Ingredients
For the crust:
- 30 (1-15.35 ounce package) Oreo cookies
- 6 tablespoons butter, melted
For the cheesecake filling:
- 32 ounces cream cheese, at room temperature
- 5 large eggs
- 1 1/2 cups lightly packed light brown sugar
- 1 cup creamy peanut butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 8 ounces Reese’s minis
For the topping:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 8 ounces Reese’s minis
Directions
For the crust:
-
Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.
For the filling:
-
In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, peanut butter, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Reese’s.
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Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
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Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Reese’s over the cheesecake. Serve or cover and store in the fridge for up to 2 days.
Recipe Notes
Recipe adapted from The Foodie & The Family and Taste & Tell
I don’t even have words.
Cheesecake is my favorite ever. Peanut Butter cups are my favorite ever.
This is my favorite ever.
Dead.
But, before I die…pinned!
This one looks to owww! I agree with Taylor – it takes my breath away. Need to get some sugar ASAP 😀
Holy Guacamole….I’m a cheesecake FREAK AND now your adding my two FAV’s??? I can’t wait to get my springform pan out & start baking!!! If I know ANYTHING it’s that you come up with some FREAKING AWESOME recipes & they ALWAYS turn out FABULOUSLY!!! THANK U SO MUCH!!!
Thanks a bunch 🙂
Chocolate and peanut butter is my favorite and this is over the top amazing!
Question……..if you don’t have a spring form pan, and just plan on eating this at home (looks not important), can you bake this in a glass pan? Like 8 x 8 or something? Will that work?
I don’t see why not!
This recipe looks delicously decadent! I love it, love it, love it! Thanks for sharing!
Tessa, this is in incredible! While I wouldn’t necessarily say that cheesecake is always “pure bliss” for me, the chocolate and PB combo definitely take it to that level!
OMG This look so good, thanks for sharing!
Yum! I love the pile of mini Reeses on top.
16-20 servings? In my house, it would probably be more like 4!
Made this last night, finished it this morning. It is awesome!! Thanks for the recipe. It was really easy!!
So glad to hear that!!
Thank you for the recipe! Making it this week for my peanut-butter-cup-lovin’ hubby’s birthday.
I made this ( haven’t eaten it yet) and got a yucky crust on top is that normal ? I tried to slice most of it off.
Looks amazing! Peanut butter, chocolate, and cheesecake, I’m on board!
I have made this twice now and it an amazing cake. I however am having trouble with the baking time. I have had to cook this for an hour and a half. It is cooling for now so will see what it is like this time. Last time baked it for an hour and twenty and was still to set in the middle. My neighbors boyfriend has requested this for his birthday cake.
Did I read correctly about the 30 packages of Oreos?
Definitely not 30 whole packages! It’s 30 cookies which equals one 15.35 ounce package.
I just made this and it’s cooling. I baked for an hour and 10 minutes and it is dry on top but slightly wobbly. I hope it’s not too wobbly!! I can say definitively that licking the beaters was left solely up to me and neither of my two children were called down to help. Can’t wait to finish the top with the chocolate sauce and peanut butter cups! Also…I’m curious exactly how you slide this from the springform bottom to a serving dish. Pretty sure it’s gonna fall apart if I try. Any tricks/tips?
I think it should be fine (you’ve probably tasted by now) but it’s better to err on the side of underbaking vs. overbaking. As for the springform part, I usually just leave the bottom plate attached and place the cheesecake + bottom plate on a serving dish.
It’s in the oven! 🙂
Yay! Hope you enjoyed 🙂
Are you using the whole Oreo with the filling for the crust or scraping the filling of before crushing them? Thanks!
The whole Oreo cookie – no scraping!!
I have just found this on pinterest and it looks so lush!! But was wondering if anyone has made one using Lacto free cream cheese and cream ? If so any tips on doing it differently or is it just the same?
Hi Tessa,
I LOVE this cheesecake! I’ve made it twice, and it’s nearly perfect every time. I say nearly perfect because both times, the crust has come out too hard. It’s difficult to cut. Do you have any suggestions?
