Get ready to satisfy your sweet tooth with this Reese’s peanut butter cheesecake. This dreamy dessert recipe combines a crunchy graham cracker and Oreo crust, a rich peanut butter layer and a creamy cheesecake filling with swirls of hot fudge. The result? A perfect blend of textures and flavors that’ll have everyone asking for seconds. Perfect for any celebration or just because, this contest-winning cheesecake is sure to impress.
Ingredients for Reese’s Peanut Butter Cheesecake
Crust:
- Graham cracker crumbs: The subtle honey flavor of graham crackers provides a sweet and slightly crunchy foundation for the cheesecake. Easily turn graham crackers into crumbs using a food processor or blender. Alternatively, place them in a heavy-duty resealable bag and crush them with a rolling pin.
- Sugar: Granulated sugar sweetens the crust.
- Oreo cookies: Finely crushed Oreos are mixed into the crust for added chocolatey crunch.
- Butter: Melted butter helps bind the crust ingredients together, creating a firm and flavorful cheesecake base. You could swap in shortening or coconut oil, but it will alter the flavor.
- Peanut butter: Creamy peanut butter is spread over the crust to add a rich, smooth layer of nutty flavor. It’s best to use regular peanut butter, as natural peanut butter can be too oily and may not set properly.
Filling:
- Cream cheese: The rich and creamy filling is made with cream cheese. Soften it before mixing to achieve a smooth and lump-free cheesecake batter.
- Sugar: Sugar is combined with the cream cheese and sour cream to create a smooth, rich filling.
- Sour cream: Sour cream adds a tangy richness to the cheesecake filling. If you want, you can substitute Greek yogurt for a similar taste and consistency.
- Vanilla extract: A touch of good vanilla adds a warm and aromatic flavor to the filling. Try this homemade vanilla extract if you like to do it yourself.
- Eggs: Use room-temperature eggs. They emulsify more easily with the sugar, resulting in a more even texture in the final product.
- Hot fudge: This warmed ice cream topping is swirled into the cheesecake filling and used as a decadent layer on top, adding rich chocolatey goodness.
- Peanut butter cups: A sprinkle of chopped peanut butter cups makes a delicious garnish that adds an extra burst of peanut butter flavor and a visually appealing finish to this Reese’s cheesecake.
Directions
Step 1: Make the crust
Preheat the oven to 350°F. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press the mixture onto the bottom and 1 inch up the sides of a greased 9-inch springform pan. Place the pan on a baking sheet. Bake for seven to nine minutes or until set. Cool on a wire rack.
Step 2: Add the peanut butter
In a microwave-safe bowl, heat the peanut butter on high for 30 seconds or until softened. Spread the mixture over the crust to within 1 inch of the edges.
Step 3: Make the cream cheese filling
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Add the eggs, then beat on low speed until the eggs are just combined. Pour 1 cup of the filling into a small bowl and set it aside. Pour the remaining filling over the peanut butter layer.
Step 4: Make the fudge
In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin, then fold it into the reserved cream cheese mixture. Carefully pour that mixture over the filling, then cut through the top with a knife to swirl.
Step 5: Bake the cheesecake
Return the pan to the baking sheet. Bake, still at 350°, for 55 to 65 minutes or until the center is almost set. Cool it on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen it, then cool it for one hour longer.
Step 6: Finish and serve
Microwave the remaining fudge topping for 30 seconds or until warmed, then spread it over the cheesecake. Garnish with the cut-up peanut butter cups. Refrigerate overnight before serving.
Editor’s Tip: For clean slices, use a sharp knife and wipe it with a warm, damp cloth between each cut to prevent the filling from sticking.
Reese’s Peanut Butter Cheesecake Variations
- Add some crunch: Mix chopped salted peanuts or crushed pretzels into the crust, or sprinkle a bit of sea salt on top for extra texture and a sweet and salty combination.
- Do it Snickers style: Replace the hot fudge with caramel sauce for a rich, buttery twist.
- Go bananas: Add a layer of sliced bananas between the crust and the peanut butter layer for a fruity surprise.
- Try another butter: Swap the peanut butter with a different nut butter like almond butter, cashew butter or sunflower seed butter to create a different flavor profile.
How to Store Reese’s Peanut Butter Cheesecake
To store this Reese’s peanut butter cup cheesecake, cover it with plastic wrap or place it in an airtight container and refrigerate it. This will keep the cheesecake fresh for up to five days.
Can you freeze Reese’s peanut butter cheesecake?
Freeze this Reese’s cheesecake by tightly wrapping it in plastic wrap and then aluminum foil to prevent freezer burn. Store it in the freezer for up to two months. When you’re ready to enjoy it, thaw the cheesecake in the refrigerator overnight before serving.
Reese’s Peanut Butter Cheesecake Tips
How do I prevent my cheesecake from cracking?
To prevent your cheesecake from cracking, ensure all the ingredients, especially the cream cheese and eggs, are at room temperature before mixing, for a smooth batter. Mix the eggs at low speed until just combined to avoid excess air. Bake the cheesecake in a water bath to maintain an even temperature and prevent the edges from cooking too quickly. After baking, let it cool gradually by turning off the oven, slightly cracking the door and allowing it to sit for about an hour to avoid rapid temperature changes.
How can I make this cheesecake without a springform pan?
Instead, use a regular cake pan lined with parchment paper, leaving some overhang to help lift the cheesecake out once it’s set. Ensure the pan is well greased to prevent sticking. Keep in mind that removing the cheesecake from a regular cake pan might be a bit more challenging, so take extra care when lifting it out to avoid breaking the crust or the cake.
Can I use a pre-made graham cracker crust?
While a homemade graham cracker crust allows for a thicker and more customizable base, a store-bought crust works well and provides a convenient alternative. Just follow the recipe instructions for the filling and topping, and pour the prepared mixture into the pre-made crust to continue with the cheesecake preparation.
