Mouth-watering Reese’s Peanut Butter Cup Cheesecake

Introduction

I recently had the pleasure of making this Reese’s Peanut Butter Cup Cheesecake for a family gathering, and let me tell you, it was an absolute crowd-pleaser! The combination of creamy, rich cheesecake with the delightful crunch of chocolate cookie crumbs and the beloved Reese’s Peanut Butter Cups made for an indulgent dessert that everyone raved about. The balance of peanut butter, chocolate, and cheesecake was perfect — not too sweet, but just enough to satisfy every sweet tooth in the room. The best part was the peanut butter cups tucked inside the cheesecake, giving every bite that nostalgic, creamy peanut butter chocolate flavor. This recipe quickly became a family favorite, and it’s now my go-to dessert for any occasion. It looks impressive, tastes divine, and is surprisingly easy to make. Here’s how you can make your own!

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 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
• 1 cup heavy cream
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• Caramel sauce for drizzling
• Whipped cream for topping

Instructions

1. Prepare the Crust:
   Preheat the oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a solid crust. Use the back of a spoon to press the crumbs firmly into the bottom to create an even layer. Set aside.
2. Make the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. This can be done with an electric mixer on medium speed for about 3-5 minutes.
3. Add the Sour Cream and Vanilla:
   Once the cream cheese mixture is smooth, add the sour cream and vanilla extract. Mix until well combined and smooth.
4. Incorporate the Eggs:
   Add the eggs one at a time, beating well after each addition. This helps to ensure that the eggs are fully incorporated into the cheesecake batter without overmixing.
5. Stir in the Peanut Butter:
   Once the eggs are mixed in, stir in the creamy peanut butter until the mixture is smooth. The peanut butter will add a rich, creamy texture and flavor to the cheesecake.
6. Fold in Reese’s Peanut Butter Cups:
   Gently fold in half of the chopped Reese’s peanut butter cups into the batter. Be careful not to overmix to keep the chunks of peanut butter cups intact.
7. Bake the Cheesecake:
   Pour the cheesecake 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 set and the edges are lightly browned. The center should still be slightly jiggly but not liquid.
8. Cool the Cheesecake:
   Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. This helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
9. Chill the Cheesecake:
   Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
10. Prepare the Chocolate Ganache:
    In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until they melt and the mixture is smooth. Allow the ganache to cool slightly before using it to top the cheesecake.
11. Assemble and Garnish:
    Once the cheesecake is fully chilled, drizzle the chocolate ganache over the top. Sprinkle the remaining chopped Reese’s peanut butter cups and peanut butter chips over the ganache. Drizzle caramel sauce on top and garnish with whipped cream for a decadent finish.
12. Serve:
    Slice the cheesecake into 12 pieces and serve chilled. Enjoy the rich, indulgent flavors of chocolate, peanut butter, and cheesecake!

Nutrition Facts (per serving)

• Servings: 12
• Calories per serving: 450
• Sugar: 33g
• Sodium: 310mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 70mg

(Note: Nutritional values are approximate and may vary depending on the specific ingredients used.)

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

How to Serve

• As a dessert: Serve slices of this cheesecake as a rich, indulgent dessert at the end of a meal. It pairs well with a cup of coffee or dessert wine.
• For a celebration: This cheesecake is perfect for birthdays, holidays, or special occasions. It’s an eye-catching dessert that will impress your guests.
• With a side of whipped cream: Top each slice with freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• For a chocolate lover’s gathering: This cheesecake is perfect for any chocolate lover’s party or gathering, where guests will appreciate the rich and creamy chocolate-peanut butter combination.
• On a dessert platter: Serve individual slices of this cheesecake on a dessert platter with other treats like chocolate truffles or cookies for a decadent dessert table.

