salty fat, basically buttery glue.
Cream cheese: creamy, tangy backbone that makes the cake feel indulgent and dense.
Creamy peanut butter: bold peanut flavor, silky richness, basically the Reese’s personality.
Granulated sugar: sweetens everything up, balances tang without being cloying.
Vanilla extract: bright little flavor boost, makes other tastes pop subtly.
Eggs: give structure and silkiness, they’re the cheesecake’s quiet MVPs.
Sour cream: adds tang and creaminess, keeps texture smooth and not heavy.
Heavy cream (batter): lightens the filling, makes it luxuriously smooth and spoonable.
Fine sea salt: tiny contrast that makes chocolate and peanut flavors sing.
Chopped Reese’s cups: peanut-chocolate pockets throughout, fun bite and texture.
Chopped chocolate for ganache: rich glossy topping carrier for peanut butter drizzle.
Heavy cream for ganache: makes the ganache silky and spreadable, it’s just magic.
Corn syrup or honey optional: adds glossy shine, makes ganache smooth and shiny.
Extra Reese’s for topping: cute garnish, crunchy chew, says “yeah, this is Reese’s.
”

Ingredient Quantities

24 Oreo cookies or chocolate sandwich cookies, finely crushed (about 2 cups)

6 tablespoons unsalted butter, melted

24 ounces (3 packages) cream cheese, room temperature

1 cup creamy peanut butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, room temperature

1/2 cup sour cream

1/4 cup heavy cream

1/4 teaspoon fine sea salt

1 1/2 to 2 cups chopped Reese’s peanut butter cups, divided (save some for garnish)

8 ounces semisweet or dark chocolate, chopped (for ganache)

1/2 cup heavy cream (for ganache)

2 tablespoons light corn syrup or honey (optional, for glossy ganache)

Extra whole or halved Reese’s cups for topping, about 8 to 12

How to Make this

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1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil so water wont leak in during the water bath.

2. Make the crust: mix the 24 crushed Oreo cookies with 6 tablespoons melted butter until it looks like wet sand. Press evenly into the bottom (and slightly up the sides if you want) of the springform pan. Chill in the fridge while you make the filling.

3. Beat 24 ounces room temp cream cheese until smooth, then add 1 cup creamy peanut butter, 1 cup sugar, and 1 teaspoon vanilla; beat until combined but dont overwhip. Scrape the bowl a few times.

4. Add 3 room temp eggs one at a time, mixing on low just until each is incorporated. Stir in 1/2 cup sour cream, 1/4 cup heavy cream, and 1/4 teaspoon fine sea salt until smooth.

5. Fold in 1 1/2 to 2 cups chopped Reese’s cups, saving some pieces for the top. Pour the filling onto the chilled crust and smooth the top. Tap the pan gently to release any big air bubbles.

6. Place the springform pan in a larger roasting pan, pour hot water into the roasting pan to come halfway up the springform sides (water bath). Bake at 325°F for 55 to 70 minutes, until the edges are set and the center still jiggles slightly. Dont overbake or it will crack.

7. Turn the oven off, crack the oven door and let the cheesecake cool inside for 1 hour to reduce cracking. Then remove from the water bath, run a knife around the edge, and cool completely on a wire rack. Refrigerate at least 4 hours or preferably overnight.

8. Make the ganache: heat 1/2 cup heavy cream just until steaming, pour over 8 ounces chopped semisweet chocolate and let sit 1 minute, then stir until smooth. Stir in 2 tablespoons light corn syrup or honey if you want a glossy finish. Let ganache cool slightly until pourable but not too hot.

9. Pour ganache over chilled cheesecake, spreading to the edges so it drips slightly. Sprinkle the reserved chopped Reese’s cups over the ganache and arrange 8 to 12 whole or halved Reese’s cups on top for garnish. Chill for another 30 minutes to set the ganache.

10. Before serving, run a hot knife around the springform edge for clean slices, then remove the collar. Slice with a hot, clean knife, wiping between cuts. Store leftovers covered in the fridge up to 4 days.

Equipment Needed

1. Oven (preheated to 325°F / 163°C)
2. 9-inch springform pan (plus heavy-duty foil to wrap the outside)
3. Large roasting pan or baking dish for the water bath
4. Electric mixer (stand or hand) and a few mixing bowls
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for scraping and folding
7. Food processor or resealable bag and rolling pin to crush Oreos
8. Wire cooling rack
9. Sharp knife and a small bowl of hot water for clean slices

FAQ

Q: Can I make this cheesecake ahead of time?

A: Yes, you can. Make it a day or two ahead and keep it chilled, covered, in the fridge. The flavors actually get better overnight. If you need to freeze it, wrap tightly and freeze up to 1 month; thaw in the fridge overnight before serving.

Q: Why did my cheesecake crack and how can I stop it?

A: Cracks usually come from overmixing or baking too hot. Mix just until ingredients are combined and bake low and slow. Also try a water bath: set the springform pan in a larger pan with hot water about halfway up the side. That keeps the oven temp gentle and even.

Q: Can I use crunchy peanut butter or natural peanut butter?

A: You can, but it will change texture and flavor. Crunchy adds bits that some people love, and natural peanut butter tends to be thinner and oilier so the filling might be softer. If using natural, stir well and consider chilling longer so it firms up.

Q: Do I have to use Oreo crumbs for the crust?

A: Nope. You can substitute graham crackers, chocolate wafer crumbs, or any chocolate sandwich cookie. Just aim for about 2 cups of crumbs and 6 tablespoons butter to get the right crust texture.

Q: How do I get a smooth ganache?

A: Heat the cream until just simmering, pour over chopped chocolate and let sit 1 minute, then stir gently until smooth. Add corn syrup or honey if you want a glossy finish. Let it cool a bit before pouring so it won’t slide off the cheesecake.

