How to Make the Ultimate Reese’s Cheesecake Recipe

Introduction

This Ultimate Reese’s Cheesecake combines rich, creamy cheesecake with the irresistible flavor of Reese’s Peanut Butter Cups, creating a dessert that’s both decadent and crowd-pleasing. Perfect for chocolate and peanut butter lovers, this cheesecake is sure to impress at any gathering.

Ingredients

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup melted unsalted butter
• 32 oz cream cheese, softened
• 1.25 cups sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prepare for the crust.
2. Step 2: In a bowl, combine the crushed Reese’s Peanut Butter Cups with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Mix in the vanilla extract. Add the eggs one at a time, beating just until they are incorporated after each addition.
4. Step 4: Pour the cream cheese filling evenly over the crust. Bake for 60 to 70 minutes, or until the edges are set and the center still has a slight wobble. Allow the cheesecake to cool completely inside the oven with the door slightly ajar.
5. Step 5: To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat, then add the chocolate chips. Let sit for one minute before stirring until smooth and glossy.
6. Step 6: Pour the ganache over the cooled cheesecake, spreading it evenly. Refrigerate the cheesecake for at least 4 hours to let it set fully before serving.

Tips & Variations

• For extra crunch, sprinkle chopped Reese’s Peanut Butter Cups on top of the ganache before chilling.
• If you prefer a stronger chocolate flavor, use dark chocolate chips instead of semi-sweet.
• Make sure the cream cheese is completely softened to avoid lumps in the batter.
• To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the lower oven rack to maintain moisture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature for about 30 minutes or enjoy them chilled for the best texture. Avoid freezing, as it may affect the ganache and cream cheese texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. Just be sure to refrigerate it well to allow the flavors to meld and the texture to firm up.

What can I substitute for Reese’s Peanut Butter Cups if I can’t find them?

You can use any peanut butter chocolate candies or even chopped peanut butter-filled chocolates as a substitute. Just ensure they are chopped finely to create a sturdy crust.

How to Make the Ultimate Reese’s Cheesecake Recipe

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4.8 from 65 reviews

• Author: Zoe
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x

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Description

This Ultimate Reese’s Cheesecake combines the creamy richness of classic cheesecake with the irresistible flavor of Reese’s Peanut Butter Cups. Featuring a crunchy peanut butter crust, a smooth and decadent cream cheese filling, and a luscious chocolate ganache topping, this dessert is perfect for peanut butter and chocolate lovers looking for a show-stopping treat.

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Ingredients

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Crust

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup unsalted melted butter

Filling

• 32 oz cream cheese, softened
• 1.25 cups sugar
• 1 tsp vanilla extract
• 4 large eggs

Ganache

• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
2. Make the Crust: Combine the crushed Reese’s Peanut Butter Cups with melted butter until well mixed. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
3. Prepare the Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add vanilla extract and mix well. Incorporate the eggs one at a time, beating just until combined after each addition to avoid over-mixing.
4. Assemble and Bake: Pour the cream cheese filling over the crust in the springform pan, spreading it evenly. Bake for 60 to 70 minutes, or until the edges are set and the center is still slightly wobbly. After baking, turn the oven off and leave the cheesecake inside with the door ajar to cool gradually.
5. Prepare the Ganache: While the cheesecake cools, heat heavy cream over medium heat in a saucepan until just about to simmer. Remove from heat, add the semi-sweet chocolate chips, and let sit for 1 minute. Stir gently until the ganache is smooth and glossy.
6. Finish the Cheesecake: Pour the ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set and flavors to meld before serving.

Notes

• Make sure the cream cheese is fully softened for a smooth filling without lumps.
• Do not overmix the batter after adding eggs to prevent cracking.
• Cooling the cheesecake slowly in the oven helps prevent cracks on the surface.
• You can use a water bath during baking for extra moisture to reduce cracking, but it’s optional.
• Store leftovers covered in the refrigerator for up to 5 days.
• For easier slicing, run a warm knife around slices before serving.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Reese’s cheesecake, peanut butter cheesecake, chocolate ganache cheesecake, easy cheesecake recipe, dessert, peanut butter cups dessert