Additional Tips

1. Use Room Temperature Ingredients: For a smoother and creamier cheesecake, make sure the cream cheese, eggs, and sour cream are at room temperature before mixing.
2. Prevent Cracking: To prevent the cheesecake from cracking, make sure to let it cool gradually in the oven and refrigerate it fully before serving.
3. Customize the Toppings: Feel free to add your favorite toppings, such as crushed nuts or extra chocolate drizzle, to make it even more decadent.
4. Baking Tip: If you want a perfectly even cheesecake, place a pan of water on the lower rack of the oven while baking to create a steamy environment.
5. Slice Cleanly: Use a hot knife to slice the cheesecake for clean, smooth slices. Dip the knife in hot water, wipe it dry, and then cut.

Recipe Variations

• Peanut Butter Cup Cheesecake with Oreos: Swap the chocolate cookie crumbs for crushed Oreos to add an extra layer of flavor.
• No-Bake Reese’s Peanut Butter Cheesecake: Skip the oven and use a no-bake cheesecake recipe. Just make the crust and filling, chill, and top with the Reese’s peanut butter cups and ganache.
• Vegan Peanut Butter Cup Cheesecake: Use dairy-free cream cheese, coconut milk, and vegan peanut butter cups to create a dairy-free version of this cheesecake.
• Mini Reese’s Cheesecakes: Make individual-sized cheesecakes by dividing the batter into muffin tins and baking for about 20-25 minutes. They’re perfect for portion control or for serving at parties.

Serving Suggestions

• With coffee: Serve a slice of this decadent cheesecake with a cup of coffee or espresso for a perfect end to your meal.
• On a dessert table: This cheesecake makes a great addition to a dessert table at any event. Pair it with other themed desserts like chocolate mousse or cookies.
• For a movie night: Enjoy slices of this cheesecake while watching a favorite movie with friends or family.
• With a fruit garnish: Add fresh fruit like strawberries or raspberries to balance out the richness of the cheesecake and provide a fresh contrast.
• With a chocolate drizzle: For extra richness, drizzle melted chocolate or caramel sauce over the cheesecake before serving.

Freezing and Storage

• Storing: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure it is fully chilled before storing.
• Freezing: This cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To serve, let it thaw in the refrigerator overnight.
• Reheating: While the cheesecake is best served chilled, you can warm up the ganache slightly if you want it to be extra gooey.

FAQ Section

1. Can I make this cheesecake ahead of time?
   Yes, this cheesecake is perfect for making ahead of time. It needs to be refrigerated for at least 4 hours or overnight before serving.
2. Can I make this recipe without peanut butter?
   Yes, you can substitute the peanut butter with almond butter or hazelnut spread for a different flavor.
3. How do I prevent the cheesecake from cracking?
   Let the cheesecake cool gradually in the oven with the door slightly open, then refrigerate it before serving to prevent cracking.
4. Can I use a different crust?
   Yes, you can use a graham cracker crust or even an Oreo crust as a base for the cheesecake.
5. What’s the best way to cut cheesecake?
   Use a hot, wet knife to slice the cheesecake. This ensures clean, smooth cuts.
6. Can I freeze leftover cheesecake?
   Yes, you can freeze leftover cheesecake. Wrap it tightly and store it in the freezer for up to 3 months.
7. Can I use a different topping?
   You can use whipped cream, extra peanut butter cups, or even crushed peanuts or pretzels for a salty contrast.
8. Can I make this cheesecake without a springform pan?
   Yes, if you don’t have a springform pan, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
9. What should the cheesecake’s texture be like?
   The cheesecake should be dense and creamy with a smooth texture and a slight firmness. It should not be runny in the center.
10. How long does the cheesecake last?
    This cheesecake lasts for up to 5 days in the refrigerator and up to 3 months if frozen.

Conclusion

This Reese’s Peanut Butter Cup Cheesecake is a true indulgence, combining creamy cheesecake, decadent peanut butter, and the irresistible crunch of Reese’s peanut butter cups. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is sure to be a crowd-pleaser. It’s rich, flavorful, and easy to make—what more could you ask for in a dessert? Enjoy!

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