😍 Reese’s Peanut Butter Cup Cheesecake
Ultra-creamy, chocolatey, peanut-buttery bliss in every bite.�Serves: 12 | Pan: 23 cm (9-inch) springform
📝 Ingredients
🍫 For the Oreo crust:
• 24 Oreo cookies, crushed
• 75 g (5 tbsp) melted butter
🧁 For the cheesecake filling:
• 600 g (about 3 cups) cream cheese, softened
• 200 g (1 cup) granulated sugar
• 200 g (¾ cup) creamy peanut butter (smooth, not natural)
• 3 large eggs
• 1 tsp vanilla extract
• 120 ml (½ cup) sour cream or heavy cream
• ~12 mini Reese’s cups, chopped (optional: more for layers)
🍫 For the ganache topping:
• 150 g (about 1 cup) semi-sweet chocolate chips
• 120 ml (½ cup) heavy cream
🎯 For garnish (optional but amazing):
• Extra mini Reese’s cups (halved or whole)
• Crushed peanuts or chocolate shavings
• Drizzle of peanut butter or melted chocolate
👩🍳 Instructions
1. Make the crust:
• Preheat oven to 170°C (340°F).
• Combine crushed Oreos and melted butter. Press firmly into the bottom of the springform pan.
• Bake for 8–10 minutes. Let cool while preparing the filling.
2. Make the filling:
• Lower oven temp to 150°C (300°F).
• Beat cream cheese and sugar until smooth and fluffy.
• Add peanut butter and vanilla, mix until combined.
• Add eggs one at a time, mixing on low speed.
• Fold in sour cream and chopped Reese’s cups (if using).
• Pour filling over crust and smooth the top.
3. Bake the cheesecake:
• Wrap pan with foil and place in a water bath if you want no cracks (optional).
• Bake 55–65 minutes, or until edges are set but the center still jiggles slightly.
• Turn off oven, crack the door open, and let cheesecake rest inside for 1 hour.
• Chill in fridge for at least 6 hours (best overnight).
4. Ganache topping:
• Heat heavy cream until simmering. Pour over chocolate chips, let sit 1 min, then stir until smooth.
• Pour ganache over chilled cheesecake and spread evenly.
• Chill again for 30–60 minutes.
5. Decorate & serve:
• Top with more Reese’s, peanuts, or peanut butter drizzle.
• Slice and serve cold — each piece is rich, so small slices go a long way!
💡 Pro Tips
• Use a warm knife (wiped between slices) for clean cuts.
• Want even more Reese’s? Press some into the top before baking.
• Store covered in fridge up to 4–5 days, or freeze slices for longer.