Introduction

If you love the classic combination of chocolate and peanut butter, this Reeses Peanut Butter Cheesecake with a rich chocolate crust is a dream come true. Creamy, decadent, and studded with chopped Reeses cups, it’s perfect for special occasions or any time you crave an indulgent dessert.

A three-layer cake is shown on a white plate with a white marbled surface underneath. The bottom layer is a dark, crumbly base. The middle layer is thick, light tan, and smooth with a slightly porous texture. The top layer is a shiny dark chocolate glaze dripping over the sides. The top is decorated with caramel-colored swirls and cut-up pieces of peanut butter cups, with small crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
6 tbsp unsalted butter (melted)
1/4 tsp fine salt (divided)
2 lb (4 blocks, 8 oz each) full fat cream cheese, room temperature
1 cup creamy no-stir peanut butter
1 cup granulated sugar
3/4 cup sour cream (room temperature)
1 tbsp pure vanilla extract
4 large eggs (room temperature)
1 1/2 cups chopped Reeses peanut butter cups (divided; about 12 mini cups or 6 regular cups)

Instructions

Step 1: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks if using a water bath.
Step 2: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/8 tsp of the salt. Stir until the mixture resembles damp sand and holds together when squeezed.
Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to compact it.
Step 4: Bake the crust for 8–10 minutes, until set and fragrant. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 300°F.
Step 5: In a large mixing bowl, beat the cream cheese on medium speed until very smooth and creamy, about 2–3 minutes, scraping down the sides as needed.
Step 6: Add the peanut butter and granulated sugar. Beat on medium speed until fully combined and smooth, about 2 minutes.
Step 7: Add the sour cream, vanilla, and remaining 1/8 tsp salt. Mix on low to medium-low speed just until incorporated, scraping the bowl well.
Step 8: Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix once the eggs are added to avoid incorporating excess air.
Step 9: Gently fold in 1 cup of the chopped Reeses peanut butter cups with a spatula, distributing them evenly through the batter.
Step 10: Pour the cheesecake batter over the pre-baked crust and smooth the top with an offset spatula.
Step 11: For a water bath, place the foil-wrapped pan in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Alternatively, bake the cheesecake on the middle rack without a water bath for a slightly firmer edge.
Step 12: Bake at 300°F for 60–70 minutes, until the edges are set and the center still has a slight wobble when gently shaken.
Step 13: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 45–60 minutes to help prevent cracking.
Step 14: Remove the cheesecake from the oven and from the water bath if using. Carefully remove the foil and place the pan on a wire rack to cool completely to room temperature.
Step 15: Once cooled, cover the pan loosely and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
Step 16: Just before serving, run a thin knife around the edge of the pan to loosen the cheesecake, then release the springform ring.
Step 17: Sprinkle the remaining 1/2 cup chopped Reeses peanut butter cups over the top of the cheesecake, pressing them lightly into the surface so they adhere.
Step 18: Slice with a long, sharp knife, wiping the blade clean between cuts for neat slices.

Tips & Variations

For a smoother crust base, finely crush your chocolate wafers or graham crackers using a food processor.
If you prefer a less rich cheesecake, try using half cream cheese and half Greek yogurt or reduced-fat cream cheese.
Wrap the springform pan tightly in foil to avoid water leaks if you bake with a water bath.
To add texture, fold in some chopped peanuts or swirl melted chocolate through the batter before baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake tightly wrapped for up to 1 month. Thaw it overnight in the fridge before serving. To warm slightly, let it sit at room temperature for 15 minutes before slicing.

How to Serve

A round cheesecake with three clear layers is shown on a white marbled surface. The bottom layer is a thick, dark chocolate crumb crust. Above it is a creamy peanut butter cheesecake layer, light brown with a smooth and dense texture. On top is a shiny, dark chocolate ganache that drips slightly down the sides, creating a glossy finish. The top surface is decorated with small swirls of light peanut butter frosting, halved peanut butter cups placed evenly around the edge, and sprinkled crumbs for extra texture. The cake sits on a white plate. 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, you can use crunchy peanut butter if you prefer some extra texture, but creamy peanut butter will blend more smoothly into the batter.

Do I have to use a water bath to bake the cheesecake?

While a water bath helps prevent cracking and promotes even baking, you can bake without it. Just expect a slightly firmer edge and be careful to avoid overbaking.