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The Ultimate Reese’s Chocolate Peanut Butter Cheesecake: A Dreamy Indulgence

There are certain flavor combinations that, when perfectly executed, transport you back to childhood in the most comforting way. For me, that magic often revolves around the iconic duo of chocolate and peanut butter. I still remember the sheer delight of unwrapping a Reese’s Peanut Butter Cup, the anticipation of that first perfect bite. This cheesecake, a decadent symphony of those beloved flavors, is my grown-up homage to that simple joy, a rich, creamy masterpiece that never fails to elicit smiles and happy sighs. It’s the kind of dessert that transforms an ordinary gathering into a celebration.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 25 minutes (plus chilling time)
Servings: 12
Yield: 1 (9-inch) cheesecake
Dietary Type: Dessert

Ingredients

This cheesecake is a testament to the magic that happens when simple, quality ingredients come together.

For the Chocolate Graham Cracker Crust:

1 ¼ cups graham cracker crumbs
⅓ cup granulated sugar (or a granulated sugar substitute like Splenda)
⅓ cup unsweetened cocoa powder
⅓ cup butter or margarine, melted

For the Peanut Butter Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
¼ cup granulated sugar (or a granulated sugar substitute like Splenda)
1 (14-ounce) can sweetened condensed milk (ensure it’s sweetened condensed milk, not evaporated)
10 ounces Reese’s peanut butter chips, melted
4 large eggs
2 teaspoons vanilla extract

For the Chocolate Drizzle:

2 tablespoons butter
2 tablespoons Hershey’s cocoa
2 tablespoons water
1 cup powdered sugar
½ teaspoon vanilla extract

Equipment Needed

9-inch springform pan
Electric mixer (handheld or stand mixer)
Medium bowl
Small saucepan
Whisk
Spatula
Cooling rack
Oven

Instructions

Crafting this Reese’s Chocolate Peanut Butter Cheesecake is a rewarding journey, each step building towards that glorious, creamy finale.

Begin by preheating your oven to a steady 300°F (150°C). This moderate temperature is key to allowing the cheesecake to bake through evenly without scorching.
In a medium bowl, combine the graham cracker crumbs, ⅓ cup granulated sugar, and unsweetened cocoa powder. Give it a good whisk to ensure everything is thoroughly mixed.
Pour in the melted butter (or margarine) and stir until the dry ingredients are moistened and clump together, resembling wet sand. This is your foundation.
Press this mixture firmly onto the bottom of your 9-inch springform pan. Ensure an even layer, pressing it up the sides slightly if you desire a more pronounced crust. A flat-bottomed glass or measuring cup works wonders for achieving a compact crust.
In a separate large bowl, begin beating the softened cream cheese until it’s wonderfully fluffy. This step is crucial for achieving a smooth, lump-free filling.
Gradually beat in the remaining ¼ cup granulated sugar until well combined and smooth.
Now, gradually beat in the sweetened condensed milk. Continue mixing until the mixture is smooth and uniform.
Next, incorporate the melted Reese’s peanut butter chips. Blend until the peanut butter flavor is evenly distributed, creating a beautiful swirl of chocolate and peanut butter hues.
Add the four large eggs, one at a time, beating well after each addition. This ensures each egg is fully incorporated without overmixing.
Finally, stir in the vanilla extract. Beat gently until just combined.
Pour the luscious cheesecake batter evenly into the prepared graham cracker crust.
Bake for 60-70 minutes, or until the center of the cheesecake is almost set. It should jiggle slightly when gently nudged, but the edges should appear firm. Overbaking can lead to a dry cheesecake.
Once baked, carefully remove the cheesecake from the oven.
While the cheesecake is still warm, run a thin knife around the edge of the pan to loosen the cake from the sides. This prevents the cheesecake from cracking as it cools and contracts.
Allow the cheesecake to cool completely on a cooling rack. This gradual cooling process is vital for preventing cracks.
Once cooled, carefully remove the sides of the springform pan.
Refrigerate the cheesecake until thoroughly cold. This chilling process can take at least 4 hours, or preferably overnight, allowing the flavors to meld and the texture to set perfectly.
While the cheesecake chills, prepare the Chocolate Drizzle. In a small saucepan over low heat, melt the 2 tablespoons of butter.
Add the 2 tablespoons of Hershey’s cocoa and the 2 tablespoons of water.
Cook and stir this mixture until it is slightly thickened. Crucially, do NOT let it boil. Boiling can cause the cocoa to seize and the drizzle to become grainy.
Remove from heat and allow it to cool slightly.
Gradually add the 1 cup of powdered sugar and the ½ teaspoon of vanilla extract, beating with a whisk until the drizzle is smooth and glossy. This should yield about ¾ cup of decadent drizzle.
Once the cheesecake is cold and ready to serve, you can garnish it with the chocolate drizzle. For a beautiful presentation, you can spoon the drizzle over the top, or use the tip provided in the original recipe: spoon the drizzle into a small, seal-top plastic bag. With scissors, make a small, diagonal cut in the bottom corner of the bag. Squeeze the drizzle over the top of the cake in a decorative pattern.
Store any leftover cheesecake, covered, in the refrigerator.

