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Reese’s Peanut Butter Cup Cheesecake

Indulge in the heavenly combination of chocolate and peanut butter with this Reese’s Peanut Butter Cup Cheesecake. This decadent dessert features a crunchy chocolate chip cookie base, a rich and creamy peanut butter cheesecake filling, and a luscious chocolate topping adorned with mini Reese’s cups. It’s a dream come true for peanut butter and chocolate lovers, perfect for special occasions or as a luxurious treat.

Ingredients

Scale
  • For the Base:
  • 1 1/2 cupschocolate chip cookie crumbs1/4 cupsugar1/2 cupmelted butterFor the Cheesecake Filling:3packages (8 oz each) cream cheese, room temperature1 cupsugar1 cuppeanut butter1 teaspoonvanilla extract3eggsFor the Topping:1 cupsemisweet chocolate, chopped1/2 cupheavy creamMini Reese’s Peanut Butter Cups for decoration
  • 1/4 cupsugar1/2 cupmelted butterFor the Cheesecake Filling:3packages (8 oz each) cream cheese, room temperature1 cupsugar1 cuppeanut butter1 teaspoonvanilla extract3eggsFor the Topping:1 cupsemisweet chocolate, chopped1/2 cupheavy creamMini Reese’s Peanut Butter Cups for decoration
  • 1/2 cupmelted butter
  • For the Cheesecake Filling:3packages (8 oz each) cream cheese, room temperature1 cupsugar1 cuppeanut butter1 teaspoonvanilla extract3eggsFor the Topping:1 cupsemisweet chocolate, chopped1/2 cupheavy creamMini Reese’s Peanut Butter Cups for decoration
  • 3packages (8 oz each) cream cheese, room temperature1 cupsugar1 cuppeanut butter1 teaspoonvanilla extract3eggsFor the Topping:1 cupsemisweet chocolate, chopped1/2 cupheavy creamMini Reese’s Peanut Butter Cups for decoration
  • 1 cupsugar
  • 1 cuppeanut butter1 teaspoonvanilla extract3eggsFor the Topping:1 cupsemisweet chocolate, chopped1/2 cupheavy creamMini Reese’s Peanut Butter Cups for decoration
  • 1 teaspoonvanilla extract3eggsFor the Topping:1 cupsemisweet chocolate, chopped1/2 cupheavy creamMini Reese’s Peanut Butter Cups for decoration
  • 3eggs
  • For the Topping:1 cupsemisweet chocolate, chopped1/2 cupheavy creamMini Reese’s Peanut Butter Cups for decoration
  • 1 cupsemisweet chocolate, chopped1/2 cupheavy creamMini Reese’s Peanut Butter Cups for decoration
  • 1/2 cupheavy cream
  • Mini Reese’s Peanut Butter Cups for decoration

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.Mix cookie crumbs, sugar, and melted butter. Press into the pan’s bottom and refrigerate.Beat cream cheese and sugar in a large bowl until smooth.Add peanut butter and vanilla, beat until combined.Add eggs one at a time, beating well after each.Pour filling over the base and bake for 45-50 minutes. Cool and refrigerate for 4 hours or overnight.For the topping, heat cream until near boiling, pour over chocolate, let sit, then stir until smooth.Spread chocolate topping over cheesecake and decorate with mini Reese’s cups.Refrigerate for 1 hour before serving.
  2. Mix cookie crumbs, sugar, and melted butter. Press into the pan’s bottom and refrigerate.Beat cream cheese and sugar in a large bowl until smooth.Add peanut butter and vanilla, beat until combined.Add eggs one at a time, beating well after each.Pour filling over the base and bake for 45-50 minutes. Cool and refrigerate for 4 hours or overnight.For the topping, heat cream until near boiling, pour over chocolate, let sit, then stir until smooth.Spread chocolate topping over cheesecake and decorate with mini Reese’s cups.Refrigerate for 1 hour before serving.
  3. Beat cream cheese and sugar in a large bowl until smooth.Add peanut butter and vanilla, beat until combined.Add eggs one at a time, beating well after each.Pour filling over the base and bake for 45-50 minutes. Cool and refrigerate for 4 hours or overnight.For the topping, heat cream until near boiling, pour over chocolate, let sit, then stir until smooth.Spread chocolate topping over cheesecake and decorate with mini Reese’s cups.Refrigerate for 1 hour before serving.
  4. Add peanut butter and vanilla, beat until combined.Add eggs one at a time, beating well after each.Pour filling over the base and bake for 45-50 minutes. Cool and refrigerate for 4 hours or overnight.For the topping, heat cream until near boiling, pour over chocolate, let sit, then stir until smooth.Spread chocolate topping over cheesecake and decorate with mini Reese’s cups.Refrigerate for 1 hour before serving.
  5. Add eggs one at a time, beating well after each.Pour filling over the base and bake for 45-50 minutes. Cool and refrigerate for 4 hours or overnight.For the topping, heat cream until near boiling, pour over chocolate, let sit, then stir until smooth.Spread chocolate topping over cheesecake and decorate with mini Reese’s cups.Refrigerate for 1 hour before serving.
  6. Pour filling over the base and bake for 45-50 minutes. Cool and refrigerate for 4 hours or overnight.For the topping, heat cream until near boiling, pour over chocolate, let sit, then stir until smooth.Spread chocolate topping over cheesecake and decorate with mini Reese’s cups.Refrigerate for 1 hour before serving.
  7. For the topping, heat cream until near boiling, pour over chocolate, let sit, then stir until smooth.Spread chocolate topping over cheesecake and decorate with mini Reese’s cups.Refrigerate for 1 hour before serving.
  8. Spread chocolate topping over cheesecake and decorate with mini Reese’s cups.Refrigerate for 1 hour before serving.
  9. Refrigerate for 1 hour before serving.

Notes

Ensure all ingredients are at room temperature for a smoother filling.Run a knife around the cheesecake’s edge before releasing the springform for easy removal.
Run a knife around the cheesecake’s edge before releasing the springform for easy removal.

  • Author: Chef Stella