introduction

If you’re a fan of chocolate and peanut butter, this Reese’s Peanut Butter Cheesecake is the perfect dessert for you. It’s a creamy, rich treat that combines the classic flavors of Reese’s Peanut Butter Cups with a decadent cheesecake base. Ideal for gatherings or simply indulging at home, this cheesecake will satisfy your sweet tooth in the best way possible.

why make this recipe

This recipe is a must-try because it brings together two beloved tastes: chocolate and peanut butter. The creamy texture of the cheesecake is lightened by the whipped cream topping and enhanced with the crunch of chopped Reese’s. It’s not only delicious but also visually impressive, making it a fantastic dessert for parties and special occasions. Plus, making it at home allows for customization, ensuring it’s just the way you like it.

how to make Reese’s Peanut Butter Cheesecake

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened
1 cup creamy peanut butter (or crunchy for added texture)
1 cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the topping:

1 cup heavy whipping cream
½ cup powdered sugar
½ cup chopped Reese’s peanut butter cups
Drizzle of chocolate sauce (optional)

Substitution Suggestions

Graham cracker crumbs: Use Oreo crumbs for a chocolatey twist.
Cream cheese: Neufchâtel cheese can be used for a lighter option.
Peanut butter: Almond butter or sunflower seed butter for nut-free versions.

Directions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.
In a large mixing bowl, beat the cream cheese until smooth.
Add the peanut butter and mix until fully incorporated.
Gradually add the powdered sugar, followed by the eggs, vanilla extract, and sour cream. Beat until the mixture is creamy and smooth.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes.
Cover and refrigerate for at least 4 hours, preferably overnight.
In a mixing bowl, whip the heavy cream until soft peaks form.
Gradually add the powdered sugar and continue whipping until stiff peaks form.
Once the cheesecake is chilled, spread the whipped cream over the top.
Sprinkle with chopped Reese’s peanut butter cups and drizzle with chocolate sauce if desired.
Slice and serve chilled.

how to serve Reese’s Peanut Butter Cheesecake

Serve this cheesecake chilled, showcasing its beautiful layers topped with whipped cream and chopped Reese’s. It pairs well with a cup of coffee or a glass of milk. You can also serve it with additional chocolate sauce on the side for drizzling.

how to store Reese’s Peanut Butter Cheesecake

Store the cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can last for up to a week if stored properly. For longer storage, you can freeze the cheesecake. Just wrap it well and store it in an airtight container. Thaw it in the fridge before serving.

tips to make Reese’s Peanut Butter Cheesecake

Make sure the cream cheese is softened for easier mixing.
Chill the cheesecake overnight for the best texture and flavor.
Use a food processor to crush the graham crackers for a fine crust.
Adjust the sweetness of the cheesecake filling by adding more or less powdered sugar to taste.

variation

For a fun twist, try adding a layer of chocolate ganache on top of the cheesecake before adding the whipped cream. You can also switch out the peanut butter for almond butter for a different nutty flavor.

FAQs

1. Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but it may affect the texture. Creamy peanut butter is recommended for best results.

2. How can I tell when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is great for making ahead of time. It can be made a day or two in advance and stored in the refrigerator.