Description
This Reese’s Cheesecake is the ultimate chocolate and peanut butter dessert! With a velvety peanut butter cheesecake filling, an Oreo crust, and a luscious chocolate ganache topping, this recipe is a dream come true for dessert lovers. Perfect for birthdays, special occasions, or whenever you need a rich, creamy treat!
Ingredients
For the Oreo Crust:
- 25 Oreo cookies – crushed (including filling)
- 5 tbsp butter – melted
For the Cheesecake Filling:
- 24 oz cream cheese – full-fat, softened
- 1 cup peanut butter – smooth (or crunchy for texture)
- 3/4 cup sugar – granulated
- 1/4 cup brown sugar – for depth of flavor
- 3 large eggs – room temperature
- 1 tsp vanilla extract – enhances flavor
- 1/2 cup heavy cream – makes it extra creamy
- 1 cup Reese’s Peanut Butter Cups – chopped
For the Chocolate Ganache Topping:
- 1 cup chocolate chips – semi-sweet or dark
- 1/2 cup heavy cream – warmed
- 1/4 cup Reese’s Peanut Butter Cups – chopped (for garnish)
Instructions
1️⃣ Prepare the Crust – Crush Oreo cookies, mix with melted butter, press into a springform pan, and bake at 350°F (175°C) for 10 minutes.
2️⃣ Make the Filling – Beat cream cheese, sugar, peanut butter, and vanilla until smooth. Add eggs one at a time, then mix in heavy cream and chopped Reese’s Peanut Butter Cups.
3️⃣ Bake the Cheesecake – Pour filling over the crust, place the pan in a water bath, and bake at 325°F (163°C) for 50–60 minutes until the center is slightly jiggly. Let cool in the oven for 1 hour.
4️⃣ Make the Ganache – Heat heavy cream, pour over chocolate chips, stir until smooth, and spread over the cooled cheesecake.
5️⃣ Chill & Serve – Refrigerate for at least 6 hours (or overnight), garnish with chopped Reese’s, then slice and enjoy!
Notes
✅ For a No-Bake Version: Skip the eggs, increase the heavy cream in the filling, and chill for at least 6 hours instead of baking.
✅ For a Brownie Crust Option: Swap the Oreo crust with a thin brownie layer and bake until just set before adding the filling.
✅ For a Keto or Gluten-Free Version: Use a crust made from crushed almonds and coconut flour instead of Oreos.
✅ Storage: Cheesecake lasts up to 5 days in the fridge or up to 3 months in the freezer (wrapped tightly).
- Prep Time: 25
- Cook Time: 55
- Category: Dessert
- Cuisine: american
Nutrition
- Serving Size: 12 slices
Keywords: Reese’s cheesecake, peanut butter cheesecake, chocolate cheesecake, Oreo crust cheesecake, no-fail cheesecake