REESE PEANUT BUTTER CUPS Lover’s Cheesecake Recipe
REESE PEANUT BUTTER CUPS Lover’s Cheesecake Recipe
Prep Time: 30 Minutes
Skill Level: Expert

Recipe Rating

REESE PEANUT BUTTER CUPS Lover’s Cheesecake Recipe


  • 1 1/2 cups vanilla wafer crumbs (about
    45 wafers, crushed) (375 mL)
  • 1/2 cup icing sugar (125 mL)
  • 1/4 cup creamy peanut butter (50 mL)
  • 3 tbsp butter or margarine (45 mL)
  • 1 3/4 cups REESE PEANUT BUTTER CUPS Candy (about 11 to 12 regular-sized cups) (425 mL)
  • 3 pkgs (8 oz each) brick-style cream cheese (750 g)
  • 1 1/2 cups granulated sugar (375 mL)
  • 3 eggs (3)
  • 1/3 cup sour cream (75 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1/2 cup CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips, melted (125 mL)
  • 1/2 cup creamy peanut butter (125 mL)
  • Sweetened whipped cream (optional)
  • Additional REESE PEANUT BUTTER CUPS Candy for garnish
REESE PEANUT BUTTER CUPS Lover’s Cheesecake Recipe


  • 1. Peanut Butter Crumb Crust: Stir vanilla wafer crumbs and sugar in medium bowl. Place peanut butter and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and 1-inch (2.5 cm) up the side of a 9-inch (2.5 L) springform pan.
  • 2. Cheesecake: Preheat the oven to 400°F (200°C). Remove wrappers from peanut butter cups. Cut each cup into about 16 pieces; set aside.
  • 3. Beat cream cheese and sugar until smooth and creamy in large bowl. Add eggs, beating well. Add sour cream and vanilla; blend thoroughly. Place 2 cups (500 mL) batter in separate bowl; blend in melted chocolate. Pour chocolate batter into prepared pan. Add peanut butter to remaining batter; blend thoroughly. Gently stir in peanut butter cup pieces; spread over chocolate batter.
  • 4. Bake for 10 minutes. Without opening oven door, reduce temperature to 350°F (180°C). Bake for additional 50 to 55 minutes or until center is almost set.
  • 5. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate for 6 to 8 hours or until thoroughly chilled. Just before serving, garnish with sweetened whipped cream (if using) and additional peanut butter cup pieces. Cover; refrigerate leftover cheesecake.
  • Makes 10 to 12 servings.

Facebook Comments