Description
Creamy homemade Reeses peanut butter cup cheesecake balances sweet chocolate and rich peanut butter in a luxurious dessert. Chocolate graham cracker crust and silky filling combine for an indulgent treat you’ll crave again and again.
Ingredients
- 3 packages (8 oz / 226 g) cream cheese, softened
- 1 cup smooth peanut butter
- 3 large eggs
- 1 cup granulated sugar
- 2 cups crushed chocolate graham crackers
- ½ cup (4 oz / 113 g) unsalted butter, melted
- ½ cup heavy cream
- 1 tsp vanilla extract
- 2 cups chopped Reese’s Peanut Butter Cups
- Chocolate ganache (optional for topping)
- Additional Reese’s Peanut Butter Cups for decoration
Instructions
- Crust Preparation: Pulverize graham crackers into fine powder and amalgamate with melted butter, pressing the mixture firmly and evenly into the springform pan’s base to create a solid foundation.
- Batter Creation: Whip cream cheese, peanut butter, sugar, and vanilla extract in a large bowl until achieving a silky, lump-free consistency, then methodically integrate eggs one at a time while maintaining a smooth texture.
- Ingredient Incorporation: Gently fold heavy cream and chopped Reese’s Peanut Butter Cups into the batter, ensuring even distribution of the chocolate and peanut butter pieces throughout the mixture.
- Baking Process: Pour the prepared batter over the graham cracker crust, leveling the surface, and bake in a preheated oven at 325°F for 55-60 minutes until the center sets and the surface appears matte.
- Cooling and Setting: Remove from oven and let cool on a wire rack for 10 minutes, carefully loosening the edges with a knife, then allow to cool completely at room temperature for an hour before refrigerating overnight.
- Finishing Touches: Drizzle with chocolate ganache and embellish with additional chopped Reese’s Peanut Butter Cups just before serving, creating a decadent and visually stunning dessert.
Notes
Prevent Crust Crumbling: Compress graham cracker mixture firmly and evenly to create a solid, stable base that won’t fall apart when slicing.
Smooth Cream Cheese Technique: Beat ingredients at room temperature and mix gradually to eliminate lumps, ensuring a silky, luxurious cheesecake texture without graininess.
Bake with Water Bath Protection: Place springform pan in a larger water-filled pan to prevent surface cracking and promote even, gentle baking that prevents overbrowning.
Cooling Patience Matters: Allow cheesecake to cool slowly at room temperature and refrigerate overnight, which helps develop rich flavors and creates the perfect dense, creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 500
- Sugar: 30 g
- Sodium: 400 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg