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!