This Reese's peanut butter cheesecake combines a crispy graham cracker-Oreo crust, creamy peanut butter layer, and rich cheesecake filling swirled with hot fudge and topped with peanut butter cups. It's a showstopping dessert for chocolate and peanut butter lovers.
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Preheat the oven to 350°F. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press the mixture onto the bottom and 1 inch up the sides of a greased 9-inch springform pan. Place the pan on a baking sheet. Bake for seven to nine minutes or until set. Cool on a wire rack.
In a microwave-safe bowl, heat the peanut butter on high for 30 seconds or until softened. Spread the mixture over the crust to within 1 inch of the edges.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Add the eggs, then beat on low speed until the eggs are just combined. Pour 1 cup of the filling into a small bowl and set it aside. Pour the remaining filling over the peanut butter layer.
Make the fudge In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin, then fold it into the reserved cream cheese mixture. Carefully pour that mixture over the filling, then cut through the top with a knife to swirl.
Return the pan to the baking sheet. Bake, still at 350°, for 55 to 65 minutes or until the center is almost set. Cool it on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen it, then cool it for one hour longer.
Microwave the remaining fudge topping for 30 seconds or until warmed, then spread it over the cheesecake. Garnish with the cut-up peanut butter cups. Refrigerate overnight before serving. Editor’s Tip: For clean slices, use a sharp knife and wipe it with a warm, damp cloth between each cut to prevent the filling from sticking.
Cover and refrigerate up to 3 days. Serve chilled; no reheating needed. Do not freeze, as the texture will become grainy.
9-inch springform pan · baking sheet · microwave-safe bowl
Room temperature eggs blend smoothly into the filling without lumps and prevent overmixing, which can incorporate air and cause cracks during baking.
Cool the baked cheesecake gradually: 10 minutes on a wire rack, then run a knife around the edges to loosen it, then cool 1 hour longer. Avoid sudden temperature changes.
Yes. Refrigerate overnight before serving, as directed. It can be made up to 2 days ahead and stored covered in the refrigerator.
The cheesecake should jiggle slightly when gently shaken—about a 2-inch circle in the very center. It will continue to set as it cools.
The fudge and cream cheese filling stick to the blade. A warm, damp cloth wipes away residue and prevents smudging, giving clean, neat slices.
