What could be better than a peanut butter cheesecake? A Reese’s Caramel Cheesecake! This luscious, decadent dessert combines all of your favorites- caramel, peanut butter, and chocolate – in a truly memorable and delicious way.
Please, take a minute and get yourself ready for this recipe. It might be shocking to see how how delicious this Reese‘s Caramel Cheesecake actually is!
It starts with a buttery, crispy Oreo crust. Then we’ll fill that with a creamy, silky, luscious layer of peanut butter cheesecake and chopped Reese’s cups.
Once that’s baked, we’ll top the whole thing with a shiny semi-sweet chocolate ganache, more chopped Reese’s cups, and a generous drizzle of caramel sauce.
Yum!
Why pair peanut butter with caramel?
If you haven’t tried this combination, You simply must! The sweet, salty, rich flavor of caramel sauce enhances the sweet, salty, nutty flavor of peanut butter. This seemingly small addition really takes this baked cheesecake dessert to a whole new level!
Looking for more caramel desserts? Try my Caramel Popcorn, Better than Sex Cake, or Carmelitas.
Reese’s Peanut Butter Cheesecake with Caramel
- A Decadent Dessert –This homemade peanut butter cheesecake is over-the-top amazing! This is not diet food – it’s a creamy, rich, peanut butter indulgence with added layers of chocolate ganache and gooey caramel.
- A Traditional Baked Cheesecake – While no-bake cheesecake recipes, and No Bake Peanut Butter Pie have their place, this Reese’s cheesecake is so good because it’s baked in the traditional way.
- The Best Oreo Crust – I am a sucker for a good cookie crust! Crushed oreos mixed with butter create a thick, crispy layer to hold all of the peanut butter caramel goodness that we’re about to pile on.
Key Ingredients
Organizing your ingredients before you get started will make the process simple and smooth. Here’s what you need, and some details about the most important ingredients:
Complete list of ingredients and amounts can be found in the recipe card below.
- Oreo Crust: A homemade Oreo cookie crust requires just 2 ingredients: Oreos and melted butter. You’ll need about 24 cookies, so a regular sized package is perfect.
- Cream Cheese: For this cheesecake recipe, be sure to use regular, full-fat blocks of cream cheese. You’ll need 3 bricks, softened.
- Eggs: Eggs act as a binder and stabilizer in this baked peanut butter cheesecake recipe. Allow them to come to room temperature before mixing them into the filling.
- Sour Cream and Heavy Cream: These help to thin the cheesecake batter down perfectly while making it even creamier.
- Peanut Butter: Smooth, creamy peanut butter adds tremendous flavor here. Avoid crunchy peanut butter – it won’t work the same way.
- Vanilla Extract
- Granulated Sugar
- Reese’s Peanut Butter Cups: I’m using a combination of mini peanut butter cups and regular sized ones for the topping, but that’s mostly for looks. You’ll need chopped Reese’s cups to stir into the cheesecake as well.
- Chocolate Topping: To make this rich chocolate ganache, we’ll melt semi-sweet chocolate chips with steaming heavy cream.
- Caramel Sauce: Store-bought caramel sauce is perfect for this recipe. I like to buy the kind that comes in a squeeze bottle for easy application. You can also go all-out and make homemade caramel sauce to use as a topping too.
How To Make Reese’s Caramel Cheesecake
- Crush Oreos: Place the cookies in a food processor and pulse until you have fine crumbs. Add melted butter and mix until you have a mixture that looks like dark wet sand.
- Press: Add the crumbs to a 9-inch springform pan and press them firmly into the bottom and halfway up the sides.
- Bake: Bake the crust in a preheated 325°F (160°C) oven for 10-12 minutes, or until the crust looks dry. Allow the crust to cool while you make the cheesecake.
- Mix: In the bowl of your stand mixer (or in a large bowl, with a hand-held electric mixer), beat the cream cheese, sugar, and peanut butter on high speed until smooth. Then add the eggs, one at a time, mixing well after each of them.
- Finish the Batter: Scrape down the sides of the bowl as needed. Add the sour cream, heavy cream, and vanilla and mix well. Then fold in a cup of chopped Reese’s cups. Pour the cheesecake batter into the pre-baked Oreo crust. Wrap the bottom and sides of the springform pan with foil.
- Get ready to Bake: Prepare a water bath by placing a roasting pan in the oven and then placing the cheesecake pan (that you’ve wrapped in foil) in the middle of it. Pour boiling water around the cheesecake until it’s an inch deep.
- Bake and Cool: Bake for 40-50 minutes or until the center is set but still a bit wobbly. Open the oven door and allow the cheesecake to cool inside the oven for one hour, then transfer it to the fridge to chill for at least 4 hours.
- Make the Ganache: Heat heavy cream in a saucepan until it starts to steam – don’t let it boil. Add the chocolate chips to a large bowl, pour the hot cream over them, and allow to sit for 5 minutes. Stir until no lumps remain.
- Top and Decorate the Cheesecake: Cover the chilled Reese’s cheesecake with the warm chocolate ganache. Use a spatula to spread it, allowing it to run down the sides. Decorate the edges of the cake with more chopped peanut butter cups.
- Serve: Top individual slices of cheesecake with a generous drizzle of caramel sauce.
Tip!
Cooling the cheesecake gradually is the key to avoiding cracks. I like to let it cool in the turned off oven until it’s at room temperature, then place it in the fridge to chill completely.
Recipe Tips
- Prepping the Crust: Be sure to press the Oreo crumbs down firmly into the pan. A flat-bottomed measuring cup can help to make the bottom smooth and even.
