Reeses Peanut Butter Cheesecake Recipe with Chocolate Crust
If Reeses Peanut Butter Cheesecake sounds a bit over the top, you are in the right kitchen. This recipe gives you all the candy bar flavor in a dessert...
Ingredients
- 2 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
- 6 tbsp unsalted butter melted
- 1/4 tsp fine salt divided
- 2 lb 4 blocks, 8 oz each full fat cream cheese, room temperature
- 1 cup creamy no-stir peanut butter
- 1 cup granulated sugar
- 3/4 cup sour cream room temperature
- 1 tbsp pure vanilla extract
- 4 large eggs room temperature
- 1 1/2 cups chopped Reeses peanut butter cups divided (about 12 mini cups or 6 regular cups)
Instructions
- Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks if using a water bath.
- In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/8 tsp of the salt. Stir until the mixture resembles damp sand and holds together when squeezed.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to compact it.
- Bake the crust for 8–10 minutes, until set and fragrant. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 300°F.
- In a large mixing bowl, beat the cream cheese on medium speed until very smooth and creamy, about 2–3 minutes, scraping down the sides as needed.
- Add the peanut butter and granulated sugar and beat on medium speed until fully combined and smooth, about 2 minutes.
- Add the sour cream, vanilla, and remaining 1/8 tsp salt. Mix on low to medium-low speed just until incorporated, scraping the bowl well.
- Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix once the eggs are added to avoid incorporating excess air.
- Gently fold in 1 cup of the chopped Reeses peanut butter cups with a spatula, distributing them evenly through the batter.
- Pour the cheesecake batter over the pre-baked crust and smooth the top with an offset spatula.
- For a water bath, place the foil-wrapped pan in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Alternatively, bake the cheesecake on the middle rack without a water bath for a slightly firmer edge.
- Bake at 300°F for 60–70 minutes, until the edges are set and the center still has a slight wobble when gently shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 45–60 minutes to help prevent cracking.
- Remove the cheesecake from the oven and from the water bath if using. Carefully remove the foil and place the pan on a wire rack to cool completely to room temperature.
- Once cooled, cover the pan loosely and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
- Just before serving, run a thin knife around the edge of the pan to loosen the cheesecake, then release the springform ring.
- Sprinkle the remaining 1/2 cup chopped Reeses peanut butter cups over the top of the cheesecake, pressing them lightly into the surface so they adhere.
- Slice with a long, sharp knife, wiping the blade clean between cuts for neat slices.
Notes
Use full fat, brick-style cream cheese for the best texture; low fat or whipped varieties can cause a softer, less stable cheesecake.
Choose a creamy, no-stir peanut butter; natural peanut butters that separate can make the filling greasy or streaky.
If you only have regular graham crackers, add 2 tbsp unsweetened cocoa powder to the crumbs to keep the crust chocolatey.
For cleaner slices, chill the cheesecake overnight and cut it cold, using a hot, wiped-dry knife between cuts.
The cheesecake can be made up to 2 days ahead; store covered in the refrigerator and add the Reeses topping just before serving.
Leftovers keep well, tightly covered in the refrigerator, for up to 4 days, or can be frozen (without the topping) for up to 1 month.
Choose a creamy, no-stir peanut butter; natural peanut butters that separate can make the filling greasy or streaky.
If you only have regular graham crackers, add 2 tbsp unsweetened cocoa powder to the crumbs to keep the crust chocolatey.
For cleaner slices, chill the cheesecake overnight and cut it cold, using a hot, wiped-dry knife between cuts.
The cheesecake can be made up to 2 days ahead; store covered in the refrigerator and add the Reeses topping just before serving.
Leftovers keep well, tightly covered in the refrigerator, for up to 4 days, or can be frozen (without the topping) for up to 1 month.