How to Make the Ultimate Reese’s Cheesecake Recipe

Introduction

This Ultimate Reese’s Cheesecake is a decadent treat that combines creamy cheesecake with rich peanut butter and chocolate flavors. Perfect for peanut butter lovers, it features a crunchy Reese’s crust and a smooth chocolate ganache topping. Ideal for special occasions or whenever you need a sweet indulgence.

Ingredients

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup unsalted melted butter
• 32 oz cream cheese, softened
• 1.25 cups sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare it for the crust.
2. Step 2: Combine the crushed Reese’s Peanut Butter Cups with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and mix well.
4. Step 4: Add the eggs one at a time, beating after each addition just until combined. Avoid overmixing to keep the cheesecake creamy.
5. Step 5: Pour the cream cheese filling over the prepared crust. Bake in the preheated oven for 60–70 minutes, or until the edges are set but the center still slightly wobbles. After baking, leave the cheesecake in the oven with the door slightly ajar and let it cool completely.
6. Step 6: To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until just simmering. Remove from heat, add the semi-sweet chocolate chips, and let stand for 1 minute. Stir until smooth and glossy, then pour over the cooled cheesecake.
7. Step 7: Refrigerate the cheesecake for at least 4 hours, or until fully set, before serving.

Tips & Variations

• For an extra peanut butter punch, add a swirl of melted peanut butter into the cheesecake batter before baking.
• Use mini Reese’s cups for a finer crust texture and easier crushing.
• Substitute semi-sweet chocolate chips with dark chocolate for a richer ganache.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 20 minutes or enjoy chilled. This cheesecake also freezes well for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Reese’s cups in the crust?

While peanut butter alone won’t create the same crunchy crust, you can mix crushed graham crackers or cookies with peanut butter and butter to make a similar base.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and firm, but the center still has a slight wobble when you gently shake the pan. It will firm up as it cools and chills.

How to Make the Ultimate Reese’s Cheesecake Recipe

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4.6 from 71 reviews

• Author: Olivia
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x

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Description

Indulge in the ultimate Reese’s Cheesecake, a rich and creamy dessert featuring a peanut butter cup crust, smooth cream cheese filling, and a decadent chocolate ganache topping. Perfect for peanut butter and chocolate lovers seeking a show-stopping treat.

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Ingredients

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Crust

• 1.5 cups Reese’s Peanut Butter Cups, crushed (About 20 cups)
• 0.25 cup Unsalted Butter, melted

Filling

• 32 oz Cream Cheese, softened
• 1.25 cups Sugar
• 1 tsp Vanilla Extract
• 4 Large Eggs

Ganache

• 1 cup Heavy Cream
• 8 oz Semi-Sweet Chocolate Chips

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Instructions

1. Preparation and Preheat: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure your cheesecake doesn’t stick.
2. Make the Crust: Combine the crushed Reese’s Peanut Butter Cups with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
3. Prepare the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the vanilla extract, then incorporate the eggs one at a time, beating just until each is combined to avoid overmixing.
4. Assemble and Bake: Pour the cream cheese filling over the peanut butter crust in the pan. Bake in the preheated oven for 60-70 minutes, until the edges are set but the center still has a slight wobble. This ensures a creamy texture after cooling.
5. Cool the Cheesecake: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven completely to prevent cracking and to set slowly.
6. Make the Ganache: While the cheesecake cools, heat the heavy cream in a saucepan over medium heat until just simmering. Remove from heat and add the semi-sweet chocolate chips. Let them sit for 1 minute, then stir until the mixture is smooth and glossy.
7. Finish and Chill: Pour the ganache over the cooled cheesecake, spreading it evenly. Refrigerate the cheesecake for at least 4 hours to allow it to fully set and the flavors to meld beautifully before serving.

Notes

• For best results, use room temperature cream cheese and eggs to ensure a smooth batter.
• Be careful not to overbake the cheesecake to maintain a creamy texture.
• If you don’t have a springform pan, you can use a regular 9-inch cake pan but greasing is especially important.
• The cheesecake is best enjoyed chilled and can be stored refrigerated for up to 4 days.
• Leftover cheesecake can be frozen for up to 1 month; thaw in refrigerator overnight before serving.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Reese’s cheesecake, peanut butter cheesecake, chocolate ganache, dessert, creamy cheesecake, peanut butter cups dessert