Why You’ll Love Reese’s Cheesecake Recipe

Perfect balance of chocolate and peanut butter — the Reese’s add depth without needing too much extra peanut butter or sugar.
Thick yet smooth texture thanks to sour cream that softens the richness.
Easy to decorate — no intricate skills needed, just ganache and piped whipped cream with Reese’s pieces.
Holds up well over a few days, and even freezes nicely — great for making ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

Oreo crumbs (about 31 Oreos)
Unsalted butter, melted

Filling

Cream cheese, room temperature
Sugar
All‑purpose flour
Sour cream, room temperature
Creamy peanut butter
Vanilla extract
Eggs (room temperature)
Mini Reese’s peanut butter cups, unwrapped and chopped

Chocolate Ganache

Semi‑sweet chocolate chips
Heavy whipping cream

Peanut Butter Whipped Cream

Heavy whipping cream (cold)
Powdered sugar
Creamy peanut butter
Vanilla extract
Full size Reese’s peanut butter cups, halved (for decorating)

Directions

Make the crust
Preheat oven to 325 °F (163 °C). Line a 9‑inch springform pan with parchment paper on the bottom and grease the sides. Combine Oreo crumbs and melted butter; press into the bottom and up the sides of the pan. Bake for 8–10 minutes, then let cool. Wrap the outside of the pan with aluminum foil to protect against water from the water bath.
Make the cheesecake filling
Lower oven temperature to 300 °F (148 °C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Scrape the bowl. Add sour cream, peanut butter, and vanilla; mix on low until incorporated. Add eggs one at a time, mixing slowly after each. Fold in chopped Reese’s just until combined.
Bake in a water bath
Pour the filling over the crust. Place the springform pan inside a silicone pan (or similar), then put both inside a larger pan. Pour warm water into the outer pan so it reaches about halfway up the sides of the inner pan. Bake in the center of the oven for 1 hour 25 minutes, until the center is set but still has a gentle jiggle.
Cool slowly
Turn off the oven and leave the door closed for 30 minutes. Then crack the door open and continue cooling for another 30 minutes. Remove the cheesecake from the oven and the water bath wrapping; let it cool on the counter until it’s no longer warm.
Chill
Refrigerate for at least 5–6 hours (or overnight) until completely firm.
Decorate
Make ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream until it just begins to boil, pour over chocolate chips, let sit 2–3 minutes, then whisk until smooth. Pour over cheesecake and spread evenly.
Make peanut butter whipped cream: In a bowl, whisk powdered sugar, peanut butter, vanilla, and 3 tablespoons of heavy cream until thick. In another bowl, whip remaining heavy cream until medium peaks. Fold in the peanut butter mixture until no streaks remain and stiff peaks form.
Pipe shells around the edge of the cheesecake and place halved Reese’s cups between each shell. Refrigerate until ready to serve.

Servings and timing

Yields: 12–14 slices
Prep time: about 1 hour
Cook time: 2 hours 25 minutes
Chill time: 5 hours
Total time: approximately 8 hours 25 minutes

Storage/Reheating

Refrigerator: Keep the cheesecake well covered or in a cake carrier. Best when eaten within 4–5 days.
Freezer: Freeze without the whipped cream and Reese’s decorations. Once firm, wrap in a double layer of plastic wrap or store slices in an airtight container. It can remain frozen for up to 3 months. Thaw in the refrigerator before serving.

FAQs

What size pan should I use?

Use a 9‑inch (23 cm) springform pan for this recipe.

Do I need to use a water bath?

Yes — the water bath helps the cheesecake bake evenly and prevents cracking.

Can I use natural peanut butter instead of processed peanut butter?

It’s not recommended — natural peanut butter may lead to oil separation and a less stable texture, especially in the whipped cream.

Can I substitute the Oreo crust with another type?

Yes — you could use chocolate cookies or graham crackers. Just be mindful to adjust the butter amount if the crumbs are drier or lighter.

How do I prevent cracks in my cheesecake?

Use room temperature ingredients, mix on low speed, cool slowly (first in closed oven, then cracked door), and don’t overbake.

Can I make this cheesecake ahead of time?

Yes! It stores well in the refrigerator for several days or can be frozen (without whipped cream) for later use.

How do I know when the cheesecake is done baking?

The center should still have a slight jiggle, but the edges should be set. It will continue cooking as it cools.

Can I skip the whipped cream decoration?

Yes, you can omit it and simply serve with the ganache and chopped Reese’s or a dusting of cocoa powder.

Is there a gluten‑free version?

You can try replacing the all‑purpose flour in the filling with cornstarch (about half the amount) and using gluten‑free cookies for the crust.

Can I reduce the sugar or peanut butter for a lighter version?

You could slightly reduce sugar or peanut butter, but know that it may affect texture and balance — the recipe as written is intended for optimal flavor and consistency.

Conclusion

This Reese’s Cheesecake is a decadent and crowd-pleasing dessert combining rich chocolate, creamy peanut butter, and classic cheesecake texture. While it requires time and patience, the result is worth it — especially for Reese’s fans. With flexibility for make-ahead storage and variations, it’s ideal for special occasions or indulgent treats.