Description
Rich chocolate and peanut butter unite in this irresistible Reeses Cheesecake, blending creamy indulgence with classic candy charm. Chocolate cookie crust and silky filling promise a dessert that delights with each heavenly bite, tempting you to savor pure sweet bliss.
Ingredients
Scale
Cheesecake Main Ingredients:
- 4 packages (8 ounces/226 grams) cream cheese, softened
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 4 large eggs
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
Topping and Garnish Ingredients:
- 1 cup heavy cream
- 0.5 cup powdered sugar
- 1 cup mini Reese’s Peanut Butter Cups, chopped
- Chocolate sauce for drizzling
- Additional mini Reese’s for garnish
Instructions
- Prepare a 9-inch springform pan by creating a graham cracker foundation with melted butter and sugar, pressing firmly to form an even base.
- Using an electric mixer, transform cream cheese into a silky smooth consistency, gradually incorporating sugar and vanilla extract.
- Introduce eggs individually, gently mixing after each addition to maintain a delicate texture.
- Seamlessly blend peanut butter into the cheesecake mixture until uniformly incorporated.
- Layer the cheesecake batter strategically, with half the mixture covering the graham cracker crust.
- Scatter a generous portion of chopped Reeses Peanut Butter Cups across the initial batter layer.
- Carefully pour the remaining cheesecake batter, ensuring a smooth and level surface.
- Sprinkle the remaining Reeses pieces across the top for added texture and visual appeal.
- Bake at 325°F (160°C) for 55-60 minutes, watching for a set center with a slight jiggle.
- Allow the cheesecake to cool gradually inside the oven for an additional hour after turning off the heat.
- Whip heavy cream to soft peaks, then transform into a sturdy topping by incorporating powdered sugar.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal flavor and texture.
- Before serving, adorn with whipped cream and optional chocolate sauce drizzle, garnishing with extra Reeses pieces.
Notes
- Press the graham cracker mixture firmly and evenly to create a solid, stable base that won’t crumble when slicing.
- Slow baking and gradual cooling prevent cracking and ensure a smooth, creamy cheesecake texture.
- Add eggs one at a time and mix on low speed to maintain a silky, lump-free batter.
- Prepare the cheesecake a day in advance to allow flavors to meld and texture to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 2 hours 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 449
- Sugar: 32 g
- Sodium: 221 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 10 g
- Cholesterol: 95 mg