Reese’s Peanut Butter Cup Cheesecake

Reese’s Peanut Butter Cup Cheesecake: A Decadent Dessert Dream

Indulge in the ultimate dessert fusion with this rich, creamy, and utterly irresistible Reese’s Peanut Butter Cup Cheesecake. Combining the velvety smoothness of classic New York-style cheesecake with the nostalgic sweetness of peanut butter and chocolate from everyone’s favorite candy — Reese’s Peanut Butter Cups — this dessert is a celebration on a plate. Whether you’re preparing for a holiday, birthday, or simply treating yourself to something extraordinary, this show-stopping cheesecake delivers layers of flavor and texture that will leave your guests begging for the recipe.

The History Behind the Sweet Fusion

To truly appreciate the Reese’s Peanut Butter Cup Cheesecake, it helps to understand the legacy behind its key ingredients. The original Reese’s Peanut Butter Cups were invented by Harry Burnett Reese in 1928. A former dairy farmer and shipping foreman for Milton S. Hershey, Reese used his access to affordable chocolate to create his now-iconic confection: a blend of sweet peanut butter encased in milk chocolate. Over the decades, Reese’s became a staple of American candy culture, especially around Halloween.

Meanwhile, cheesecake has roots tracing back to ancient Greece, where it was served to athletes during the first Olympic games. Modern American cheesecake, particularly the beloved New York style, evolved in the 20th century with the advent of cream cheese, popularized by brands like Philadelphia. The idea of combining peanut butter cups with cheesecake likely emerged from the broader trend of mixing popular candies into desserts — think Snickers brownies or M&M cookies. As home bakers experimented in the 1990s and 2000s, the Reese’s Peanut Butter Cup Cheesecake naturally rose in popularity, becoming a fixture at potlucks, bakeries, and dessert blogs.

This particular dessert symbolizes the joyful collision of comfort food and gourmet indulgence. It’s not just a cake — it’s a cultural mash-up of American culinary innovation, blending nostalgia with luxury in every bite.

Ingredients Breakdown: What Makes This Cheesecake Irresistible

The magic of Reese’s Peanut Butter Cup Cheesecake lies in its balance of textures and flavors. Each ingredient plays a crucial role, from the crunchy cookie base to the silky filling and the melty pockets of candy. Here’s a detailed look at what goes into this masterpiece:

Graham Cracker Crumbs – Form the buttery, slightly sweet foundation of the crust. Their mild flavor doesn’t overpower the peanut butter and chocolate elements.
Butter (unsalted) – Binds the crust together and adds richness. Melted and mixed evenly, it ensures the base holds its shape when sliced.
Granulated Sugar – Used in both the crust and filling to enhance sweetness and aid in texture development.
Cream Cheese (full-fat, brick-style) – The star of any great cheesecake. Full-fat cream cheese provides the dense, creamy body essential for a luxurious mouthfeel. Always bring it to room temperature before mixing to avoid lumps.
Sour Cream – Adds tanginess and moisture, balancing the sweetness and preventing the cheesecake from being overly dense.
Vanilla Extract – Deepens the overall flavor profile with warm, aromatic notes that complement both peanut butter and chocolate.
Eggs – Act as a binder and provide structure. Added one at a time, they help emulsify the batter and create a smooth finish.
Peanut Butter (creamy, no-stir preferred) – The soul of the dessert. Opt for a high-quality brand without added sugars or oils for the purest flavor.
Reese’s Peanut Butter Cups (mini and regular) – These are layered throughout: crushed into the crust, chopped into the batter, and used whole or halved for decoration on top. They deliver bursts of chocolate-peanut butter goodness in every bite.
Heavy Whipping Cream – Often folded into the batter or used to make a ganache topping. It enhances silkiness and richness.
Chocolate Chips or Chunks (semi-sweet or milk chocolate) – Sometimes added to boost the chocolate presence, especially if using dark chocolate Reese’s or wanting a more intense cocoa flavor.
Sea Salt (flaky) – A small pinch can elevate the entire dessert by contrasting the sweetness and highlighting the nuttiness of the peanut butter.

Optional additions include a chocolate ganache swirl, whipped cream border, or even a drizzle of caramel for extra decadence. Every component works in harmony to create a dessert that’s greater than the sum of its parts.

