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Reese’s Peanut Butter Chocolate Cake Cheesecake

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Reese’s Peanut Butter Cup Cheesecake is a rich, creamy dessert loaded with peanut butter flavor, filled with chunks of Reese’s Peanut Butter Cups, and topped with chocolate ganache. This decadent cheesecake is a dream for peanut butter and chocolate lovers!

Ingredients

Scale
  • 2cups(200g) chocolate graham cracker crumbs or crushed chocolate cookies
  • 1/2cup(115g) unsalted butter, melted
  • 2 tbspgranulated sugar
  • 3(8 oz) packages cream cheese, softened
  • 1 1/4cups(300g) creamy peanut butter
  • 1cup(200g) granulated sugar
  • 1cup(240ml) sour cream, room temperature
  • 3large eggs, room temperature
  • 1 tspvanilla extract
  • 15–20mini Reese’s Peanut Butter Cups, chopped
  • 1cup(170g) semi-sweet chocolate chips
  • 1/2cup(120ml) heavy cream
  • 5–6mini Reese’s Peanut Butter Cups, halved
  • 1/4cup(60ml) melted peanut butter (optional, for drizzle)

Instructions

  1. Preheat the Oven:Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. Make the Crust:In a medium bowl, combine the chocolate crumbs, melted butter, and sugar.Press the mixture into the bottom of the prepared springform pan, packing it down evenly.Bake the crust for 10 minutes, then set aside to cool.
  4. In a medium bowl, combine the chocolate crumbs, melted butter, and sugar.
  5. Press the mixture into the bottom of the prepared springform pan, packing it down evenly.
  6. Bake the crust for 10 minutes, then set aside to cool.
  7. Prepare the Peanut Butter Cheesecake Filling:In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.Add the peanut butter, sour cream, and vanilla extract, mixing until well combined.Add the eggs, one at a time, mixing on low speed after each addition.Fold in the chopped Reese’s Peanut Butter Cups.
  8. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  9. Add the peanut butter, sour cream, and vanilla extract, mixing until well combined.
  10. Add the eggs, one at a time, mixing on low speed after each addition.
  11. Fold in the chopped Reese’s Peanut Butter Cups.
  12. Bake the Cheesecake:Pour the cheesecake batter over the cooled crust and spread evenly.Place the springform pan in a larger baking pan and fill the outer pan with 1-2 inches of hot water to create a water bath.Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  13. Pour the cheesecake batter over the cooled crust and spread evenly.
  14. Place the springform pan in a larger baking pan and fill the outer pan with 1-2 inches of hot water to create a water bath.
  15. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  16. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  17. Chill the Cheesecake:Remove from the oven, cover, and chill in the fridge for at least 4 hours or overnight.
  18. Remove from the oven, cover, and chill in the fridge for at least 4 hours or overnight.
  19. Make the Chocolate Ganache:In a microwave-safe bowl, heat the heavy cream until hot but not boiling. Add the chocolate chips and let sit for 1-2 minutes.Stir until smooth, then let it cool slightly before pouring over the chilled cheesecake.
  20. In a microwave-safe bowl, heat the heavy cream until hot but not boiling. Add the chocolate chips and let sit for 1-2 minutes.
  21. Stir until smooth, then let it cool slightly before pouring over the chilled cheesecake.
  22. Garnish and Serve:Garnish the cheesecake with halved Reese’s Peanut Butter Cups around the edges and drizzle with melted peanut butter, if desired.Slice and serve!
  23. Garnish the cheesecake with halved Reese’s Peanut Butter Cups around the edges and drizzle with melted peanut butter, if desired.
  24. Slice and serve!

Notes

Make it gluten-free:Use gluten-free chocolate cookies for the crust.
Storage:Store in the fridge for up to 5 days or freeze for up to 2 months.
Make it extra:Add chopped Reese’s on top of the ganache for even more peanut butter goodness.

Find it online: https://cosycookery.com/reeses-peanut-butter-chocolate-cake-cheesecake/