I made this cheesecake for my family’s Thanksgiving this year… and there were zero family fights. None. Not one. Now I’m not saying this cheesecake single-handedly healed all generational trauma, but I mean… everyone did suddenly get very sweet to each other right around the time dessert was served. Coincidence? Could be. Did this giant Reese’s-cup-tasting cheesecake have magical conflict-ending powers? Honestly… maybe.
This cheesecake is pure indulgence in every bite. Creamy peanut butter filling, mini chocolate chips in every nook and cranny, a buttery Oreo crust, and a silky dark chocolate ganache on top — plus extra chopped Reese’s cups because why not go all in? If you’re a peanut butter person or a cheesecake person, brace yourself… this one is dangerous.
Ingredients:
Oreos:
Oreos create the perfect chocolatey base for this cheesecake. They’re already sweetened and flavored, which means minimal effort is needed to turn them into a crust. The cocoa pairs beautifully with the peanut butter flavor. And they pack tight when crushed, so the crust won’t crumble into sadness when sliced.
Unsalted Butter:
Butter binds the Oreo crumbs together, turning them into a sturdy crust. It adds richness and helps the crust firm up as it chills. Using unsalted butter lets you control the flavor without adding unnecessary saltiness.
Cream Cheese:
The foundation of any classic cheesecake — smooth, creamy, tangy, and rich. Room-temperature cream cheese beats up extra smooth and prevents lumps. It’s the silky backbone that keeps this cheesecake luxurious.
Sour Cream:
Sour cream adds moisture and helps create that ultra-creamy cheesecake texture everyone loves. It brings a slight tang that balances the sweetness and peanut butter richness. It also helps the cheesecake bake more evenly.
Granulated Sugar:
Sugar sweetens everything (obviously) but also softens the cream cheese as it beats, creating a smoother filling. It blends perfectly without adding extra moisture like brown sugar would.
Eggs:
Eggs bind the cheesecake together and give it structure. Adding them one at a time prevents overbeating, which helps avoid cracks. They create that custardy, melt-in-your-mouth texture.
Vanilla Extract:
Vanilla brings warmth and depth to the flavor — especially important with peanut butter. It rounds everything out and makes the filling taste balanced instead of one-note.
Creamy Peanut Butter:
The star. Peanut butter adds richness, saltiness, nuttiness, and full Reese’s-energy. Using a no-stir peanut butter like Jif keeps the filling smooth and creamy. Natural peanut butter separates and will make the cheesecake gritty or oily, so skip it.
Mini Chocolate Chips:
Mini chips ensure chocolate in every single bite — large chips sink, clump, and create pockets. These stay perfectly suspended in the batter and melt into dreamy little chocolate flecks.
Dark Chocolate (for Ganache):
Dark chocolate adds a deep, rich layer on top that balances the sweetness of the filling. It makes this taste even more like a giant Reese’s cup. It also slices beautifully once chilled.
Heavy Cream:
Heavy cream melts into the chocolate to create silky, pourable ganache. It sets perfectly on chilled cheesecake and gives a glossy finish that looks bakery-quality.
Reese’s Cups (Optional):
These are basically the edible confetti of this cheesecake. They add texture, flair, drama, and the energy of “yes I made a giant Reese’s cup and I’m proud.” Totally optional — but sooo fun.
Why You’ll Love This Recipe
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It tastes like a giant Reese’s cup — truly iconic behavior.
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The texture is unbelievably creamy thanks to sour cream and slow cooling.
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Mini chocolate chips give chocolate in every single bite.
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The Oreo crust adds the perfect crunchy, chocolatey base.
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This is the show-stopping cheesecake to bring to holidays, birthdays, or literally any gathering that needs a jaw-dropping dessert moment.
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It’s indulgent, rich, dramatic, and honestly… kind of life changing.
Equipment Needed:
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Food Processor: To blitz your Oreos into perfect crumbs.
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Mixing Bowls: For combining crust ingredients and filling layers.
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Stand Mixer or Hand Mixer: To beat the cream cheese smooth and creamy.
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9-inch Springform Pan: Essential for removing the cheesecake cleanly.
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Baking Sheet: For the water bath.
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Spatula: For folding in the chocolate chips and smoothing the batter.
