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Reese's PB Cup Cheesecake Recipe
Uber-rich & creamy chocolate cheesecake, studded with chunks of Reese's PB cups, all sitting on an Oreo Cookie crust, rivals anything the Cheesecake Factory can dish out! Doesn't get much better than this for a PB chocoholic addict!
How to Make a Perfect Cheesecake
Cheesecakes have always gotten a bad rap for being impossible to perfect. A lot of people shy away from making cheesecake because they've heard all the horror stories of raw cheesecakes in the middle, being over done and dry, or worse, having earthquake sized cracks down the center of the cake. To relieve you of your "fear of cheesecake", be sure to read How to Make a Perfect Cheesecake before getting your ingredients out. The article explains tips & tricks such as; how to use a springform pan, how to add melted chocolate to cheesecake batter, how to prevent unsightly cracks, and finally, how to fix the Frankenstein cheesecakes if they do occur. I wrap it up with how to serve and freeze the cheesecakes you've put so much love into. This is important info. Don't turn on your oven until you've read it!
Reese's PB Cup Chocolate Cheesecake Recipe with Oreo Cookie Crust
- 14 whole Oreo cookies or similar chocolate sandwich cookies, crushed fine, or
- 36 chocolate cookies after you've licked out the cream middles!
- 1/4 cup melted butter
- Remove the bottom of a 9- inch springform pan, then line the bottom plate with aluminum foil. Reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
- Mix Oreo Cookie Crust ingredients together and pat on the bottom only of the prepared pan.
Chocolate Cheesecake Filling
- 2 pounds (four - 8 ounce packages) Philly Brand cream cheese, room temperature
- 1 can (14 ounces) Eagle brand sweetened condensed milk
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cup semi sweet gourmet chocolate chips, melted (see above)
- 8 large Reese's Peanut Butter Cups, chopped in good size pieces
- Optional Chocolate Ganache Icing
How to Make a Reese's PB Cheesecake
- Preheat oven to 300 degrees F. (This cheesecake needs a lower oven temperature than most cheesecake recipes.)
- Place a pan of hot water in the bottom of the oven and close the door.
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- In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 2-3 minutes. Scrape down sides half way through. Add sweetened condensed milk and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time beating after each addition until creamy. Add vanilla and blend. With the mixer on low, add melted chocolate in a steady stream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
- Gently fold in all but 1/2 cup of chopped peanut butter cups.
- Pour batter into prepared pan on top of the Oreo cookie crust. Sprinkle the remaining peanut butter cups over the top of the cheesecake, and bake at 300 degrees for 60-70 minutes. The center of the cheesecake will still be a little wiggly when it comes out of the oven. The cheesecake will set up as it cools and chills. Remove from oven and let cool completely before removing the sides of the pan.
- VERY IMPORTANT! See the important link, How To Make Perfect Cheesecake for further baking, cooling, serving and freezing instructions.
- When fully chilled, remove from pan and drizzle with the optional dark chocolate ganache icing.
- Makes one 9 inch Chocolate Cheesecake. Serves 14. Wrap and refrigerate any leftovers.
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You'll love these ultra rich cheesecakes!
You can find our own Cheesecake Factory here in Providence at The Providence Place Mall. Go around supper time when the exciting Providence night-life heats up the city. The Cheesecake Factory serves up large portions for dinner, and their cheesecakes are to-die-for!
The copyright of the article Reese's Chocolate Peanut Butter Cup cheesecake recipe, and photographs are owned by Donna Diegel. Permission to republish Reese's Chocolate Peanut Butter Cup cheesecake recipe in print or online must be granted by the author in writing.
Comments
Did you know that Reese's are my FAVORITE candy...ever?! In fact, I had a whole post about my love for them. I'm so excited to make this cheesecake. My dad's favorite dessert has always been cheesecake, and he just happens to be visiting me this weekend. I'm thinking that this cheesecake is the perfect compromise for the two of us!! I can't wait to try it out!
OOOhhhh I can't wait to make this now!
Yum, yum, yum!
That looks AWESOME! All your recipes do.
this cheesecake looks so delicious i am really not a big cheesecake fan but i love reeses peanut butter cups so i guess i am going to give it a try!!!
Can't ever get enough chocolate and PB!
Hello, I've been looking at a couple of cheesecake recipes and I have a few questions.
I see the line: 2 pounds (four - 8 ounce packages) Philly Brand cream cheese in the ingredients, then it doesn't talk about adding any flour in the recipe. How much cream cheese is used in this recipe? Do you use flour? If so how much, add when?
Hi M -
Use 2 pounds cream cheese, which is exactly 4 - 8 ounce packages. There is no flour in this recipe because the chocolate does a great job of seizing up the cheesecake by firming as it cools and refrigerates.
Hope this helps!
Donna Diegel
Hello again! I just wanted to let you know that I included a link to your page in another of my entries on the Examiner. Thanks again for such a great recipe! :)
Why do these cheesecake recipes have the nutritional values? I really would like to see them before I venture on. I was recently at a Cheesecake Factory and their original cheesecake was almost 1,000 calories PER SLICE!!!
oops, I meant "why do they NOT have the nutritional values."
This looks really, really good. I would love to make this. Question, I've never used a springform pan and I don't own one. Is it absolutely necessary to use one in this recipe?
I dont know the absolute answer to your question, however, I picked a spring form pan up at Walmart and have made 3 of these. All came out perfect, and i'm no professional.
I have made 3 of these EXCELLENT Cheesecakes. I had never made a cheesecake before and just happened to stumble on this recipe. The first one was just for personal consumption, and to share with a few friends. After the success of the 1st cheesecake, my co workers urged me to make another for a bake sale fundraiser. We sold each piece for $3.00 and it was literally the first item to sell out. I have tried making one with Guittard Chocolate and one with Ghirardelli Chocolate. I am a big fan of ghirardelli, but most people, including myself liked the cheesecake made with Guittard Chocolate better. I recommend reading the "How to make a perfect cheescake" article on this site, as I didnt have a clue, and the info was very helpful. The hardest part about making this cheesecake is having to wait to eat it. I lost my printout of this recipe, which is why I came back. Now, I am off to make another for a party this weekend. Yummy!
I am looking for the perfect cheesecake recipe to make for my brother in-law's birthday, and this one looks like a winner! Cant wait to try it! :D
Thanks for posting!
what a waste for reese's
I mean , you should eat it >_<
but it looks yuuumy
thnx >_<
I put in 1/4 cup chocolate instead of 1 1/4 cups....haven't tasted it yet. just noticed. So...what do you think will happen?
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