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.

Ingredients

Scale

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
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.
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.
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.
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.
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