If you love rich, creamy desserts packed with peanut butter, chocolate, and caramel, this Reese’s Caramel Cheesecake is about to be your new obsession! Imagine a smooth, velvety cheesecake with a crunchy Oreo crust, loaded with chopped Reese’s Peanut Butter Cups, then topped with warm caramel drizzle and glossy chocolate ganache.
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Why You’ll Love This Reese’s Caramel Cheesecake
If you love the irresistible combination of peanut butter, chocolate, and caramel, this Reese’s Caramel Cheesecake is about to become your new favorite dessert! It is rich, creamy, and packed with chunks of Reese’s Peanut Butter Cups, all drizzled with gooey caramel for the ultimate indulgence. The smooth cheesecake filling melts in your mouth, while the Oreo crust adds a delightful crunch. Whether you are making it for a special occasion or just treating yourself, this dessert is guaranteed to impress!
Ingredients You’ll Need
Essential Ingredients
Here is what you need to make this decadent cheesecake:
- Crust: Oreo cookies and melted butter create a rich, chocolatey base.
- Cheesecake Filling: Cream cheese, sugar, peanut butter, eggs, sour cream, and vanilla extract make up the ultra-creamy center.
- Reese’s Peanut Butter Cups: Chopped into the batter and layered on top for maximum flavor.
- Caramel Sauce: Drizzled over the cheesecake for that luscious, sweet finish.
- Chocolate Ganache: A mix of heavy cream and chocolate chips for a smooth, glossy topping.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Gluten-Free Options
Want to make this cheesecake gluten-free? Simply swap the Oreo crust for a gluten-free chocolate cookie crust or use gluten-free graham crackers. Always check that your Reese’s Peanut Butter Cups are labeled gluten-free, as some variations may contain traces of gluten. The rest of the recipe stays the same, just as delicious!
Low-Sugar Alternatives
For a lower-sugar version, use sugar-free peanut butter, monk fruit sweetener, or erythritol instead of granulated sugar. Swap Reese’s for a sugar-free chocolate and peanut butter alternative. You can also make homemade sugar-free caramel sauce using heavy cream and a sugar substitute like allulose or stevia. It is just as rich and satisfying!
Different Candy Mix-Ins
Want to switch things up? Instead of Reese’s, try mixing in Snickers chunks for a caramel nut twist, Butterfinger pieces for extra crunch, or Twix bites for a cookie caramel combo. Feeling adventurous? Add a handful of mini M&M’s or chocolate covered pretzels for a fun salty sweet contrast.
How to Make Reese’s Caramel Cheesecake
Step-by-Step Guide to Making Reese’s Caramel Cheesecake
1. Prepare the Crust
Start by crushing Oreo cookies into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to create a solid base. Bake at 350°F (175°C) for 8 to 10 minutes, then let it cool while preparing the filling.
2. Make the Cheesecake Batter
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add peanut butter, sour cream, and vanilla extract, mixing until fully incorporated. One at a time, beat in the eggs, making sure not to overmix. This ensures a silky, lump free batter that bakes up perfectly rich and creamy.
3. Incorporate the Reese’s and Caramel
Chop Reese’s Peanut Butter Cups into bite sized pieces and gently fold them into the cheesecake batter. Pour half of the batter over the crust, then drizzle with warm caramel sauce for extra flavor. Add the remaining batter on top and smooth it out with a spatula for an even surface.
4. Bake to Perfection
Place the cheesecake in a water bath (a larger pan filled with hot water) to prevent cracks. Bake at 325°F (160°C) for 60 to 70 minutes, until the center is slightly jiggly but set around the edges. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour before chilling.
5. Add the Chocolate and Caramel Toppings
Once the cheesecake has chilled for at least 4 hours (overnight is best), melt chocolate chips with heavy cream to make a glossy chocolate ganache. Pour it over the cheesecake, then drizzle with caramel sauce. Garnish with more chopped Reese’s Peanut Butter Cups, and get ready to indulge in this decadent treat!
Alternative Baking Methods
No-Bake Version
Want to skip the oven? Use a no-bake crust by mixing crushed Oreos with melted butter, then pressing it into a pan. For the filling, beat cream cheese, peanut butter, sugar, and vanilla until smooth, then fold in whipped cream. Spread over the crust, refrigerate for at least 6 hours, then top with chocolate ganache and caramel.
Mini Cheesecake Bites
For bite sized treats, line a muffin tin with cupcake liners and divide the Oreo crust mixture into each cup. Press it down firmly, then add the cheesecake batter. Bake at 325°F (160°C) for 18 to 20 minutes. Let them cool, then top with chocolate ganache, caramel drizzle, and mini Reese’s for an adorable, portable dessert!
