Reeses Peanut Butter Cheesecake and my Travel Plans Revealed

Reeses Peanut Butter Cheesecake and my Travel Plans Revealed

Reeses Cheesecake recipe

GF/DF Avocado Recipes Ebook

Get My Weekly Meal Plan Plus My FREE GF/DF Avocado Recipes Ebook.

Since it’s my birthday today (tear tear, my youth is slipping away) it’s only appropriate that I share a decadent cheesecake recipe and finally reveal my travel plans. If you’ve checked out my about me page or the travel tab in the top menu you already know what I’ve got planned for the future. For those of you who haven’t, here goes; on September 15th D and I fly to Osaka, Japan on a way way ticket to embark on a 2 year backpacking trip through Asia and Europe. Woah right?

Yep I’m leaving the exciting and scintillating world of accounting behind and trading my briefcase for a backpack, heels for sandals and bed for a sleeping bag. With 2 years of work experience post college it’s time for a change – a big one. Time to take control of our lives and do what we want to do because let’s face it life is short, flies by and in the end you most likely regret the things you didn’t do than those you did. With no serious responsibilities (mortgage, kids, secure jobs) now is the time to be reckless and selfish.

Are we afraid? You bet. But for the first time in years it’s exciting to be in control, to venture into the unknown and to be in charge of every day, every moment. At the end of the day this isn’t just a two year hiatus from the 9-5 office world; we are trying to restructure our lives and change our paths forever.

Being the business minded people that we are – we have a plan. We have started a travel blog where we will share our travel reflections, restaurant reviews and blogging resources. The travel blog and this food blog we will treat as our small business ventures and try to run them as such. In today’s world there is money to be made outside of the regular 9-5 office jobs and we’re going to try to see if we can make this work for us. Whether we advertise on our blogs or release ebooks, offer consulting courses, who knows, we are going to try to make this work. The worst case scenario? We go on a 2 year trip, spend all of our $50,ooo in savings and come back to the US, hopefully older, wiser and with more wordly experience to apply to our everyday lives.

With only three weeks to go before our trip my emotions are starting to go through a rollercoaster – all at once I am excited, nervous, overwhelmed, stressed out, anxious, you name it  but for the first time since college I am looking forward to the future and all that it may bring.

If you are interested in following along you can find us twitter, facebook, pinterest, stumble upon, youtube and of course the travel blog itself. Interested in pursuing a similar trip? We are more than happy to answer any questions you may have and have posted various articles on planning,  budgeting, and even our own monthly savings.

Reeses Peanut Butter Cheesecake Recipe with Oreo Crust

Now on to this reese peanut butter cheesecake. I made this for D’s birthday in 2010 for the first time and he absolutely loved it. It’s rich, creamy, dreamy, decadent, it’s almost too much deliciousness to process at once.

Somewhat time consuming to make, this cheesecake recipe is worth every minute and every calorie. Not the dessert to indulge in everyday, but on special occasions reserve a spot for this cheesecake recipe.

Quite simply this is one of the most epic cheesecake recipes I’ve ever taken on.

What’s your favorite dessert? Any cheesecake recipes to share? 


Oreo Crust Reeses Peanut Butter Cheesecake Recipe



Helpful kitchen tools for this recipe:

KitchenAid KFP7I5 7-Cup Food Processor, White – really a must for making cheesecake crust – I can’t imagine having to crush the graham crackers by hand!
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch – when I first started making cheesecake years ago, I used a pie pan because that’s all I had, the result wasn’t quite the same. A good leakproof pan is required.
Proctor Silex 62509R 5-Speed Hand Mixer, White – this hand mixer is more old school and pretty weak in power compared to some of the newer models but it is actually perfect for making cheesecakes where it is crucial not to overbeat the batter otherwise the texture will be grainy/gritty.

25 vegan and gluten free recipes

Exclusive Bonus: Download 25 of my all time favorite vegan and gluten free recipes.

Yields 12

Reeses Peanut Butter Cheesecake and my Travel Plans Revealed

A rich, decadent, dreamy cheesecake perfect for a celebratory occasion.

45 minsPrep Time

2 hours 15 sCook Time

Save Recipe


  • 18 oz Oreo cookies (1 package)
  • 1 cup chopped roasted peanuts
  • 1/2 cup butter, melted
  • 32 oz cream cheese, room temperature
  • 5 eggs, room temperature
  • 1 1/2 cups light brown sugar, firmly packed
  • 1 cup peanut butter (I used smooth)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 9 oz reese’s mini peanut butter cups, cut up into small pieces
  • 5 oz semi-sweet chocolate chips
  • 1/4 cup sour cream
  • 1 mini heath bar, grated
  • heavy duty aluminum foil


  1. Preheat over to 350 degrees F. Process oreos and peanuts in food processor until mixture resembles crumbs and combine with melted butter
  2. Tear off several pieces of heavy duty aluminum foil and wrap tightly around and up the sides of the spring-form pan. Pat the crust mixture in bottom and half way up the sides of 10 inch spring-form pan. Refrigerate crust while you are making the batter.
  3. In separate bowl beat the cream cheese until smooth (do not over beat)
  4. Add eggs one at a time, beating just until combined
  5. Add cream, peanut butter, and sugar, beat until just combined
  6. Add vanilla and fold in peanut butter cups (reserving a few to sprinkle on top of the cake when baked) with a spoon or spatula
  7. Pour batter into spring-form pan
  8. Put spring-form pan into roasting pan and pour hot water into roasting pan 1/2-1 inch up the sides
  9. Bake at 350 degrees F for 15 minutes then decrease temperature to 200 degrees F and bake for 2 hours. Turn oven off. Remove cheesecake from oven and run a thin knife around the sides to loosen it from the pan. Put cheesecake back in the oven for another 2 hours. (It is important for the cheesecake to bake slowly at different temperatures and cool down gradually so that it does not crack in the middle).
  10. To make chocolate topping melt semi-sweet chocolate chips with sour cream over low heat and spread over cheesecake.
  11. Refrigerate overnight.
  12. Decorate cheesecake with heath bar shavings and a few cut up mini peanut butter cups.
  13. Recipe adapted from Bake or Break

If you’re looking for a different cheesecake recipe be sure to check out my vegan strawberry cheesecake, classic New York cheesecake with strawberry and nutella, creme fraiche blueberry cheesecake, blackberry cheesecake, white chocolate raspberry cheesecake,  strawberry ricotta cheesecake, and mini goat cheese cheesecakes.

