Perfect Peanut Butter Cup Cheesecake Recipe

No water bath needed for this Peanut Butter Cup Cheesecake recipe! Cheap cheesecake recipe as well since it only requires 1 block of cream cheese instead of 4 like some recipes do! Crispy graham cracker crust with Reese’s cups covered with soft cheesecake filling with a milk chocolate topping is what makes up this recipe for Reese’s peanut butter cup pie.

This post may contain affiliate links. This means if you click on a link and purchase something, I may earn a small commission from it. In the footer of this page is my full disclosure policy.

Peanut Butter Cheesecake With Graham Cracker Crust:

Can make or buy graham cracker crust for this Reese’s peanut butter pie. If making yourself, the graham cracker crust recipe I used was 6 tbsp melted butter, 1/4 cup sugar, and 1 cup graham cracker crumbs stirred together and pressed in a pie pan or tart dish. Do not bake right away as normal, bake with filling in it so the crust does not get baked twice.

Ingredients For Ultimate Chocolate Peanut Butter Cup Cheesecake Recipe:

• Cream cheese – Philadelphia. I always use this brand for my cheesecakes! It is best to use room temperature cream cheese for smooth consistency. 
• Eggs – farm eggs, any eggs work though.
• Sugar and powdered sugar – provides sweetness
• Peanut butter – natural or original work
• Reese’s peanut butter cups – sprinkled throughout for extra Reese’s flavor, for the peanut butter lovers
• Chocolate chips – Nestle chips or chunks for the chocolate lovers dream topping
• Sweetened condensed milk – helps the chocolate not become so hard

Making Peanut Butter Cheesecake:

• First, make graham cracker crust or unwrap store bought crust
• Next, make cream cheese mixture in a medium bowl for the peanut butter layer.
• Then, lay peanut butter cups on top of crust, then pour cheesecake on top. Bake peanut butter cup pie for 30 minutes.
• Later, make chocolate topping and pour on cheesecake when it is cool. You can pour on one layer at a time and let it harden or you can pour it on all at once. This may take a little longer to set this way if you do the latter option.
• Finally, decorate top of the perfect pie with extra peanut butter cups. Freeze or refrigerate until ready for serving

See recipe card for full instructions.

Variations of Peanut Butter Cheesecake:

• Less Reeses – Reese’s can get expensive, so if you wanted to cut down on Reese’s you definitely can.
• Omit Reeses – you can make peanut butter cup cheesecake without Reese’s too
• Oreo crust – you can switch out the graham cracker crust for an oreo crust
• Whipped cream – making this peanut butter pie with cool whip on top would add a sweeter flavor. This also might not make it as rich tasting.

Tips for Cheesecake Baking:

• Crust – don’t over cook crust if you are making it yourself. It is best to take it out sooner than later.
• Whip cream cheese well – we don’t want lumps! Use an electric mixer or stand mixer with whisk attachment for best results.
• Bake together – the buttery graham cracker crust is the best part of this recipe, but be sure to not overbake it. Bake crust at same time as creamy peanut butter filling. Do not bake crust first and then add peanut butter mixture or it will be too hard to cut.  

How to Store Reese’s Pie:

• Fridge – store this chocolate peanut butter cheesecake in an airtight container with plastic wrap or aluminum foil in the refrigerator for up to one week
• Freezer – this rich peanut butter cheesecake recipe can also be kept in the freezer. I would recommend thawing it out for about 15 minutes before slicing and serving though because it can be a little hard.

Check out my other recipes with peanut butter:

• Peanut Butter M&M Cookies
• Peanut Butter Balls Recipe
• No Bake Peanut Butter Cup Bars
• Peanut Butter Pie

Peanut Butter Cup Cheesecake

No water bath needed for this Peanut Butter Cup Cheesecake recipe! Crispy graham cracker crust with Reeses cups covered with soft cheesecake overtop is what makes up this peanut butter cup cheesecake pie.

5 from 5 votes

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Recommended Products

measuring cups

tablespoon measure

liquid measure

large bowl

Ingredients

  

1x2x3x

• 1 graham cracker pie crust
• 8 oz cream cheese
• 1 egg
• 1/2 cup sugar
• 1/3 cup peanut butter
• 1/4 cup heavy cream
• 4 tbsp butter
• 2 cups peanut butter cups
• 12 oz semi sweet chocolate chips
• 8 oz sweetened condensed milk

Instructions

 

• Beat together cream cheese and sugar in a large bowl for 2 minutes on low. Beat in egg and peanut butter.
• Put some peanut butter cups in bottom of crust. I put in about 9-10 Reese's cups, you can add as many or less as you like.
• Pour cream cheese mixture over peanut butter cups. Bake dessert at 350 for 30-32 minutes. Use a toothpick to check to see if it is cooked thoroughly. Let cool.
• While waiting for cheesecake to cool, start to melt the chocolate topping by warming chocolate chips and sweetened condensed milk in a large glass bowl in the microwave. Start with 1 minute, stir, and do 15 second intervals after that to ensure the chocolate doesn't burn.
• While cheesecake is mostly cool, add chocolate topping to the top of the cheesecake. Can add in extra peanut butter cups to the top for decoration.
• Freeze for about an hour or until ready for serving! Let the Peanut Butter Cup Cheesecake thaw a few minutes before trying to cut into it.

---

All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.

Keyword peanut butter cheesecake, chocolate peanut butter cheesecake, ultimate chocolate peanut butter cheesecake, reeses peanut butter cup cheesecake recipe, recipe for peanut butter cup cheesecake, reeses peanut butter pie, reeses pie, peanut butter cup cheesecake pie

Tried this recipe?Let us know how it was!