Expert Tips & Tricks

Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature before you begin. This is non-negotiable for a perfectly smooth cheesecake filling. Cold ingredients won’t emulsify properly, leading to lumps.
Melt Your Peanut Butter Chips Gently: When melting the Reese’s peanut butter chips, do so in short bursts in the microwave, stirring frequently, or over a double boiler. Overheating can cause them to become oily.
The Water Bath Myth (and why it’s not needed here): Some cheesecake recipes call for a water bath to ensure even baking and prevent cracks. However, the ingredients and baking time for this specific recipe are balanced to achieve a smooth texture and minimize cracking without the extra step. The crucial step here is loosening the cheesecake from the pan sides while warm.
Patience with Chilling: Resist the urge to cut into your cheesecake too soon! The chilling time is essential for the cheesecake to fully set and for the flavors to mature. A well-chilled cheesecake slices beautifully.

Serving & Storage Suggestions

This Reese’s Chocolate Peanut Butter Cheesecake is a showstopper on its own. Serve it chilled, allowing guests to savor its rich, creamy texture. For an extra touch of indulgence, a dollop of whipped cream or a scattering of chopped Reese’s Peanut Butter Cups makes for a delightful garnish.

Leftovers will keep, covered tightly, in the refrigerator for up to 3-4 days. The flavors often intensify slightly after the first day, making leftovers a treat. If you find yourself with an abundance of this deliciousness, it can also be frozen. Wrap individual slices or the entire cheesecake tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	640 kcal	(Approx.)
Total Fat	39.2 g	60%
Saturated Fat	21 g	104%
Cholesterol	154.6 mg	51%
Sodium	411.2 mg	17%
Total Carbohydrate	59.9 g	19%
Dietary Fiber	2 g	8%
Sugars	51.3 g	205%
Protein	13.7 g	27%

Variations & Substitutions

While this recipe is a classic for a reason, here are a few ideas to make it your own:

Oreo Crust: For a chocolate lover’s dream, swap the graham cracker crumbs for crushed Oreo cookies. The process remains the same, just substitute an equal amount of Oreo crumbs.
Peanut Butter Cup Topping: After the chocolate drizzle, consider arranging whole or chopped Reese’s Peanut Butter Cups on top for an even more intense peanut butter and chocolate experience.
Salted Caramel Drizzle: If you’re feeling adventurous, a drizzle of homemade or good-quality store-bought salted caramel sauce would be a divine addition alongside or instead of the chocolate drizzle.

FAQs

Q: Why is my cheesecake cracking?
A: Cracking is often caused by overbaking, rapid temperature changes, or overmixing. Ensure you bake just until the center is almost set, cool it gradually, and loosen the sides from the pan while warm.

Q: Can I use a different type of peanut butter?
A: While Reese’s peanut butter chips are formulated for melting and sweetness, you could experiment with smooth, natural peanut butter. You might need to adjust the sugar in the filling slightly.

Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the edges are set and slightly puffed, but the center still has a slight wobble when you gently shake the pan. It will continue to set as it cools.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! Cheesecakes are ideal for making ahead. In fact, chilling overnight allows the flavors to meld beautifully.

Q: Is it possible to make this in a regular pie dish?
A: A springform pan is highly recommended for cheesecakes as it allows for easy removal of the sides, preventing damage to the delicate structure. If you must use a pie dish, ensure it’s deep enough and be aware that removing it from the dish will be challenging.

Final Thoughts

This Reese’s Chocolate Peanut Butter Cheesecake is more than just a dessert; it’s an experience. It’s the culmination of sweet nostalgia and sophisticated indulgence, a guaranteed crowd-pleaser that will have everyone asking for the recipe. Whether you’re celebrating a special occasion or simply craving a truly decadent treat, this cheesecake delivers. Pour yourself a glass of cold milk or a rich coffee, slice generously, and savor every heavenly bite. I’d love to hear about your creations and any delightful twists you add!

Reese’s Chocolate Peanut Butter Cheesecake Recipe