Reeses Cheesecake Recipe

Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Combine the finely crushed chocolate sandwich cookies, melted butter, granulated sugar, and cocoa powder in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and optionally up the sides 1/2 inch) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact. Chill in the refrigerator for 15 minutes to set.

Bake the crust in the preheated oven for 8 minutes. Remove and let cool while you make the filling. Reduce oven temperature to 300°F (150°C) after removing crust if you prefer a gentler bake for the cheesecake.

Place the room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on low-medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add the granulated sugar and brown sugar and mix on medium speed until fully incorporated and slightly creamy, about 1–2 minutes.

Add the sour cream, vanilla extract, salt, and flour. Mix on low speed until combined and smooth, about 30 seconds.

Add the eggs, one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing; stop as soon as the mixture is smooth. Add the egg yolk and mix briefly to incorporate.

With the mixer on low, add the 3 tablespoons of smooth peanut butter and mix until streaks are mostly blended but a few light swirls may remain—this adds depth of flavor without making the entire batter peanut-butter colored.

Fold in the chopped mini Reese's Peanut Butter Cups by hand with a rubber spatula to distribute evenly without deflating the batter.

Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula or spoon.

Dollop small spoonfuls (about 2 tablespoons total) of the peanut butter swirl mixture (see next section to prepare) across the surface of the batter. Using a thin knife or skewer, gently drag through the dollops to create a swirl pattern. Be careful not to over-swirl.

Prepare a water bath (optional but recommended for crack-free results): Wrap the bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil, sealing seams to prevent leaks. Place the wrapped pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still has a slight jiggle (about an inch) when the pan is gently shaken. Oven times vary—start checking at 50 minutes.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 45 minutes to 1 hour to reduce cracking.

Remove the cheesecake from the oven and water bath. Run a thin knife around the edge to loosen from the pan to prevent cracks as it cools. Let the cake cool to room temperature on a wire rack, then refrigerate, uncovered, for at least 6 hours or preferably overnight to fully set.

Make the peanut butter swirl: In a small bowl, combine 1 cup creamy peanut butter and 1 cup powdered sugar. Mix until smooth. If the mixture is too thick to dollop, add milk or cream, 1 teaspoon at a time, until it reaches a thick but spoonable consistency (about 1 tsp). Reserve about 2 tablespoons of this mixture to dollop on top before swirling; the rest can be warmed slightly for easier swirling if needed.

Make the chocolate ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the 1/4 cup heavy cream in the microwave or on the stovetop until just simmering, then pour over the chocolate chips. Let sit for 1–2 minutes, then whisk until smooth and glossy. Let cool slightly until thickened but pourable.

When cheesecake has chilled and set, remove the springform ring. Pour the slightly cooled ganache over the top, spreading gently to the edges to create an even chocolate layer.

Scatter the 1/2 cup chopped Reese's Peanut Butter Cups over the ganache while it is still tacky so pieces adhere. If desired, pipe or spoon additional peanut butter swirl atop the ganache and lightly swirl to create decorative patterns.

Refrigerate the finished cheesecake for at least 30 minutes to allow the ganache and toppings to set before slicing.