Slow Cooker Cheesecake Method
Yes, you can make cheesecake in a slow cooker! Wrap the springform pan in foil, pour the cheesecake batter over the crust, then place the pan in the slow cooker with an inch of water. Cover and cook on low for 3 to 4 hours, until the edges are set. Let it cool completely before chilling and adding toppings.
Helpful Tips and Tricks
Tips for the Best Reese’s Caramel Cheesecake
- Use room temperature ingredients to ensure a smooth, lump free batter.
- Don’t overmix the eggs as too much air causes cracks.
- Use a water bath for a creamy texture and to prevent the cheesecake from cracking.
- Chill for at least 4 hours preferably overnight for the best texture and flavor.
- Cut clean slices by running a sharp knife under hot water and wiping between cuts.
Common Mistakes to Avoid
- Skipping the water bath may cause the cheesecake to crack. If you do not want to use one, place a pan of hot water on the oven rack below instead.
- Overbaking makes the center firm up too much. The center should still jiggle slightly as it will firm up while cooling.
- Not cooling gradually leads to cracks. Let it cool in the oven before chilling.
- Using natural peanut butter can alter the texture. Stick to regular creamy peanut butter.
- Rushing the chilling time prevents proper flavor and texture development.
How to Serve
What to Serve with Reese’s Caramel Cheesecake
This rich and creamy cheesecake pairs perfectly with a light and fruity dessert to balance its decadence. Try serving it with a refreshing fruit salad or a warm Irresistible Peach Crumble Recipe for a delightful contrast of flavors and textures. A side of whipped cream or vanilla ice cream also adds a cool, smooth touch. For a fun twist, drizzle extra caramel sauce on the plate before serving for an elegant presentation!
Topping and Garnishing Ideas
Take your cheesecake to the next level with creative toppings! Here are some delicious ideas:
- More Reese’s Peanut Butter Cups chopped and scattered on top for extra crunch.
- Drizzles of warm caramel and chocolate sauce for an elegant, bakery style finish.
- Whipped cream swirls for a light, airy contrast to the rich cheesecake.
- Chopped peanuts or toffee bits for added crunch and texture.
- A pinch of sea salt on top to enhance the flavors and balance the sweetness.
Best Drinks to Pair with Reese’s Caramel Cheesecake
Since this cheesecake is rich and indulgent, pairing it with the right drink can elevate the experience:
- Coffee or Espresso as the bitterness balances the sweet, creamy flavors beautifully.
- Milk or Hot Chocolate forms a classic combo that enhances the peanut butter and chocolate notes.
- Baileys or Irish Cream Liqueur creates a boozy, creamy pairing for an adult dessert.
- Sweet Dessert Wine such as Port or Late Harvest Riesling complements the caramel notes.
- Peanut Butter Whiskey is the ultimate match if you love peanut butter.
Reese’s Caramel Cheesecake Nutrition Facts
Caloric Breakdown and Key Nutrients
Here is an approximate breakdown of the nutrients per serving of this rich, indulgent cheesecake:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 520 kcal | Based on a standard slice |
| Protein | 9g | From cream cheese and peanut butter |
| Carbohydrates | 48g | Mostly from sugar and Oreos |
| Fat | 33g | Provides a creamy texture |
| Saturated Fat | 17g | Mainly from cream cheese and chocolate |
| Cholesterol | 95mg | Found in eggs and dairy |
| Sodium | 280mg | From peanut butter and crust |
| Fiber | 2g | From chocolate and peanut butter |
| Sugar | 39g | Can be adjusted with low sugar options |
Healthier Ingredient Swaps
Want to enjoy this cheesecake with less sugar and fewer calories? Try these swaps:
- Use a sugar substitute like monk fruit sweetener or erythritol in the filling.
- Swap regular peanut butter for natural, unsweetened peanut butter to reduce added sugars.
- Opt for a nut based crust using almonds and butter instead of Oreos for a lower carb option.
- Use Greek yogurt instead of sour cream to add protein while cutting fat.
- Reduce the chocolate ganache or use dark chocolate (70 percent cocoa or higher) for less sugar.
Is This Cheesecake Keto-Friendly?
A traditional Reese’s Caramel Cheesecake is not keto friendly due to its high sugar and carb content. However, you can make a keto version by:
- Replacing the Oreo crust with a crushed almond or pecan crust.
- Using sugar free sweeteners instead of sugar in the filling and caramel.
- Swapping Reese’s for sugar free peanut butter cups or dark chocolate chunks.
- Making a low carb caramel sauce using butter, heavy cream, and allulose.