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Small Saucepan or Microwave Bowl: To make the ganache.
Substitutions & Modifications
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Peanut Butter: Use any no stir peanut butter – avoid natural PB
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Chocolate: Milk chocolate or semi-sweet works for the ganache.
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Crust: Swap Oreos for graham crackers or chocolate wafer cookies.
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Chips: You can use regular chocolate chips, they just won’t distribute as evenly.
Peanut Butter Chip Cheesecake – The Ultimate Giant Reese’s Cup Cheesecake
Ingredients
- 30 Oreos
- ½ cup unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter don’t use natural — use Jif!
- 1 cup mini chocolate chips
- 6 oz dark chocolate, coarsely chopped
- 6 oz heavy cream
- ~8 chopped Reese’s cups
Instructions
- Prepare the Crust
- Preheat the oven to 350°F.
- Add Oreos (filling included!) to a food processor and pulse until fine crumbs form.
- Mix crumbs with the melted butter until fully coated.
- Press the mixture firmly into a lined 9-inch springform pan.
- Bake for 10 minutes. Set aside to cool slightly.
- Make the Cheesecake Filling
- Lower oven temperature to 325°F.
- In a large bowl, beat the cream cheese for 2 minutes until smooth and fluffy.
- Add sour cream and sugar; beat until fully combined.
- Add eggs one at a time, mixing on low until just combined.
- Add vanilla.
- Add peanut butter and mix until smooth.
- Fold in the mini chocolate chips with a spatula.
- Pour filling onto the par-baked crust.
- Prepare the Water Bath
- Wrap the outside of your springform pan tightly with aluminum foil.
- Place the filled pan inside a large roasting pan.
- Pour hot water around it until halfway up the sides.
- Bake
- Bake at 325°F for 1 hour.
- Turn off the oven.
- Crack the oven door open and let it sit inside for 1 more hour.
- Place cheesecake on the counter to cool for 1 more hour.
- Transfer to the fridge for 4 hours minimum, preferably overnight.
- Make the Ganache
- Add chopped chocolate to a bowl.
- Heat heavy cream until steaming, then pour over the chocolate.
- Let sit 2 minutes, then stir until smooth and glossy.
- Assemble
- Pour the ganache over the chilled cheesecake.
- Add chopped Reese’s cups on top if desired.
- Refrigerate 1 more hour to fully set.
- Remove from spingform pan. Slice into 12 pieces and enjoy the pure bliss.
Video
Tips & Tricks
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Make sure all your fridge ingredients (cream cheese, sour cream, eggs) are room temp so your batter stays silky.
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Don’t skip the water bath — it prevents cracks and keeps everything ultra creamy.
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For cleaner slices, heat your knife with hot water and wipe between each cut.
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Let it chill overnight if you can. It gets EVEN better.
Frequently Asked Questions
Can I freeze this cheesecake?
Yes — freeze slices individually for up to 2 months. Thaw in the fridge overnight.
Do I have to use a water bath?
If you want a smooth, crack-free cheesecake… yes. It’s worth it.
Can I skip the ganache?
Totally! But it really levels up the “giant Reese’s cup” vibes.
Can I make this ahead?
Absolutely — cheesecake always tastes better the next day.
Storage Instructions
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Store covered in the fridge for up to 5 days.
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For freezing, wrap slices in plastic + foil and store up to 2 months.
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Keep refrigerated when not serving — the ganache softens at room temp.
More of my recipes
Do you LOVE Cheesecake?! Check Out MORE of my Favs:Brown Butter Chocolate Chip Cookie Cheesecake Recipe Salted Caramel Pretzel Cheesecake Recipe Blueberry Crumble Cheesecake RecipeConclusion
This cheesecake is just pure happiness. It’s rich, creamy, chocolatey, peanut-buttery perfection — and it has a wild talent for making everyone immediately nicer. Every bite tastes like a Reese’s cup and a classic cheesecake had the most indulgent baby ever. If you’re looking for that holiday-showstopper-crowd-pleaser “OMG who made this?!” moment… this is it.
If you make this peanut butter chip cheesecake, tag me so I can see your masterpiece! And if you want more indulgent bakes like this, hop over to my blog and search “cheesecake” for all my favorites. Happy baking! 🍫🥜💕
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