Q: Can I reduce sugar or make it sugar free?

A: You can reduce sugar a little, but remember peanut butter and chocolate add sweetness too. For sugar free, use a tested baking substitute meant for cheesecakes and sugar free chocolate. Results can vary so expect texture changes and maybe slight aftertastes.

Reese’s Cheesecake Recipe Substitutions and Variations

Oreo cookies (crust)
- Graham crackers, finely crushed + a little extra sugar for sweetness
- Chocolate wafer cookies, crushed, for a deeper chocolate flavor
- Gluten free chocolate sandwich cookies, if you need GF
Unsalted butter (melted)
- Coconut oil, melted, for a hint of coconut and dairy free option
- Vegetable shortening, melted, gives a firmer crust but less flavor
- Salted butter, melted, just omit any extra salt in the filling
Creamy peanut butter
- Natural peanut butter, stir well first; texture might be looser so chill the batter a bit
- Sunflower seed butter, for a nut free alternative with similar creaminess
- Cookie butter, for a sweeter, spiced twist (cuts down on added sugar)
Eggs
- Silken tofu, 1/4 cup pureed per egg, keeps it dense and creamy for vegans
- Buttermilk or extra sour cream, 1/4 cup per egg, can add moisture but slightly less structure
- Commercial egg replacer (follow package amounts), works fine to bind the filling

Pro Tips

1. Let everything come to room temp (cream cheese, eggs, peanut butter) before mixing. If the cream cheese is even a little cold you’ll get lumps and then you overwork it trying to smooth it out, which makes a dense cheesecake.

2. Don’t overmix after you add the eggs. Stir on low and add them one at a time, just until combined. Overbeating folds too much air in and that makes cracks or a cake that falls.

3. Wrap the pan well with foil, use a deep roasting pan for the water bath and pour hot water carefully so it comes halfway up the springform sides. The steam helps the top not crack and gives a silkier texture. Also cool the cheesecake slowly in the oven with the door cracked for about an hour before chilling in the fridge overnight.

4. For shiny, smooth ganache, warm the cream just to steaming and let it sit on the chopped chocolate for a minute before stirring. If the ganache seems too thin wait for it to cool a bit before pouring so it doesnt run off the sides, and heat a knife under hot water then wipe it dry before slicing for clean pieces.

Reese's Cheesecake Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I created a Reese's cheesecake swirled with peanut butter, packed with chopped Reese's cups and crowned in glossy chocolate ganache that has everyone sneaking second slices.

Servings

servings

Calories

920

kcal

Equipment: 1. Oven (preheated to 325°F / 163°C)
2. 9-inch springform pan (plus heavy-duty foil to wrap the outside)
3. Large roasting pan or baking dish for the water bath
4. Electric mixer (stand or hand) and a few mixing bowls
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for scraping and folding
7. Food processor or resealable bag and rolling pin to crush Oreos
8. Wire cooling rack
9. Sharp knife and a small bowl of hot water for clean slices

Ingredients

24 Oreo cookies or chocolate sandwich cookies, finely crushed (about 2 cups)
6 tablespoons unsalted butter, melted
24 ounces (3 packages) cream cheese, room temperature
1 cup creamy peanut butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup sour cream
1/4 cup heavy cream
1/4 teaspoon fine sea salt
1 1/2 to 2 cups chopped Reese's peanut butter cups, divided (save some for garnish)
8 ounces semisweet or dark chocolate, chopped (for ganache)
1/2 cup heavy cream (for ganache)
2 tablespoons light corn syrup or honey (optional, for glossy ganache)
Extra whole or halved Reese's cups for topping, about 8 to 12

Directions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil so water wont leak in during the water bath.
Make the crust: mix the 24 crushed Oreo cookies with 6 tablespoons melted butter until it looks like wet sand. Press evenly into the bottom (and slightly up the sides if you want) of the springform pan. Chill in the fridge while you make the filling.
Beat 24 ounces room temp cream cheese until smooth, then add 1 cup creamy peanut butter, 1 cup sugar, and 1 teaspoon vanilla; beat until combined but dont overwhip. Scrape the bowl a few times.
Add 3 room temp eggs one at a time, mixing on low just until each is incorporated. Stir in 1/2 cup sour cream, 1/4 cup heavy cream, and 1/4 teaspoon fine sea salt until smooth.
Fold in 1 1/2 to 2 cups chopped Reese's cups, saving some pieces for the top. Pour the filling onto the chilled crust and smooth the top. Tap the pan gently to release any big air bubbles.
Place the springform pan in a larger roasting pan, pour hot water into the roasting pan to come halfway up the springform sides (water bath). Bake at 325°F for 55 to 70 minutes, until the edges are set and the center still jiggles slightly. Dont overbake or it will crack.
Turn the oven off, crack the oven door and let the cheesecake cool inside for 1 hour to reduce cracking. Then remove from the water bath, run a knife around the edge, and cool completely on a wire rack. Refrigerate at least 4 hours or preferably overnight.
Make the ganache: heat 1/2 cup heavy cream just until steaming, pour over 8 ounces chopped semisweet chocolate and let sit 1 minute, then stir until smooth. Stir in 2 tablespoons light corn syrup or honey if you want a glossy finish. Let ganache cool slightly until pourable but not too hot.
Pour ganache over chilled cheesecake, spreading to the edges so it drips slightly. Sprinkle the reserved chopped Reese's cups over the ganache and arrange 8 to 12 whole or halved Reese's cups on top for garnish. Chill for another 30 minutes to set the ganache.
Before serving, run a hot knife around the springform edge for clean slices, then remove the collar. Slice with a hot, clean knife, wiping between cuts. Store leftovers covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.