Reese's Peanut Butter Cheesecake

Indulge your sweet tooth with this decadent Reese’s Peanut Butter Cheesecake, the ultimate dessert for chocolate and peanut butter lovers! This rich and creamy cheesecake features a buttery Oreo cookie crust, a luscious peanut butter and cream cheese filling, and an irresistible topping of smooth chocolate ganache and chopped Reese’s cups. Baked to perfection in a water bath for a silky texture, this show-stopping treat is as visually stunning as it is delicious. Perfect for holidays, birthdays, or any special occasion, this dessert will have everyone coming back for seconds. Dive into this dessert masterpiece and satisfy your cravings with every bite!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 24 pieces Oreo cookies (crushed)
• 6 tablespoons Unsalted butter (melted)
• 24 ounces Cream cheese (softened)
• 1 cup Granulated sugar
• 0.5 cup Brown sugar (packed)
• 1.5 cups Peanut butter
• 2 teaspoons Vanilla extract
• 4 large Eggs
• 0.5 cup Heavy cream
• 1.5 cups Mini Reese's cups (chopped)
• 1 cup Semi-sweet chocolate chips
• 0.5 cup Heavy cream (for ganache)
• 0.5 cup Chopped Reese's cups (for topping)

Directions

Step 1

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. Wrap the outside of the pan in aluminum foil to prevent leaks during the water bath.

Step 2

In a bowl, mix the crushed Oreo cookies with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan to form the crust. Set aside.

Step 3

In a large mixing bowl, beat the cream cheese using a hand or stand mixer until smooth and creamy (about 3 minutes).

Step 4

Add the granulated sugar and brown sugar to the cream cheese, and mix until fully incorporated.

Step 5

Add the peanut butter and vanilla extract, mixing until smooth and well blended.

Step 6

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Step 7

Stir in the heavy cream until just incorporated, and then gently fold in the chopped mini Reese's cups.

Step 8

Pour the cheesecake batter over the prepared crust, spreading it into an even layer.

Step 9

Place the springform pan inside a larger baking dish or roasting pan. Carefully pour hot water into the larger pan to create a water bath, ensuring the water reaches about halfway up the sides of the springform pan.

Step 10

Bake in the preheated oven for 75 minutes, or until the edges are set but the center still has a slight wobble.

Step 11

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly. Then remove it from the water bath and place it on a wire rack to cool completely at room temperature.

Step 12

Once the cheesecake is cool, refrigerate it for at least 6 hours, or preferably overnight, to allow it to fully set.

Step 13

To make the ganache, heat 0.5 cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.

Step 14

Pour the ganache over the chilled cheesecake, spreading it into an even layer. Top with the chopped Reese's cups for garnish.

Step 15

Refrigerate for an additional 30 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2829.0g)

Amount per serving	% Daily Value*
Calories	12081.7

Total Fat 840.4g	0%
Saturated Fat 382.6g	0%
Polyunsaturated Fat 48.0g
Cholesterol 1986.4mg	0%
Sodium 5038.9mg	0%
Total Carbohydrate 1023.9g	0%
Dietary Fiber 52.5g	0%
Total Sugars 829.7g
Protein 219.2g	0%

Vitamin D 164IU	0%
Calcium 1682.1mg	0%
Iron 30.4mg	0%
Potassium 5083.6mg	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: 60.3%

Protein: 7.0%

Carbs: 32.7%