What the heck is this?
Imagine the classic creamy cheesecake, but with a peanut butter and chocolate twist that’ll have you weak at the knees. This Reese’s Cheesecake layers smooth, luscious cream cheese filling with swirls of peanut butter and chunks of Reese’s peanut butter cups. The crust? Oh, it’s a chocolate cookie crumb crust that perfectly balances all that richness. It’s like your favorite candy bar got upgraded into a fancy dessert, but way easier to make at home. Warning: you might want to make two.
Why You’ll Love This Recipe
Decadent and dreamy — a peanut butter and chocolate lover’s paradise.
No fancy equipment needed — just a mixer and a springform pan.
Perfect for parties, date nights, or whenever you need a serious treat.
Can be made ahead and kept in the fridge for days (if it lasts that long).
You get that creamy cheesecake texture with a playful, crunchy surprise from the Reese’s chunks.
The Good Stuff You’ll Need
For the Crust:
- 1 ½ cups chocolate cookie crumbs (Oreos work great, just crush ‘em up)
- 5 tbsp unsalted butter, melted
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup creamy peanut butter (plus extra for swirling)
- 1 cup chopped Reese’s peanut butter cups (about 8-10 cups)
For the Topping (optional):
- Whipped cream
- More chopped Reese’s or peanut butter drizzle
Let’s Do This
Step 1: Prep the Crust
Preheat oven to 325°F (163°C). Mix the chocolate cookie crumbs with melted butter until the texture is like wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
Step 2: Make the Filling
In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating just until combined after each. Stir in vanilla extract.
Step 3: Add Peanut Butter and Reese’s
Mix in the creamy peanut butter until well blended. Gently fold in chopped Reese’s cups, reserving a handful for topping.
Step 4: Pour and Swirl
Pour the filling over the cooled crust. Drop small dollops of extra peanut butter on top and swirl with a butter knife for that beautiful marbled effect.
Step 5: Bake It Up
Bake for about 55-65 minutes, or until the center is almost set but still a tiny bit jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour (this helps prevent cracks).
Step 6: Chill and Decorate
Refrigerate for at least 4 hours, preferably overnight. Before serving, top with whipped cream and more chopped Reese’s for extra flair.
Serving Suggestions
Serve chilled with a drizzle of chocolate or peanut butter sauce. Pair with a cold glass of milk or your favorite coffee for a complete indulgence.
Switch It Up
Swap Reese’s for chopped Snickers or Milky Way bars for a different candy bar twist. Use crunchy peanut butter for extra texture. For a gluten-free crust, use gluten-free chocolate cookies or crushed nuts.
Make-Ahead Tips
This cheesecake actually tastes better the next day! Make it a day ahead and keep it covered in the fridge for up to 4 days.
Questions People Actually Ask
Q: Can I use natural peanut butter?
A: Yes, but it might affect the texture slightly — creamy is best.
Q: Can I freeze this cheesecake?
A: Totally! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q: How do I avoid cracks on my cheesecake?
A: Slow cooling is key — let it cool in the oven with the door cracked, and don’t overmix the batter.
Q: Can I make this without a springform pan?
A: You can try a regular cake pan, but it’s trickier to remove. Parchment paper can help.
Reese’s Cheesecake: Chocolate, Peanut Butter, and Dreamy Cream Cheese Bliss
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Description
Imagine the classic creamy cheesecake, but with a peanut butter and chocolate twist that’ll have you weak at the knees. This Reese’s Cheesecake layers smooth, luscious cream cheese filling with swirls of peanut butter and chunks of Reese’s peanut butter cups. The crust? Oh, it’s a chocolate cookie crumb crust that perfectly balances all that richness. It’s like your favorite candy bar got upgraded into a fancy dessert, but way easier to make at home. Warning: you might want to make two.
Ingredients
For the Crust:
1 ½ cups chocolate cookie crumbs (Oreos work great, just crush ‘em up)
5 tbsp unsalted butter, melted
For the Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup creamy peanut butter (plus extra for swirling)
1 cup chopped Reese’s peanut butter cups (about 8–10 cups)
For the Topping (optional):
Whipped cream
More chopped Reese’s or peanut butter drizzle
Instructions
Step 1: Prep the Crust
Preheat oven to 325°F (163°C). Mix the chocolate cookie crumbs with melted butter until the texture is like wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
Step 2: Make the Filling
In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating just until combined after each. Stir in vanilla extract.
Step 3: Add Peanut Butter and Reese’s
Mix in the creamy peanut butter until well blended. Gently fold in chopped Reese’s cups, reserving a handful for topping.
Step 4: Pour and Swirl
Pour the filling over the cooled crust. Drop small dollops of extra peanut butter on top and swirl with a butter knife for that beautiful marbled effect.
Step 5: Bake It Up
Bake for about 55-65 minutes, or until the center is almost set but still a tiny bit jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour (this helps prevent cracks).
Step 6: Chill and Decorate
Refrigerate for at least 4 hours, preferably overnight. Before serving, top with whipped cream and more chopped Reese’s for extra flair.
Notes
Serve chilled with a drizzle of chocolate or peanut butter sauce. Pair with a cold glass of milk or your favorite coffee for a complete indulgence.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~450 kcal per serving
- Fat: ~35g
- Carbohydrates: ~25g
- Protein: ~8g