Introduction

This Ultimate Reese’s Cheesecake combines creamy, rich cheesecake with the irresistible flavor of Reese’s Peanut Butter Cups and chocolate ganache. It’s a decadent dessert perfect for peanut butter and chocolate lovers alike.

The image shows a round cake with three layers sitting on a white marble textured stand with a black base. The bottom layer is dark brown and crumbly, likely a chocolate crust. The middle layer is thick, smooth, and light caramel-colored, resembling a creamy peanut butter filling. The top layer is a shiny chocolate ganache dripping slightly down the sides of the cake. On top of the ganache, there are many small pieces of chocolate and swirls of peanut butter. The background is a white marble texture with soft light highlighting the textures of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
0.25 cup unsalted butter, melted
32 oz cream cheese, softened
1.25 cups sugar
1 tsp vanilla extract
4 large eggs
1 cup heavy cream
8 oz semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare for the crust.
Step 2: In a bowl, combine the crushed Reese’s Peanut Butter Cups with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
Step 4: Add the eggs one at a time, beating gently after each addition until just combined to avoid overmixing.
Step 5: Pour the cheesecake filling over the crust in the springform pan. Bake for 60 to 70 minutes, or until the edges are set but the center still has a slight wobble. Once done, leave the cheesecake in the oven with the door slightly open to cool completely.
Step 6: To make the ganache, heat the heavy cream in a saucepan over medium heat until it is hot but not boiling. Remove from heat and add the semi-sweet chocolate chips. Let the mixture sit for 1 minute, then stir until smooth and glossy.
Step 7: Pour the ganache over the cooled cheesecake and spread evenly. Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.

Tips & Variations

To prevent cracks, avoid overmixing the batter and cool the cheesecake gradually in the oven with the door ajar.
For a crunchier crust, add a tablespoon of crushed graham crackers to the peanut butter cup crust mixture.
Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preferred sweetness level.
Top with extra chopped Reese’s cups or a drizzle of peanut butter before serving for added texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture and flavor, bring it to room temperature for about 15 minutes before serving. Leftover cheesecake can be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A three-layer round cake sits on a white cake stand with a black base, placed on a white marbled surface. The bottom layer is a dark chocolate crumb crust with a rough texture. The middle layer is thick and creamy with a light caramel color and smooth surface. The top layer is glossy dark chocolate ganache dripping slightly over the edges. On top, there are scattered chunks of dark chocolate and swirls of caramel sauce spread unevenly across the ganache. The background is softly blurred with a neutral white tone. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter cups instead of Reese’s?

Yes, any peanut butter cups will work, but Reese’s are preferred for their perfect balance of chocolate and peanut butter, which enhances the flavor of this cheesecake.

What if my cheesecake cracks while baking?

Cracking is common and can be minimized by not overmixing the batter, baking at the correct temperature, and allowing the cheesecake to cool slowly with the oven door slightly open. Even with cracks, the cheesecake will taste delicious.