- Mix Well: When adding ingredients to the mixing bowl for the cheesecake filling, be sure to stop frequently to scrape down the sides and bottom of the bowl. This will ensure a smooth, well-blended mixture.
- Room Temperature Cream Cheese is a Must: Cold cream cheese will not blend smoothly and will leave you with lumps. Give the cream cheese a couple of hours on the counter before making this recipe.
- The water bath is important, as it keeps the moisture level in the oven high. Another way to create this moist environment is to place a pan of boiling water on the rack underneath the cheesecake.
Storing Tips
If this dessert lasts more than a day, I would be very surprised, but you can keep it well-wrapped in the refrigerator for up to 5 days.
You can also freeze cheesecake. Cut it into individual slices, wrap each one in plastic wrap, and store the slices in a freezer bag or container. Let the slices thaw overnight in the fridge before serving.
Reese’s Caramel Cheesecake Variations
Want to play around with this recipe a little bit? Here are a few tasty ideas!
- Try a different crust. Instead of Oreos, try it with Nutter Butter cookies, graham crackers, chocolate brownies, or shortbread cookies.
- Mix Ins. Instead of just peanut butter cups, stir in some miniature chocolate chips, chopped rolo candy, or chopped Snickers bars.
- Toppings. Try adding stabilized whipped cream, chopped peanuts, chopped oreos, or chocolate chips to the top of the cheesecake, too!
Recipe FAQs
Do I need to use a water bath to bake this cheesecake?
A water bath is important, as it keeps the moisture level in the oven high. That humid environment will keep the cheesecake from cracking. If you do get some cracks, they’ll be covered with the ganache, so you don’t need to worry so much about it.
Can I make this with low-fat cream cheese?
I don’t generally recommend baking with low-fat dairy products. This is a very rich dessert, and making it with full-fat cream cheese will give you the best flavor and texture.
More Classic Cheesecake Recipes
Reese’s Caramel Cheesecake – Absolutely the most decadent cheesecake recipe I’ve made so far, and a new favorite for you to try! Save this recipe for the next time you want to really impress your friends and family, and Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Reese’s Caramel Cheesecake
Equipment
- 9 inch springform pan
- Electric Hand mixer or Stand mixer
Ingredients
Crust:
- 24 Oreo cookies (one regular package)
- 4 tablespoons (56 g) melted butter
Filling:
- 24 ounces (680 g) full fat cream cheese softened to room temperature
- 1 cup (200 g) granulated sugar
- ¾ cup (180 g) smooth peanut butter
- 3 large eggs at room temperature
- ¼ cup (63 g) sour cream
- ¼ cup (60 ml) heavy cream
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup chopped mini Reese's cups
Topping:
- 1 cup (170 g) semi sweet chocolate chips
- ½ cup (120 ml) heavy cream
- Chopped Reese's and mini Reese's cups to decorate
- Caramel sauce to serve
Instructions
- Adjust the oven rack to the lower-middle position. And preheat the oven to 325°F (160°C), or 140°C if using a fan oven.
- Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
- Place the oreo cookies in a large food processor and blend on high until just crumbs remain. Add the butter and pulse to mix. Mixture should resemble wet sand.
- Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake in the preheated oven for 10-12 minutes, or until the crust looks dry. Allow to cool on a wire rack.
- In a large bowl, beat the cream cheese, granulated sugar, and smooth peanut butter on high speed until smooth and creamy. Add the eggs, one a time, mixing well and scraping the sides of the bowl after each.
- Add the sour cream, heavy cream, and vanilla and mix well. Fold in the reeses cups.
- Pour the peanut butter cheesecake batter into the prepared crust. Wrap the bottom and sides of the springform pan with foil.
- Prepare a water bath by placing a roasting pan in the oven and then placing the cheesecake pan (that you've wrapped in foil) in the middle of it. Pour boiling water around the cheesecake until it's an inch deep.
- Bake in the preheated oven for 40-50 minutes, or until the cheesecake center is set but still wobbly. Turn the oven off, open the door, and allow the cheesecake to cool for one hour. Remove from the oven and place into the fridge to chill for at least 4 hours.
- Once the cheesecake has been chilled, prepare the ganache by heating the heavy cream until it is steaming (do not boil).
- Pour the cream over the chocolate chips in a large heatproof bowl and allow to sit for 5 minutes. Stir until no lumps remain. Pour the ganache over the cheesecake and use the back of a spoon or an offset spatula to spread it evenly over the surface of the cheesecake.
- Decorate the edges of the cheesecake with chopped peanut butter cups. Serve with a generous drizzle of caramel sauce.
Notes:
- Prepping the Crust: Be sure to press the Oreo crumbs down firmly into the pan. A flat-bottomed measuring cup can help to make the bottom smooth and even.
- Mix Well: As you’re adding ingredients to the mixing bowl for the cheesecake filling, be sure to stop frequently to scrape down the sides and bottom of the bowl. This way you will have a smooth, well-blended mixture.
- Room Temperature Cream Cheese is a Must: Cold cream cheese will not blend smoothly and will leave you with lumps. Give the cream cheese a couple of hours on the counter before making this recipe.
- The water bath is important, as it keeps the moisture level in the oven high. Another way to create this moist environment is to place a pan of boiling water on the rack underneath the cheesecake.
- To Store: Keep covered in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Kayla says
thank you for sharing. I make cheesecake every year for my husband’s birthday. he said it is really good. peanut butter cups are his fav.
Little Sunny Kitchen says
He’s a lucky man! Thank you for trying my recipe for for the great feedback.