Reeses Peanut Butter Cup Cheesecake
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5 from 1 vote

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.
Prep Time20 mins
Cook Time55 mins
Total Time5 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, peanut butter
Method: Bake
Skill Level: Intermediate
Servings: 14 Slices
Calories: 567kcal
Author: Marilyn

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

Reduced-fat peanut butter is not recommended for this recipe.
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Nutrition

Serving: 1slice | Calories: 567kcal | Carbohydrates: 51g | Protein: 14g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 145mg | Sodium: 348mg | Potassium: 0mg | Fiber: 2.5g | Sugar: 42g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg