This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
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.
Table of Contents
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.
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
Easy Cake
Pumpkin Cheesecake Recipe
All Recipes
Mini Oreo Cheesecake
Easy Cookie
Chocolate Chip Cookie Cheesecake Bars
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
- 1/2 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
Instructions
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Place the Oreo Cookies in a food processor or blender and blend until the cookies are turned into crumbs.
- Place the Oreo crumbs in a mixing bowl. Stir in the melted butter.
- Pour the 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.
- Refrigerate the crust while you prepare the cheesecake filling.
For the Cheesecake Layer:
- Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
- Mix in the granulated sugar and vanilla extract for 1-2 minutes until combined. Scrape down the sides of the bowls as needed.
- Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
- Keep the mixer speed on low and mix in the creamy peanut butter and heavy cream until both are thoroughly combined.
- Gently stir in the chopped mini peanut butter cups with a wooden spoon or spatula.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- 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. Let the cheesecake cool completely at room temperature (approximately 1 hour).
- Chill in the refrigerator for at least 4 hours or overnight.
- 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.
For the Ganache Topping:
- 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.
- Add the chocolate chips into the heavy whipping cream. Cover with a plate and allow the mixture to sit for 2-3 minutes.
- Then stir the mixture thoroughly until smooth and combined.
- Pour the 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!.
This cheesecake was so easy to make!