Step-by-Step Recipe: Crafting the Ultimate Reese’s Peanut Butter Cup Cheesecake

Follow these detailed instructions to bake a flawless, restaurant-quality Reese’s Peanut Butter Cup Cheesecake in your own kitchen. Precision and patience are key — this is a dessert that rewards careful preparation.

Preparation Overview:

Prep Time: 30 minutes
Cook Time: 60–75 minutes
Chill Time: At least 6 hours (preferably overnight)
Total Time: 8+ hours (mostly inactive chilling)
Servings: 12–16 slices
Equipment: 9-inch springform pan, electric mixer, mixing bowls, saucepan, spatula, water bath setup

Ingredients:

1 ½ cups graham cracker crumbs (about 12 full crackers)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
¼ teaspoon salt
1 ½ cups (about 6 oz) Reese’s Peanut Butter Cups, finely chopped (plus 6–8 whole mini cups for topping)
4 (8 oz) packages full-fat cream cheese, softened to room temperature
1 ¼ cups granulated sugar
1 cup creamy peanut butter (not natural/oily)
1 cup sour cream
2 teaspoons pure vanilla extract
5 large eggs, room temperature
¼ cup heavy whipping cream
Optional: ½ cup semi-sweet chocolate chips, melted and cooled slightly

Directions:

Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Grease the sides and bottom of a 9-inch springform pan. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Make the Crust: In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, melted butter, and salt. Mix until the crumbs are evenly moistened. Stir in ½ cup of the chopped Reese’s pieces. Press the mixture firmly into the bottom and slightly up the sides of the springform pan using the bottom of a glass or measuring cup. Bake for 10 minutes, then remove and let cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) if needed.
Prepare Water Bath: Fill a large roasting pan with about 1 inch of hot water. This will act as a water bath (bain-marie) to ensure even baking and prevent cracking.
Make the Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy (about 2 minutes). Scrape down the sides. Add 1 ¼ cups sugar and continue beating until well combined. Add peanut butter and mix until fully incorporated. Mix in sour cream and vanilla extract.
Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix — this can incorporate too much air and lead to cracks. Mix in the heavy cream gently until the batter is silky and uniform.
Add Chocolate (Optional Swirl): If using, pour the slightly cooled melted chocolate into a zip-top bag, snip a corner, and drizzle over the surface of the batter. Use a toothpick or skewer to gently swirl the chocolate into the batter for a marbled effect.
Fold in Reese’s Pieces: Gently fold in ¾ cup of the remaining chopped Reese’s Peanut Butter Cups using a spatula, being careful not to deflate the batter.
Pour & Bake: Pour the filling over the cooled crust. Smooth the top with an offset spatula. Place the springform pan inside the roasting pan with hot water. Carefully transfer to the oven. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle (like Jell-O).
Cool Gradually: Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake sit in the oven for 1 hour. This prevents sudden temperature changes that cause cracking.
Chill: Remove from oven and water bath. Run a knife around the edge to loosen (but do not unmold). Cool completely at room temperature, then refrigerate uncovered for at least 6 hours, preferably overnight.
Garnish: Before serving, arrange whole mini Reese’s Peanut Butter Cups on top in a circular pattern. Optionally, drizzle with melted chocolate or peanut butter. Serve chilled.

Pro Tips for the Perfect Cheesecake

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature (sit out 1–2 hours) to achieve a lump-free, silky batter.
Don’t Overmix: Once eggs are added, mix only until just combined. Overmixing incorporates air, which expands and collapses during baking, leading to cracks.
Water Bath is Essential: It provides gentle, even heat. If you skip it, the cheesecake may brown too quickly or crack.
Avoid Rapid Cooling: Letting the cheesecake cool slowly in the turned-off oven prevents thermal shock and surface cracks.
Chill Thoroughly: Never cut into a warm or even room-temperature cheesecake. Chilling firms up the texture and makes clean slicing possible.
Clean Slices: Dip a sharp knife in hot water and wipe dry between cuts for pristine slices.
Use Quality Peanut Butter: Avoid natural peanut butter with oil separation. Stick to shelf-stable creamy types like Jif or Skippy for consistent results.

