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Reese's Peanut Butter Cup Cheesecake

This rich and creamy cheesecake combines classic cheesecake flavors with the beloved taste of Reese's Peanut Butter Cups, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Crunchy base for the cheesecake
  • ⅓ cup granulated sugar Sweetens the crust
  • ½ cup unsalted butter, melted Adds richness to the crust
For the filling
  • 3 packages cream cheese, softened The creamy base of the cheesecake
  • 1 cup powdered sugar To sweeten the filling
  • 1 cup creamy peanut butter Star ingredient for flavor
  • 3 large eggs To bind the filling
  • 1 teaspoon vanilla extract For aromatics
  • ½ cup chopped Reese’s Peanut Butter Cups For added texture and flavor
For topping
  • Whipped cream Smooth topping
  • Extra Reese’s Peanut Butter Cups, chopped For garnish

Method
 

Preparation
  1. Preheat your oven to 325°F.
  2. In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and mix until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the softened cream cheese until completely smooth. Gradually add the powdered sugar while blending, followed by the peanut butter.
  4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and chopped Reese’s Peanut Butter Cups.
Baking
  1. Pour the filling over the prepared crust and smooth the top. Bake for about 55-60 minutes or until the center is set but still slightly jiggly.
Cooling and Chilling
  1. Once baked, turn off the oven and crack the door open. Let the cheesecake sit for about an hour.
  2. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
Serving
  1. Top with whipped cream and extra chopped Reese’s Peanut Butter Cups just before serving.

Notes

For quick softening of cream cheese, cut it into cubes and let it sit at room temperature for about 15 minutes. To avoid cracks, leave the cheesecake in the oven with the door ajar after baking.