The Ultimate Reese’s Cheesecake Recipe

Introduction

This Ultimate Reese’s Cheesecake is a rich and creamy dessert that combines the beloved flavors of peanut butter and chocolate in a decadent cheesecake. With a Reese’s peanut butter cup crust and a smooth chocolate ganache topping, it’s sure to delight any sweet tooth.

Ingredients

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup unsalted melted butter
• 32 oz cream cheese, softened
• 1.25 cups sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking.
2. Step 2: In a bowl, combine the crushed Reese’s peanut butter cups with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
4. Step 4: Add the eggs one at a time to the cream cheese mixture, beating just until combined after each addition. Avoid overmixing.
5. Step 5: Pour the cheesecake filling evenly over the crust. Bake for 60-70 minutes, or until the edges are set but the center still slightly wobbles. Turn off the oven and let the cheesecake cool inside with the oven door ajar.
6. Step 6: For the ganache topping, heat the heavy cream in a saucepan over medium heat until just boiling. Remove from heat and add the chocolate chips. Let sit for 1 minute, then stir until smooth.
7. Step 7: Pour the ganache over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or until fully chilled before serving.

Tips & Variations

• For a crunchier crust, add a handful of crushed graham crackers or cookies with the Reese’s cups.
• Use crunchy peanut butter in the filling for an added texture contrast.
• Swap semi-sweet chocolate chips with milk chocolate for a sweeter ganache.
• Make mini cheesecakes by dividing the crust and filling into muffin tins lined with paper cups.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it sealed well to prevent it from absorbing fridge odors. Leftovers can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before serving. Reheat ganache slightly if it firms up too much after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter cups instead of Reese’s?

Yes, any peanut butter cups will work, but Reese’s are recommended for that classic flavor balance.

How do I know when the cheesecake is done baking?

The edges should be set and slightly puffed, while the center remains a little wobbly. It will firm up more as it cools.

The Ultimate Reese’s Cheesecake Recipe

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★★★★★

4.9 from 245 reviews

• Author: Gabriel
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x

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Description

Indulge in the ultimate Reese’s Cheesecake, a rich and creamy dessert featuring a peanut butter cup crust, smooth cream cheese filling, and a luscious chocolate ganache topping. Perfect for chocolate and peanut butter lovers seeking a decadent treat.

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Ingredients

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Crust

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup unsalted butter, melted

Cheesecake Filling

• 32 oz cream cheese, softened
• 1.25 cups sugar
• 1 tsp vanilla extract
• 4 large eggs

Ganache Topping

• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to ensure the cheesecake can be removed easily after baking.
2. Make the Crust: In a bowl, combine the crushed Reese’s Peanut Butter Cups and melted unsalted butter. Press this mixture firmly into the bottom of the prepared springform pan to form the crust layer.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with sugar until the mixture is smooth and free of lumps. Add the vanilla extract and blend. Then, add the eggs one at a time, beating gently after each addition just until combined to avoid overmixing.
4. Assemble and Bake: Pour the cream cheese filling evenly over the peanut butter cup crust in the springform pan. Bake in the preheated oven for 60 to 70 minutes, or until the edges are set and the center remains slightly wobbly. Once done, turn off the oven and let the cheesecake cool inside with the oven door slightly ajar to prevent cracking.
5. Prepare Ganache: While the cheesecake cools, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let stand for 1 minute, then stir thoroughly until the ganache is smooth and glossy.
6. Top and Chill: Pour the warm chocolate ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours to allow it to set properly before serving.

Notes

• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Do not overbeat the eggs to keep the texture creamy and prevent cracks.
• Allow the cheesecake to cool slowly with the oven door ajar to avoid cracks forming on the surface.
• Use a springform pan for easy removal and clean slices.
• For best results, refrigerate overnight to enhance flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Reese’s Cheesecake, peanut butter cup cheesecake, chocolate ganache cheesecake, creamy cheesecake recipe, dessert, chocolate peanut butter dessert