Description
Creamy Reeses Peanut Butter Cup Cheesecake brings together chocolate and peanut butter in a dreamy dessert that melts in your mouth. Chocolate graham cracker crust and rich filling topped with chopped peanut butter cups will make your taste buds dance with pure delight.
Ingredients
Scale
Primary Ingredients:
- 3 8-ounce packages cream cheese
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
Supporting Ingredients:
- 1 ½ cups Oreo cookie crumbs
- ¼ cup unsalted butter
- ½ cup sour cream
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 6 Reese’s Peanut Butter Cups
Instructions
- Pulverize 1 ½ cups Oreo cookies into fine crumbs. Blend with ¼ cup melted butter until thoroughly combined.
- Press cookie mixture firmly into bottom of 9-inch springform pan. Create an even, compact layer with your fingertips.
- Slide pan into 350°F oven for exactly 10 minutes. Remove and allow crust to cool completely at room temperature.
- Place 3 (8-ounce) packages softened cream cheese in large mixing bowl. Beat for 3 minutes until completely smooth and free of lumps.
- Gradually incorporate 1 cup granulated sugar into cream cheese. Mix at medium speed until fully integrated.
- Add 1 cup creamy peanut butter to mixture. Blend thoroughly, scraping down sides of bowl.
- Crack 3 large eggs into mixture, adding one at a time. Mix completely after each addition.
- Pour in 1 teaspoon vanilla extract and ½ cup sour cream. Blend until silky and uniform.
- Transfer cheesecake batter into prepared crust. Spread evenly with spatula.
- Bake at 350°F for precisely 60 minutes. Edges should look set, center slightly jiggly.
- Turn off oven. Crack door open and leave cheesecake inside for 1 additional hour.
- Remove from oven and refrigerate for minimum 4 hours or overnight.
- Whip 1 cup heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla until stiff peaks form.
- Spread whipped cream across chilled cheesecake surface.
- Chop 6-8 Reese’s Peanut Butter Cups. Scatter pieces generously across top for garnish.
Notes
- A perfectly smooth cheesecake starts with room temperature cream cheese, which prevents lumps and creates a silky texture.
- Avoid overmixing the batter after adding eggs, as this can incorporate too much air and cause cracking during baking.
- When baking the cheesecake, place a water bath underneath to create gentle, even heat and prevent surface cracks.
- For a gluten-free version, swap Oreo crumbs with gluten-free chocolate cookie crumbs or ground nuts like almonds.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480 kcal
- Sugar: 25 g
- Sodium: 190 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 95 mg