Description
Indulge in a rich, creamy Reese’s Cheesecake topped with mini peanut butter cups, a velvety filling, and a chocolate crust, perfect for any dessert table.
Ingredients
Scale
- 24 chocolate sandwich cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
- Pinch of salt
- 24 ounces cream cheese, softened to room temp
- 1 cup granulated sugar
- 1 cup sour cream, room temp
- 1 teaspoon vanilla extract
- 3 large eggs, room temp
- 1/2 cup creamy peanut butter
- 1 and 1/2 cups chopped mini peanut butter cups, plus extra for topping
- Optional topping: 1/2 cup heavy cream + 1 cup chocolate chips for ganache
Instructions
- Prep the pan by lining the bottom of a 9-inch springform pan with parchment and greasing the sides. Preheat the oven to 325°F.
- Make the crust by stirring cookie crumbs with melted butter and a pinch of salt until it looks like wet sand. Press into the pan bottom and bake for 8 minutes. Cool.
- In a large bowl, beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes. Mix in sour cream and vanilla until just combined. Add eggs one at a time on low speed.
- Warm peanut butter in the microwave, stir into the batter, and fold in chopped mini cups.
- Pour the batter over the crust, tap the pan to release bubbles, and bake for 50 to 60 minutes until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then cool on the counter for 1 hour.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- For the ganache, heat cream until simmering, pour it over chocolate chips, let sit for 2 minutes, then stir until smooth. Spread on top before serving.
Notes
Letting the cheesecake chill completely ensures better texture and easier slicing. Decorate with toppings just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg