Reese’s Peanut Butter Cup Cheesecake Recipe

Indulge in the ultimate dessert fantasy with this Reese’s Peanut Butter Cup Cheesecake recipe, a heavenly concoction that marries the rich, creamy texture of classic cheesecake with the irresistible allure of Reese’s Peanut Butter Cups. This dessert is not just a treat; it’s an experience, offering a delightful journey through layers of flavor and texture that will captivate your taste buds from the first bite. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to guide you through creating a show-stopping dessert that’s perfect for any occasion.

From its buttery Oreo crust to the luscious peanut butter cheesecake filling, and crowned with a silky chocolate ganache, every element of this cheesecake promises to bring joy and satisfaction. So, let’s embark on this sweet adventure together, creating a dessert that’s bound to become a cherished favorite among friends and family.

Simplified Reese’s Peanut Butter Cup Cheesecake Recipe

Ingredients

• For the Oreo Cookie Crust:
  • 1 ½ cups of Oreo cookies (crushed)
  • ½ cup of unsalted roasted peanuts (optional, chopped)
  • 2 tablespoons of light brown sugar
  • ⅛ teaspoon of salt
  • 5 tablespoons of unsalted butter (melted)
• For the Cheesecake Batter:
  • 32 ounces of cream cheese (softened)
  • 1 ½ cups of light brown sugar
  • ½ cup of creamy peanut butter
  • 1 teaspoon of vanilla extract
  • ¼ cup of heavy whipping cream
  • 4 large eggs (room temperature)
  • 10.5 ounces of Reese’s Miniature Peanut Butter Cups (chopped)
• For the Chocolate Ganache Topping (Optional):
  • 4 ounces of semi-sweet chocolate chips
  • ⅓ cup of heavy whipping cream

Instructions

1. Prep: Preheat your oven to 350°F and prepare a 9-inch springform pan with baking spray and parchment paper.
2. Crust: Blend Oreo cookies, peanuts, brown sugar, salt, and butter in a food processor. Press the mixture into the pan and bake for 8-10 minutes. Let cool.
3. Batter: Beat cream cheese until fluffy, then mix in brown sugar, peanut butter, and vanilla. Add eggs and heavy cream, mixing until smooth. Fold in chopped peanut butter cups and pour over the crust.
4. Bake: Wrap the pan in foil, place in a water bath, and bake at 325°F for 50-55 minutes. Let it cool in the oven for 45 minutes, then on a rack until room temperature. Chill for at least 4 hours.
5. Ganache Topping: Heat cream and pour over chocolate chips. Let sit, then whisk until smooth. Pour over the cheesecake.

Notes

• Springform Pan: Essential for easy cheesecake removal. Wrap it well in foil to prevent water from seeping in during the water bath.
• Water Bath: Helps prevent cracks by ensuring even baking and moisture.
• Cooling: Allow the cheesecake to cool gradually to avoid cracks.
• Serving: Chill the cheesecake for at least 4 hours, preferably overnight, for the best texture.

FAQs

• Can I use natural peanut butter? It’s best to use regular, creamy peanut butter as natural types can affect the texture.
• What if I don’t have a food processor for the crust? You can crush the cookies in a bag with a rolling pin and mix the crust ingredients in a bowl.
• Can I skip the water bath? The water bath is crucial for preventing cracks and ensuring a smooth texture, so it’s not recommended to skip it.

This simplified guide should help you create a delicious Reese’s Peanut Butter Cup Cheesecake with ease. Enjoy the process and the delightful dessert you’ll have at the end!