Reeses Peanut Butter Cup Cheesecake
Ever wonder how to get your peanut butter and chocolate cup fix in a whole new way?
I have the answer. (Of course I do!! I am the cheesecake queen.)
The creamy peanut butter flavored cheesecake is very faint so as not to overwhelm.
And the crushed Reeses Peanut Butter Cups on top add the rich flavors you are craving along with the texture of the candy.
The crushed cookie crust holds the whole decadent dessert together.
These are the INGREDIENTS you will need:
Crust:
- 1-1/4 cups graham cracker crumbs
- 1/4 cup crushed cream-filled chocolate sandwich cookies
- 1/4 cup sugar
- 6 tablespoons butter melted
FILLING:
- 3 packages 8 ounces each cream cheese, softened
- 1 cup sugar
- 1 cup 8 ounces sour cream
- 3 eggs lightly beaten
- 1-1/2 teaspoons vanilla extract
- 1 cup hot fudge ice cream topping divided
- 6 peanut butter cups cut into small wedges
- 3/4 cup creamy peanut butter
These are the INSTRUCTIONS For preparation:
- In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
- In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
- Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Yield: 12-14 servings.
NOTES
Reduced-fat peanut butter is not recommended for this recipe.
Guaranteed to please.
It will satisfy you, but don’t forget to save a piece for later.
Watch what happens when you start collecting the ingredients to make this Reeses Peanut Butter Cheesecake.
When the kids walk by the kitchen they take a step back.
Seeing those peanut butter cups and Oreos on the counter intrigues them.
They wonder what is coming to the dessert table.
The kids decide to hang around a bit longer. And as they watch you they start to drool.
This is the time you want them to leave so you can cook.
Ask them to help in the kitchen.
Your sons scoot off and your daughters rush in to help.
Girls are sweet that way aren’t they?
When it comes time to serve dessert even your husband gets underfoot.
When this Reeses Peanut Butter Cup Cheesecake hits the table everyone’s smile gets large.
The aromas, the presentation and the reactions from your family as they take that first bit is well worth The time in the kitchen.
This cheesecake uses my Hot Fudge and my Oreo Cookie Crust recipes. Give them a try, or use the pre-packaged products.
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Reeses Peanut Butter Cup Cheesecake
Ingredients
Crust:
- 1-1/4 cups graham cracker crumbs
- 1/4 cup crushed cream-filled chocolate sandwich cookies
- 1/4 cup sugar
- 6 tablespoons butter melted
FILLING:
- 3 packages 8 ounces each cream cheese, softened
- 1 cup sugar
- 1 cup 8 ounces sour cream
- 3 eggs lightly beaten
- 1-1/2 teaspoons vanilla extract
- 1 cup hot fudge ice cream topping divided
- 6 peanut butter cups cut into small wedges
- 3/4 cup creamy peanut butter
Instructions
- In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
- In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
- Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Yield: 12-14 servings.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am making this for Easter tomorrow.
Ooh! Let me know how it turns out! Good Luck and Happy Easter!
Yes! – Everything about this! 🙂
I can’t wait until I can eat chocolate again. 3 more days!! Happy Easter!
Marilyn – Reese’s Peanut Butter Cups are my favorite, so thanks for linking this recipe up at #TuneInThursday last week – just in time for Easter, and just before I have to go gluten and dairy free. This sounds like a great dessert for my last hurrah. I am featuring you on tomorrows linkup 🙂 March 30, 2018
I am working on a gluten free version of a cheesecake, but it isn’t the same. I will find something though and nit needs to be diabetic friendly as well! Thank your for the feature and Happy Easter!
Ooooh this looks perfect! Pinned! Thanks for sharing at Friday Frenzy!
Thanks Kelly. I have a few cheesecakes with this combo. I hope to introduce them all eventually! Enjoy your week!
This looks heavenly!!! Sound like a winner for my husbands birthday!!!
Thanks for linking up with #LiveLifeWell!
Blessings,
Amy
I hope he enjoys it as much as we do Amy! Have a great week.
Why do you always post so many things that I love so much. You have got me figured out
I know, right?? Thing is, so many folks are food lovers. That is why I dont do DIY. LOL.
Oh dear! does this come with extra large stretch pants too?? I LOVE this recipe!
Sweat pants are provided. I just wear my robe. LOL. Enjoy your week!
My family loves to have cheesecake – this looks like a winner for Easter! Thanks for sharing at the Blogger’s Pit Stop! Can’t wait to see what you link up next week! Roseann from This Autoimmune Life
I am glad you like it Roseann. I love a good dessert that is also easy. Enjoy your week!