Do I have to wait until it’s been chilled before I add the topping or can I add it once it gets out of the oven?
Don’t add it onto the hot cheesecake, it’ll just melt into a mess, at least wait until the cheesecake is at room temperature.
Your Peanut Butter Cup Cheesecake looks so delicious.
Made this today for my boyfriend’s birthday. It looks incredible and was super easy to make. Thanks so much for the awesome recipe and I can’t wait to try it!
I just saw this and it looks so delish! Can’t wait to make it! Thanks for shari! For the crust though, is it 30 oreo cookies with the filling? or just the cookies? Thanks!
Need a recipe
I’ve tried several different recipes with cheesecakes and I always use the water bath/ leave it to cool in the oven method. Anyone try that here? I want to make this for my husband’s birthday next week.
Hi Cher! The reason those extra steps aren’t included in this recipe is because the cheesecake will be covered in ganache and Reese’s, so it won’t matter much if it develops cracks while baking. Feel free to use those methods if you like, I just found them to be unnecessarily time consuming for this particular recipe 🙂
I made this just recently and it was amazing. i did have to cook it for about 20 min longer then is said but that was ok. i also didnt use the mini’s i chopped up miniatures because the mini’s are a lot more expensive. I brought it to the office for a goodbye celebration and everyone loved it. Thanks for the amazing recipe.
So glad you enjoyed!
Hi there. Are we to bake teh cheesecakse at 325? It did not specif the temp for the cheesecake, just the crust. After 1 hour 15 minutes of baking it is stil very much not setup in the middle.
Oreo makes a ready to fill crust.
Has anybody made it with this?
This recipe needs to bake in a springform pan, so a ready made pie crust will not work. You could use prepared Oreo crumbs though!
Hi love your blog great recipes. One question what is the temp and time to bake this magnificent confection?
Keep up the great work.
D
My 6 year old daughter made this for me, with my supervision, for my birthday this weekend and it was so delicious. I don’t even like cheesecake and it was amazing! So creamy, rich, peanut buttery, and I love the Oreo crust. It’s a fabulous recipe and a keeper. Thank you very much.
Love to hear that! So glad you and your daughter enjoyed the recipe. Happy belated birthday 🙂
I just made this cheesecake and not only was it one of the easiest recipes, it is so freaking good! It looks and tastes like something you would buy at a sweets shop. It’s so creamy and rich. I love it!
Seriously?! My God! All my favorite treats in one recipe! Will definitely try this one! Thanks Tessa!
I just made this for a friend’s birthday party! Everyone loved it 🙂 Amazing Recipe. Note: I didn’t realize I was short on brown sugar; thus, I was forced to use 1 cup white sugar. All turned out amazing, despite the “problem.”
Can this recipe be reduced to half? If yes, what would be the measurements? Thank you so much!
What would you bake it in if you halved it? Do you have a 4 1/2-inch springform pan?
Wow!!!! I was worried about having to cook it almost 1 1/2 hours, but the crust didn’t burn. It took extra time baking though for my oven. Listen, this turned out SO well!!!! Oh and I even made it gluten free by using the GF (glutino) sandwich cookies instead of Oreos. Worked GREAT! Thank you for this recipe, and I intent on trying many of your others!
That’s great, Laura!! Glad you enjoyed the recipe 🙂 Can’t wait to hear what you bake up next.
So I didn’t think it would all fit in my 9″ spring form. Hoping it doesn’t run over in the oven
Made this and it was very good and very rich thank you!
Wonderful, Shelley!
Just to let you gals know..I also made my crust with reg ores and peanut butter cup oreos…just to give it some variety!
Love that!
This looks amazing! Going to try this for my friends birthday.
Do you cook the cheesecake at 325 temp as well?
Can i omit the mini reese’s cups from the filling? And if im making it in a mini cheese cake pan do i make half the portion?
Sure. And I’m not sure what size pan you’re using, but if it’s half the size of the pan I used then yes!
Hi, this cheesecake look gooood ! What kind of cheese you’ve used? At what temperature to bake a layer of cheesecake filling? Cheers !!!