Variations and Customizations

This Reese’s Peanut Butter Cup Cheesecake is highly adaptable. Try these creative twists to suit different tastes and occasions:

Mini Cheesecakes: Make individual servings in muffin tins lined with paper liners. Adjust baking time to 20–25 minutes.
Dark Chocolate Version: Use dark chocolate Reese’s or add dark chocolate chunks for a more sophisticated, less sweet profile.
No-Bake Option: For a quicker version, use a whipped cream and gelatin base with melted white chocolate and peanut butter, then chill. Note: texture will be lighter and mousse-like.
Gluten-Free: Substitute graham cracker crumbs with gluten-free cookies (like Schär or homemade almond flour crust).
Dairy-Free: Use vegan cream cheese, dairy-free chocolate, and coconut-based sour cream and butter. Results may vary in texture.
Crust Alternatives: Swap graham crackers for Oreo cookies, Nutter Butters, or pretzel crumbs for a salty-sweet twist.
Flavor Infusions: Add a shot of espresso powder to deepen chocolate flavor, or a splash of bourbon for a grown-up twist.
Toppings Galore: Top with salted caramel sauce, chocolate ganache, whipped cream rosettes, or a sprinkle of crushed peanuts.
Seasonal Themes: Add red and green Reese’s for holidays, or pastel candies for Easter. Halloween? Use orange-tinted peanut butter cups!

Health Considerations and Nutritional Value

While undeniably delicious, Reese’s Peanut Butter Cup Cheesecake is a high-calorie, high-sugar dessert best enjoyed in moderation. Here’s a breakdown of what to expect per average slice (1/12 of the cake):

Calories: ~550–650 kcal
Fat: 38–45g (saturated fat: ~18–22g)
Carbohydrates: 50–60g (sugars: 40–48g)
Protein: 10–12g
Sodium: 350–450mg

Nutritional Notes:

Saturated Fat & Sugar: High due to cream cheese, butter, chocolate, and added sugar. Those monitoring heart health or blood sugar should consume sparingly.
Peanut Butter Benefits: Contains healthy fats, protein, and vitamins like niacin and vitamin E. However, processed peanut butter in Reese’s often includes hydrogenated oils and added sugar.
Lactose Content: Significant due to cream cheese, sour cream, butter, and chocolate. Not suitable for lactose-intolerant individuals unless substituted.
Allergens: Contains dairy, eggs, peanuts, and wheat (from graham crackers). May contain traces of tree nuts depending on manufacturing processes.
Moderation is Key: Ideal as an occasional treat rather than a dietary staple. Pair with a fruit salad or fresh berries to balance the meal.

For a slightly healthier take, consider reducing sugar by ¼ cup, using reduced-fat cream cheese (though texture suffers), or incorporating Greek yogurt instead of sour cream. Still, the true joy of this dessert lies in its indulgence — so savor it mindfully!

Frequently Asked Questions (FAQ)

Can I freeze Reese’s Peanut Butter Cup Cheesecake?
Yes! Wrap the fully chilled cheesecake tightly in plastic wrap and foil, or store in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Why did my cheesecake crack?
Cracking is usually caused by overmixing, rapid cooling, or too much egg. Using a water bath and cooling gradually in the oven helps prevent this. If cracks appear, cover them with ganache or toppings.

Can I use natural peanut butter?
Not recommended. Natural peanut butter contains oils that can separate and make the filling greasy or loose. Stick to commercial creamy peanut butter for stability.

How long does it last in the fridge?
Up to 5 days when covered loosely with plastic wrap or stored in an airtight container.

Can I make this ahead of time?
Absolutely! This dessert actually improves with time as flavors meld. Make it 1–2 days in advance for stress-free entertaining.

Can I substitute sour cream?
Greek yogurt (full-fat) can work as a substitute, though it may result in a slightly tangier taste and firmer texture.

Do I have to use a water bath?
While not mandatory, it’s strongly advised. Without it, the cheesecake risks browning too fast, curdling, or cracking. For best results, don’t skip this step.

Can I use a different pan?
A springform pan is ideal because it allows easy release. Using a regular cake pan makes removal extremely difficult and may ruin the presentation.

Summary

The Reese’s Peanut Butter Cup Cheesecake is a luxurious fusion of creamy cheesecake, rich peanut butter, and iconic chocolate candy — delivering a symphony of flavor and texture in every bite. A must-make for special occasions, it combines nostalgic sweetness with gourmet craftsmanship for a dessert experience that’s unforgettable.