Indulge in the ultimate dessert experience with this rich and decadent Reese’s Peanut Butter Cheesecake. Featuring a delightful cookie crust, a creamy peanut butter filling generously studded with Reese’s Peanut Butter Cups, and crowned with a luscious chocolate ganache and a sprinkle of even more peanut butter cups, this cheesecake is a dream come true for any peanut butter and chocolate lover.
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The Ultimate Reese’s Peanut Butter Cheesecake Recipe
There are some cravings that simply demand to be satisfied, and for me, a desire for cheesecake often tops that list. While opportunities to bake an entire cheesecake may not arise every day, some occasions simply call for an extraordinary dessert. When the idea of a peanut butter cheesecake took root, I knew I had to go beyond the ordinary. This wasn’t going to be just any cheesecake; I envisioned a towering, incredibly rich, and velvety smooth creation, brimming with the irresistible combination of peanut butter and chocolate. And that, my friends, is precisely what this recipe delivers! This Reese’s Peanut Butter Cheesecake is a showstopper – a truly decadent, celebration-worthy dessert that will undoubtedly cure even the most intense peanut butter craving. It might just be the finest cheesecake I’ve ever made.
Creating a truly magnificent cheesecake requires attention to detail, but the results are always worth the effort. One crucial aspect to master is the water bath, a technique that ensures your cheesecake bakes evenly and achieves that signature creamy texture without cracks. I’ve learned this the hard way, having ruined a couple of cheesecakes due to leaks. Rest assured, I’ll share all my tips to prevent such mishaps, because this is one cheesecake you absolutely don’t want to compromise!
Another valuable tip for achieving perfection is allowing the cheesecake to cool gradually in the oven after baking. This gentle cooling process significantly reduces the risk of unsightly cracks appearing on the surface. However, with this particular recipe, even if a small crack does appear, it’s easily camouflaged by the lavish chocolate ganache topping. It will be our little secret!
Given the impressive height of this cheesecake, it naturally requires a longer baking time. While it’s common to worry about overbaking, I’ve found that erring on the side of a few extra minutes can be beneficial to ensure it’s perfectly set, while still maintaining that incredibly creamy interior we all adore. This Reese’s Peanut Butter Cheesecake is truly the ideal dessert to bring to your next holiday gathering, birthday celebration, or any event where you want to impress and delight your guests.
Essential Tips for Crafting the Perfect Reese’s Peanut Butter Cheesecake
To guarantee your Reese’s Peanut Butter Cheesecake turns out flawlessly every time, keep these expert tips in mind:
- Room Temperature Ingredients are Key: This is a non-negotiable step, and it applies to all your ingredients, not just the cream cheese. Take your cream cheese, eggs, peanut butter, and heavy cream out of the refrigerator at least 30 minutes to an hour before you plan to start baking. Room temperature ingredients blend much more smoothly, creating a uniform, lump-free batter. Cold ingredients can cause the batter to seize, resulting in a dense, inconsistent texture and potentially overmixing as you try to smooth it out.
- Avoid Overmixing: Once you add the eggs, mix just enough to combine them. Overmixing the cheesecake batter incorporates too much air, which expands during baking and then collapses as the cheesecake cools. This can lead to a sunken center and, more often than not, a prominent crack across the top of your beautiful cheesecake. Beat on low speed and stop as soon as ingredients are incorporated.
- Embrace the Water Bath: As mentioned, a water bath is your best friend for cheesecake baking. It provides a moist, even heat environment, ensuring the cheesecake bakes gently and evenly. This prevents the edges from cooking too quickly and drying out before the center is done, which is a common cause of cracking and a grainy texture. We’ll dive deeper into how to execute a foolproof water bath below.
- Thorough Chilling is Crucial: Patience is a virtue when it comes to cheesecake. After baking, your cheesecake needs ample time to cool completely at room temperature, followed by several hours (ideally overnight) in the refrigerator. This chilling period allows the cheesecake to fully set, firm up, and develop its rich flavor and signature dense, creamy texture. Rushing this step will result in a soft, unset, and less enjoyable cheesecake.
Mastering the Water Bath Technique for Cheesecake Perfection
The water bath, or “bain-marie,” is a technique often surrounded by a bit of apprehension due to the fear of leaky pans. However, once you master it, you’ll wonder how you ever baked a cheesecake without it. It’s truly transformative for achieving that coveted silky-smooth texture and preventing cracks. Here’s how to set up a foolproof water bath:
- Double-Layer Foil is Your Shield: The key to preventing leaks is a thorough wrap. Start by taking two large sheets of heavy-duty aluminum foil. Lay them flat, overlapping them slightly to create one very long piece. Place your springform pan (with the crust already pressed in) in the center. Carefully wrap the foil around the sides and bottom of the pan, making sure it extends well up the sides—at least 2-3 inches higher than the cheesecake batter level. Press the foil tightly against the pan to create a secure seal. Consider a third layer if your pan has a history of leaks or if you’re using thinner foil.
- Ensure a Tight Seal: Pay particular attention to the bottom seam where the sides of the springform pan meet the base. This is the most common point of entry for water. Ensure the foil is snug and completely sealed around this area. Some bakers even add a layer of plastic wrap first, then foil, for extra protection, though I usually find double foil sufficient.
- Strategic Placement for Safety: To avoid accidental splashing or spills while transferring a heavy pan of hot water, follow this sequence: First, place your foil-wrapped, filled springform pan into a larger roasting pan. Then, carefully place this entire assembly into your preheated oven. Once it’s securely in the oven, carefully pour about 1 inch of very hot (but not boiling) water into the larger roasting pan, making sure not to splash any water onto the cheesecake itself.