I’ve made this 3 times now! It is fantastic and everyone loves it too! I had to make the following tweaks after my first one failed…1) needed to use larger springform pan 2) baked in a water bath 3) had to increase bake time to almost 2 hours and lastly 4) I added 1/4 cup flour based on another favorite recipe. Fabulous! Thanks for sharing.
I made this for my work potluck on the weekend and it was a huge hit!! Definitely will be making again and again!! Yummy and so easy!
How long will it last in the fridge without sacrificing taste?
Hi, I was wondering do you bake the cheesecake at the same temp you bake the crust (325°)? Several ppl have asked, but you didn’t answer any one of them. Thank you for what sounds like an over- the- top- delicious cheesecake!
This looks amazing. I’m going to try making it into cupcake size for a birthday at work. Thanks for the recipe.
Let me know how it goes! Or you might be interested in just using this recipe (it’s no-bake): https://www.handletheheat.com/no-bake-mini-peanut-butter-cheesecakes/
Your cheesecake recipes are to live for, not die for!!! Thanks so much for all the cheesecake recipes as I am totally addicted to CHEESECAKE!!! YUM!!!!!!!
I was wondering if you can use milk chocolate for the gnash on the top instead of semi sweet?
I made this for a friends birthday, it turned out amazing! Thanks for the recipe!
My husband and I both love cheesecake! And, we both love peanut butter and chocolate/peanut butter cups. Just made this cheesecake again…for my husbands birthday. Love it!
My husband and I both love cheesecake! And, we both love peanut butter and chocolate/peanut butter cups. Just made this cheesecake again…for my husband’s birthday. Love it!
i have made this cake twice. once in springform pan and one in water bath. the cake cooks on the outside of edges but never sets in most of the remaining filling. i have checked my oven temp and it is correct.what can i do? i love the recipe
What pan are you using?
Would like to make this a few days befor serving. How long can i keep it if fridg before serving?
Tessa, I am so excited to make this for my fiancé’s birthday! I don’t plan on doing the ganache or adding the Reese’s for the topping, just so it’s a little less rich. If I were to do a water bath should I follow the instructions from your ultimate cheesecake recipe?
Thanks in advance for your help!
I used chocolate covered peanut butter cream Graham cookies. They made a delicious addition ofvpeanutbutter taste. The cake needed a longer baking time. I always use a water-bath method and as low cake to cool in the oven slowly for an hour after removing from water-bath. My son was in love with this Reeses peanut butter cup cheesecake for his birthday. I used peanut butter chips instead of Reeses pieces in filling. I also used dark chocolate for my ganache on top. It was delicious with the minor adjustments.
What temperature do you bake the cheesecake at? Is it 325 like the crust?
I have made this cheesecake several times and it’s perfect every time! I make lots and lots of cheesecakes and almost always wind up tweaking the recipe but not this one. It’s perfect! Thank you!
Rich and luscious…if I made very often I wouldvut back sugar and number of Reese’s cups
Hi Tessa, I have cooked this recipe multiple times — it is now officially award-winning! Last week, I baked it and my daughter decorated it. My wife then brought it to her office and entered it in a very competitive holiday cooking competition at her workplace. And it won! Thank you for this fantastic cake!
The version I make is really a combination of this and your ultimate cheesecake — I cook it in a water bath, with sour cream instead of heavy cream, and for the crust chocolate graham crackers instead of Oreos.
For the filling, do you leave the Reese’s cups whole or cut in half?
I made this recipe last month and followed the directions. However, the cheesecake consistency was off. It was almost like pudding. Should i bake for a longer time next time i make it? Not sure what I’m doing wrong. On another note the flavors were delicious!
I make a lot of cheesecakes that use Oreo cookies for the crust. I learned early on that baking the crust only and then baking the cheesecake makes the crust so hard it’s difficult to cut with a fork. I always bake my graham cracker crusts for 8-10 minutes at 350, but for my Oreo cookie crusts, I freeze them for 25-30 minutes. I add the batter to the frozen crust right out of the freezer, and immediately into the oven. Just a suggestion that has worked for me.