Reese's Bottom Cheesecake: The Peanut Butter Lover's Dream Dessert
This Reese's bottom cheesecake starts with a layer of whole peanut butter cups pressed into the base, then gets topped with a rich, peanut butter cheesecake filling and finished with a glossy chocolate ganache. No water bath, no cracked tops, no stress. It chills overnight in the fridge and comes out looking like something from a bakery case, but it's completely doable on a Tuesday night.
If you love peanut butter and chocolate together (and honestly, who doesn't), this one is going to become a regular in your rotation.
What You'll Need
Ingredients
For the cheesecake filling: 16 oz cream cheese (full fat, softened to room temp), 1 cup creamy peanut butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1.5 cups heavy whipping cream.
For the ganache on top: 1/2 cup semi-sweet chocolate chips and 1/3 cup heavy cream. You can also chop up a few extra Reese's cups to scatter on top before serving.
That's it. Nothing obscure, nothing that requires a trip to a specialty store.
How to Build the Reese's Bottom
Line a 9-inch springform pan with parchment paper on the bottom. This makes releasing the finished cheesecake so much easier later.
Unwrap your Reese's cups and press them into the bottom of the pan in a single layer, flat side down. Don't worry about covering every inch perfectly. You're going to pour the Oreo crust mixture right over them, and it fills in the gaps. Aim for about 16 to 20 cups depending on how generous you want to be with your peanut butter cup situation.
Mix the Oreo crumbs with the melted butter until it looks like wet sand, then press that mixture firmly over the Reese's cups. Use the bottom of a measuring cup to pack it down tight. This layer holds everything together once it's sliced, so press firmly. Pop it in the freezer for 15 minutes while you make the filling.
Making the Peanut Butter Cheesecake Filling
Beat the softened cream cheese with a hand mixer or stand mixer until it's completely smooth, about 2 minutes. Any lumps at this stage will stay lumps, so take your time here.
Add the peanut butter, powdered sugar, and vanilla. Beat until combined and fluffy, scraping down the sides of the bowl as you go.
In a separate bowl, whip the heavy cream to stiff peaks. This is the part that gives the cheesecake its light, mousse-like texture instead of a dense brick. Fold the whipped cream into the peanut butter mixture in two additions, using a rubber spatula and gentle folding motions. You want to keep as much of that air in there as possible.
Pour the filling over your chilled crust and smooth the top with an offset spatula. Cover the pan and refrigerate for at least 6 hours. Overnight is better.
The Chocolate Ganache Finish
Once the cheesecake has set, make the ganache. Heat the heavy cream in a small saucepan over medium-low heat until it just starts to simmer. Pour it over the chocolate chips in a bowl, let it sit for one minute, then stir from the center outward until smooth and glossy.
Let the ganache cool for about 10 minutes so it thickens slightly before pouring it over the cheesecake. If you pour it on while it's too hot, it can melt the surface of your filling. A slightly cooled ganache will spread beautifully and stay put.
Pour it over the center of the chilled cheesecake and use a spoon or offset spatula to coax it toward the edges. Let some drip over the sides if you're feeling dramatic about it.
Top with chopped Reese's cups, mini cups, or even a drizzle of peanut butter that you've microwaved for 20 seconds to make it pourable. Return the cheesecake to the fridge for another 30 minutes to set the ganache.
Tips for Clean Slices and a Perfect Set
Run a sharp knife under hot water and wipe it dry between each cut. This is the single best thing you can do for clean, photogenic slices.
Don't skip the overnight chill if you can help it. A cheesecake that's been in the fridge for 8 hours slices dramatically better than one that's only had 4.
If your cream cheese isn't fully softened, your filling will be lumpy no matter how long you beat it. Take it out of the fridge at least an hour before you start, or cut it into cubes and let it sit on the counter for 30 minutes.
The springform pan release is easier if you run a thin spatula around the inside edge of the pan before unlatching it. Just a quick pass to loosen anything that might have stuck.
Store leftovers covered in the fridge for up to 4 days. It actually tastes even better on day two once everything has had more time to meld together.
Frequently Asked Questions
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Frequently Asked Questions
Yes, and it's actually better when made ahead. You can prepare it up to 2 days in advance and store it covered in the fridge. Add the ganache topping and fresh Reese's cup garnishes on the day you plan to serve it for the best presentation.
You can freeze it without the ganache topping for up to one month. Wrap the whole cheesecake tightly in plastic wrap, then a layer of foil. Thaw it overnight in the fridge, then add the ganache and toppings before serving. The texture holds up well after freezing.
A 9x13 inch baking dish works as a bar-style version of this recipe. Line it with parchment paper with some overhang on the sides so you can lift the whole thing out once it's set. You'll get more pieces this way and it's actually easier to transport to a party.
Creamy peanut butter gives you the smoothest filling, but crunchy works if you like a little texture in every bite. Avoid natural peanut butter that separates, since the oil separation can affect how the filling sets and you may end up with a softer, less stable cheesecake.
