Reese's Chocolate Peanut Butter Cheesecake

Indulge your sweet tooth with this Reese’s Chocolate Peanut Butter Cheesecake—a decadent dessert that fuses creamy peanut butter, rich chocolate, and your favorite Reese’s candies in one irresistible treat. Featuring a crunchy chocolate cookie crust, a velvety cheesecake filling studded with mini Reese's cups, and a luscious layer of semisweet chocolate ganache, this cheesecake is the ultimate dessert for peanut butter and chocolate lovers. A water bath ensures the cheesecake bakes up perfectly smooth and crack-free, while the finishing touch of Reese’s Pieces adds both a pop of color and a delightful crunch. Whether it's a holiday gathering or a casual family dinner, this show-stopping cheesecake is sure to leave everyone asking for seconds!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2 cups chocolate sandwich cookies (crushed)
• 6 tablespoons unsalted butter (melted)
• 24 ounces cream cheese (softened)
• 1 cup granulated sugar
• 1 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1.5 cups mini Reese's cups (roughly chopped)
• 1 cup semisweet chocolate chips
• 1 cup heavy cream
• 0.5 cup Reese's Pieces (for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prepare for a water bath.

Step 2

In a bowl, combine crushed chocolate sandwich cookies with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan to form an even crust. Refrigerate while preparing the filling.

Step 3

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.

Step 4

Add the peanut butter and vanilla extract to the cream cheese mixture and beat until well incorporated.

Step 5

Add the eggs one at a time, beating on low speed after each addition to avoid adding too much air into the mixture.

Step 6

Gently mix in the sour cream until smooth. Ensure the batter is well combined but do not overmix.

Step 7

Fold in the chopped mini Reese's cups. Pour the batter over the prepared crust and smooth the top with a spatula.

Step 8

Place the springform pan into a larger roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks on your cheesecake.

Step 9

Bake the cheesecake for 50-60 minutes or until the edges are set but the center still slightly jiggles when gently tapped.

Step 10

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, remove from the water bath and allow it to cool to room temperature before refrigerating for at least 4 hours, or preferably overnight.

Step 11

To make the chocolate ganache topping, heat the heavy cream in a small saucepan over medium heat until simmering, but do not boil.

Step 12

Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth and glossy.

Step 13

Spread the ganache evenly over the chilled cheesecake and let it set for 10 minutes.

Step 14

Garnish the top with Reese's Pieces and extra chopped mini Reese's cups if desired. Slice and serve!

Nutrition Facts

Serving size	(2752.7g)

Amount per serving	% Daily Value*
Calories	11218.7

Total Fat 804.1g	0%
Saturated Fat 396.2g	0%
Polyunsaturated Fat g
Cholesterol 1870.0mg	0%
Sodium 5638.7mg	0%
Total Carbohydrate 870.3g	0%
Dietary Fiber 49.8g	0%
Total Sugars 694.6g
Protein 195.8g	0%

Vitamin D 123IU	0%
Calcium 1586.6mg	0%
Iron 30.7mg	0%
Potassium 3345.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 6.8%

Carbs: 30.3%