Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Reese’s Peanut Butter Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Indulge in this rich and creamy Reese’s Peanut Butter Cheesecake, featuring a chocolatey graham cracker crust, luscious peanut butter filling, and a decadent chocolate ganache topping. Perfect for any dessert lover!


Ingredients

Scale

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: Preheat oven to 350°F (175°C). In a medium bowl, combine chocolate graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
  • Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add peanut butter, granulated sugar, and brown sugar, beating until creamy. Add eggs one at a time, mixing just until combined after each addition. Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in chopped Reese’s peanut butter cups.
  • Bake in Water Bath: Pour the cheesecake batter over the crust. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in, and place it in a larger pan filled with about 1 inch of hot water. Bake for 60-70 minutes, or until the center is slightly jiggly.
  • Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Remove from oven, let it come to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  • Prepare Ganache Topping: In a saucepan, heat heavy cream over medium heat until just about to boil. Remove from heat, add chocolate chips, and stir until smooth. Pour the ganache over the chilled cheesecake and spread evenly. Garnish with additional chopped Reese’s peanut butter cups.
  • Serve: Let the cheesecake sit for a few minutes to soften slightly, then slice and enjoy!

Notes

For best results, refrigerate overnight before serving to enhance the flavors.

  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450
  • Sugar: 30g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 80mg