Reese’s Peanut Butter Cup Cheesecake Recipe
Introduction
Indulge in the rich and creamy delight of Reese’s Peanut Butter Cup Cheesecake. This dessert combines a chocolate cookie crust with a smooth peanut butter-infused cheesecake, topped with chocolate ganache and chopped Reese’s for the ultimate treat.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons melted butter
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- ⅓ cup caramel sauce (optional)
- 12 Reese’s Peanut Butter Cups, chopped
Instructions
- Step 1: Preheat the oven to 325°F (163°C). Mix the chocolate cookie crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- Step 2: Beat the softened cream cheese until smooth. Add the granulated sugar, sour cream, and vanilla extract, mixing until combined. Beat in the peanut butter until fully incorporated.
- Step 3: Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.
- Step 4: Pour the cheesecake filling over the cooled crust. Gently tap the pan on the counter to release any air bubbles.
- Step 5: Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Step 6: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
- Step 7: Heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips and let sit for 1 minute. Stir until smooth and glossy. Spread the ganache evenly over the chilled cheesecake.
- Step 8: Top the cheesecake with the chopped Reese’s Peanut Butter Cups and drizzle with caramel sauce if desired. Slice and serve chilled.
Tips & Variations
- For a crunchier crust, use a mix of chocolate wafer and graham cracker crumbs.
- Use natural peanut butter for a less sweet, more authentic flavor.
- Allow the cheesecake to come to room temperature for 10 minutes before serving for the best texture.
- Substitute caramel sauce with peanut butter drizzle for an extra peanut butter punch.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. It’s best eaten chilled. To reheat slightly, let slices sit at room temperature for about 15 minutes before serving. The ganache topping is best kept cold to maintain its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter if you prefer added texture in the cheesecake filling, but creamy peanut butter provides a smoother consistency.
How do I prevent the cheesecake from cracking?
Baking at a low temperature and allowing the cheesecake to cool gradually in the oven with the door cracked helps prevent cracks. Also, avoid overmixing the batter to reduce air bubbles.
PrintReese’s Peanut Butter Cup Cheesecake Recipe
This decadent Reese’s Peanut Butter Cup Cheesecake combines a rich chocolate cookie crust with a creamy peanut butter and cream cheese filling, topped with a luscious chocolate ganache and chopped Reese’s Peanut Butter Cups. Perfectly balanced with sweetness and a smooth texture, this dessert is an indulgent treat for peanut butter and chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs
Ganache & Topping
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- ⅓ cup caramel sauce (optional)
- 12 Reese’s Peanut Butter Cups, chopped
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs with the melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, beating until well combined. Mix in the creamy peanut butter until the mixture is uniform and smooth.
- Add eggs: Incorporate the eggs one at a time into the filling mixture on a low speed. Be careful not to overmix to keep the cheesecake texture tender.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to remove any air bubbles. Bake for 55 to 65 minutes or until the center is just set and slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour, which helps prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Prepare ganache: Heat the heavy cream until it is simmering, then pour it over the semi-sweet chocolate chips in a bowl. Let it sit for 1 minute, then stir until smooth and glossy. Spread this chocolate ganache evenly over the chilled cheesecake.
- Garnish and serve: Top the cheesecake with the chopped Reese’s Peanut Butter Cups and drizzle the optional caramel sauce over the top. Slice and serve chilled for the best texture and flavor.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling.
- Do not overmix the batter after adding eggs to avoid air bubbles and cracks.
- If you prefer a more intense peanut butter flavor, you can swirl extra peanut butter into the ganache.
- Using a springform pan is crucial for easy removal and clean slicing.
- The optional caramel sauce adds a lovely sweetness but can be omitted if preferred.
- Be sure to chill the cheesecake thoroughly for clean, firm slices.
Keywords: Reese’s Cheesecake, Peanut Butter Cup Cheesecake, Chocolate Peanut Butter Cheesecake, No Bake Ganache, Cream Cheese Dessert, Chocolate Ganache Topping
