Reese’s Peanut Butter Cheesecake

Introduction

There’s something undeniably magical about the combination of chocolate and peanut butter, and when it comes to desserts, few things can rival the decadent delight of a Reese’s Peanut Butter Cheesecake. I still remember the first time I made this cheesecake for a family gathering. The moment I placed it on the dessert table, eyes lit up and smiles broke out. Everyone eagerly awaited their slice, and as soon as the first forkful was taken, it was met with a chorus of “mmm” and satisfied nods. This cheesecake not only pleases the palate but also brings joy to those who share it. It’s rich, creamy, and perfectly balances the sweetness of chocolate with the nutty flavor of peanut butter. If you’re looking for a show-stopping dessert that will impress your family and friends, look no further than this Reese’s Peanut Butter Cheesecake.

Ingredients

Crust

• 1½ cups chocolate graham cracker crumbs (or Oreo crumbs)
• ¼ cup melted butter

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup heavy cream
• 1 cup chopped Reese’s peanut butter cups

Topping

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• Additional Reese’s peanut butter cups for garnish, chopped

Instructions

Prepare the Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix the Crust Ingredients: In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated.
3. Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
4. Bake the Crust: Bake in the preheated oven for 8 minutes. Once done, remove from the oven and set aside to cool.

Make the Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
2. Add Peanut Butter and Sugars: Add the creamy peanut butter, granulated sugar, and brown sugar to the bowl. Continue beating until the mixture is well combined and creamy.
3. Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
4. Mix in Remaining Ingredients: Stir in the vanilla extract, sour cream, and heavy cream until the filling is smooth. Gently fold in the chopped Reese’s peanut butter cups.

Bake in Water Bath

1. Prepare for Baking: Pour the cheesecake batter over the cooled crust in the springform pan.
2. Create a Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the larger dish with about 1 inch of hot water.
3. Bake: Bake in the preheated oven for 60-70 minutes, or until the center of the cheesecake is slightly jiggly.

Cool

1. Turn Off the Oven: Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This helps prevent cracking.
2. Chill: After an hour, remove the cheesecake from the oven and let it come to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.

Prepare Ganache Topping

1. Heat Heavy Cream: In a saucepan, heat 1 cup of heavy cream over medium heat until just about to boil.
2. Add Chocolate Chips: Remove from heat and stir in 1 cup of semi-sweet chocolate chips until the mixture is smooth and glossy.
3. Top the Cheesecake: Pour the ganache over the chilled cheesecake and spread it evenly. Garnish with additional chopped Reese’s peanut butter cups.

Serve

1. Slice and Enjoy: Let the cheesecake sit for a few minutes to soften slightly before slicing. Serve chilled and enjoy the delightful combination of flavors!

Nutrition Facts

• Servings: 12
• Calories: Approximately 500 calories per serving
• Total Fat: 35g
• Saturated Fat: 18g
• Trans Fat: 0g
• Cholesterol: 110mg
• Sodium: 300mg
• Total Carbohydrates: 41g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 8g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 60-70 minutes
• Chill Time: 4 hours (preferably overnight)
• Total Time: Approximately 5 hours (plus chilling time)

How to Serve

• Slice the cheesecake into wedges.
• Serve chilled, garnished with additional chopped Reese’s peanut butter cups.
• Provide plates and forks for easy serving.
• Pair with a glass of milk or coffee for a delightful dessert experience.

Additional Tips

1. Room Temperature Ingredients: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter.
2. Water Bath: Don’t skip the water bath as it helps to prevent the cheesecake from cracking.
3. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill overnight.
4. Garnish Creatively: Get creative with your garnish—drizzle chocolate or caramel sauce for extra flair.
5. Leftover Storage: Keep any leftovers tightly wrapped in the refrigerator for up to 5 days.

Recipe Variations

• Nutty Twist: Add chopped nuts, such as peanuts or pecans, to the crust for added texture.
• Chocolate Layer: Create a layered effect by adding a layer of chocolate ganache before the peanut butter filling.
• No-Bake Option: Consider a no-bake cheesecake version by using whipped cream and gelatin instead of baking.

Serving Suggestions

• Serve as a special dessert for birthdays or holidays.
• Pair with fresh fruit like strawberries or raspberries for a refreshing contrast.
• Create a dessert platter with mini cupcakes or cookies for a variety of sweet treats.

Freezing and Storage

• Freezing: You can freeze slices of cheesecake for up to 2 months. Wrap them tightly in plastic wrap and then in foil.
• Thawing: To thaw, place in the refrigerator overnight before serving.
• Storage: Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.

FAQ Section

1. Can I use crunchy peanut butter instead of creamy?

• Yes, but it will change the texture slightly.

1. Can I make this cheesecake without a water bath?

• While it’s possible, a water bath helps prevent cracks.

1. How can I tell when the cheesecake is done?

• It should be slightly jiggly in the center when you take it out of the oven.

1. Can I make this cheesecake a day ahead of time?

• Yes! In fact, it tastes even better after chilling overnight.

1. What can I use instead of heavy cream?

• You can substitute with half-and-half or coconut cream, but the texture will be different.

1. How do I prevent the cheesecake from cracking?

• Ensure the oven temperature is correct, use a water bath, and avoid overmixing the batter.

1. Is it possible to use a different crust?

• Absolutely! You can use a traditional graham cracker crust or even an Oreo crust for a chocolatey twist.

1. What if I don’t have a springform pan?

• You can use a regular cake pan, but it will be harder to remove the cheesecake.

1. Can I make mini cheesecakes instead?

• Yes! Use a muffin tin and adjust the baking time accordingly.

1. What’s the best way to slice cheesecake?

• Use a sharp knife dipped in hot water for clean slices.

Conclusion

This Reese’s Peanut Butter Cheesecake is the ultimate dessert for peanut butter and chocolate lovers. With its creamy filling, crunchy crust, and decadent ganache topping, it’s sure to be a hit at any gathering. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cheesecake promises to deliver on taste and satisfaction. So gather your ingredients, follow the steps, and prepare to impress your friends and family with this deliciously rich dessert!

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