Reeses Peanut Butter Cheesecake (Printable Version)
A creamy cheesecake layered with peanut butter, chocolate ganache, and chopped Reese’s cups topping.
# Ingredients Required:
→ Crust
01 -
150 grams chocolate sandwich cookies, crushed
02 -
85 grams unsalted butter, melted
→ Filling
03 -
680 grams cream cheese, softened
04 -
200 grams granulated sugar
05 -
120 grams sour cream
06 -
5 milliliters vanilla extract
07 -
3 large eggs
08 -
180 grams creamy peanut butter
09 -
190 grams chopped mini Reese’s Peanut Butter Cups
→ Ganache and Topping
10 -
120 milliliters heavy cream
11 -
135 grams semi-sweet chocolate chips
12 -
Extra chopped Reese’s Peanut Butter Cups for garnish
# Guide to Cooking:
01 -
Preheat oven to 163°C. Combine crushed chocolate sandwich cookies with melted butter and press firmly into the base of a springform pan. Bake for 10 minutes, then allow to cool completely.
02 -
In a large bowl, beat cream cheese and sugar until smooth. Incorporate sour cream, vanilla extract, and peanut butter until blended. Add eggs one at a time, mixing just until combined. Gently fold in chopped mini Reese’s Peanut Butter Cups.
03 -
Pour filling over the cooled crust. Place the pan in a water bath and bake at 163°C for approximately 60 minutes or until the center is set. Remove from oven and allow to cool with the oven door ajar. Refrigerate for at least 4 hours or overnight.
04 -
Heat heavy cream until just simmering and pour over semi-sweet chocolate chips. Stir gently until smooth ganache forms. Spread ganache over chilled cheesecake and sprinkle with additional chopped Reese’s before serving.
# Extra Suggestions:
01 -
Using a water bath ensures gentle, even baking, preventing cracks on the cheesecake surface.