Reese’s Cheesecake is a show‑stopping chocolate–peanut butter cheesecake that layers a rich chocolate crust, a creamy peanut butter cheesecake filling packed with Reese’s Peanut Butter Cups, and a silky chocolate ganache on top. It’s dense, ultra‑creamy, and loaded with chopped Reese’s inside and on top, making it the ultimate celebration dessert for peanut butter cup lovers.
What is Reese’s Cheesecake?
Reese’s Cheesecake is essentially a New York–style cheesecake that’s been turned into a candy‑lover’s dream by combining peanut butter and chopped Reese’s cups with a chocolate base and chocolate topping. The crust is usually made from chocolate cookie crumbs (or even a baked brownie layer), pressed into a springform pan and pre‑baked to set. The filling blends cream cheese, sugar, peanut butter, eggs, and sour cream or heavy cream until silky, then folds in chopped Reese’s so every bite has pockets of candy.
Once baked and cooled, the cheesecake gets finished with a glossy chocolate ganache or chocolate‑peanut‑butter topping and a generous scatter of mini or chopped Reese’s cups on top. Many versions also drizzle extra peanut butter or caramel over the top. The result is a tall, rich dessert with layers of texture—from the crunchy crust to the creamy filling and the soft candy pieces.
Equipment
- 9‑inch springform pan
- Large mixing bowls
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula for scraping bowls and folding in candy
- Measuring cups and spoons
- Food processor or zip‑top bag and rolling pin for crushing cookies
- Small saucepan and heatproof bowl for ganache (or microwave‑safe bowl)
- Baking sheet to place under the springform pan
- Aluminum foil if using a water bath (optional but helpful to reduce cracking)
- Sharp knife for slicing, and offset spatula for smoothing layers
Ingredients
Chocolate crust:
- 2 cups (about 220 g) chocolate sandwich cookie crumbs (Oreos with filling, finely crushed) OR chocolate wafer crumbs
- 5 tablespoons (70 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar (optional, for extra sweetness)
- Pinch of salt
Peanut butter cheesecake filling:
- 24 ounces (675 g) cream cheese, full‑fat brick style, softened to room temperature
- 1 cup (260 g) creamy peanut butter (not natural, use a no‑stir style like Jif or Skippy)
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream OR heavy cream, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1½–2 cups chopped Reese’s Peanut Butter Cups (about 12–16 regular cups or 24–30 minis) folded into the filling
Chocolate ganache topping:
- 1 cup (170 g) semi‑sweet or milk chocolate chips
- ½ cup (120 ml) heavy cream
- 2 tablespoons (30 g) creamy peanut butter, optional for a peanut buttery ganache
Garnish:
- 1–2 cups chopped Reese’s Peanut Butter Cups, minis or regular, for the top
- Optional: warm peanut butter in a piping bag or zip‑top bag for drizzling
Step-by-step instructions
Reese’s Cheesecake is layered but straightforward if you break it into steps: make and bake the crust, mix the filling and bake slowly, cool completely, then finish with ganache and lots of chopped candy.
To begin, the oven is preheated to 325°F (163°C). The 9‑inch springform pan is lightly greased and the bottom is lined with a circle of parchment paper to help with clean release later. If you plan to use a water bath, the outside of the pan is wrapped in a couple layers of heavy‑duty aluminum foil to keep water from seeping in.
For the crust, chocolate cookies are crushed into fine crumbs using a food processor, or by placing them in a zip‑top bag and rolling over them with a rolling pin until very fine. The crumbs are mixed with melted butter, sugar (if using), and a pinch of salt until the mixture resembles damp sand and holds together when pressed.
This mixture is poured into the prepared springform pan and firmly pressed onto the bottom and slightly up the sides using the bottom of a glass or measuring cup for an even layer. The crust is baked for about 8–10 minutes to set, then removed and allowed to cool slightly while the filling is prepared.
For the filling, softened cream cheese is beaten in a large bowl on medium speed until completely smooth and free of lumps, usually 2–3 minutes, scraping the bowl as needed. Sugar and salt are added and beaten again until the mixture is creamy and well combined. Peanut butter is then added and mixed until fully incorporated; at this point, the batter will be thick and very smooth.
Sour cream or heavy cream and vanilla are mixed in next, which slightly loosens the batter and adds richness and tang. Finally, eggs are added one at a time, beating on low speed just until each egg is blended in before adding the next. Mixing on low and not overbeating at this stage helps minimize air bubbles, which can contribute to cracking.
Once the base filling is smooth, chopped Reese’s Peanut Butter Cups are gently folded in with a spatula so they’re distributed evenly but not broken down too much.
The peanut butter cheesecake batter is poured over the pre‑baked crust and smoothed on top. The pan is then placed on a baking sheet; if using a water bath, it’s set into a larger roasting pan and hot water is poured around the springform pan to reach about halfway up the sides.
