Reese’s Cheesecake is a delicious blend of Oreo crust, rich peanut butter cheesecake filling and chocolate topping. Each bite is decadent, and the recipe is easy to make.
Peanut butter fans are going to love this Reese’s Cheesecake. It is one of the easiest Peanut Butter Desserts and you will love it for any occasion.
If you have leftover Reese’s, make Reese’s Peanut Butter Pie and Reese’s Peanut Butter Cup Ice Cream.
From Cheesecake Bites to Cheesecake Pudding and Slutty Cheesecake Bars our family goes crazy over cheesecake. I love easy recipes that I can fit into our crazy schedule and also make Snickerdoodle Cheesecake Bars, Cheesecake Brulee and Cookies and Cream Cheesecake.
Table of contents
Why we love this recipe
Each bite is packed with peanut butter flavor. The Oreo crust pairs perfectly with the peanut butter cheesecake filling. The chocolate ganache topping makes it even more decadent.
This recipe is the perfect dessert for any occasion. Everyone will love peanut butter and chocolate.
Ingredients
Crust
- Oreo Cookies
- Butter (melted)
Cheesecake
- Cream Cheese, softened
- Granulated Sugar
- Pure Vanilla Extract
- Creamy Peanut Butter (not all natural)
- Large Eggs (room temperature)
- Heavy Cream
- Mini Reese’s Peanut Butter Cups (chopped)
Ganache Topping
- Heavy Whipping Cream
- Chocolate Chips
- Mini Reese’s Peanut Butter Cups (quartered)
Get the entire recipe ingredients at the bottom of the post in the recipe card.
Variations and Additions
- Topping. We love using the chopped peanut butter cups. However, you can also use Reese’s Pieces or peanut butter morsels for another fun and tasty garnish.
- Peanut Butter Cups Layers. Try layering peanut butter cups in between the crust and cheesecake filling.
Step by step instructions
- Step 1. Preheat the oven to 350 degrees Fahrenheit.
Step 2. Next, place the Oreo Cookies in a food processor or blender and blend until the cookies are turned into crumbs. Then pour the Oreo crumbs in a mixing bowl and combine with melted butter.
Step 3. Spread the mixture into a 9-inch springform pan. Use the back of a spoon to press the mixture firmly down into the bottom of the pan and approximately halfway up the sides of the pan. Refrigerate the crust.
Step 4. Place the cream cheese in a bowl and beat with a hand held mixer or stand mixer until soft and creamy.
Step 5. Add the granulated sugar and vanilla extract for 1-2 minutes until combined using medium-high speed. Scrape down the sides of the bowls as needed.
Step 6. Reduce the speed on the mixer down to low. Gradually add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix the cheesecake batter.
Step 7. Keep the mixer speed on low. Then mix in the creamy peanut butter and heavy cream until both are thoroughly combined. Gently fold in the chopped mini peanut butter cups with a wooden spoon or spatula.
Step 8. Pour the cream cheese batter over the crust. Place the pan into a large roasting pan and pour boiling water around the cheesecake pan. Bake for 60-70 minutes. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes.
Step 9. Remove from the oven and carefully remove the cheesecake from the hot water bath. Let the cheesecake cool completely at room temperature. Chill for 4 hours.
Topping
Step 10. Next, make the topping. Pour the heavy whipping cream in a microwave safe bowl. Heat for 2-3 minutes until the cream is hot but not boiling. Add the semi-sweet chocolate chips into the heavy whipping cream. Cover with a plate and allow the mixture to sit for 2-3 minutes.
Step 11. Stir the mixture thoroughly until smooth and combined.
Step 12. Finally, pour the ganache topping slowly over the top of the cheesecake.
Step 13. Top with the Rees’s peanut butter cups. Then the cheesecake is ready to slice, serve and enjoy!
Storage
Store the leftovers covered with plastic wrap or aluminum foil in the refrigerator for up to 5 days. If you have a large airtight container, you can also use that.
Pro Tips and Tricks
- Room temperature ingredients. Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.
- Full fat cream cheese. Use full fat cream cheese for the best flavor.
- Garnish before serving. Each slice is even better with a dollop of whipped cream or Homemade Whipped Cream Recipe.
- Don’t overmix the ingredients. Mix everything together until just combined.
- Cheesecake appearance. It’s ok if it does not look set when it comes out of the oven. It will continue to set in the fridge.
Frequently Asked Questions
Creamy peanut butter is best. It will give you the smooth texture Reese’s cheesecake recipe is known for.
I do not recommend natural peanut butter because the oil separates.
Yes, cheesecake is easy to make in advance. In fact, I think it taste better the day after. I prefer to make it the day before because it gives it time to set.
The cheesecake can be frozen up to 1 month. However, do not add the ganache when freezing. Make sure to wrap the cheesecake and place inside an airtight container.
Full fat cream cheese is recommended for the best cheesecake. Low fat cheesecake does not have the same consistency and the texture won’t be as smooth.
More Easy Cheesecake Recipes
- Mini Oreo Cheesecake
- Caramel Cheesecake Bars Recipe
- Pecan Pie Cheesecake Recipe
- Strawberry Cheesecake Protein Shake
- Butter Pecan Cheesecake
- Turtle Cheesecake
Go ahead and try this easy Reese’s peanut butter cheesecake recipe. It is one of the easiest Reese’s Dessert Recipes. Please leave a comment and star rating once you do.
Reese’s Cheesecake
Ingredients
For the Crust:
- 30 Oreo Cookies
- 5 Tablespoons Butter melted
For the Cheesecake:
- 24 ounces Cream Cheese softened
- 1 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1 cup Creamy Peanut Butter not all natural
- 4 large Eggs room temperature
- 1/2 cup Heavy Cream
- 20 Mini Reese’s Peanut Butter Cups chopped
For the Ganache Topping:
- 1 cup Heavy Whipping Cream
- 2 cups Chocolate Chips
- 20 Mini Reese’s Peanut Butter Cups quartered
Instructions
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Place the Oreo Cookies in a food processor or blender and blend until the cookies are turned into crumbs.
- Place the Oreo crumbs in a mixing bowl. Stir in the melted butter.
- Pour the mixture into a 9-inch springform pan. Use the back of a spoon to press the mixture firmly down into the bottom of the pan and approximately halfway up the sides of the pan.
- Refrigerate the crust while you prepare the cheesecake filling.
For the Cheesecake Layer:
- Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
- Mix in the granulated sugar and vanilla extract for 1-2 minutes until combined. Scrape down the sides of the bowls as needed.
- Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
- Keep the mixer speed on low and mix in the creamy peanut butter and heavy cream until both are thoroughly combined.
- Gently stir in the chopped mini peanut butter cups with a wooden spoon or spatula.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 60-70 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let the cheesecake cool completely at room temperature (approximately 1 hour).
- Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
For the Ganache Topping:
- Place the heavy whipping cream in a microwave safe bowl. Heat for 2-3 minutes until the cream is hot but not boiling. Watch it closely so that it doesn’t get too warm and over boil.
- Add the chocolate chips into the heavy whipping cream. Cover with a plate and allow the mixture to sit for 2-3 minutes.
- Then stir the mixture thoroughly until smooth and combined.
- Pour the ganache topping slowly over the top of the cheesecake and top with the Rees’s peanut butter cups.
- Then the cheesecake is ready to slice, serve and enjoy!.
