What do you get when you blend rich cream cheese, silky peanut butter, and the iconic crunch of Reese’s? A show-stopping Reese’s Peanut Butter Cheesecake that tastes like a dream come true for any chocolate-peanut butter lover. Each slice is indulgently smooth, packed with nutty goodness, and topped with a chocolate ganache that drips down the sides like a dessert masterpiece.

This cheesecake isn’t just for special occasions—it’s the kind of dessert that turns any gathering into a celebration. Whether you’re hosting game night or need a birthday-worthy dessert, this treat delivers a delicious twist on traditional cheesecake that everyone will be asking about.

What Kind of Peanut Butter Should I Use?

For the creamiest texture and most balanced flavor, go with a no-stir peanut butter. Natural peanut butters can separate and affect the texture of your cheesecake. Brands like Skippy or Jif work perfectly in this recipe to give that signature Reese’s taste.

Ingredients for the Reese’s Peanut Butter Cheesecake

2 cups chocolate cookie crumbs (like Oreos, finely crushed)
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup creamy peanut butter (not natural)
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 cup semi-sweet chocolate chips (for ganache)
1/2 cup heavy cream (for ganache)
1 cup chopped Reese’s Peanut Butter Cups (plus more for topping)

How To Make the Reese’s Peanut Butter Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool while you prepare the filling.

Step 2: Make the Peanut Butter Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and peanut butter, mixing until well blended. Stir in vanilla. Add the eggs one at a time, mixing on low speed after each just until combined. Fold in sour cream and heavy cream.

Step 3: Add the Reese’s

Gently fold in the chopped Reese’s Peanut Butter Cups, spreading the batter evenly over the cooled crust.

Step 4: Bake the Cheesecake

Place the springform pan in a larger pan filled with 1 inch of hot water (water bath). Bake for 55-65 minutes, or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. Then cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Step 5: Make the Chocolate Ganache

Heat 1/2 cup heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips until smooth. Let cool slightly, then pour over the chilled cheesecake. Top with more chopped Reese’s.

How to Serve and Store Your Reese’s Peanut Butter Cheesecake

Serve chilled slices with a drizzle of chocolate sauce or an extra dollop of whipped cream if you’re feeling fancy. A sprinkle of crushed Reese’s adds the perfect crunch.

Store any leftovers in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Just thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Use a water bath and avoid overbaking. Letting it cool slowly in the oven also helps reduce cracks.

Can I use crunchy peanut butter?

It’s best to stick with creamy peanut butter to maintain that silky cheesecake texture.

What size springform pan do I need?

A 9-inch springform pan is ideal for this recipe.

Do I have to use a water bath?

While optional, the water bath creates a gentler baking environment that helps the cheesecake bake evenly.

Can I make this ahead of time?

Absolutely! This cheesecake is even better after chilling overnight.

Want More Cheesecake Ideas?

If this Reese’s Peanut Butter Cheesecake hit the sweet spot, you might fall in love with these other decadent creations:

Cherry Chocolate Cheesecake for a fruity-chocolate dream.
Sopapilla Cheesecake Bars for a flaky, cinnamon twist.
Pistachio Cheesecake Brownies if you’re into nutty and rich layers.
Chocolate Peanut Butter Dream Bars to keep the PB & chocolate love going strong.
Nutella French Toast Casserole for a breakfast-meets-dessert combo.

📌 Save this cheesecake to your Pinterest dessert board so it’s just a click away when cravings hit.

I’d love to hear how yours turned out. Did you go full Reese’s overload or add your own twist? Let me know in the comments or tag me on Pinterest @NinaDishes.

Baking’s better when we share our tips and flavor upgrades—don’t be shy!

Reese’s Peanut Butter Cheesecake

Author: Nina Klatten
Total Time: 6 hours
Yield: 12 slices

Print Recipe

Description

A creamy, decadent Reese’s Peanut Butter Cheesecake that blends smooth peanut butter, rich cream cheese, and chunks of Reese’s candy in every bite. Topped with a luscious chocolate ganache, this dessert is a peanut butter lover’s dream and perfect for any special occasion or indulgent treat.

Instructions

1. Preheat oven to 325°F (163°C). Mix cookie crumbs and melted butter; press into a 9-inch springform pan. Bake for 10 minutes, then cool.

2. In a large bowl, beat cream cheese until smooth. Add sugar and peanut butter, mix well. Add vanilla, then eggs one at a time, mixing gently. Fold in sour cream and heavy cream.

3. Gently fold in chopped Reese’s and pour batter over the crust.

4. Place pan in a water bath and bake for 55–65 minutes, until center is nearly set. Let cool in oven with door cracked for 1 hour. Then cool completely and refrigerate at least 4 hours or overnight.

5. For ganache: Heat 1/2 cup heavy cream to simmer, remove from heat, and stir in chocolate chips until smooth. Let cool slightly and pour over chilled cheesecake. Top with extra Reese’s.