Description
Reese’s Cheesecake delivers pure chocolate and peanut butter bliss that melts right through your taste buds. Creamy layers of rich filling nestled between a chocolate graham crust make this dessert a total crowd-pleaser for anyone craving something sweet.
Ingredients
Scale
Main Ingredients:
- 16 oz cream cheese
- 3 large eggs
- 200 grams Reeses peanut butter cups
- 1 cup semi-sweet chocolate chips
Supporting Ingredients:
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 ½ cups crushed graham crackers
- 5 tablespoons unsalted butter
- ½ cup heavy cream
Instructions
- Preheat the oven to 350F and grab a 9-inch springform pan.
- Mix 1 ½ cups graham cracker crumbs with 5 tablespoons melted butter until completely combined.
- Press the crumb mixture firmly into the bottom of the pan, creating an even layer.
- Bake the crust for 10 minutes at 350F, then remove and let cool completely.
- Beat 16 ounces softened cream cheese in a large bowl until completely smooth.
- Gradually add 1 cup sugar to the cream cheese, mixing at low speed.
- Incorporate 3 large eggs one at a time, ensuring each is fully blended before adding the next.
- Mix in 1 teaspoon vanilla extract and 1 cup sour cream until the batter becomes silky.
- Gently fold 10 chopped Reeses peanut butter cups into the cheesecake mixture.
- Pour the filling over the cooled crust, spreading evenly to the edges.
- Bake at 350F for 55 minutes, watching for slightly jiggly center and set edges.
- Turn off the oven and crack the door, letting the cheesecake rest for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Warm ½ cup heavy cream and 1 cup chocolate chips until smooth for ganache.
- Pour the ganache over the chilled cheesecake, covering the surface completely.
- Garnish with additional chopped Reeses peanut butter cups before serving.
Notes
- Crush graham crackers finely for a smooth, even crust that holds together perfectly when slicing the cheesecake.
- Room temperature ingredients ensure a silky, lump-free cheesecake filling that blends smoothly without overbeating.
- Avoid overbaking by checking the cheesecake’s doneness – the center should have a subtle jiggle, as it will continue setting while cooling.
- For a gluten-free version, swap graham crackers with gluten-free cookie crumbs and use certified gluten-free Reeses peanut butter cups.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hours 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 588
- Sugar: 36 g
- Sodium: 190 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 125 mg