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REESE'S Peanut Butter Cheesecake


9 hours
Skill Level
1 cheesecake

Looking for the best peanut butter cheesecake recipe? Found it. It's got smooth REESE'S Creamy Peanut Butter. And it's got REESE'S Peanut Butter Cup Minis. This cheese cake says "I see your peanut butter and I raise you another." Need we say more?

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 30 minutes
Cool Time
1 hour
Chill Time
6 hours


  • 39
    REESE'S Peanut Butter Cups Miniatures (one 12-oz. bag)
  • 4 packages
    cream cheese (8-oz. each) , softened
  • 5
  • 1 1/2 cups
    packed light brown sugar
  • 1 cup
    REESE’S Creamy Peanut Butter
  • 1/2 cup
    heavy cream
  • 1 tsp
    vanilla extract
  • 1 1/3 cups
    REESE'S Peanut Butter Cups Miniatures (8-oz. bag)


Equipment Needed 
Oven Oven
Food Processor Food Processor
Mixing Bowl Mixing Bowl
Mixer Mixer
Springfoam Pan 9-Inch Springfoam Pan
Baking Pan Baking Pan
Wire Rack Wire Rack
Refrigerator Refrigerator

Heat oven to 325°F. Prepare Cookie Crust. Remove wrappers from peanut butter cups. Coarsely chop peanut butter cups; set aside.


Beat cream cheese in large mixer bowl until smooth. Add eggs, one at a time, beating well after each addition. Beat in brown sugar, peanut butter, cream and vanilla, beating until well blended. Gently fold in reserved chopped peanut butter cup pieces. Pour batter into prepared crust.


Place filled springform pan in larger pan with 2-inch sides. Carefully add about 1 inch hot water to larger pan. Bake 1 hour and 15 minutes or until cheesecake is just set. Leave cheesecake and pan in oven; turn off oven. After 1 hour, move cheesecake to wire rack. Loosen cheesecake from side of pan with knife or metal spatula. Cool completely. Refrigerate several hours or until chilled.


Remove sides of springform pan; place cheesecake on serving platter. Prepare Ganach Topping; pour over top of cheesecake, allowing it to drip down sides. Sprinkle mini peanut butter cups over top of cheesecake. Cover; refrigerate leftover cheesecake.

Cookie Crust: Heat oven to 325°F. Tightly wrap bottom and sides of 9-inch springform pan with double layer of foil so that water cannot leak into crust. Place 30 chocolate sandwich cookies in bowl of food processor; process until fine crumbs are formed. Add 1/4 cup (1/2 stick) melted butter and a dash of salt; process until combined. Press mixture on bottom and halfway up sides of prepared springform pan. Bake 10 to 12 minutes; cool completely. 

Ganache Topping: Heat 1/2 cup heavy cream until very hot, but not boiling. Remove from heat; add 1 cup HERSHEY'S Semi-Sweet Chocolate Chips. Allow to sit several minutes; stir until chips are melted and mixture is smooth.

Additional questions?