The cheesecake bakes at 325°F (163°C) for about 60–75 minutes, until the edges are set and slightly puffed but the center still has a gentle jiggle when the pan is tapped. Cheesecakes often look underdone when they are actually perfect; they continue to set as they cool. When it reaches this stage, the oven is turned off and the door is cracked open a few inches. The cheesecake is left inside for about an hour to cool slowly, which helps prevent cracking.
After this, the cheesecake is removed from the oven and water bath (if used), cooled to room temperature on a rack, then covered and refrigerated for at least 4–6 hours or, ideally, overnight until well chilled. Chilling fully is crucial for slicing cleanly and letting the flavors develop.
Once the cheesecake is chilled, the ganache topping is prepared. Heavy cream is heated in a small saucepan or microwave just until it begins to simmer, then poured over chocolate chips in a heatproof bowl. After letting it sit for a minute, the mixture is whisked until smooth and shiny; peanut butter can be whisked in here to make a chocolate‑peanut‑butter ganache. The ganache is allowed to cool slightly so it’s thick but still pourable.
The chilled cheesecake is removed from the springform ring, leaving it on the base or transferring it to a serving platter.
The ganache is poured over the top and spread evenly, nudging it toward the edges so it forms a smooth, glossy layer that may drip slightly down the sides. Before the ganache sets, chopped Reese’s cups are piled on top, either around the border or across the whole surface. For extra flair, warm peanut butter can be drizzled over the candy in a zigzag pattern.
The cheesecake goes back into the refrigerator for at least 30–60 minutes to let the ganache firm up. After that, it’s ready to slice with a sharp, hot knife (wiped clean between cuts) into rich, candy‑loaded slices.
Texture and flavor tips
A great Reese’s Cheesecake should be rich and creamy with no graininess, and it should hold its shape when sliced without feeling dense like fudge. Starting with full‑fat, brick‑style cream cheese at room temperature and beating it thoroughly before adding other ingredients is key to a smooth texture. Using no‑stir peanut butter (not natural peanut butter that separates) prevents oiliness and ensures the filling emulsifies properly.
Overbeating after the eggs are added can incorporate too much air, which may cause the cheesecake to puff and crack. Mixing on low and stopping as soon as the eggs are incorporated helps keep it dense and even. A water bath and slow cooling in a turned‑off oven also help prevent cracks by moderating temperature changes and humidity.
Flavor‑wise, the balance between peanut butter and tangy cheesecake matters. Using about 1 cup of peanut butter to 24 ounces of cream cheese keeps the peanut butter prominent but not overpowering. Sour cream or heavy cream adds a little lightness and tang to offset the candy sweetness, while the chocolate crust and ganache bring in a strong chocolate backbone that matches the Reese’s cups.
Variations and serving ideas
Reese’s Cheesecake invites a lot of fun variations. Some versions swap the chocolate cookie crust for a brownie crust by baking a brownie mix in the springform pan first and then topping it with cheesecake once cooled, for a brownie‑cheesecake mashup. Others swirl chocolate into the peanut butter batter or add a layer of peanut butter or chocolate ganache between the crust and filling.
No‑bake versions use a chilled cream cheese and whipped topping filling set in a cookie crumb crust without baking, which gives a lighter, mousse‑like texture and is great when you want to skip the water bath and long bake. Mini cheesecakes can be made by baking the filling in muffin tins lined with paper cups over mini crusts, topping each with a dollop of ganache and a mini Reese’s.
Reese’s Cheesecake is rich enough to be the centerpiece of a dessert table, so simple accompaniments work best: a small dollop of whipped cream, a glass of cold milk, or black coffee. For holidays or birthdays, decorating the top with different Reese’s products—mini cups, Reese’s Pieces, chopped Big Cups—adds color and texture.
Make-ahead, storage, and slicing
Cheesecake in general is a make‑ahead dessert, and Reese’s Cheesecake is no exception. It needs several hours or overnight in the refrigerator to fully set, so baking it a day before serving is ideal. Once chilled and topped with ganache and candy, it keeps well in the fridge for about 4–5 days, loosely covered to prevent drying or absorbing fridge odors.
Reese’s Cheesecake can also be frozen. Many bakers like to freeze it without ganache and candy, then add those fresh after thawing. Slices or the whole cheesecake can be wrapped tightly in plastic and foil and frozen for a month or two. Thaw overnight in the refrigerator before decorating and serving.
For clean slices, a long, sharp knife dipped in hot water and wiped dry between cuts works best; this helps glide through the crust, creamy filling, ganache, and candy without tearing. Because it’s so rich, thinner slices than a typical cheesecake piece are often sufficient—your guests can always come back for seconds.
Altogether, Reese’s Cheesecake combines classic cheesecake technique with candy‑shop indulgence: a chocolate crust, peanut‑butter‑rich filling, rivers of ganache, and plenty of Reese’s cups in every layer, making it a guaranteed hit for birthdays, holidays, and any dessert occasion where “extra” is exactly the vibe.