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Close up overhead image of sliced Reese's Peanut Butter Cup Cheesecake drizzled with chocolate | All Images © Beyond the Butter, LLC

Reese's Peanut Butter Cup Cheesecake

Author: Jennifer
Calling all the cheesecake lovers in the world! This rich and creamy, peanut buttery, chocolatey Reese's Peanut Butter Cup Cheesecake recipe is a must-make and a must-share with friends and family!
Prep Time 45 minutes
Cook Time 5 hours 7 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 servings


chocolate wafer crust

  • 1 ½ cups Chocolate Wafers (approximately 28 wafers), finely crushed
  • ½ cup Roasted Unsalted Peanuts, chopped
  • 2 tbsp Light Brown Sugar
  • tsp Salt
  • 5 tbsp Unsalted Butter, melted

Reese's peanut butter cup cheesecake

  • 1 ½ cup Light Brown Sugar, firmly packed
  • ½ cup Creamy Peanut Butter
  • 32 oz Cream Cheese, softened to room temperature and cut into small cubes
  • 1 tsp Vanilla Extract
  • 4 Large Eggs, room temperature and slightly whisked
  • ¼ cup Heavy Whipping Cream
  • 10.5 oz Reese’s Miniature Peanut Butter Cups (2 ½ cups), unwrapped and chopped into small pieces, plus save a few extra pieces for topping before baking, if desired


chocolate wafer crust

  • Adjust your oven rack to the center position and preheat the oven to 350ºF.
  • Using a flour-based baking spray, generously coat the bottom and sides of a 9-inch springform pan, then line with parchment paper, and respray. Set to the side.
  • Using a food processor, pulverize the chocolate wafers into fine crumbs. Add in the unsalted roasted peanuts and pulse until the peanuts are finely chopped and blended with the wafer crumbs.
  • Transfer the chocolate wafer-peanut crumb mixture to a large mixing bowl and add in the light brown sugar, and salt. Then add in the melted butter and mix together using spatula until completed blended.
  • Press the chocolate wafer crust mixture into the bottom of the prepared 9-inch springform pan, then place in the oven and bake for 8-10 minutes at 350ºF.
  • When done, remove from the oven and place on a wire cooling rack to cool.
  • Reduce the oven temperature to 325ºF.
  • Once chocolate water crust has cooled to the touch, wrap the bottom of the springform pan in 4-5 overlapping sheets of heavy aluminum foil. The foil should come up high along the sides which will help keep water from the water bath from getting into the cheesecake.

Reese's peanut butter cup cheesecake

  • Using your hand mixer or stand mixer fitted with the paddle attachment, beat the softened, room temperature cream cheese on medium-high speed for about 4-5 minutes or until it's light and very smooth.This will help eliminate any lumps later.
  • Add in the light brown sugar, creamy peanut butter, and vanilla and continue to mix together on medium-high speed until blended.
  • Reduce the mixer to a slower speed, adding in the heavy whipping cream and slightly whisked eggs,  mixing together until just combined. Do not over mix the cheesecake batter.
  • Fold in the chopped Reese's Miniature Peanut Butter Cups using a spatula.
  • Pour the cheesecake mixture into the cooled crust. Don't forget to have the springform pan wrapped in foil before the next step! Top with any extra pieces of Reese's peanut butter cups, if desired.
  • Using a large microwave safe glass measuring cup, boil close to 4 cups of water in the microwave.
  • Place the cheesecake into a roasting pan, then place onto the middle rack of the oven.
    Before closing the door, carefully fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.
  • Bake the cheesecake for approximately 55-60 minutes at 325ºF. When done, turn off the oven and,
    keeping the door closed, allow the cheesecake to cool in the water bath for 45 minutes.
  • Carefully remove the cheesecake from the roasting pan, placing it on a trivet or wire cooling rack to sit at room temperature for 45 minutes to an hour.
  • Once cooled, remove the aluminum foil layers, then loosely cover the top of the cheesecake with aluminum foil or plastic wrap and place in the refrigerator for a minimum of 4 hours or, my preference, overnight.
  • When ready to serve, release the sides from the pan, slice, and enjoy!

Recipe Notes

Suggested baking times listed for recipe do not include the additional time needed after baking for water bath cooling (45 minutes), room temp cooling (60 minutes), and refrigerator chilling (4 hours). Total time from start to finish is 8 hours.
When mixing the cream cheese, it's best to cut it into smaller pieces. This makes it easier on the paddle attachment or if you're using your hand-held mixer.
After baking the crust, don't forget to reduce the oven temp to 350ºF to 325ºF.
Do not open the oven door to check on your cheesecake during baking.
After turning off your oven, do not open the oven door while the cheesecake cools down in the water bath.
Your cheesecake will be jiggly in the center. This is okay. It will set while it continues to cool and when it sets in the refrigerator during chilling.
Recipe adapted from A Taste of Bedminster Elementary Cookbook.
Keyword cheesecake, chocolate, peanut butter, peanut butter cheesecake, reese's peanut butter cheesecake, reese's peanut butter cups, water bath for cheesecake
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