- Check Your Springform Pan: If you consistently experience water leaking into your cheesecake, despite diligent wrapping, it might be time to inspect your springform pan. Over time, the seal on springform pans can loosen. Ensure the latch mechanism creates a tight, secure fit. If it feels wobbly or if water easily seeps through when tested with a small amount of water (without the crust, of course), investing in a new, high-quality springform pan will save you a lot of heartache in the long run.
- The “Pan of Water” Alternative (and why it’s not quite the same): You might hear about skipping the direct water bath and simply placing a pan of water on a rack below the cheesecake in the oven. While this method does introduce some humidity into the oven, which can help mitigate cracking to an extent, it doesn’t quite replicate the even, gentle heat distribution that a direct water bath provides. The water bath directly surrounding the cheesecake pan acts as a temperature regulator, ensuring the cheesecake bakes at a very consistent, gentle temperature from all sides. The indirect pan of water provides humidity, but less temperature control for the cheesecake itself. If your primary concern is leak prevention and you’re willing to slightly compromise on the absolute creamiest texture, it’s an option. However, for truly outstanding results, the direct water bath is superior.
Serving and Storing Your Reese’s Peanut Butter Cheesecake
Once your magnificent Reese’s Peanut Butter Cheesecake has thoroughly chilled, it’s ready to be the star of your dessert table. To achieve clean slices, dip a sharp, thin knife into hot water and wipe it dry before each cut. This creates a smooth, perfect edge every time. Serve each slice chilled, perhaps with an extra drizzle of chocolate syrup or a dollop of whipped cream for an added touch of indulgence.
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 4-5 days. For longer storage, cheesecake freezes beautifully. Wrap individual slices or the entire cheesecake (once fully chilled) tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Irresistible Variations for Your Peanut Butter Cheesecake
While this Reese’s Peanut Butter Cheesecake is perfect as is, you can always customize it to your liking:
- Crust Customizations: Instead of chocolate sandwich cookies, try a classic graham cracker crust, a Nutter Butter cookie crust for extra peanut butter flavor, or even a pretzel crust for a sweet and salty twist.
- Chocolate Choice: Experiment with different types of chocolate for the ganache. Dark chocolate will create a richer, less sweet topping, while milk chocolate will complement the peanut butter with a creamier, milder flavor.
- Candy Mix-ins: Feel free to add other chocolate candies to the filling or topping. Chopped Snickers, Butterfingers, or even plain chocolate chips can add wonderful texture and flavor.
- Peanut Butter Swirl: For an even more intense peanut butter experience, warm a small amount of extra peanut butter and swirl it into the cheesecake batter just before baking.
Explore More Delicious Cheesecake Recipes
If you’ve fallen in love with cheesecake, you’ll be delighted to explore these other fantastic recipes from my collection:
- Bright and Zesty Lemon Cheesecake
- Adorable Mini Cheesecakes
- Luxurious Dulce de Leche Cheesecake
- Classic Sour Cream Cheesecake
- Easy No-Bake Nutella Cheesecake
- Indulgent Snickers Cheesecake
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Reese’s Peanut Butter Cheesecake
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Ingredients
Crust:
- 30 chocolate sandwich cookies
- 6 tablespoons butter melted
- Dash of salt
Cheesecake:
- 32 oz cream cheese softened
- 5 eggs
- 1 1/2 cups brown sugar
- 1 cup smooth peanut butter
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla
- 12 oz Reese’s Peanut Butter miniature cups unwrapped and roughly chopped
Topping:
- 1/2 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1 8 oz package Reese’s Minis
Instructions
- Preheat oven to 325°F.
- Place the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the melted butter and salt and process to combine. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool completely. Once cool, wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prepare for the water bath, ensuring no water can seep in.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is perfectly smooth and creamy, with no lumps. Add the eggs, one at a time, beating on low speed and scraping down the sides of the bowl thoroughly after each addition until just combined. Be careful not to overmix. Incorporate the brown sugar, smooth peanut butter, heavy cream, and vanilla extract, beating until the mixture is uniform and smooth. Gently fold in the roughly chopped Reese’s Peanut Butter Miniature Cups using a spatula, distributing them evenly throughout the batter. Pour the cheesecake mixture into the prepared and cooled cookie crust.
- Place the foil-wrapped springform pan inside a larger roasting pan. Carefully place both pans into the preheated oven. Once positioned, pour about 1 inch of hot water into the larger roasting pan, making sure the water does not go higher than the foil line on the springform pan or splash into the cheesecake batter. Bake the cheesecake for approximately 1 hour and 15 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool down gradually. Remove from the oven, allow it to cool completely on a wire rack at room temperature, then transfer to the refrigerator and chill for at least 6 hours, or preferably overnight, until thoroughly cold and set.
- To prepare the indulgent chocolate ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges, but do not bring it to a rolling boil. Remove the cream from the heat and immediately add the semi-sweet chocolate chips to the hot cream. Let the mixture sit undisturbed for 2-3 minutes to allow the chocolate to melt. Then, stir gently with a whisk until the ganache is completely smooth and glossy. Pour the warm ganache over the top of the chilled cheesecake, spreading it gently with an offset spatula to cover the entire surface and allowing some to gracefully drip down the sides for an appealing aesthetic. Finally, sprinkle the 8 oz package of Reese’s Minis over the ganache for a final flourish of peanut butter and chocolate goodness. Serve chilled and enjoy!