Reese’s Peanut Butter Cup Cheesecake
This rich and creamy dessert combines the delightful flavors of chocolate and peanut butter with crunchy Reese's cups, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs
- ¼ cup melted butter
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened Make sure it is at room temperature.
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs Add one at a time.
- 1 cup creamy peanut butter
- 15-20 pieces Reese’s peanut butter cups, chopped Use more for topping.
For the ganache and topping
- 1 cup heavy cream For making chocolate ganache.
- ½ cup chocolate chips
- ½ cup peanut butter chips
- Caramel sauce for drizzling
- Whipped cream for topping
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- Add the sour cream and vanilla extract, and mix until well combined.
- Add the eggs one at a time, beating after each addition.
- Stir in the peanut butter until the mixture is smooth.
- Fold in half of the chopped Reese’s peanut butter cups into the batter.
Baking
- Pour the batter over the prepared crust and smooth the top.
- Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight.
Making the ganache and serving
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and stir in the chocolate chips until melted and smooth.
- Let cool slightly.
- Drizzle the chocolate ganache over the chilled cheesecake.
- Top with the remaining chopped Reese’s peanut butter cups, peanut butter chips, and caramel sauce.
- Add whipped cream for garnish if desired.
Notes
Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or aluminum foil to prevent it from drying out. It can last up to a week in the fridge.