Reese’s Peanut Butter Cheesecake
This indulgent cheesecake features a graham cracker crust, creamy peanut butter filling, and rich chocolate ganache topped with Reese’s Peanut Butter Cups.
Ingredients
For the Crust
- 1.5 cups Graham cracker crumbs (or Oreo crumbs for more chocolate)
- 1/3 cup Melted unsalted butter
- 2 tbsp Sugar
For the Peanut Butter Filling
- 24 oz Full-fat cream cheese (softened)
- 1 cup Creamy peanut butter (avoid natural/oily types)
- 1 cup Granulated sugar
- 1 tsp Vanilla extract
- 3 large Eggs
- 1/2 cup Sour cream (for that signature tang)
For the Chocolate Ganache & Topping
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
- Chopped Reese’s Peanut Butter Cups
- Extra peanut butter for drizzling
Instructions
Preparation
- Mix the crumbs, butter, and sugar. Press firmly into a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and sugar until fluffy. Add the peanut butter, sour cream, and vanilla. Add eggs one at a time on low speed to avoid adding too much air.
- Wrap the bottom of your pan in foil and place it in a larger roasting pan filled with an inch of hot water. Bake for 60-70 minutes.
- Once cooled and chilled (at least 6 hours), heat the heavy cream and pour it over the chocolate chips. Let it sit for 5 minutes, stir until smooth, and pour over the cake, allowing it to drip down the sides.
- Pipe whipped cream stars around the edge, pile on the chopped Reese’s, and finish with a warm peanut butter drizzle.
Notes
For best results, ensure all ingredients are at room temperature. Avoid overbeating the eggs and always use a water bath to prevent cracks. This cheesecake freezes beautifully for up to 3 months.