Description
The Reese’s Peanut Butter Cup Cheesecake is a delightful fusion of rich cheesecake, creamy peanut butter, and crumbled Reese’s cups.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (Oreos work great!)
- ¼ cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup creamy peanut butter
- 15–20 Reese’s peanut butter cups, chopped
- 1 cup heavy cream
- ½ cup chocolate chips
- ½ cup peanut butter chips
- Caramel sauce (optional, for drizzling)
- Whipped cream (optional, for garnish)
Instructions
- Begin by preheating your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter. This mixture should resemble wet sand. Press this crumbly blend firmly into the bottom of a 9-inch springform pan. Make sure to create an even layer to support the filling. Set the pan aside while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add in the sour cream and vanilla extract, mixing until well blended. It’s important to add the eggs one at a time, beating well after each addition to ensure a uniform batter. Finally, mix in the creamy peanut butter until you achieve a luscious, creamy texture. Gently fold in half of the chopped Reese’s cups, allowing their chunks to sprinkle throughout the filling for wonderful pockets of flavor.
- Carefully pour the cheesecake batter over the prepared crust, using a spatula to spread it evenly. Bake in the preheated oven for approximately 55–60 minutes, or until the center is set but still slightly jiggly—this is key for a perfectly creamy cheesecake. Once baked, turn the oven off and allow the cheesecake to cool inside for about an hour with the door slightly ajar. This gentle cooling helps prevent cracks from forming.
- Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours, or even better, overnight. This chilling process enhances the flavors and gives the cheesecake its ideal texture. When it’s time to serve, don’t skip this crucial step!
- To make the ganache, heat heavy cream in a small saucepan over medium heat until it begins to simmer, which takes just a few minutes. Once it’s hot, remove it from the heat and stir in the chocolate chips, mixing until they are completely melted and the ganache is shiny and smooth. Let this cool slightly before drizzling it over the cheesecake.
- Before serving, top your cheesecake with the remaining chopped Reese’s cups and sprinkle the peanut butter chips generously on top. For an added touch, drizzle warm caramel sauce over the cheesecake and dollop with whipped cream if desired. Slice it up, serve it, and prepare for compliments!
Notes
Always use room-temperature ingredients for a smoother batter and if you notice your cheesecake cracks after cooling, don’t worry; they can be covered with ganache or toppings!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Calories: 550 kcal
- Sodium: 380 mg
- Protein: 12 g