How to Make the Ultimate Reese’s Cheesecake Recipe

Introduction

This Ultimate Reese’s Cheesecake is a rich and creamy dessert that perfectly combines peanut butter and chocolate flavors. With a crunchy Reese’s crust and a smooth ganache topping, it’s an indulgent treat that’s sure to impress at any gathering.

Ingredients

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup unsalted melted butter
• 32 oz cream cheese, softened
• 1.25 cups sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prepare for the crust.
2. Step 2: Combine the crushed Reese’s Peanut Butter Cups with the melted butter, then press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix in well.
4. Step 4: Add the eggs one at a time, beating after each addition just until combined to keep the batter smooth.
5. Step 5: Pour the cream cheese filling over the crust in the pan. Bake for 60 to 70 minutes, until the edges are set but the center still has a slight wobble. Allow the cheesecake to cool completely in the oven with the door slightly open.
6. Step 6: For the chocolate ganache, heat the heavy cream in a saucepan over medium heat until warm. Remove from heat, add the semi-sweet chocolate chips, and let stand for 1 minute before stirring until smooth. Pour this ganache evenly over the cooled cheesecake.
7. Step 7: Refrigerate the cheesecake for at least 4 hours before serving to allow it to fully set and the flavors to meld.

Tips & Variations

• Use natural peanut butter cups for a less sweet, more intense peanut flavor.
• For a firmer crust, add a tablespoon of crushed graham crackers to the Reese’s crust mixture.
• Try swapping semi-sweet chocolate chips for milk or dark chocolate to adjust sweetness level.
• To make slicing easier, run a hot knife under warm water and wipe it dry before cutting the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 1 month; thaw overnight in the refrigerator before serving. When reheating, allow the cheesecake to come to room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Reese’s Peanut Butter Cups for the crust?

While you can add peanut butter to the crust, it won’t provide the same crunchy texture and chocolate-peanut flavor that crushed Reese’s cups offer. For best results, stick to the recipe.

How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges are set and the center still has a slight wobble when you gently shake the pan. It will firm up more as it cools.

How to Make the Ultimate Reese’s Cheesecake Recipe

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This Ultimate Reese’s Cheesecake combines the rich, creamy texture of classic cheesecake with the irresistible flavor of Reese’s Peanut Butter Cups. Featuring a peanut butter cup crust, a smooth cream cheese filling, and a luscious chocolate ganache topping, this dessert is perfect for any occasion and sure to satisfy your sweet tooth.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1.5 cups Reese’s Peanut Butter Cups, crushed (About 20 cups)
• 0.25 cup Unsalted Butter, melted

Filling

• 32 oz Cream Cheese, softened
• 1.25 cups Sugar
• 1 tsp Vanilla Extract
• 4 Large Eggs

Ganache

• 1 cup Heavy Cream
• 8 oz Semi-Sweet Chocolate Chips

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare for the crust.
2. Make the Crust: Combine the crushed Reese’s Peanut Butter Cups with the melted butter. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer for the cheesecake base.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Add the vanilla extract and beat to incorporate. Then, add the eggs one at a time, mixing just until combined after each addition to avoid overbeating.
4. Assemble and Bake: Pour the cream cheese filling evenly over the crust in the springform pan. Bake in the preheated oven for 60 to 70 minutes, or until the edges are set but the center remains slightly wobbly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool completely.
5. Prepare the Ganache: While the cheesecake cools, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let the mixture sit for one minute, then stir until smooth and glossy.
6. Add Ganache and Chill: Pour the chocolate ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours to allow it to fully set and the flavors to meld before serving.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
• Do not overbake the cheesecake; a slightly wobbly center ensures a creamy texture once chilled.
• Crush Reese’s Peanut Butter Cups finely for the best crust texture.
• Let the cheesecake cool completely before adding ganache to prevent it from melting.
• Refrigerate overnight if possible for best flavor and texture.

Keywords: Reese’s Cheesecake, Peanut Butter Cup Cheesecake, Chocolate Ganache Cheesecake, Cream Cheese Dessert, Baked Cheesecake