Skip to main content

REESE'S Peanut Butter Cup Lover's Cheesecake Recipe


1 Hr.
30 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 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
  • 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)


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

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.


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


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.


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.


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.