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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Reese’s Peanut Butter Cheesecake

Cheesecakes, Vera's Recipes

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Reese’s Peanut Butter Cheesecake recipe! Oreo crust, creamy peanut butter cheesecake filling loaded with chocolate chips, milk chocolate ganache with a pile of chopped Reese’s cups on top=pure bliss!!!

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Reese's Peanut Butter Cheesecake recipe!

Peanut butter filling between two chocolate layer tastes like gigantic peanut butter cup, AWESOME!!!

As a true lover of the world’s best flavor combination, it’s been really a long time since I published my last CHOCOLATE PEANUT BUTTER RECIPE!!! So I had to change that immediately!!!

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Reese's Peanut Butter Cheesecake recipe!

OK, I know, it’s summer! All kinds of fresh and juicy fruits are in full season, but I have become a bit boring. Light, refreshing, no bake summer recipes was great, especially my White Chocolate Blueberry Lasagna, it was a huge hit, but I was craving for CHOCOLATE!!! And by chocolate I meant real chocolate, like dark or milk chocolate, not white chocolate!
I simply had to make something rich and decadent, something overloaded with chocolate!!!

When I started brainstorming some chocolate dessert ideas I thought if there’s no fruits included, what would be the perfect match?! Peanut butter, of course!!! Chocolate and peanut butter is the world greatest combo of all times!!! Next dilemma was in form to pack this yummy combo? I already have Chocolate Peanut Butter Fudge, bars , Chocolate Peanut Butter Cups, Peanut Butter Chocolate Chip Cookie Dough Valentine’s Hearts , Parfait , Buckeye Brownie Cookies … But the best of all were my Cheesecake Truffles and Mini Chocolate Peanut Butter Cheesecakes .

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Reese's Peanut Butter Cheesecake recipe!

I decided to combine two of mine favorite chocolate- PB cheesecake recipes in one and so I came up with this mouthwatering Reese’s Peanut Butter Cheesecake. I made regular size cheesecake with so many flavors (Triple Chocolate, Pecan Pie, Pumpkin, Bailey’s… but I’ve never made PB and chocolate combo.

As a base for this cheesecake I made my favorite Oreo crust. Everything is better with Oreo, right?! Since I liked so much the texture of my PB truffles, I decided to add chocolate chips in this cheesecake, too. For the topping I add a thick layer of smooth and silky chocolate ganache. Milk chocolate ganache, dripping around the cake…YUM!!!

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Reese's Peanut Butter Cheesecake recipe!

This cake already has chocolate cookie crust, cheesecake filling overloaded with chocolate chips and chocolate ganache on top, but I simply had to crowned my cake with chopped Reese’s cups, a lot of them…just because!!! I thought, there’s no such thing as too much chocolate!

That’s all I had to tell you about this this ridiculously rich and decadent Reese’s Peanut Butter Cheesecake.

I’ve just devoured the last piece of it and if I stay here for a few more minutes I’ll start drooling over the pictures craving for another slice!
BYE!!!




Reese’s Peanut Butter Cheesecake

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Reese's Peanut Butter Cheesecake recipe!

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Ingredients

For Oreo Crust:

2 cups Oreo crumbs

4 Tbsp. unsalted butter-melted

For Peanut Butter Cheesecake Filling:

32 oz. cream cheese- softened

1 1/3 cup sugar

4 large eggs

1 cup smooth peanut butter

1 ½ tsp. vanilla

1/3 cup heavy cream

1 ¼ cups miniature chocolate chips

For Milk Chocolate Ganache:

½ cup heavy cream

1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped

For Garnish:

Chopped Reese’s cups

Crushed roasted peanuts


Instructions

  • Coath 9 inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath!!!!
  • To make the crust in a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.
  • Press the mixture into the bottom of springform pan and set in the fridge to firm while making the filling.
  • Preheat the oven to 350F.
  • To make the cheesecake filling beat softened cream cheese with sugar until smooth.
  • Mix in peanut butter , heavy cream and vanilla.
  • Add eggs one at a time beating after each addition just to combine, do not over mix it.
  • Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water in a roasting pan (about a quarter of the way) .
  • Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of springform pan with aluminum foil if it start browning too quickly.
  • Remove the cheesecake from the water bath and set on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hour or overnight).
  • When the cake is completely cooled run a thin knife around the edge and release the ring of springform pan, than transfer the cake on a serving plate.
  • On a medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
  • Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you to do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly than sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
  • Set in the fridge until ready to serve.

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Reese's Peanut Butter Cheesecake recipe!

11 thoughts on “Reese’s Peanut Butter Cheesecake

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  1. I’m always really nervous about making cheesecake because so many things can go wrong. It actually came down to this recipe and another, but when I read the comments, a lot of people were saying the other was too rich. I made this cheesecake this past Thursday and served it on Saturday. It turned out great! The only thing I did different was I didn’t put the cake in a water bath. I put the foil around the bottom and at the last minute I decided not to put it in the water bath. I read so many stories of how water can leak into the pan and I was afraid that would happen. Instead I filled up the roasting pan with water and put it on the rack just below the cheesecake. It worked out great! No crack! I was nervous about that as the last cheesecake I made and did it that way had a huge crack through the middle. Overall, the cheesecake turned out fabulous! When I pulled it out of the fridge, it was gone within 5 minutes. This is a great recipe and fairly simple. I’m going to add it to my list of deserts for Thanksgiving!

  2. My husband requested this cake for his birthday. I made this cake to the directions listed… fantastic, creamy chessecake. All my guest enjoyed. This will be the go to cake for his birthday in 2017. I later presented a slice to a friend. She shared with her friend and will be making this recipe for her Thanksgiving dessert. Enjoy!

  3. Hello. I just made your recipe, and I should have used a 10 inch springform pan. I couldn’t fit all the cheesecake batter in the 9 inch.

    I’m excited to try the finished product. Thanks for sharing!

  4. Most Fabulous Most Easy & Soooooooooo Good 🙂 I made this for my son’s birthday cake & it was a hit…. I just changed up a couple things as i added 1/2 cup peanutbutter chips & 1/2 cup chocolate chips i also bought white chocolate peanut butter cups and i used cashews instead of peanuts… either way it was so good… will definately make this one again!!

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