Reese’s Peanut Butter Cheesecake

Over the top Reese’s Cheesecake is a chocolate and peanut butter lover’s dream come true. This showstopping dessert features a chocolate cookie crust, peanut butter cheesecake packed with Reese’s cups, an irresistible layer of chocolate ganache, plus creamy peanut butter frosting swirls. Every bite has layers of rich flavor and texture and it always brings the party.

I remember the first time I made it for my husband’s birthday and everyone lined up for seconds. Now it is the recipe my family requests most at every celebration.

Ingredients

• Chocolate graham cracker or oreo crumbs: give the crust a deep chocolate flavor and crunch Look for cookies with a robust cocoa taste and avoid using filled cookies if you want a less sweet crust
• Unsalted butter: binds the crust Fat adds richness and helps everything hold together
• Cream cheese: full-fat for a classic cheesecake texture and tang Make sure it is fully softened for best results
• Sugar: balances the tanginess and brings out the peanut butter flavor Use a fine granulated sugar so it mixes smoothly
• Creamy peanut butter: not the natural oily kind for stability and maximum peanut flavor Choose a trusted brand that stays creamy at room temperature
• Peanut butter chocolate coffee creamer or heavy cream: adds extra creaminess to the filling Coffee creamer can intensify the sweet peanut butter notes Try to find the Reese’s branded creamer if you can
• Eggs: bind the filling and keep the cake rich and custardy Always use large size and bring to room temperature beforehand
• Reese’s cups: chopped up bring chocolatey peanut butter bursts in every bite Check the package date for freshness and keep them cool before chopping
• Semi sweet chocolate chips: melt into the ganache for a smooth topping Choose high quality chips for the silkiest finish
• Peanut butter, butter and powdered sugar: make a smooth frosting for piping on top Look for soft fresh butter and sift your powdered sugar to avoid lumps

Step-by-Step Instructions

Make the Crust:

Pulse cookies in a food processor until very fine and measure out two cups of crumbs Then blend thoroughly with melted butter until all crumbs glisten Press mixture evenly into the bottom and a bit up the sides of a springform pan using a cup or flat-bottomed tool Bake at three hundred fifty degrees for ten minutes then cool fully

Prepare the Cheesecake Filling:

Beat soft cream cheese in a large bowl until it is fluffy and smooth with no lumps Mix in sugar creamy peanut butter and creamer or heavy cream until completely blended Add eggs one at a time gently beating after each until the yolk is broken then stir in the next Stop once all is just combined to avoid a dense cheesecake Fold in chopped Reese’s cups with a spatula to keep the chunks intact

Bake in a Water Bath:

Wrap the outside of your pan in an oven safe bag and set it in a large roasting pan Pour the cheesecake filling over the cooled crust and smooth the top Pour about one inch of hot water into the roasting pan so the cheesecake bakes gently Place in oven at three hundred twenty five degrees and bake for sixty five to eighty five minutes The edges should be set but the center will wobble slightly when nudged

Cool Gradually:

Take the pan from the water bath and oven bag when done Place the pan on a cookie sheet and return it to the turned off oven Leave the oven door cracked so the cake cools slowly to room temperature over sixty to ninety minutes Transfer to the fridge covered for at least twelve hours to let flavors develop and texture set

Make the Ganache:

Pour chocolate chips into a heatproof bowl In a small saucepan bring heavy cream just to a boil then pour over the chips Let sit a minute then stir until smooth and glossy Let cool a few minutes so the ganache thickens slightly before pouring over the chilled cheesecake

Finish with Frosting and Decor:

Beat soft butter with peanut butter and powdered sugar until smooth and creamy Pipe swirls around the top edge Spoon on extra chopped Reese’s cups and chill until ready to serve

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I look forward to swirling the peanut butter frosting on every single time The way the chopped Reese’s cups peek out from the top brings back memories of my childhood Halloween hauls when peanut butter cups were the prized treat

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to four days The texture stays smooth and the flavors even deepen after a day If you want to freeze slices wrap them well in plastic and then foil Thaw in the fridge overnight before serving

Ingredient Substitutions

If you cannot find chocolate graham crackers use Oreos or any rich chocolate wafer cookie For the peanut butter filling regular supermarket brands work best Avoid natural peanut butter since it can separate For the cream part heavy cream is always a safe bet if you cannot find flavored creamer

Serving Suggestions

Let the cheesecake stand at room temperature for fifteen minutes before serving so the texture softens Run a sharp knife under hot water and dry between cuts for clean slices Top each piece with an extra swirl of peanut butter frosting and a mini Reese’s cup for restaurant level presentation

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Cultural and Historical Context

Peanut butter and chocolate are an American dessert classic with ties back to early candy making traditions Reese’s cups became a household name in the nineteen twenties and the combo has inspired countless treats since This cheesecake channels that nostalgic comfort in an over the top modern celebration cake

Frequently Asked Questions About the Recipe

→ What type of cream cheese works best?

Full-fat cream cheese at room temperature yields the creamiest, richest results.

→ Can I substitute chocolate graham crackers?

Oreo cookies or chocolate graham crackers both provide the right flavor for the crust.

→ How do I prevent cracks on top?

Bake gently in a water bath, avoid over-mixing, and cool gradually in the oven with the door ajar.

→ What if I don’t have peanut butter creamer?

Heavy cream is a suitable replacement for the peanut butter creamer in the filling.

→ How long should I chill before serving?

Chill in the refrigerator overnight for best slicing and texture.