Mouth-watering Reese’s Peanut Butter Cup Cheesecake

Why You’ll Love This Recipe

If you’re a fan of Reese’s Peanut Butter Cups, this cheesecake will quickly become your go-to dessert! The creamy peanut butter filling is perfectly balanced with the tanginess of the cream cheese, while the chocolate ganache topping adds a luxurious, smooth finish. The chopped Reese’s peanut butter cups mixed into the filling and as a topping give the cheesecake a delightful crunch, making every bite a heavenly combination of textures. With just the right amount of sweetness and saltiness, this dessert is a crowd-pleaser for any occasion.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups chocolate cookie crumbs

• 1/4 cup melted butter

• 3 (8 oz) packages cream cheese, softened

• 1 cup sugar

• 1 cup sour cream

• 1 tsp vanilla extract

• 3 large eggs

• 1 cup creamy peanut butter

• 15-20 Reese’s peanut butter cups, chopped

• 1 cup heavy cream

• 1/2 cup chocolate chips

• 1/2 cup peanut butter chips

• Caramel sauce for drizzling

• Whipped cream for topping

Directions

1. Preheat the oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

2. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, and mix until well combined.

3. Add the eggs one at a time, beating after each addition. Stir in the peanut butter until the mixture is smooth.

4. Fold in half of the chopped Reese’s peanut butter cups into the batter. Pour the batter over the prepared crust and smooth the top.

5. Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

6. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

7. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth. Let cool slightly.

8. Drizzle the chocolate ganache over the chilled cheesecake. Top with the remaining chopped Reese’s peanut butter cups, peanut butter chips, and caramel sauce. Add whipped cream for garnish if desired.

Servings and timing

• Prep Time: 30 minutes

• Cooking Time: 60 minutes

• Total Time: 1 hour 30 minutes

• Servings: 12 slices

• Calories per slice: 450 kcal

Variations

• Nutty Twist: Add crushed peanuts or peanut brittle on top of the cheesecake for an added crunch and nutty flavor.

• Chocolate Lovers’ Delight: Increase the amount of chocolate chips in the ganache for a more intense chocolate experience.

• No-Bake Option: For a lighter alternative, make a no-bake version by omitting the baking steps and setting the cheesecake in the fridge until firm.

• Dairy-Free: Substitute dairy-free cream cheese and heavy cream to make this cheesecake dairy-free.

Storage/Reheating

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

• Freezing: You can freeze this cheesecake for up to 2 months. To freeze, wrap the cheesecake in plastic wrap and foil, then store it in an airtight container.

• Reheating: Let the cheesecake come to room temperature before serving for the best texture and flavor. You can also microwave individual slices for a few seconds to soften.

FAQs

1. Can I use a different type of crust for this cheesecake?

Yes, you can use a graham cracker crust or even a pretzel crust for a different flavor profile.

2. Can I make this cheesecake without peanut butter?

Yes, you can omit the peanut butter for a classic cheesecake flavor or replace it with another nut butter of your choice.

3. How can I prevent the cheesecake from cracking?

To prevent cracking, ensure the cheesecake is not overbaked. Let it cool gradually in the oven, and avoid opening the oven door during baking.

4. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in your cheesecake filling.

5. Is there a way to make the cheesecake less sweet?

You can reduce the amount of sugar or use a sugar substitute to make the cheesecake less sweet if you prefer a more balanced flavor.

6. Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making ahead! It needs to be refrigerated for at least 4 hours or overnight before serving, so preparing it a day before is ideal.

7. Can I use mini Reese’s cups for the topping?

Yes, mini Reese’s cups work great for topping the cheesecake as they are bite-sized and easy to arrange.

8. How do I know when the cheesecake is done?

The cheesecake is done when the edges are lightly browned, and the center is set but still slightly jiggly.

9. Can I use a different type of chocolate for the ganache?

You can substitute dark or milk chocolate chips for the ganache, depending on your preference for sweetness.

10. How long will the cheesecake stay fresh in the refrigerator?

This cheesecake will stay fresh in the refrigerator for up to 5 days when stored properly in an airtight container.

Conclusion

This Reese’s Peanut Butter Cup Cheesecake is a showstopper of a dessert that will wow your guests and satisfy your cravings. The combination of creamy cheesecake, smooth peanut butter, and crunchy chocolate and peanut butter cups creates a mouthwatering treat that’s perfect for any occasion. Whether it’s for a special celebration or a cozy weekend treat, this cheesecake will quickly become a favorite in your dessert repertoire. Enjoy!

Mouth-watering Reese’s Peanut Butter Cup Cheesecake

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• Author: Emma
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

This Reese’s Peanut Butter Cup Cheesecake combines the creamy richness of cheesecake with the irresistible flavors of Reese’s Peanut Butter Cups. Featuring a crunchy chocolate cookie crust, creamy peanut butter filling, and a smooth chocolate ganache topping, this dessert is the ultimate indulgence for peanut butter and chocolate lovers. Perfect for any occasion, it’s the ideal blend of sweet, salty, creamy, and crunchy textures.

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Ingredients

edients:

1 1/2 cups chocolate cookie crumbs

1/4 cup melted butter

3 (8 oz) packages cream cheese, softened

1 cup sugar

1 cup sour cream

1 tsp vanilla extract

3 large eggs

1 cup creamy peanut butter

15–20 Reese’s peanut butter cups, chopped

1 cup heavy cream

1/2 cup chocolate chips

1/2 cup peanut butter chips

Caramel sauce for drizzling

Whipped cream for topping

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Instructions

• Preheat the oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

• In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add sour cream and vanilla extract, mixing until well combined.

• Add the eggs one at a time, beating after each addition. Stir in peanut butter until smooth.

• Fold in half of the chopped Reese’s peanut butter cups. Pour the batter over the prepared crust and smooth the top.

• Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let it cool in the oven with the door slightly open for 1 hour.

• Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

• In a saucepan, heat the heavy cream over medium heat until simmering. Stir in chocolate chips until melted and smooth. Let cool slightly.

• Drizzle chocolate ganache over the chilled cheesecake and top with the remaining chopped Reese’s cups, peanut butter chips, caramel sauce, and whipped cream.

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Notes

• For extra crunch, try adding crushed peanuts or peanut brittle as a topping.

• Increase chocolate chips in the ganache for a richer chocolate flavor.

• For a no-bake version, omit the baking steps and refrigerate until firm.

• To make this dairy-free, use dairy-free cream cheese and heavy cream.