Description
Sinful Caramel Reese’s Oreo Cheesecake delivers a chocolate lover’s dream with creamy layers of indulgence. Rich Philadelphia cream cheese and crushed Reese’s cups create a silky, irresistible dessert you’ll crave after every meal.
Ingredients
Scale
Main Ingredients:
- 24 Oreo cookies
- 4 tablespoons (56 grams) melted butter
Cheese Base:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
Topping and Garnish:
- 1 cup (240 milliliters) caramel sauce
- 8 Reese’s peanut butter cups, chopped
- Whipped cream (optional)
Instructions
- Preheat the oven to 325F (160C) and prepare a 9-inch springform pan by greasing it with butter and lining with parchment paper.
- Transform Oreo cookies into fine crumbs using a food processor, then blend with melted butter until the mixture resembles damp sand.
- Press the Oreo crust firmly into the bottom and sides of the prepared pan, creating an even layer.
- Bake the crust for 10-12 minutes until set, then remove and cool completely on a wire rack.
- Whip cream cheese, sugar, and peanut butter in a large mixing bowl until achieving a smooth, creamy consistency.
- Incorporate eggs individually, mixing thoroughly after each addition and scraping down the bowl’s sides.
- Blend in sour cream, heavy cream, and vanilla extract until fully integrated.
- Gently fold chopped Reeses Peanut Butter Cups into the cheesecake mixture.
- Transfer the batter onto the cooled crust, spreading it evenly across the surface.
- Protect the springform pan by wrapping it securely in aluminum foil to prevent water infiltration.
- Create a water bath by placing the wrapped pan in a larger roasting pan and filling with boiling water until it reaches one inch up the sides.
- Carefully slide the water bath setup into the preheated oven and bake for 40-50 minutes, watching for a slightly wobbly center.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour.
- Remove the cheesecake from the water bath and allow it to cool completely at room temperature.
- Refrigerate for a minimum of 4 hours or overnight to ensure proper setting.
- Prepare the ganache by heating heavy cream in a saucepan until steaming, then pouring over chocolate chips.
- Let the cream and chocolate sit for 5 minutes, then stir until achieving a glossy, smooth consistency.
- Pour the ganache over the chilled cheesecake, allowing it to cascade down the sides.
- Garnish with additional chopped Reeses Peanut Butter Cups.
- Finish by drizzling caramel sauce just before serving.
Notes
- Prevent cracking by using a water bath, which helps distribute heat evenly and keeps the cheesecake moist during baking.
- Soften cream cheese at room temperature for at least 30 minutes to ensure a smooth, lump-free filling that blends perfectly.
- Crush Oreo cookies finely to create a compact, sturdy crust that holds together beautifully when slicing the cheesecake.
- For a gluten-free version, swap regular Oreos with gluten-free chocolate sandwich cookies and ensure all other ingredients are gluten-free certified.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 219
- Sugar: 14 g
- Sodium: 143 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg