Reese's Peanut Butter Cups Cheesecake

Three layers of pure indulgence stacked into one springform pan: a chocolate cookie and roasted peanut crust, a dense peanut butter cheesecake filling studded with chopped Reese’s cups, and a tangy sour cream topping that cuts through all the richness. Two pounds of cream cheese means this slices clean and tall, the way a bakery cheesecake should.

The chocolate cookie crust gets a quick blind bake before the filling goes in, which keeps the bottom from turning soggy under the wet batter. Don’t skip the brown sugar in the crust either; the molasses notes echo the peanut butter cup chocolate and tie everything together.

The key trick here is the gentle bake. The center should still wobble like set Jell-O when you pull it out at 55 minutes; the residual heat finishes the job during cooling. A fully firm center in the oven means an overbaked, cracked top.

Chef Tips

• Bring cream cheese to true room temperature for at least 2 hours; cold cream cheese leaves lumps you cannot beat out.
• Wrap the springform pan bottom in foil if you want extra insurance against leaks.
• Run a knife around the edge while the cake is still warm to prevent the top from cracking as it contracts.
• Refrigerate overnight without fail. A short chill leaves the filling pasty; a full overnight set gives clean slices and proper texture.
• Wipe your knife clean with a hot wet towel between slices for crisp wedges.

Variations

• Swap chocolate wafers for Oreo crumbs (filling and all) for a sweeter, fudgier crust.
• Use chunky peanut butter in the filling for extra texture.
• Drizzle warm chocolate ganache over the chilled cake before serving.