Here’s a recipe for a Reese’s Peanut Butter Cup Cheesecake that is sure to impress:
Ingredients
Crust
2 cups crushed Oreo cookies (without filling)
6 tablespoons unsalted butter, melted
Cheesecake Filling
3 (8 oz) packages cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup chopped Reese’s Peanut Butter Cups
Ganache
1 cup semisweet chocolate chips
1/2 cup heavy cream
Topping
Additional chopped Reese’s Peanut Butter Cups (as desired)
Instructions
- Prepare the Crust
- Preheat oven to 325°F (165°C).
- Mix the crushed Oreo cookies and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes. Let cool.
- Make the Cheesecake Filling
- Beat the cream cheese, peanut butter, granulated sugar, and brown sugar together until smooth.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream and vanilla extract until smooth.
- Fold in the chopped Reese’s Peanut Butter Cups.
- Pour the filling over the cooled crust.
- Bake
- Wrap the outside of the springform pan in aluminum foil to prevent water leakage.
- Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the side of the springform pan.
- Bake for 60-70 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Remove from the oven, then refrigerate for at least 4 hours or overnight.
- Prepare the Ganache
- Heat the heavy cream in a small saucepan until it begins to simmer.
- Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes.
- Stir until smooth and glossy.
- Assemble
- Pour the ganache over the chilled cheesecake, spreading it evenly.
- Decorate with additional chopped Reese’s Peanut Butter Cups.
- Serve
Slice and serve chilled. Enjoy the rich, creamy, chocolate-peanut butter delight!
Let me know how it turns out!