Description
This Mouth-watering Reese’s Peanut Butter Cup Cheesecake features a rich and creamy peanut butter cheesecake filling studded with chopped Reese’s peanut butter cups, all atop a chocolate cookie crust. Topped with a luscious chocolate ganache, peanut butter chips, caramel sauce, and whipped cream, this decadent dessert is perfect for peanut butter and chocolate lovers.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 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 (divided)
Ganache and Toppings
- 1 cup heavy cream
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- Caramel sauce for drizzling
- Whipped cream for topping
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. Add the sour cream and vanilla extract, mixing thoroughly until fully combined.
- Add the Eggs and Peanut Butter: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth consistency. Stir in the creamy peanut butter until the batter is well blended.
- Incorporate Reese’s Peanut Butter Cups: Gently fold half of the chopped Reese’s peanut butter cups into the cheesecake batter, taking care not to overmix to preserve the texture of the pieces.
- Bake the Cheesecake: Pour the batter over the prepared crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the edges turn a light golden brown.
- Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent cracking. Then, remove from the oven and let it cool completely at room temperature before refrigerating it for at least 4 hours or preferably overnight to set fully.
- Make the Ganache: In a small saucepan over medium heat, warm the heavy cream until it starts to simmer. Remove from heat and stir in the chocolate chips until melted and the mixture is smooth and glossy. Allow the ganache to cool slightly before using.
- Assemble the Cheesecake: Drizzle the cooled chocolate ganache evenly over the chilled cheesecake. Top with the remaining chopped Reese’s peanut butter cups, sprinkle the peanut butter chips, and drizzle caramel sauce on top. Add whipped cream as desired for an extra indulgent finish.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into 12 even pieces and serve this rich, creamy dessert to delight your guests.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps.
- To prevent cracks, cool the cheesecake slowly in the oven with the door ajar.
- For best flavor, refrigerate overnight to allow the cheesecake to set properly.
- Use a warm knife to slice the cheesecake cleanly.
- Store leftovers covered in the refrigerator for up to 4 days.
