Ingredients
For the Chocolate Cookie Crust
2 cups finely crushed chocolate sandwich cookies, cream included
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt
For the Peanut Butter Cheesecake Filling
24 ounces cream cheese, softened to room temperature
1 cup creamy peanut butter (not natural peanut butter)
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
1 tablespoon vanilla extract
1 cup chopped Reese’s Peanut Butter Cups (roughly 12 mini cups)
For the Chocolate Ganache
1 cup semisweet chocolate chips
½ cup heavy cream
1 teaspoon butter (optional, for shine)
For Decoration
1 to 1½ cups chopped Reese’s Peanut Butter Cups
Optional drizzle of melted peanut butter
Equipment You’ll Need
9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Baking sheet
Aluminum foil (for water bath)
Sharp knife for cutting clean slices
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the crushed chocolate cookies, melted butter, sugar, and a pinch of salt.
Press the mixture firmly into the bottom of your springform pan.
Bake for 8–10 minutes to help set the crust.
Let it cool while preparing the filling.
Baking the crust prevents sogginess and improves the stability of the finished cheesecake.
Step 2: Make the Peanut Butter Filling
In a large bowl, beat the cream cheese until smooth and lump-free.
Add peanut butter and sugar, mix until fully combined.
Beat in sour cream and vanilla.
Add eggs one at a time, mixing on low speed until blended. Do not overmix; air can cause cracking.
Gently fold in the chopped Reese’s cups with a spatula.
Step 3: Assemble and Bake
Pour the filling over the cooled crust.
Tap the pan gently to release any air bubbles.
Wrap the outside of the pan in foil to protect it from water exposure.
Place the pan in a large baking dish with hot water halfway up the sides of the springform pan. This creates a water bath that keeps the cheesecake moist.
Bake at 325°F (163°C) for 55–70 minutes. The edges should look set while the center still jiggles slightly.
Turn off the oven and crack the door open. Allow the cheesecake to cool inside for 1 hour before removing.
This slow cooling step reduces cracks and ensures a smooth, creamy texture.
