Reese’s Peanut Butter Cup Cheesecake Recipe
This Reese’s Peanut Butter Cup Cheesecake is an indulgent dessert combining a rich chocolate cookie crust, creamy peanut butter cheesecake filling, and a luscious chocolate ganache topping, finished with chopped Reese’s Peanut Butter Cups and optional caramel drizzle. It’s a luscious treat perfect for peanut butter and chocolate lovers looking for a show-stopping homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons melted butter
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 and Topping
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- ⅓ cup caramel sauce (optional)
- 12 Reese’s Peanut Butter Cups, chopped
Instructions
- Prepare crust: Preheat the oven to 325°F (163°C). Combine chocolate cookie crumbs with melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and allow it to cool.
- Make filling: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, sour cream, and vanilla extract, mixing until well combined. Beat in the creamy peanut butter thoroughly.
- Add eggs: Incorporate the eggs one at a time, mixing on low speed after each addition to avoid overmixing, which can affect the cheesecake texture.
- Assemble cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles for a smooth finish.
- Bake cheesecake: Bake for 55 to 65 minutes or until the center is set but still slightly jiggly. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to set completely.
- Prepare ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 1 minute. Stir until smooth and glossy, then spread the ganache evenly over the chilled cheesecake surface.
- Decorate and serve: Top the ganache layer with chopped Reese’s Peanut Butter Cups and drizzle caramel sauce if desired. Slice and serve chilled for the best texture and flavor.
Notes
- Use room temperature cream cheese for a smooth, lump-free filling.
- Do not overmix the batter once eggs are added to avoid a dense cheesecake.
- Baking at a low temperature and cooling gradually helps avoid cracks in the cheesecake.
- For best results, refrigerate overnight to allow flavors to meld and texture to set well.
- Caramel sauce is optional but adds a lovely complementary sweetness.
- Use a springform pan for easy removal of the cheesecake without damaging it.
- Let ganache cool slightly before spreading to prevent melting through the cheesecake topping.
Keywords: Reese's Peanut Butter Cup Cheesecake, peanut butter cheesecake, chocolate cheesecake, peanut butter dessert, chocolate ganache cheesecake, easy cheesecake recipe
