Want our top 10 essential dessert recipes?
Get our favorite classic recipes in your inbox! It’s 100% free, but we might make you hungry!
Reese’s Peanut Butter Cheesecake
When I heard International Delight was coming out with Reese’s coffee creamer, I knew I wanted to get my hands on some! My grocery store didn’t have it in stock right away.. so I tried 4 other stores and they didn’t have it yet either, but when I was doing my weekly grocery shopping I noticed that my regular store now had it!
So if you can’t find it yet, don’t worry, give it a little time and you’ll be able to find it!
This is one extreme reese’s peanut butter cup cheesecake! It has..
a chocolate graham cracker crust
peanut butter cheesecake with peanut butter cups baked inside
peanut butter buttercream swirls
and more peanut butter cups
All of the garnishes are optional, but if you’re making a reese’s cheesecake, why not go all the way and add everything, right?
Here are the 2 most important details to follow when making cheesecake.
1. Don’t be afraid of the water bath!
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary. Be sure to wrap the pan your baking your cheesecake in with 5 layers of tinfoil before you fill it with the cheesecake mixture – I personally take the stance that you can’t use too much tinfoil! The tinfoil will help prevent the water from getting into your cheesecake.
I recently saw another blogger who wrapped their pan in tinfoil and then put the cheesecake inside a plastic oven bag (they rolled it down so the bag wasn’t actually covering the top of the cheesecake). I think I am going to try that method.
Place the cheesecake pan inside a larger pan, like a 9×13 or larger pan, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.
2. Don’t rush the cooling process.
Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked. A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
I used International Delight Reese’s creamer in this recipe to add peanut butter chocolate flavor. I love International Delight because it’s super versatile and you can use it in a lot of recipes, in addition to in your coffee! See all of our International Delight recipes.
For a step-by-step of how to make this Reese’s cheesecake recipe, watch this short video:
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Visit International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.
Reese's Peanut Butter Cheesecake
Yield: one 8 inch cheesecake
This is an extreme Reese’s peanut butter cheesecake with a chocolate graham cracker crust, peanut butter cheesecake stuffed with peanut butter cups, and chocolate ganache!
- 1 & 1/2 cups chocolate graham cracker crumbs (about 1 and 1/2 sleeves of graham crackers)
- 1 stick (1/2 cup) butter, melted
- 3 packages full fat cream cheese, 8 oz each
- 1/2 cup sugar
- 3/4 cup creamy peanut butter (not natural)
- 1/2 cup International Delight Reese's creamer
- 3 eggs
- 16 reese's cups, chopped into smaller pieces
- 1/4 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Peanut Butter Buttercream
- 1/2 stick butter (1/4 cup), room temperature
- 1/4 cup creamy peanut butter
- 1 cup powdered sugar
Additional Reese's peanut butter cups for topping
- Preheat the oven to 350º F.
- Pulse the chocolate graham crackers or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
- Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 4+ layers of aluminum foil. This will help keep the water out during the water bath.
- Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
- Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
- Turn the oven down to 325º F.
- In a large mixing bowl, beat the 3 packages of cream cheese with the sugar until smooth, about 2-3 minutes.
- Add in the peanut butter, beat again.
- Add in the International Delight creamer, beat again to combine.
- Add in the eggs, ONE at a time, beating after each one.
- Add in the chopped reese's cups, mix with spatula.
- Pour the cheesecake mixture on top of the crust.
- Place the 8 inch round pan inside a 9x13 inch cake pan or larger pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.
- Place the water bath with cheesecake inside in the oven and bake at 325º F for 65-75 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
- Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
- Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.
- Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
- Place the chocolate chips in a heat proof bowl.
- In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.
Peanut Butter Buttercream
- In a small mixing bowl, beat the butter with an electric mixer for 1 minute, until smooth. Beat in the peanut butter and powdered sugar until incorporated. Transfer the buttercream to a piping bag fit with a Wilton 1M tip or similar.
- Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
- Add peanut butter buttercream swirls to the edge of the cheesecake.
- Add additional chopped reese's cups.
- Serve. Cover and refrigerator any leftovers.