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Reese's Peanut Butter Cheesecake hero shot

Reese's Peanut Butter Cheesecake

Viral Reese's peanut butter cheesecake stacks Oreo crust with creamy peanut butter filling and chopped Reese's. Get the recipe!
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Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 30 whole Oreo cookies
  • 8 tbsp unsalted butter melted
  • 24 oz cream cheese softened 1 hour
  • 1.25 cups creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups cold heavy cream
  • 16 whole Reese's peanut butter cups chopped, divided
  • 6 oz dark chocolate for ganache
  • 1/2 cup heavy cream for ganache
  • 1/4 cup creamy peanut butter for drizzle, melted

Method
 

  1. **Crust.** Crush Oreos into fine crumbs. Mix with melted butter. Press into a 9 inch springform pan and chill 20 minutes.
  2. **Beat.** Beat softened cream cheese, peanut butter, powdered sugar, and vanilla 2 minutes until smooth and lump free.
  3. **Whip.** In a separate bowl whip cold cream to stiff peaks, 3 minutes.
  4. **Fold.** Gently fold whipped cream into peanut butter mixture in 3 additions. Fold in 12 chopped frozen Reese's cups.
  5. **Layer.** Spread filling over the chilled crust and smooth the top. Chill 6 hours.
  6. **Ganache.** Heat 1/2 cup cream until steaming. Pour over chopped chocolate, let sit 2 minutes, then whisk smooth. Cool 5 minutes.
  7. **Top.** Pour ganache evenly over the chilled cheesecake. Top with remaining 4 chopped Reese's cups. Drizzle melted peanut butter over the top in stripes. Chill 30 minutes more before slicing.

Notes

Use creamy peanut butter (Skippy, Jif), not natural. Natural peanut butter separates and breaks the filling. Freeze chopped Reese's 30 minutes before folding in to prevent chocolate bleeding. Soften cream cheese 1 full hour at room temp for a smooth lump free filling.