Reese's Cheesecake

5 from 6 votes

Reese's Cheesecake is rich in flavor and easy to make. From the Oreo crust to the Reese's Cheesecake center makes this dessert recipe perfect for any occasion.

Prep Time20

Cook Time1 45

Refrigerate4

Total Time6 5

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $27.42, $1.83 per Serving

Ingredients

For the Crust:

30 Oreo Cookies
5 Tablespoons Butter melted

For the Cheesecake:

24 ounces Cream Cheese softened
1 cup Granulated Sugar
2 tsp Vanilla Extract
1 cup Creamy Peanut Butter not all natural
4 large Eggs room temperature
½ cup Heavy Cream
20 Mini Reese’s Peanut Butter Cups chopped

For the Ganache Topping:

1 cup Heavy Whipping Cream
2 cups Chocolate Chips
20 Mini Reese’s Peanut Butter Cups quartered

Instructions

For the Crust:

Preheat the oven to 350°F. Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
Place the Oreo cookies in a food processor and pulse until they become fine crumbs.
Stir the melted butter into the cookie crumbs until evenly moistened.
Firmly press the mixture into the bottom and about halfway up the sides of the prepared springform pan.
Refrigerate the crust while preparing the cheesecake filling.

For the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract. Beat for 1-2 minutes, scraping down the sides of the bowl as needed.
Reduce the mixer to low speed. Add the eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing.
Mix in the peanut butter and ½ cup heavy cream until smooth.
Fold the chopped mini REESE'S Peanut Butter Cups into the batter with a rubber spatula.
Pour the filling into the prepared crust and smooth the top.
Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent leaks.
Place the cheesecake in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the oven door open about 1 inch, and leave the cheesecake inside for 45 minutes.
Remove the cheesecake from the water bath and carefully remove the foil. Cool completely at room temperature for about 1 hour.
Refrigerate for at least 4 hours, preferably overnight.

For the Ganache Topping:

Place 1 cup heavy whipping cream in a microwave-safe bowl. Heat for 60-90 seconds, just until steaming. Do not let it boil.
Add the chocolate chips to the hot cream. Let sit for 2-3 minutes, then whisk until smooth and glossy.
Allow the ganache to cool for 5-10 minutes until slightly thickened, then slowly pour it over the chilled cheesecake, letting it spread naturally to the edges.
Top with the quartered mini REESE'S Peanut Butter Cups.
Slice and serve chilled.

Notes

Room temperature ingredients are essential for a silky-smooth cheesecake without lumps.
Do not overmix after adding the eggs, as this can incorporate excess air and cause cracking.
Wrapping the springform pan with foil before placing it in the water bath helps prevent leaks.
Allowing the cheesecake to cool gradually in the oven helps minimize cracks.
Store leftovers covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.

Nutrition