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Reese’s Peanut Butter Cup Cheesecake Recipe

★★★★★

4.9 from 88 reviews
  • Author: Gabriel
  • Total Time: 5 hours 35 minutes
  • Yield: 12 servings 1x

Description

This decadent Reese’s Peanut Butter Cup Cheesecake combines a rich chocolate cookie crust with a creamy peanut butter-flavored cheesecake filling, topped with a luscious chocolate ganache, chopped Reese’s Peanut Butter Cups, and an optional caramel drizzle. Perfect for peanut butter and chocolate lovers seeking an indulgent dessert.

Ingredients

Scale

Crust

  • 1 ½ cups chocolate cookie crumbs
  • 6 tablespoons melted butter

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 large eggs

Ganache Topping

  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips

Garnish

  • 12 Reese’s Peanut Butter Cups, chopped
  • ⅓ cup caramel sauce (optional)

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, mix the chocolate cookie crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from oven and let cool completely.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, sour cream, and vanilla extract, and continue beating until fully combined. Then beat in the creamy peanut butter until the mixture is smooth and homogeneous.
  3. Add the eggs: Add the eggs one at a time to the filling mixture, mixing on low speed after each addition to prevent overmixing. Mix just until combined to maintain a creamy texture.
  4. Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any air bubbles trapped in the filling. Place in the preheated oven and bake for 55 to 65 minutes, or until the center is mostly set but still slightly jiggly.
  5. Cool the cheesecake: Once done baking, turn off the oven and crack the oven door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking. Then remove from the oven and refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
  6. Prepare the ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 1 minute to melt the chocolate, then stir gently until the ganache is smooth and glossy.
  7. Top the cheesecake: Spread the chocolate ganache evenly over the chilled cheesecake surface. Then sprinkle the chopped Reese’s Peanut Butter Cups on top. Optionally, drizzle with caramel sauce for extra sweetness and decoration.
  8. Serve: Slice the cheesecake and serve chilled for a rich, indulgent dessert experience.

Notes

  • Use room temperature cream cheese to ensure a smooth filling without lumps.
  • Do not overmix the batter after adding eggs to avoid incorporating too much air, which can cause cracks.
  • Allow the cheesecake to cool slowly in the oven to prevent cracking.
  • Refrigerate overnight for best texture and flavor.
  • The caramel sauce is optional but adds a delicious sweet contrast.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Reese's, peanut butter cup, cheesecake, chocolate crust, chocolate ganache, dessert, creamy, peanut butter

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Find it online: https://gabriellangdon.com/reeses-peanut-butter-cup-cheesecake-recipe/