Description
This Reese’s Peanut Butter Cup Cheesecake is a creamy, decadent dessert that combines the rich flavors of chocolate and peanut butter. With a smooth cream cheese base, a crunchy chocolate cookie crust, and chunks of Reese’s Peanut Butter Cups, this cheesecake is perfect for peanut butter and chocolate lovers. Topped with a luscious chocolate ganache, peanut butter chips, and caramel drizzle, it’s a showstopper dessert that’s sure to impress your guests.
Ingredients
Scale
- 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
- 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 the crust. - Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, and mix until well combined. - Add the Eggs and Peanut Butter:
Add the eggs one at a time, beating well after each addition. Stir in the creamy peanut butter until the mixture is smooth and well incorporated. - Incorporate Reese’s Peanut Butter Cups:
Gently fold in half of the chopped Reese’s peanut butter cups into the batter. - Bake the Cheesecake:
Pour the batter over the prepared crust in the springform pan and smooth the top. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned. - Cool the Cheesecake:
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Afterward, remove from the oven and allow it to cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight. - Make the 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 melted and smooth. Let the ganache cool slightly. - Assemble the Cheesecake:
Drizzle the chocolate ganache over the chilled cheesecake. Top with the remaining chopped Reese’s peanut butter cups, peanut butter chips, and caramel sauce. Add whipped cream for garnish if desired. - Serve:
Slice the cheesecake into 12 pieces and enjoy this indulgent dessert!
Notes
- Make sure the cheesecake cools completely before refrigerating to avoid condensation, which can make the crust soggy.
- If you prefer a thicker ganache, you can use more chocolate chips.
- You can make this cheesecake ahead of time, as it needs several hours to chill before serving.
- The caramel sauce can be homemade or store-bought.
- For a smoother texture, use a hand mixer or stand mixer when combining the cream cheese and sugar.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 33g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7 g
- Cholesterol: 70mg