Double Reese's Cheesecake

Double Reese's Cheesecake

Double the Reese's, double the flavor.


  • 20 Nutter Butters
  • 6 tbsp. melted butter
  • 22 Reese's Peanut Butter Cups, divided
  • 3 8-oz. blocks cream cheese, softened
  • 3/4 c. sugar
  • 3 large eggs
  • 1 c. creamy peanut butter, divided
  • 1/4 c. sour cream
  • 1 tsp. pure vanilla extract
  • Reese's pieces, for topping


  1. Preheat oven to 350ยบ and double-wrap an 8” springform pan with aluminum foil.
  2. Make crust: In a food processor, pulse Nutter Butters until blended. Add melted butter and pulse until combined, then press mixture into pan until firmly packed.
  3. Top with a layer of 16 Reese’s cups (they will be tight).
  4. Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs, 3/4 cup peanut butter, sour cream, and vanilla.
  5. Pour cheesecake filling over Reese’s layer.
  6. Bake in a water bath until only slightly jiggly in the center, 1 hour.
  7. Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight.
  8. When ready to serve, microwave remaining 1/4 cup peanut butter until melty and drizzle over cheesecake, then drizzle with melted chocolate.
  9. Halve remaining Reese’s Cups and arrange in a ring around the edge of the cheesecake.
  10. Sprinkle the middle with Reese’s Pieces and serve.

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