After Post

Get Healthy Recipes Sent To Your Inbox

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy?


And add me on social media!


    • Vicky says

      Thanks! My company closes at 1pm on Fridays in August so though I had to go to work on my birthday at least it was only a half day so that was great!

    • Vicky says

      Thank Caz! Yep I actually started this food blog back in 2010 but am going to continue to run this blog along with the travel blog during our travels! Hoping to take tons of cooking classes and share some of the recipes on here! Thanks so much for featuring our post on your site!

    • Vicky says

      Haha yes thanks! With the trip coming up in a little over two weeks there’s still so much to do and figure out!

  1. says

    Happy Birthday!!! Good for you while doing this trip. I hope you have a great time and stay safe.
    This cheese cake looks sooooo good. It looks really creamy and I love peanut butter and chocolate. Totally worth all that time it takes to make.

    • Vicky says

      Thank you for all the compliments! I made this cheesecake and posted in my blog back in 2010 and I can happily say the photo is looking significantly better this time around!

    • Vicky says

      Thanks Heidi! With so little time left before we leave there’s so much to do and I’m trying to cook as much as possible since soon I’ll no longer have my fully stocked kitchen!

  2. says

    Happy birthday! I celebrated mine a few weeks ago and cheesecake is my preferred b’day cake. I’ve never had a peanut butter version but considering how much I love pb, I’m sure I’d fall dangerously in love with it. Your plans sound amazing. Good for you for trying to carve your own path in life!

    • Vicky says

      Thanks! Happy belated birthday to you too! I’m not a fan of floured cakes at all so if it’s going to be cake it’s got to be cheesecake! If you love pb you would love this. It’s definitely verry verry rich but a small sliver goes a long way! THe good thing about cheesecake is that you can freeze sections of it for months and then just defrost as you go! With only 10 days to go until our one flight to Osaka things are starting to get very hectic and stressful – eeeek!

  3. Cassandra Millender says

    I love cheesecake and wanted to make this for the pastor of our church which happens to be my husband. I wanted this sent to my email acct but can’t figure out how to do it. I am on laptop and printer is not near. Is there anyway that you can email it to me. I bake all the time for the bakesale at our church to raise money for youth group and young boy at our church wanted me to make a Reeses Cup Cheesecake. I did not even know they existed, and could not figure out a recipe to make one. Please send this recipe to me. Casandra Millender at: [email protected]

  4. Janna says

    Looks amazing! I only have a 9″ springform pan, Is there anything you would do differently?
    Thanks! Can’t wait to try it.

    • Vicky says

      I’ve only made this in a 10 inch pan but I imagine everything should be the same for a 9-inch. Just be careful when pouring the batter into the pan so that it doesn’t overflow or go up too close to the edge. With even a 10 inch pan the cheesecake is pretty high. Good luck! Let me know how it goes!

  5. Cassandra Millender says

    I am getting ready to make it. Do I take cream off of the cookies first? Please answere ASAP so I can get baking. Thanks Vicky.

    • Vicky says

      No need to take the cream off the cookies — just throw them into the food processor! Hope this gets to you in time. It’s only 5:45 am here in China so I wasn’t able to respond sooner!

  6. Danielle says

    Help me out here. I’ve got the cheesecake in the oven and it’s 1 hour into the 2 hours after I’ve shut the oven off and still seems jiggly!!! Is it done? How do I make sure? I’m taking this to the family’s for Christmas tomorrow.

    • Vicky says

      Hi Danielle, It really depends on how jiggly it is. If you hit the springform pan on the side with a knife the center should be a little bit jiggly but definitely not the whole cake. With cheesecake it’s always a little bit difficult to tell, since it really solidifies and holds its shape after being in the fridge overnight. So as long as it is only jiggly in the center it should be fine but since all ovens cook differently if you feel like it is still undercooked just turn on the oven to 200 degrees F for a little bit longer. I’m sorry this isn’t a perfect answer — it’s hard to say without looking at it myself! Enjoy your Christmas with the family and I hope the cheesecake comes out well!

  7. Ines says

    I’ve never made cheesecake so I have a few questions…when you turn the oven off and put the cheesecake back in, is it going back in the roasting Pam with water? Also, the last 2 hours in the oven is the oven off? If you could please email me so I see this sooner (I’m headed to work) I would really appreciate it! Thank you!

  8. Ines says

    Also, when you pour the water into the roasting pan, should the water be 1/2-1in up the side of the cheesecake pan or is the cheesecake above the water? Thanks again!!

  9. Heidi says

    Hello there, I do not understand if I bake the cheesecake for 4 hours and 15 minutes or 2 hours and 15 minutes… Please help!

    • Vicky says

      Bake it at first at 350 F for 15 minutes, then reduce the heat to 200 F and bake for another 2 hours. Then turn the oven off, remove the cheesecake to run a thin knife around the edges to loosen it and place back into the turned off oven for another 2 hours. Let me know if you have any other questions!

Leave a Reply

Your email address will not be published. Required fields are marked *