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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
