Description
This Reese’s Peanut Butter Cheesecake is a decadent dessert combining a crunchy graham cracker and Oreo crust with creamy peanut butter and a rich cream cheese filling swirled with hot fudge. Topped with peanut butter cups and a glossy fudge layer, it’s perfect for peanut butter lovers seeking a smooth, indulgent cheesecake with chocolatey accents.
Ingredients
Crust:
- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 3 Oreo cookies, finely crushed (about 1/4 cup)
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 3 large eggs, room temperature, lightly beaten
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Instructions
- Make the crust: Preheat the oven to 350°F. In a large bowl, combine graham cracker crumbs, sugar, crushed Oreo cookies, and melted butter. Press this mixture firmly onto the bottom and 1 inch up the sides of a greased 9-inch springform pan. Place the pan on a baking sheet and bake for 7 to 9 minutes until set. Remove and cool on a wire rack.
- Add the peanut butter layer: Heat the peanut butter in a microwave-safe bowl on high for 30 seconds until softened. Spread the peanut butter evenly over the cooled crust, leaving about 1 inch from the edges.
- Prepare the cream cheese filling: In a large bowl, beat the softened cream cheese with sugar until smooth. Add sour cream and vanilla extract, beating until combined. Gradually add the lightly beaten eggs, mixing on low speed just until incorporated. Pour 1 cup of this filling into a small bowl and set aside. Pour the remaining filling over the peanut butter layer in the pan.
- Prepare the fudge swirl: Heat 1/4 cup of the hot fudge topping in the microwave for 30 seconds until thin and pourable. Fold this fudge into the reserved 1 cup cream cheese mixture. Carefully pour the fudge-cream cheese mixture over the filling in the pan. Using a knife, gently swirl the fudge mixture into the filling for a marbled effect.
- Bake the cheesecake: Return the springform pan to the baking sheet and bake at 350°F for 55 to 65 minutes, or until the center is almost set with a slight jiggle. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the pan edge to loosen the cheesecake, then allow it to cool for an additional hour.
- Finish and serve: Warm the remaining 3/4 cup of fudge topping in the microwave for 30 seconds until warmed through. Spread it evenly over the cooled cheesecake. Garnish the top with the cut peanut butter cups. For best results, refrigerate the cheesecake overnight before serving. To achieve clean slices when serving, use a sharp knife and wipe it with a warm damp cloth between cuts to prevent sticking.
Notes
- Use room temperature eggs and cream cheese for a smooth filling without lumps.
- Microwaving the fudge topping helps achieve smooth swirling and spreading.
- Allow the cheesecake to chill overnight to set fully and enhance flavors.
- For cleaner slices, warm and wipe your knife between each cut.
- If preferred, substitute crunchy peanut butter for added texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
