Mouth-watering Reese’s Peanut Butter Cup Cheesecake
Creamy, decadent, and outrageously satisfying, this cheesecake features a crunchy chocolate cookie crust, silky peanut butter-infused filling, and a glossy chocolate ganache.
Servings: 12 servings
Equipment
- Springform Pan
- Mixing Bowl
- Saucepan
Ingredients
Crust
- 1.5 cups Chocolate cookie crumbs Finely crushed
- 0.25 cup Unsalted butter Melted
Filling
- 24 oz Cream cheese Softened to room temperature
- 1 cup Granulated sugar
- 1 cup Sour cream Room temperature
- 1 tsp Vanilla extract
- 3 large Eggs Room temperature
- 1 cup Creamy peanut butter Smooth, room temperature
- 15-20 pieces Reese’s peanut butter cups Chopped, reserve half for topping
Ganache
- 1 cup Heavy cream For ganache
- 0.5 cup Semisweet chocolate chips
Toppings
- 0.5 cup Peanut butter chips For topping
- to taste Caramel sauce For drizzling
- to taste Whipped cream For topping
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the chocolate cookie crumbs and melted butter, mixing until well blended.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and fluffy.
- Add in the sour cream and vanilla extract, mixing until thoroughly combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the creamy peanut butter until the mixture is smooth and velvety.
- Gently fold in half of the chopped Reese’s peanut butter cups into the batter.
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 55–60 minutes, or until the center is set.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
- After cooling, let the cheesecake sit at room temperature for another 30 minutes before refrigerating for at least 4 hours or overnight.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth to make ganache.
- Drizzle the chocolate ganache over the chilled cheesecake. Top with remaining chopped Reese’s, peanut butter chips, caramel sauce, and a dollop of whipped cream.
- Slice, serve, and enjoy!
Notes
Store tightly covered in the refrigerator for up to 4–5 days. You can freeze individual slices wrapped in plastic for up to 2 months.