If you’re a fan of the classic chocolate and peanut butter combo, you’ll fall head over heels for this Reese’s Cheesecake recipe! This dessert is a showstopper with a rich and creamy filling packed with peanut butter flavour, a crunchy chocolate cookie crust, and plenty of Reese’s cups. Perfect for holidays, celebrations, or whenever your sweet tooth strikes, this decadent cheesecake will have everyone coming back for seconds.

I already have a no-bake cheesecake recipe on the blog, but it was time for a baked cheesecake recipe. What better flavour than peanut butter and chocolate? And, when I think of peanut butter and chocolate I think of Reese’s! I am so impressed with this recipe, the texture of the cake is smooth and has just the right amount of peanut butter. The chocolate ganache on top was a no-brainer and to top it all off with peanut butter whipped cream and more Reese’s? This Reese’s cheesecake is out of this world delicious!

This recipe may seem intimidating at first but trust me, it’s not as complicated as it seems and the decorating on top looks fancy but is quite simple 🙂

Why You’ll Love This Reese’s Cheesecake Recipe

Chocolate and peanut butter make the most delicious flavour combo
Rich and creamy cheesecake texture
A crunchy chocolatey Oreo crumb crust
Plenty of Reeses cups- mini Reeses folded in the middle and halved peanut butter cups on top
Topped with a simple chocolate ganache, peanut butter whipped cream and more Reeses!
Great to make ahead and freezes well.

Ingredients You’ll Need

Scroll down for the recipe card below for exact measurements.

Crust

Oreo Crumbs: I used about 31 Oreos which made 3 cups, no need to remove the filling.
Unsalted Butter: To form the crust and press into the pan. Salted butter would work as well.

Filling

Cream Cheese: use a full-fat good quality brand such as Philadelphia for the best flavour and texture.
Sugar: sweeten up the cream cheese.
Flour: helps to prevent cracking and create a creamy texture.
Sour Cream: adds extra creaminess, moisture, and a subtle tang, balancing the sweetness and softening the texture of the cream cheese.
Peanut Butter: Add the peanut butter flavour, use creamy, not crunchy. Skip the natural one since there is oil separation, it’s not the best for baking in cheesecake.
Vanilla: adds flavour.
Eggs: bind everything together. Use large eggs at room temperature.
Reeses peanut butter cups: use mini cups for the filling. You could also just use full-size and chop them up.

Chocolate Ganache

Semi-sweet chocolate: chocolate chips or chopped baking chocolate.
Heavy cream: the higher the fat content of the cream, the richer and more stable your ganache will be.

Peanut Butter Whipped Topping

Heavy Whipping Cream: to make its whipped cream light consistency.
Powdered Sugar: Sweetens.
Creamy Peanut Butter: adds the peanut butter flavour.
Vanilla: deepens the flavours.
Reeses peanut butter cups: for decorating the top of your cheesecake.

Instructions

Crust

Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides. (An 8 1/2-inch pan will also work).

Combine 3 cups crushed Oreos with 6 tablespoons of melted unsalted butter. Press into the prepared pan and up the sides about 1/2 inch. (You can crush Oreos in a ziploc bag and smash them with a mallet or rolling pin until they resemble tiny crumbs).

Bake for 8-10 minutes in preheated oven. Cool on a wire rack while you prepare the filling.

Cover the outside of the pan with aluminum foil so that the water from the water bath cannot get in. You’ll probably need 2-3 layers to achieve this.

Filling

Reduce temperature to 300°F.

In a large bowl beat 3 blocks of room temperature cream cheese until smooth.

Add 1 cup granulated sugar and 2 tablespoons of flour and mix on medium-high for 1-2 minutes, scraping the bowl as needed.

Reduce to low and add 4 eggs one at a time.

Add 3/4 cups of creamy peanut butter, 2/3 cups of sour cream, and 2 teaspoons of vanilla and continue to mix on low.

Fold in 30 chopped mini Reeses cups.

Pour into prepared crust.

Place the pan into a large roasting pan. Carefully pour hot water into the pan about 1 inch up the side of the cheesecake pan. Bake on center rack until cheesecake is set, about 50 minutes- 1 hour 25 minutes. You’ll know the cheesecake is done when the center is slightly jiggly but the edges are set. If you’re unsure you can stick a thermometer in the cheesecake. The safe internal temperature is 150°F. It will leave a hole in the cake but the chocolate ganache will cover it up.

Turn off the oven and let cool for 30 minutes with the oven door propped open an inch or two. Remove and cool completely- take the pan out of the water and place it on a wire rack. Cool for at least 1 hour at room temperature then place in fridge 5-6 hours or overnight.

Once the cheesecake is cooled and firm, remove it from the pan and place it on a serving plate before decorating.

Chocolate Ganache

Place 1/2 cup (4 oz) semi-sweet chocolate chips or chopped chocolate in a heat-proof bowl. Place 6 tablespoons of heavy cream in another heat-proof bowl. Microwave the cream until it begins to boil(about 45 seconds) then pour over the chocolate.

Let sit for 2-3 minutes before whisking until smooth and completely melted.

Spread evenly over cooled cheesecake.

Peanut Butter Whipped Cream

Add 1/4 cup of powdered sugar, 3 tablespoons of creamy peanut butter, 1/4 teaspoon of vanilla, and 1/4 cup of the whipping cream to a medium bowl and whisk until thick and creamy.

Whip the remaining 3/4 cup of cream in a large bowl until medium peaks form, 1-2 minutes.

Add peanut butter mixture and whip until stiff about 10-15 seconds.

Pipe whipped cream around the cake. I used a piping bag and Wilton tip #21 to pipe shells around the edge. Place half a Reeses cup in between.

Refrigerate the cheesecake until ready to serve. Enjoy!

Serving Tips

• For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.

Storage

• Store leftovers covered in the refrigerator for up to 5 days.

• Freeze individual slices for up to 2 months. Let them thaw in the fridge before serving.

Tips and Variations:

• Crust Alternative: Use a graham cracker crust for a twist.

• Add Crunch: Sprinkle chopped peanuts on top for extra texture.

This Reese’s Cheesecake is a rich, creamy, and utterly indulgent dessert that combines two irresistible flavours—chocolate and peanut butter. Whether you’re hosting a party or simply treating yourself, this decadent cheesecake will be a guaranteed hit. Try it once, and it will become a go-to favourite in your dessert rotation!