With these swaps, you can still enjoy a rich, creamy cheesecake while keeping it keto friendly!
How to Store & Reheat For Later
The Right Way to Store It
To keep your cheesecake fresh and creamy, store it in the fridge. Cover it loosely with plastic wrap or foil to prevent it from absorbing fridge odors. It stays fresh for 4 to 5 days when stored properly. For the best texture, let it sit at room temperature for 15 minutes before serving. This helps soften the caramel and enhances the flavor.
Can You Freeze It for Later?
Yes, Reese’s Caramel Cheesecake freezes beautifully. Wrap individual slices in plastic wrap, then place them in an airtight container or freezer bag. This prevents freezer burn and keeps them fresh for up to 2 months. To freeze the whole cheesecake, wrap it tightly in two layers of plastic wrap followed by aluminum foil for extra protection.
How to Serve It After Freezing
To enjoy frozen cheesecake, thaw slices in the fridge overnight or let them sit at room temperature for 30 to 45 minutes. If you like a firmer texture, eat it slightly frozen as it tastes like a peanut butter cheesecake ice cream. For extra indulgence, drizzle fresh caramel sauce or add extra chopped Reese’s before serving.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes, but expect a different texture! Crunchy peanut butter adds small peanut bits which can make the filling slightly grainy. If you love extra crunch, go for it! Otherwise, creamy peanut butter blends more smoothly into the batter, giving the cheesecake a silky and luscious texture.
How should I store leftover cheesecake?
To keep your cheesecake fresh and delicious, store it in the fridge. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out. It stays good for 4 to 5 days in the refrigerator. For the best texture, let it sit at room temperature for 10 to 15 minutes before serving.
Can I freeze Reese’s Caramel Cheesecake?
Absolutely! To freeze, wrap individual slices in plastic wrap, then place them in a freezer safe container. You can also freeze the whole cheesecake by wrapping it in two layers of plastic wrap and aluminum foil. It stays fresh for up to 2 months. To serve, thaw overnight in the fridge.
What’s the best method to prevent cracks in the cheesecake?
Cracks happen when the cheesecake bakes too fast or cools too quickly. To avoid this, use a water bath as it keeps the temperature stable, do not overmix the batter since too much air causes cracks, and cool it gradually by turning off the oven and leaving the door slightly open for an hour before refrigerating.
How long does it take to set properly?
After baking, the cheesecake needs at least 4 hours in the fridge to fully set, though overnight is best. This allows the flavors to develop, the texture to firm up, and the caramel topping to settle. Cutting into it too soon may result in a soft and gooey center.
Can I make this without an oven?
Yes, try the no bake version: use a no bake Oreo crust (Oreos mixed with melted butter), beat cream cheese, peanut butter, sugar, and vanilla until smooth, then fold in whipped cream. Spread over the crust and chill for 6 hours before adding chocolate and caramel toppings.
More Decadent Dessert Recipes
Craving more indulgent desserts? Try these must make treats next:
- Cinnamon Roll Cheesecake Recipe – A creative twist on cheesecake with a warm, cinnamon infused crust.
- Cookie Oreo Brownie Recipe – A rich, fudgy dessert that satisfies every chocolate craving.
- Cottage Cheese Cheesecake Recipe – A lighter alternative for cheesecake lovers.
Reese’s Caramel Cheesecake
Equipment
- Springform Pan
- Oven
- Mixing Bowl
Ingredients
Crust
- 20 cookies Oreo cookies crushed
- ½ cup melted butter unsalted
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup sugar
- ½ cup peanut butter creamy
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 8 pieces Reese’s Peanut Butter Cups chopped
Toppings
- ½ cup chocolate chips
- ¼ cup heavy cream
- ⅓ cup caramel sauce
- 4 pieces Reese’s Peanut Butter Cups for garnish
Instructions
- Crush the Oreo cookies and mix with melted butter. Press the mixture firmly into the bottom of a springform pan and bake at 350°F for 8 to 10 minutes. Let the crust cool.
- Beat the cream cheese and sugar until smooth. Add peanut butter, sour cream, vanilla extract and eggs one at a time until well combined to form a silky cheesecake batter.
- Fold in the chopped Reese’s Peanut Butter Cups and drizzle warm caramel sauce over half of the batter. Pour the remaining batter on top and smooth the surface with a spatula.
- Place the pan in a water bath and bake at 325°F for 60 to 70 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- After chilling in the refrigerator for at least 4 hours, spread melted chocolate ganache over the cheesecake and drizzle with additional caramel sauce. Garnish with extra chopped Reese’s Peanut Butter Cups before serving.