Description
Reese’s peanut butter cup cheesecake brings chocolate and peanut butter dreams to life with creamy layers of indulgence. Chocolate cookie crust and silky filling crowned with chopped Reese’s candies create a dessert that delights your senses and satisfies deep cravings.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 3 large eggs
Crust Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
Topping and Garnish Ingredients:
- 15–20 Reese’s peanut butter cups, chopped
- 1 cup heavy cream
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Caramel sauce for drizzling
- Whipped cream for topping
Instructions
- Craft a rich, chocolatey crust by blending cookie crumbs with melted butter, pressing firmly into a 9-inch springform pan to create a solid foundation.
- Whip cream cheese and sugar until silky smooth, incorporating sour cream and vanilla extract for a luxurious base.
- Gently fold in eggs one at a time, ensuring each is fully integrated without overmixing.
- Blend peanut butter into the mixture until uniformly incorporated, creating a creamy, indulgent texture.
- Gently fold half of the chopped Reese’s peanut butter cups into the batter, distributing them evenly throughout.
- Pour the velvety batter over the prepared crust, smoothing the surface with a spatula for a pristine finish.
- Bake at 325°F for 55-60 minutes, watching for a set center and lightly golden edges that indicate perfect doneness.
- Allow the cheesecake to rest in the turned-off oven with the door slightly ajar for one hour, promoting even cooling and preventing cracks.
- Cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight to achieve optimal texture.
- Create a decadent chocolate ganache by simmering heavy cream and stirring in chocolate chips until glossy and smooth.
- Drizzle the cooled ganache over the chilled cheesecake with artistic flair.
- Garnish with remaining Reese’s peanut butter cups, peanut butter chips, and a generous swirl of caramel sauce.
- Optional: Crown with a delicate dollop of whipped cream for an extra touch of elegance.
Notes
- Chill your cream cheese thoroughly to ensure a smooth, lump-free cheesecake batter without over-mixing.
- Prevent cheesecake cracks by baking in a water bath or placing a pan of water on the lower oven rack to create humidity.
- Room temperature ingredients blend more evenly, so take eggs, cream cheese, and sour cream out of the refrigerator 30 minutes before mixing.
- For gluten-free adaptation, swap chocolate cookie crumbs with gluten-free graham crackers or almond flour crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 520 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg