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Reese’s Cheesecake Recipe

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3.8 from 37 reviews

  • Author: Ava
  • Total Time: 8 hours 25 minutes
  • Yield: 12 servings

Description

This decadent Reese’s Cheesecake combines a rich peanut butter and cream cheese filling with a crunchy Oreo crust, studded with chopped Reese’s peanut butter cups. Finished with a smooth chocolate ganache and luscious peanut butter whipped cream, it’s an irresistibly creamy and indulgent dessert perfect for peanut butter and chocolate lovers.

Ingredients

Crust

  • 2 3/4 cups (369g) Oreo crumbs (about 31 Oreos)
  • 5 tbsp (70g) unsalted butter, melted

Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 3/4 cup (210g) creamy peanut butter
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 34 mini Reese’s peanut butter cups (297g), unwrapped and chopped

Chocolate Ganache

  • 4 oz (113g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream

Peanut Butter Whipped Cream

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3 tbsp (48g) creamy peanut butter
  • 1/2 tsp vanilla extract

Decoration

  • 7 full size Reese’s peanut butter cups, unwrapped and cut in half

Instructions

  1. Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides. Combine Oreo crumbs and melted butter in a small bowl. Press mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8-10 minutes then set aside to cool.
  2. Prepare for water bath: Cover the outside of the springform pan with aluminum foil to prevent water seepage during baking. Set aside.
  3. Make the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until fully combined and smooth, taking care not to incorporate too much air. Scrape sides of bowl.
  4. Add wet ingredients: Mix in sour cream, peanut butter, and vanilla extract on low speed until homogeneous.
  5. Incorporate eggs: Add eggs one at a time, mixing slowly after each addition, scraping down sides to ensure thorough incorporation.
  6. Add chopped Reese’s: Gently fold chopped Reese’s peanut butter cups into the batter until just combined.
  7. Assemble and bake: Pour batter evenly over the cooled crust. Place the springform pan inside a larger silicone pan, then place both inside a bigger roasting pan. Fill the outer pan with warm water halfway up the sides of the silicone pan for a water bath. Bake on the center rack for 1 hour 25 minutes, until the center is set but still slightly jiggly.
  8. Cool in oven: Turn off oven and leave door closed for 30 minutes to let the cheesecake cool gradually and continue cooking gently.
  9. Further cool: Crack the oven door and let the cheesecake cool for an additional 30 minutes to prevent cracking.
  10. Cool on counter and refrigerate: Remove cheesecake from oven and water bath, unwrap foil, and cool at room temperature until no longer warm. Refrigerate for 5-6 hours or overnight to set firmly.
  11. Remove cheesecake from pan: Once firm, carefully remove the cheesecake from the springform pan and place it on a serving plate.
  12. Make chocolate ganache: Place chocolate chips in a heatproof bowl. Microwave heavy cream until just boiling, then pour over chocolate. Let sit 2-3 minutes, then whisk until smooth.
  13. Apply ganache: Pour the ganache over the cheesecake and spread evenly into a smooth layer.
  14. Prepare peanut butter whipped cream base: Combine powdered sugar, peanut butter, vanilla extract, and 3 tablespoons heavy cream in a medium bowl. Whisk until thick and creamy.
  15. Whip remaining cream: In a larger bowl, whip the remaining heavy cream until medium peaks form, about 1-2 minutes.
  16. Fold whipped cream: Add peanut butter mixture to the whipped cream and whip briefly (10-15 seconds) until fully combined without over whipping. Use a rubber spatula to fold evenly.
  17. Decorate cheesecake: Fill a piping bag with peanut butter whipped cream fitted with piping tip #847. Pipe shells evenly around the cheesecake edge, spacing them out. Place halved Reese’s peanut butter cups between each shell.
  18. Chill before serving: Refrigerate the finished cheesecake until ready to serve. Best eaten within 3-4 days when stored well-covered.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter and to prevent lumps.
  • Slow mixing at low speed helps reduce cracks by minimizing air in the batter.
  • Wrapping the pan with foil and using a water bath provides even baking and prevents cracking.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracks and preserves a creamy texture.
  • Be careful not to over whip the peanut butter whipped cream to avoid separation.
  • You can substitute regular Oreos with any chocolate sandwich cookie if desired.
  • Store leftovers covered in refrigerator and consume within 3-4 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/reeses-cheesecake-recipe/