Reese’s Peanut Butter Cheesecake
User Reviews
4.9
Reese’s Peanut Butter Cheesecake
Description
This cheesecake starts with a crust made of finely processed chocolate sandwich cookies mixed with melted butter and a pinch of salt, pressed into a springform pan and baked briefly to set. The filling combines softened cream cheese with eggs, brown sugar, smooth peanut butter, heavy cream, and vanilla. Folded into this mixture are chopped Reese's miniature peanut butter cups adding bursts of chocolate and peanut buttery texture.
The cheesecake is baked using a water bath to provide a gentle, even heat, ensuring a creamy, crack-free finished texture. Once cooled and chilled, a topping of warmed chocolate ganache made from semi-sweet chocolate chips and heavy cream is spread on top and garnished with a Reese's mini. The result is a rich dessert that combines creamy, nutty, and chocolaty flavors in each slice.
Nutrition estimates vary by brands and ingredient choices, so treat the provided values as approximations. The recipe yields a richly flavored cheesecake ideal for peanut butter and chocolate fans.
Ingredients
Crust:
- 30 chocolate sandwich cookies
- 6 tablespoons butter melted
- salt dash
Cheesecake:
- 32 oz cream cheese softened
- 5 egg
- 1 1/2 cups brown sugar
- 1 cup peanut butter smooth
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla
- 12 oz Reese's Peanut Butter miniature cups unwrapped and roughly chopped
Topping:
- 1/2 cup heavy whipping cream
- 1 cup chocolate chips semi-sweet
- 1 Reese's Minis
Instructions
- Preheat oven to 325°F.
- Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan.
- Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese’s Miniatures. Pour the mixture into the cooled crust.
- Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
- To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s minis over the top of the cheesecake.
Notes
- Nutrition information is an estimate; ingredient brands may affect values.
- Chilling fully after baking is essential to set the cheesecake properly before serving.
- Using a water bath prevents cracking by providing gentle, even heat around the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 970 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 970kcal | 49% |
| Carbohydrates | 84g | 28% |
| Protein | 16g | 32% |
| Fat | 64g | 98% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 0g | 0% |
| Cholesterol | 160mg | 53% |
| Sodium | 603mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 70g | 140% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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