Description
Indulge in a rich and creamy Reese’s Peanut Butter Cup Cheesecake that perfectly combines chocolate cookie crust, smooth peanut butter cheesecake filling, and a luscious chocolate ganache topping. Finished with chopped Reese’s Peanut Butter Cups and a drizzle of caramel sauce, this dessert is a heavenly treat for peanut butter and chocolate lovers alike.
Ingredients
Scale
Crust
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs
Ganache Topping
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Garnish
- ⅓ cup caramel sauce (optional)
- 12 Reese’s Peanut Butter Cups, chopped
Instructions
- Prepare crust: Preheat the oven to 325°F (163°C). Combine chocolate cookie crumbs and melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes to set the crust, then remove and let it cool.
- Mix cream cheese: Beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, mixing well to combine. Then, beat in the creamy peanut butter until the mixture is smooth and homogeneous.
- Add eggs: Add eggs one at a time, mixing on low speed after each addition to ensure they are fully incorporated without overmixing, which can cause cracks in the cheesecake.
- Assemble filling: Pour the peanut butter cheesecake filling over the cooled crust in the springform pan. Tap the pan gently to release any trapped air bubbles and ensure an even surface.
- Bake cheesecake: Bake the cheesecake at 325°F (163°C) for 55 to 65 minutes. The center should be set but still slightly jiggly when gently shaken. Once done, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully set and develop the flavors.
- Make ganache: Heat the heavy cream until it just starts to simmer. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 1 minute to melt the chocolate. Stir gently until the mixture is smooth and glossy to create the ganache.
- Top cheesecake: Spread the chocolate ganache evenly over the chilled cheesecake. Sprinkle chopped Reese’s Peanut Butter Cups on top and optionally drizzle with caramel sauce for extra indulgence. Slice and serve chilled for best flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Do not overmix after adding eggs to avoid air bubbles that cause cracks.
- Letting the cheesecake cool slowly inside the oven helps prevent cracking.
- Refrigerating overnight enhances flavor and texture.
- Caramel sauce is optional but adds a delicious, extra layer of sweetness.
- Use a springform pan for easy removal of the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Reese's peanut butter cup cheesecake, peanut butter cheesecake, chocolate peanut butter dessert, cream cheese dessert, chocolate ganache cheesecake
