Reese's Peanut Butter Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups chocolate cookie crumbs
02 -
1/4 cup melted butter
→ Filling
03 -
3 (8 oz) packages cream cheese, softened
04 -
1 cup sugar
05 -
1 cup sour cream
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
1 cup creamy peanut butter
09 -
15-20 Reese's peanut butter cups, chopped
→ Topping & ganache
10 -
1 cup heavy cream
11 -
1/2 cup chocolate chips
12 -
1/2 cup peanut butter chips
13 -
Caramel sauce for drizzling
14 -
Whipped cream for topping
# Instructions:
01 -
Preheat the oven to 163°C. In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
02 -
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, and mix until well combined.
03 -
Add the eggs one at a time, beating after each addition. Stir in the peanut butter until the mixture is smooth.
04 -
Fold in half of the chopped Reese's peanut butter cups into the batter. Pour the batter over the prepared crust and smooth the top.
05 -
Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
06 -
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
07 -
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.
08 -
Drizzle the chocolate ganache over the chilled cheesecake. Top with the remaining chopped Reese's peanut butter cups, peanut butter chips, and caramel sauce. Add whipped cream for garnish if desired.
# Notes:
01 -
Cool the cheesecake gradually to prevent cracking.