Reese’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
Scale
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
