Ruggles Reese's Peanut Butter Cup Cheesecake
Indulge in the ultimate dessert decadence with Ruggles Reese's Peanut Butter Cup Cheesecake, a rich and creamy showstopper that flawlessly combines the iconic flavors of chocolate and peanut butter. This sumptuous cheesecake features a buttery chocolate cookie crust crowned with velvety peanut butter-infused filling, studded with chunks of Reese's Peanut Butter Cups for bursts of gooey sweetness in every bite. Baked to perfection in a water bath to ensure a smooth, crack-free finish, it’s topped with a luscious chocolate ganache and a generous sprinkling of even more Reese's pieces. With its effortless blend of textures—crumbly crust, creamy center, and glossy ganache—this dessert is perfect for special occasions or as a decadent treat for peanut butter and chocolate lovers alike. Ideal for parties, birthdays, or indulgent weekends, this Reese’s cheesecake is a slice of pure bliss you won’t want to share.
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Ingredients
- 2 cups Chocolate sandwich cookies (such as Oreos), crushed
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Smooth peanut butter
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 Eggs
- 12 full-size cups Reese's Peanut Butter Cups, chopped
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Heavy cream
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty aluminum foil to prevent water leakage during baking.
Step 2
Mix the crushed chocolate sandwich cookies and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 3
In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Step 4
Add the peanut butter, sour cream, and vanilla extract to the cream cheese mixture and mix until combined.
Step 5
Add the eggs, one at a time, mixing just until combined after each addition. Be careful not to overmix.
Step 6
Gently fold half of the chopped Reese's Peanut Butter Cups into the batter. Pour the batter over the prepared crust in the pan and smooth the top with a spatula.
Step 7
Place the springform pan into a larger roasting pan. Fill the roasting pan with about 1 inch of hot water to create a water bath. This helps prevent the cheesecake from cracking while baking.
Step 8
Bake in the preheated oven for 70-75 minutes, or until the edges are set but the center is slightly jiggly.
Step 9
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour, then remove it from the water bath and bring to room temperature.
Step 10
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
Step 11
In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth to form a chocolate ganache.
Step 12
Pour the ganache over the chilled cheesecake, spreading it evenly over the top. Sprinkle the remaining chopped Reese's Peanut Butter Cups on top of the ganache.
Step 13
Chill the cheesecake for an additional 30 minutes to set the ganache before serving.
Step 14
Carefully release the springform pan and slice the cheesecake into 12 pieces. Serve and enjoy!
Nutrition Facts
| Serving size | (4978.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 22596.8 |
| Total Fat 1498.0g | 0% |
| Saturated Fat 620.2g | 0% |
| Cholesterol 2191.3mg | 0% |
| Sodium 14602.0mg | 0% |
| Total Carbohydrate 2078.1g | 0% |
| Dietary Fiber 108.8g | 0% |
| Total Sugars 1721.1g | |
| Protein 491.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 3881.4mg | 0% |
| Iron 60.5mg | 0% |
| Potassium 9120.0mg | 0% |
Source of Calories