Description

Indulge in this decadent Reese’s Peanut Butter Cup Cheesecake, featuring a rich chocolate cookie crust, creamy peanut butter-infused cheesecake filling, a luscious chocolate ganache topping, and a generous sprinkle of chopped Reese’s Peanut Butter Cups for the perfect balance of chocolate and peanut butter flavors.

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
⅓ cup caramel sauce (optional)

Garnish

12 Reese’s Peanut Butter Cups, chopped

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the chocolate cookie crumbs with melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and allow it to cool.
Make the cheesecake filling: Beat the softened cream cheese in a large mixing bowl until smooth. Add the granulated sugar, sour cream, and vanilla extract, beating until well incorporated. Then mix in the peanut butter until combined thoroughly.
Add the eggs: Incorporate the eggs one at a time, blending on low speed after each addition to avoid overmixing which can introduce air bubbles.
Assemble and bake: Pour the cheesecake filling over the cooled crust, gently tapping the pan to release any air bubbles. Bake for 55 to 65 minutes or until the center is set but still slightly jiggly.
Cool the cheesecake: After baking, turn off the oven and slightly crack the door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to let it set completely.
Prepare ganache topping: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips, letting it sit for 1 minute before stirring until smooth. Spread the ganache evenly over the chilled cheesecake.
Garnish and serve: Top the cheesecake with chopped Reese’s Peanut Butter Cups and drizzle caramel sauce over the top if desired. Slice and serve chilled for the best flavor and texture.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
Do not overmix after adding the eggs to prevent cracking during baking.
Cooling the cheesecake gradually in the oven helps maintain a smooth surface without cracks.
Refrigerate the cheesecake overnight for optimal texture and flavor development.
The caramel sauce is optional but adds a lovely sweet contrast to the rich peanut butter and chocolate flavors.

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 cheesecake, no-bake crust, homemade cheesecake, dessert recipe