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Detailed view of the pale tan peanut butter filling and thick dark chocolate cookie crust.

Peanut Butter Cheesecake with Chocolate Ganache and Reese's

This Peanut Butter Cheesecake features a dark chocolate cookie crust, a creamy peanut butter filling, and glossy dark chocolate ganache topped with chopped Reese's and artistic drizzles. Perfect for Pinterest-worthy entertaining and chocolate lovers.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Crust
  • 2 cups (200g) Chocolate sandwich cookie crumbs Finely ground
  • 6 tbsp (85g) Unsalted butter Melted
  • 1 tbsp (12g) Granulated sugar
Peanut Butter Filling
  • 32 oz (900g) Cream cheese Softened to room temperature
  • 1 cup (250g) Creamy peanut butter Standard commercial brand
  • 1 cup (200g) Granulated sugar
  • 1/4 cup (60g) Sour cream Full fat
  • 4 large Eggs Room temperature
  • 1 tsp (5ml) Vanilla extract
Toppings
  • 1 cup (170g) Dark chocolate chips 60% cacao or higher
  • 1/2 cup (120ml) Heavy cream
  • 1 cup (150g) Reese's Peanut Butter Cups Roughly chopped
  • 2 tbsp Melted peanut butter and dark chocolate For drizzling

Equipment

  • 1 9-inch springform pan
  • 1 Stand Mixer Or hand mixer
  • 1 Roasting Pan For the water bath

Method
 

Prepare the Crust
  1. Combine cookie crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan.
  2. Bake at 325°F (163°C) for 10 minutes, then cool completely.
Make the Filling
  1. Beat cream cheese and sugar until smooth. Mix in peanut butter, sour cream, and vanilla until pale tan.
  2. Add eggs one at a time on low speed just until combined.
Bake and Chill
  1. Wrap pan in foil and place in a water bath. Bake for 65-75 minutes.
  2. Cool in oven with door cracked for 1 hour, then refrigerate for at least 6 hours.
Decorate
  1. Pour hot cream over chocolate chips, whisk until glossy, and spread over the cake.
  2. Top with chopped Reese's and apply zig-zag drizzles of melted PB and chocolate.

Notes

Use room temperature ingredients to prevent lumps in the filling.
Do not skip the water bath; it prevents the top from cracking.