Reese's Chocolate Delight Cheesecake

Kimberly Biegacki


My husband Anthony’s favorite dessert is without question... cheesecake! He also LOVES peanut butter. So, I wanted to create a cheesecake that had peanut butter and luscious chocolate. This is my creation for his birthday.


★★★★★ 5 votes

16 servings
30 Min
1 Hr


  • 2 c
    graham cracker crumbs
  • 1/2 c
    butter, melted
  • 2 Tbsp
  • 4 pkg
    (8 oz.) cream cheese, softened
  • 1 1/4 c
  • 2 Tbsp
  • 1 Tbsp
  • 3
  • 1 c
    sour cream
  • 1 medium
    (3 oz.) bar of scharffen berger milk chocolate with roasted cacao nibs
  • 20 small
    reese cups, dark & milk, chopped

  • 10 medium
    reese's dark & milk cups (small)
  • 2 pinch
    coarse salt

How to Make Reese's Chocolate Delight Cheesecake


  1. In small bowl mix graham cracker crumbs, butter and 2 Tbsp. sugar. Press crumb mixture onto bottom and 2 1/4 inches up sides of 9-inch springform pan. Chill in freezer wile preparing filling.
  2. In a large bowl beat with a mixer the cream cheese until light and fluffy. Add sugar, cornstarch and vanilla. Mix until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
  3. Break the 1 Scharffen Berger bars into small pieces and fold into the mixture. Gently stir in the chopped reese cups.
  4. Pour into crust. Bake at 350 degrees about 50 minutes to an hour or until center is almost set.
  5. I also did this in a water bath. Which is to tightly wrap tin foil around the bottom of the pan and then place in a large dish filled 1/3 with water. This helps keep it moist and the top from cracking.
  6. Take out of oven, remove the tin foil and cool on a wire rack for at least an hour. Then, loosen the sides of pan. Continue to let cool for several hours.
  7. 5-30-2020--For my husband Anthony’s birthday & this time I used thin cups dark & milk chocolate. Then, I chopped a few more & added to the top.
    Tip: Add a finishing touch of a sprinkle or two coarse salt on top of cheesecake

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