Why Make This Recipe
Reese’s Peanut Butter Cup Cheesecake is a dream come true for chocolate and peanut butter lovers. This cheesecake is rich, creamy, and full of flavor. It perfectly combines the sweet taste of chocolate with the savory goodness of peanut butter. It’s perfect for celebrations, family gatherings, or even just a treat for yourself!
How to Make Reese’s Peanut Butter Cup Cheesecake
Ingredients
- 24 Oreo cookies, crushed
- 75 g (5 tbsp) melted butter
- 600 g (about 3 cups) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 200 g (3⁄4 cup) creamy peanut butter
- 3 large eggs
- 1 tsp vanilla extract
- 120 ml (1⁄2 cup) sour cream or heavy cream
- ~12 mini Reese’s cups, chopped
- 150 g (about 1 cup) semi-sweet chocolate chips
- 120 ml (1⁄2 cup) heavy cream
- Extra mini Reese’s cups (for garnish)
- Crushed peanuts or chocolate shavings (for garnish)
- Peanut butter or melted chocolate (for garnish)
Directions
- Preheat your oven to 170°C (340°F). In a bowl, combine the crushed Oreo cookies and melted butter. Press this mixture into the bottom of a springform pan. Bake for 8–10 minutes, then let it cool.
- Lower the oven temperature to 150°C (300°F). In another bowl, beat the cream cheese and granulated sugar together until smooth. Add the peanut butter and vanilla, mixing well. Gradually add the eggs, one at a time, mixing until fully incorporated. Fold in the sour cream and chopped mini Reese’s cups. Pour the filling over the cooled crust.
- Optionally, wrap the pan in foil and place it in a water bath. Bake for 55–65 minutes. After baking, turn off the oven, crack the door, and let the cheesecake rest in the oven for 1 hour. Chill it in the fridge for at least 6 hours.
- To make the ganache, heat the heavy cream until it simmers. Pour it over the chocolate chips and stir until smooth. Pour this ganache over the cheesecake and chill it again.
- Garnish the cheesecake with extra mini Reese’s cups, crushed peanuts or chocolate shavings, and a drizzle of peanut butter. Slice and serve cold.
How to Serve Reese’s Peanut Butter Cup Cheesecake
Serve this cheesecake cold, as it enhances the creamy texture and flavors. It’s great on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for a special touch.
How to Store Reese’s Peanut Butter Cup Cheesecake
To store your cheesecake, keep it in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It should last for about 5 to 7 days in the fridge. You can also freeze leftover cheesecake slices for up to a month; just ensure they are wrapped properly.
Tips to Make Reese’s Peanut Butter Cup Cheesecake
- Make sure the cream cheese is softened for easier mixing.
- Don’t skip chilling the cake for at least 6 hours, as this helps the texture.
- If you prefer a thicker crust, you can increase the number of Oreos used.
- Use mini Reese’s cups for easy garnish and added crunch.
Variation
You can try different toppings or mix-ins! Consider adding caramel sauce or a layer of fruit if you want to experiment with flavors. You can also use a different type of cookie for the crust, such as chocolate chip or graham crackers.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture might not be as creamy.
2. Can I make this cheesecake a day in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld together even better.
3. What if I don’t have a springform pan?
You can use a regular cake pan, but you may need to chill it longer to remove it. Be gentle with your slices when serving.
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