Description
This Reese’s Cheesecake is a rich and indulgent dessert made with a chocolate cookie crust, creamy peanut butter cheesecake filling loaded with chopped Reese’s, and topped with a chocolate ganache and more Reese’s candies. It’s a peanut butter and chocolate lover’s dream!
Ingredients
- 2 1/4 cups (302g) Oreo crumbs (about 24 Oreos)
- 5 tbsp (70g) butter, melted
- 24 oz (678g) cream cheese, room temperature
- 1 cup (260g) peanut butter
- 1 cup (207g) sugar
- 1 cup (230g) sour cream
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/2 cups (165g) chopped Mini Reese’s, divided
- 4 oz (113g) semi sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- Mini Reese’s, for topping
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
- Combine Oreo crumbs and melted butter in a medium bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prepare for a water bath.
- In a large bowl, beat the cream cheese, peanut butter, and sugar until smooth and creamy.
- Add sour cream and vanilla extract, and mix until well combined.
- Add eggs one at a time, mixing slowly and scraping the sides of the bowl as needed.
- Gently fold in 1 cup of the chopped Mini Reese’s.
- Pour the cheesecake batter into the crust-lined pan. Place the pan inside a larger pan and add warm water to the outer pan (about halfway up the sides of the springform pan).
- Bake for 1 hour and 10 minutes. Turn off the oven and leave the door closed for 30 minutes. Then, crack the door and allow the cheesecake to cool for another 30 minutes before removing it.
- Remove the cheesecake from the oven and water bath. Refrigerate for 5–6 hours or until fully chilled and firm.
- For the ganache topping, add chocolate chips to a medium bowl. Heat heavy cream until it just begins to boil, then pour over the chocolate chips. Let sit for 2–3 minutes, then whisk until smooth.
- Pour the ganache over the chilled cheesecake and spread evenly.
- Top with remaining chopped Mini Reese’s and additional whole Mini Reese’s as desired.
- Refrigerate until ready to serve.
Notes
- Make sure cream cheese is at room temperature for a smooth filling.
- Use a water bath to prevent cracks in the cheesecake.
- Allow enough chill time for the cheesecake to set properly before slicing.
- Use a sharp, warm knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 770
- Sugar: 33g
- Sodium: 450mg
- Fat: 58g
- Saturated Fat: 24g
- Unsaturated Fat: 28g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 125mg
