Some desserts are elegant. Some are comforting. And then there are desserts that exist purely to satisfy the deepest, most unapologetic cravings. Reese’s Peanut Butter Explosion Cheesecake falls firmly into that last category—and proudly so.

This is not a subtle dessert. It’s rich, indulgent, layered, and boldly flavored, designed for those moments when “just a little something sweet” simply won’t do. Each slice delivers everything peanut butter and chocolate lovers dream of: a creamy cheesecake base infused with peanut butter, chunks of Reese’s cups folded throughout, a chocolate cookie crust that adds depth and crunch, and a glossy chocolate-peanut butter topping that drips dramatically down the sides.

What makes this cheesecake truly special is how it balances intensity with structure. Despite its decadence, each layer serves a purpose. The crust provides a firm, slightly bitter chocolate base that cuts through the sweetness. The filling is luxuriously smooth but not heavy, thanks to the balance between cream cheese and peanut butter. And the toppings—oh, the toppings—transform this cheesecake from a classic baked dessert into a show-stopping centerpiece.

This is the kind of dessert you make when:

You want to impress guests
You’re celebrating something big
You need a dessert that people will talk about long after the last bite

It’s not an everyday cheesecake—and that’s exactly what makes it unforgettable.

Core Ingredients for Making the Recipe

Despite its dramatic appearance and layered flavor, this cheesecake relies on familiar, accessible ingredients. The magic comes from how they’re combined, not from anything complicated or hard to find.

Chocolate and peanut butter are inseparable here, and the crust sets the tone for everything that follows.

2 cups chocolate sandwich cookie crumbs (Oreos, filling removed)
These give the crust a deep cocoa flavor and sturdy structure.
½ cup unsalted butter, melted
Butter binds the crumbs together and adds richness.
1 tablespoon granulated sugar (optional)
Enhances sweetness and helps the crust crisp slightly while baking.

This crust is pressed firmly into the pan, creating a solid foundation that holds up against the heavy, creamy filling.

For the Peanut Butter Cheesecake Filling

This is where the “explosion” truly begins.

24 oz (680 g) full-fat cream cheese, softened
The base of the cheesecake. Full-fat is essential for structure and creaminess.
1 cup creamy peanut butter
Use a classic, shelf-stable peanut butter (not natural) for smooth texture and consistent results.
1 cup granulated sugar
Sweetens the filling without overpowering the peanut butter flavor.
3 large eggs, room temperature
Eggs provide structure and a silky custard texture.
¾ cup sour cream or heavy cream
Adds moisture and balances richness.
1 tablespoon vanilla extract
Enhances both chocolate and peanut butter flavors.
¼ teaspoon salt
Essential for cutting sweetness and intensifying flavor.
1½ cups chopped Reese’s Peanut Butter Cups
Folded directly into the batter for pockets of chocolate-peanut butter bliss in every bite.

For the Chocolate Peanut Butter Topping

This topping turns the cheesecake into a visual and textural masterpiece.

1 cup semi-sweet chocolate chips
Melt smoothly and provide deep chocolate flavor.
½ cup heavy cream
Creates a rich, glossy ganache.
½ cup warm peanut butter
Drizzled over the ganache for contrast and extra indulgence.
Additional chopped Reese’s cups (for garnish)
Because more is more.

Cheesecake Equipment Essentials

Having the right tools ensures clean layers and professional results:

9-inch springform pan
Electric mixer (hand or stand)
Large mixing bowls
Rubber spatula
Roasting pan (for water bath)
Aluminum foil (heavy-duty)

The water bath is especially important here—it helps the cheesecake bake evenly and prevents cracks, keeping that surface smooth for the dramatic topping.

Step-by-Step

Guide (Foundation Phase)

Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C).

Mix the chocolate cookie crumbs with melted butter (and sugar if using) until evenly combined. The texture should resemble wet sand.

Press the mixture firmly into the bottom of a greased 9-inch springform pan, using the bottom of a glass to compact it evenly.

Bake for 10 minutes, then set aside to cool slightly.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free. Scrape down the sides frequently—this step is crucial.

Add the sugar and beat until fully incorporated.

Mix in the peanut butter until smooth and uniform.

Add eggs one at a time, mixing on low speed after each addition.

Stir in sour cream, vanilla extract, and salt.

Finally, fold in the chopped Reese’s cups gently with a spatula.

Step 3: Assemble and Prepare for Baking

Pour the filling over the cooled crust, smoothing the top.

Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks.

Place the pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.

Step 4: Bake Low and Slow

Bake at 325°F (165°C) for 60–70 minutes, until:

The edges are set
The center still has a slight jiggle

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

This gradual cooling prevents cracking.