Peanut Butter Cup Cheesecake Pie Recipe

Peanut Butter Cup Cheesecake Pie Recipe

Reese's. Need I say more?
This may be my favorite cheesecake. I love the combination of chocolate with peanut butter! I created this recipe one day when I was having one of my cravings. I made it into a pie so I wouldn't be tempted to eat an entire cheesecake!
Even though cheesecake freezes well, I'd rather eat it right away.


  • Crust:
  • 3/4 cup crushed Oreo’s
  • 3 tablespoons butter melted
  • Filling:
  • 2 packages 8 ounces each cream cheese, softened
  • 1 cup sugar
  • 1/2 tablespoon lemon juice
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup peanut butter melted
  • 3 Reese’s cups chopped into small chunks
  • Chocolate Whipped Topping:
  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 3 to 4 Tbsp cocoa power


  • Pie:
  • Preheat the oven to 325 degrees.
  • In a small bowl, combine cookie crumbs and butter.
  • Press onto the bottom of 8 inch round glass pie plate.
  • Bake for 10 minutes.
  • Cool.
  • For the filling, in a large mixing bowl, beat cheese, sugar, lemon juice, and vanilla until smooth.
  • Add eggs; beat on low speed just until combined.
  • Add melted peanut butter and mix until combined.
  • Scrape when needed.
  • Pour over crust.
  • Top with Reese’s.
  • Bake for 45 minutes.
  • Refrigerate 4 hours or overnight. (Overnight is best.)
  • Topping:
  • Whip cream until peeks form.
  • Add in sugar.
  • Add in cocoa power.
  • Spread over cool pie.


For cheesecake tips and recipes, click here or on my book!

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