I think my Reeses loving husband and daughter are going to want me to make this for them! Great job and thanks for sharing on To Grandma’s House We Go!
I hope they enjoy it as much as we do! Enjoy your week.
Wow, this looks incredible. What a great list of ingredients!! Thanks for sharing on Foodie Friday!
Thank you Julie. Enjoy your week.
My family will just love your delicious cheesecake! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen
Thank Miz Helen! Enjoy your week.
My hubby would love this! Me, I like my cheesecake just plain and topped with some fresh fruit. 🙂 Thanks for sharing with SYC.
hugs,
Jann
Here is a secret Jann. I love plain cheeecake and fruit too. But dont tell! Have a good week.
Well, there you go again. Cheesecake stops me in my tracks every time. And this one with peanut butter cups? Yes, please!
pinning so my daughter can visit and try this recipe for me 😉
Thank you Linda. I actually tried three different versions with this combination. I hope she stays the weekend!! LOL. Enjoy your week!
Peanut Butter cups are a fairly recent thing to appear over here in the UK, in the past they were something people always brought as gifts after a trip to the States! This looks delicious and I know several friends who NEED me to share this recipe with them!
Julie that is so nice to hear you can get them! Please, share away! Enjoy your week!
Wow! My pie-loving family will no doubt be happy to try this one out. I am pinning it as well! #breakthrulinkup
Thank you so much for the pin Ashley! Enjoy your week!
This looks irresistibly delicious, Marilyn, thanks for bringing it to #CookBlogShare:)
I am glad you like it Monika. Enjoy your week!
Hi Marilyn, it’s only in the past couple of years that I’ve discovered the pure joy that is a Reese Peanut butter cup. We can only get them in summer when the shops are full of all sorts or imports for the tourist season. Being a lover of cheesecake too, this one sounds good. Pinning for future reference and for when Reese’s peanut buutter cups appear on the shelves once again.
#HappyNowLinkUp
xx
I always forget that not all brands are available to all my readers. I need to find relacement items for those times. I am glad you are able to get them even if seasonal because they are the best thing to happen since morning coffee! I hope you get to enjoy this cheesecake.. Have a wonderful week!
Hi Marilyn. I found you via the dishing it and digging it linky party. Oh dear – I think I need that cheesecake. If I make this, my husband will buy me anything I want! 🙂
Thank you for letting me know DIDI sent you! I think you should make two. You may need a companion “gift” for whatever he is going to get you!!! I have two other recipes using this combo, so stay tuned you may find another one interesting! Enjoy your week and good luck!!
Pure. Perfection. Cannot get over how beautiful and delicious this looks
Thank you so much. I have been playing weith this combo of cheesecakes this week. Eventually I will post them all. Enjoy your week!
Peanut butter and cheesecake always agreat combination looks delicious, thank you for sharing on #CookBlogShare
Thank you so much Jacqui! I agree. Enjoy your week!
Oh I love Reeses in any form, and peanut butter! This looks amazing but I’m attempting to start my diet again this week & it’s already not looking good!
I feel each day I don’t eat something bad is one more day I kept on my diet. Although, in mycase, they often aren’t consecutive. I have no will power. LOL. Enjoy your week!
Looks sinful!
It is Rhiana. Enjoy your week!
This is so good! but I am dieting all this week and this is for a special occassion.
Very true. You wouldn’t enjoy this recipe if you ate it all the time. Enjoy your week!
Oh Marilyn – my weight watchers points just soared! Thanks for sharing at the What’s for Dinner party. Have a wonderful week!
That is the exct reason I had to say goodbye to Weight Watchers. They just didn’t understand me! LOL. Enjoy your week.
Yum, yum, yum, Sounds and looks decadent and delicious. Thanks for sharing at Happiness is Homemade.
You are welcome Carol. I am glad you like it! Enjoy your week.
You know how much I love my cheesecake and adding PB cups just makes it even more wonderful. My younger sons and I have been talking about trying out a “real’ cheesecake and not just a no-bake kind like we’ve been making… for some reason I find them intimidating but I’m pinning this to try.
Dont be intimidated. Once you try it you will wonder why you were. Enjoy!
I think my heart just skipped a beat <3 Reeses peanut butter cups are my favorite treat. Your cheesecake looks amazing!
Thank you so much Shannon! This cheesecake is more of a New York style than my normal light and creamy ones. But it is Delicious!! Have a great week.