Reese’s Cheesecake is rich in flavor and easy to make. From the Oreo crust to the Reese’s Cheesecake center makes this dessert recipe perfect for any occasion.
Reese’s Cheesecake is made with my favorite combination, chocolate and peanut butter. If you have tried our Chocolate Peanut Butter Cake, then you know this peanut butter cheesecake is going to be just as delicious.
If you love Reese’s Candy as much as I do, then try these other easy recipes Reese’s Brownies, Reese’s Pieces Cookies and Easy Reese’s Pie Recipe.
Why Make Reese’s Cheesecake
This Reese’s Cheesecake is perfect for special occasion such as a holiday gathering or a birthday. It is the perfect dessert to make ahead of time and you can even served with Whipped Cream and drizzled with hot fudge sauce.
The ingredients are simple and with these easy steps you can easily make this cheesecake for any occasion. You may even like this Fried Cheesecake.
Ingredients
- Oreo Cookies – Make Oreo Crust with other types of cookie
- Butter – We used unsalted butter. Melt in the microwave
- Cream Cheese – Make softened to room temperature for a cream texture.
- Creamy Peanut Butter – Use regular peanut butter not all natural
- Large Eggs – Use room temperature eggs
- Mini Reese’s Peanut Butter Cups – You can also garnish with Reese’s Pieces
- Chocolate Chips – We used semi-sweet chocolate chips or peanut chips
Scroll to the bottom for the full recipe in the recipe card.
How to Make Reese’s Cheesecake
Step 1 – Crush Oreo Cookies in a Food Processor into fine crumb pieces. Place the Oreo crumbs in a mixing bowl. Stir in the melted butter.
Step 2 – Pour the cookie crust 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. The refrigerator crust.
Step 3 – Beat the softened cream cheese with a electric mixer or stand up mixer until soft and creamy.
Step 4 – Mix in Sugar and Pure Vanilla Extract until combined. Then add in eggs on at a time and combine.
Step 5 – Keep the mixer speed on low and mix in the creamy peanut butter and heavy cream until both are thoroughly combined.
Step 6 – Gently fold in the chopped mini peanut butter cups with a wooden spoon or spatula in cheesecake batter.
Step 7 – Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible. Place cheesecake pan into a large roasting pan. The pour boiling water into pan.
Step 8 – 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 and cool on wire rack.
Step 9 – 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.
Step 10 – Add the chocolate chips into the heavy whipping cream. Cover with a plate and allow the mixture to sit for 2-3 minutes.
Step 11 – Then stir the mixture thoroughly until smooth and combined.
Step 12 – Pour the chocolate 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!.
Expert Tips
- Room Temperature Ingredients – Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.
- Type of Cream Cheese – Use full fat cream cheese for the best flavor.
- Chill Cheesecake – Let the cheesecake cool completely at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
- Removing Cheesecake from Pan –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.
How to Know When Cheesecake is Done?
Cooking time will vary when baking a cheesecake. Make sure your oven temperature is accurate as they could change your baking time. You will know when the cheesecake is done baking when the edges are set and the center has a slight jiggle.
If the center is really jiggly, then continue baking. Follow the recipe and allow the cheesecake to rest in the oven with it off.
Frequently Asked Questions
We recommend using a 9-inch springform pan to make this cheesecake. Using a springform pan makes it easier to remove the cheesecake from the pan. But if you do not have this pan, you can use a regular pie plate or baking dish.
For the best results, we recommend you using creamy peanut butter only. We do not recommend using natural peanut butter to make this recipe.
Yes, this is the perfect cheesecake to make for the holidays as it needs plenty of time to chill before adding the toppings.
Store the leftovers covered in the refrigerator for up to 5 days.
More Easy Cheesecake Recipes
We love to hear from you. If you make this Reese’s Cheesecake Recipe, please leave us a comment or a star review.
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
- ½ 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
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Instructions
For the Crust:
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
- Place the Oreo cookies in a food processor and pulse until they become fine crumbs.
- Stir the melted butter into the cookie crumbs until evenly moistened.
- Firmly press the mixture into the bottom and about halfway up the sides of the prepared springform pan.
- Refrigerate the crust while preparing the cheesecake filling.
For the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract. Beat for 1-2 minutes, scraping down the sides of the bowl as needed.
- Reduce the mixer to low speed. Add the eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing.
- Mix in the peanut butter and ½ cup heavy cream until smooth.
- Fold the chopped mini REESE'S Peanut Butter Cups into the batter with a rubber spatula.
- Pour the filling into the prepared crust and smooth the top.
- Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent leaks.
- Place the cheesecake in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the oven door open about 1 inch, and leave the cheesecake inside for 45 minutes.
- Remove the cheesecake from the water bath and carefully remove the foil. Cool completely at room temperature for about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
For the Ganache Topping:
- Place 1 cup heavy whipping cream in a microwave-safe bowl. Heat for 60-90 seconds, just until steaming. Do not let it boil.
- Add the chocolate chips to the hot cream. Let sit for 2-3 minutes, then whisk until smooth and glossy.
- Allow the ganache to cool for 5-10 minutes until slightly thickened, then slowly pour it over the chilled cheesecake, letting it spread naturally to the edges.
- Top with the quartered mini REESE'S Peanut Butter Cups.
- Slice and serve chilled.
Recipe Notes
- Room temperature ingredients are essential for a silky-smooth cheesecake without lumps.
- Do not overmix after adding the eggs, as this can incorporate excess air and cause cracking.
- Wrapping the springform pan with foil before placing it in the water bath helps prevent leaks.
- Allowing the cheesecake to cool gradually in the oven helps minimize cracks.
- Store leftovers covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.
This is one of my favorite desserts! I love cheesecake and I love reeses so this recipe is fantastic!
This was a huge hit with my family.
loved them
My husband asks me to make this for every birthday
I couldn’t believe how easy this was to make.
This cheesecake was so easy to make!