Skip to main content

REESE'S Peanut Butter Cup Lover's Cheesecake Recipe

Details

Time
7 hours 30 minutes
Skill Level
Advanced
Yields
10-12 servings

REESE'S and Cheesecake is a match made in food heaven! Enjoy that combo with HERSHEY'S CHIPITS recipe here.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour
Chill Time
6 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • Peanut Butter Crumb Crust:
  • 1 1/2 cups
    vanilla wafer crumbs (about 45 wafers, crushed) (375 mL)
  • 1/2 cup
    icing sugar (125 mL)
  • 1/4 cup
    creamy peanut butter (50 mL)
  • 3 tbsps
    butter or margarine (45 mL)
  • Cheesecake:
  • 1 3/4 cups
    REESE'S Milk Chocolate Peanut Butter Cups Candy (about 11 to 12 regular-sized cups) (425 mL)
  • 3 pkgs
    brick-style cream cheese (8 oz each) (750 g)
  • 1 1/2 cups
    granulated sugar (375 mL)
  • 3
    eggs
  • 1/3 cup
    sour cream (75 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1/2 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, melted (125 mL)
  • 1/2 cup
    creamy peanut butter (125 mL)
  • sweetened whipped cream (optional)
  • REESE'S Milk Chocolate Peanut Butter Cups Candy (additional for garnish)

Directions

Equipment Needed 
oven Oven
springform pan 9-inch (23 cm) Springform Pan
food processor Food Processor
mixing bowl Mixing Bowl
mixer Mixer
baking pan Baking Pan
wire rack Wire Rack
refrigerator Refrigerator
1

Peanut Butter Crumb Crust: Stir vanilla wafer crumbs and sugar in medium bowl. Place peanut butter and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and 1-inch (2.5 cm) up the side of a 9-inch (2.5 L) springform pan.

2

Cheesecake: Preheat the oven to 400°F (200°C). Remove wrappers from peanut butter cups. Cut each cup into about 16 pieces; set aside.

3

Beat cream cheese and sugar until smooth and creamy in large bowl. Add eggs, beating well. Add sour cream and vanilla; blend thoroughly. Place 2 cups (500 mL) batter in separate bowl; blend in melted chocolate. Pour chocolate batter into prepared pan. Add peanut butter to remaining batter; blend thoroughly. Gently stir in peanut butter cup pieces; spread over chocolate batter.

4

Bake for 10 minutes. Without opening oven door, reduce temperature to 350°F (180°C). Bake for additional 50 to 55 minutes or until center is almost set.

5

Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate for 6 to 8 hours or until thoroughly chilled. Just before serving, garnish with sweetened whipped cream (if using) and additional peanut butter cup pieces. Cover; refrigerate leftover cheesecake.