REESE’S CHEESECAKE

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A Reese’s Cheesecake combines rich, creamy cheesecake with chocolate, peanut butter, and plenty of Reese’s treats for the ultimate dessert indulgence. Here’s a recipe that will satisfy any peanut butter and chocolate lover:

Ingredients:

For the Crust:

  • 24 Oreo cookies (crushed into fine crumbs)
  • 1/4 cup (60 g) melted butter

For the Cheesecake Filling:

  • 24 oz (680 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 g) creamy peanut butter
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/4 cup (60 ml) sour cream
  • 1/4 cup (60 ml) heavy cream
  • 1 1/2 cups (250 g) Reese’s Mini Peanut Butter Cups (chopped)

For the Ganache Topping:

  • 1 cup (170 g) semi-sweet chocolate chips
  • 1/2 cup (120 ml) heavy cream

For Decoration (optional):

  • Reese’s Peanut Butter Cups (full-sized and mini)
  • Crushed Reese’s Pieces
  • Drizzle of peanut butter or melted chocolate

Instructions:

1. Prepare the Oreo Crust:

  • Preheat the oven to 350°F (175°C).
  • Crush the Oreo cookies into fine crumbs (using a food processor or placing them in a bag and crushing with a rolling pin).
  • Mix the Oreo crumbs with melted butter.
  • Press the mixture into the bottom of a 9-inch springform pan, making an even crust.
  • Bake for 10 minutes and set aside to cool.

2. Make the Cheesecake Filling:

  • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add peanut butter and vanilla extract, and mix until well combined.
  • Add eggs one at a time, beating just until incorporated.
  • Mix in sour cream and heavy cream until smooth.
  • Gently fold in the chopped Reese’s Mini Peanut Butter Cups.
  • Pour the cheesecake batter over the cooled crust.

3. Bake the Cheesecake:

  • Bake the cheesecake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
  • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  • Refrigerate for at least 4 hours or overnight to set fully.

4. Make the Chocolate Ganache:

  • Heat the heavy cream in a small saucepan or microwave until it’s just about to boil.
  • Pour the hot cream over the chocolate chips in a bowl and let it sit for 2–3 minutes.
  • Stir until smooth and shiny.
  • Let the ganache cool slightly, then pour it over the chilled cheesecake, spreading it evenly across the top.

5. Decorate and Serve:

  • Once the ganache is set, garnish the cheesecake with full-sized and mini Reese’s Peanut Butter Cups, crushed Reese’s Pieces, and drizzle with melted peanut butter or chocolate.
  • Slice and enjoy!

This Reese’s Cheesecake is rich, decadent, and loaded with chocolate and peanut butter goodness, perfect for special occasions or for a Reese’s lover’s dream dessert!

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