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Reese’s Peanut Butter Cheesecake with Chocolate Crust Recipe

★★★★★

5 from 101 reviews
  • Author: Zoe
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings 1x

Description

Indulge in a rich and creamy Reese’s Peanut Butter Cheesecake with a chocolate wafer cookie crust. This decadent dessert features a smooth peanut butter cream cheese filling studded with chopped Reese’s peanut butter cups, baked to perfection with a luscious, fudgy crust and topped with more peanut butter cups for an irresistible finish.

Ingredients

Scale

Crust

  • 2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1/8 tsp fine salt

Filling

  • 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 Reese’s peanut butter cups, divided (about 12 mini cups or 6 regular cups)

Instructions

  1. Prepare the oven and pan: 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.
  2. Make the crust mixture: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/8 teaspoon of the salt. Stir until the mixture resembles damp sand and holds together when squeezed.
  3. Form the crust: 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 tightly.
  4. Bake the crust: Bake the crust for 8 to 10 minutes until set and fragrant. Remove from the oven and let cool slightly. Reduce oven temperature to 300°F.
  5. Beat the cream cheese: In a large mixing bowl, beat the cream cheese on medium speed until very smooth and creamy, about 2 to 3 minutes, scraping down the sides as needed.
  6. Add peanut butter and sugar: Add the peanut butter and granulated sugar; beat on medium speed until fully combined and smooth, about 2 minutes.
  7. Incorporate sour cream, vanilla, and salt: Add sour cream, vanilla extract, and remaining 1/8 teaspoon salt. Mix on low to medium-low speed just until incorporated, scraping the bowl well.
  8. Add eggs carefully: Add eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Avoid overmixing to prevent excess air in the batter.
  9. Fold in chopped peanut butter cups: Gently fold in 1 cup of chopped Reese’s peanut butter cups with a spatula, distributing them evenly throughout the batter.
  10. Pour batter over crust: Pour the cheesecake batter over the pre-baked crust and smooth the top with an offset spatula.
  11. Set up water bath (optional): For a water bath, place the foil-wrapped pan in a large roasting pan and pour hot water until it reaches halfway up the sides of the springform pan. Alternatively, bake without water bath for a slightly firmer edge.
  12. Bake the cheesecake: Bake at 300°F for 60 to 70 minutes, until the edges are set and the center has a slight wobble when gently shaken.
  13. Cool in oven: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 45 to 60 minutes to help prevent cracking.
  14. Remove and cool completely: Remove the cheesecake from oven and water bath. Remove foil and place the pan on a wire rack to cool to room temperature.
  15. Chill the cheesecake: Cover pan loosely and refrigerate for at least 4 hours, preferably overnight, until chilled and set.
  16. Prepare for serving: Just before serving, run a thin knife around the pan edge to loosen cheesecake, then release the springform ring.
  17. Add final topping: Sprinkle remaining 1/2 cup chopped Reese’s peanut butter cups over the top, pressing lightly so they adhere.
  18. Slice and serve: Slice with a long, sharp knife, wiping blade clean between cuts for neat slices.

Notes

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • Wrapping the springform pan in foil prevents water leaking into the crust during the water bath.
  • Folding in the chopped peanut butter cups gently helps keep them intact in the batter.
  • Baking with a water bath helps achieve a creamy texture and prevents cracking.
  • Chilling the cheesecake overnight improves flavor and texture.
  • For a firmer edge, bake without a water bath but watch carefully to avoid overbaking.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Reese's, peanut butter cheesecake, chocolate crust, cream cheese dessert, peanut butter cups, no-stir peanut butter

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Find it online: https://cookingwithzoe.com/reeses-peanut-butter-cheesecake-with-chocolate-crust-recipe/