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Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Reese’s Peanut Butter Cheesecake recipe!

Course Dessert
Cuisine American


Oreo Crust

  • 2 Cups Oreo Crumbs
  • 4 Tbsp Un-stalted Butter Melted

Peanut Butter Cheesecake Filling

  • 32 oz. Cream Cheese Softened
  • 1 1/3 Cup Sugar
  • 4 Large Eggs
  • 1 Cup Smooth Peanut Butter
  • 2 tsp Vanilla
  • 1/3 Cup Heavy Cream
  • 1 1/4 Cups Chocolate Chips Miniature

Milk Chocolate Ganache

  • 1/2 Cup Heavy Cream
  • 1 1/2 Cups Milk Chocolate Chips or 9.5 oz. Milk Chocolate-Finely Chopped


  • Chipped Reese's Cup
  • Crushed Roasted Peanuts


  1. First, coat 9 inch spring-form pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath!!!!


  1. 1. In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.

    2. Press the mixture into the bottom of spring-form pan and set in the fridge to firm while making the filling.

Cheese Cake Filling

  1. 1. Preheat the oven to 350 F.

    2. Beat softened cream cheese with sugar until smooth.

    3. Mix in peanut butter , heavy cream and vanilla.

    4. Add eggs one at a time beating after each addition just to combine, do not over mix it.

    5. Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the spring-form pan in a roasting pan. Pour hot water in a roasting pan (about a quarter of the way) .

    6. Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of spring-form pan with aluminum foil if it start browning too quickly.

    7. Remove the cheesecake from the water bath and set on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hour or overnight).


  1. 1. When the cake is completely cooled run a thin knife around the edge and release the ring of spring-form pan, than transfer the cake on a serving plate.

    2. On a medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pour-able but not too thin.

    3. Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you to do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly than sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.

    4. Set in the fridge until ready to serve.

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