Reese’s Peanut Butter Cup Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake offers the best of both worlds: the classic tang of baked cheesecake, plus irresistible peanut butter cup goodness baked right in. The cream cheese filling is velvety smooth, and every bite has bits of Reese’s cups for delightful texture and flavor. Adding melted chocolate on top makes it feel extra special—perfect for celebrations or whenever I need a showpiece dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crust:

  • 1½ packages graham crackers, crushed

  • 5 Tbsp melted butter

  • ⅓ cup sugar

• Filling:

  • 4 (8 oz) packages cream cheese, softened (32 oz total)

  • 1 cup sugar

  • 5 jumbo eggs, room temperature

  • ¼ cup cornstarch

  • 1 tsp vanilla extract

  • ½ cup whipping cream

  • 8 Reese’s Peanut Butter Cups, chopped (or 24 minis, quartered), plus extra for topping

• Optional: melted chocolate for drizzling

directions

1. Prepare crust: Mix crushed graham crackers, melted butter, and sugar; press into bottom of a 10″ springform pan.

2. Mix filling: Beat cream cheese until light, then blend in sugar. Add eggs one at a time, beating well after each. Stir in cornstarch, vanilla, whipping cream, and chopped Reese’s cups (reserve a bit for topping).

3. Bake: Pour filling into crust and bake at 350 °F for 1 hour, until edges are set but center slightly jiggly. A water bath beneath helps reduce cracking.

4. Cool: Run a knife around the pan, then cool for several hours. I often cool fully at room temperature, then chill in the fridge.

5. Finish: Top with reserved chopped Reese’s and drizzle with melted chocolate, if using.

Servings and timing

• Yield: 12 slices

• Prep time: ~20 minutes

• Cook time: 1 hour

• Chill time: Several hours (I chill overnight for best texture)

• Total time: ~5 hours (hands‑off cooling included)

Variations

• Swap the graham crust for a chocolate cookie crust for extra chocolate flavor.

• Mix in mini peanut butter cups or swirl peanut butter into the filling for more richness.

• Use dark chocolate drizzle on top for a refined twist.

storage/reheating

I store leftover cheesecake covered in the fridge for up to 5 days. For longer storage, I freeze it (without toppings) for up to 3 months. To serve, I thaw it overnight in the fridge and add fresh Reese’s before slicing.

FAQs

Can I use mini Reese’s cups instead of full-sized ones?

Yes—I often use minis because they distribute more evenly. You’ll just want to chop or quarter them before folding in.

Is the water bath really necessary?

I’ve found that placing a pan of water in the oven during baking keeps the cheesecake moist and helps prevent cracks—so I always use it.

Can I make this gluten-free?

Absolutely—just use gluten-free graham crackers (or substitute with gluten-free cookies) for the crust.

Do I need to chill it overnight?

While not mandatory, chilling it for several hours or overnight gives the best flavor and texture, making the cheesecake firmer and more sliceable.

Can I skip the melted chocolate topping?

Yes—if you prefer a simpler presentation, the chopped peanut butter cups alone look delicious and flavorful.

Conclusion

I find this Reese’s Peanut Butter Cup Cheesecake to be a knockout dessert—rich yet perfectly balanced with peanut butter and chocolate. It’s ideal for celebrations or when I want to impress without jumping through hoops. The creamy filling, peanut butter cup pockets, and optional drizzle make it one of my favorite go-to indulgences!