Description
Reeses peanut butter cup cheesecake combines creamy chocolate and peanut butter in a rich dessert that delights chocolate enthusiasts. Chocolate lovers will savor each indulgent bite of this classic American sweet treat.
Ingredients
Scale
- 24 oz (680 g) cream cheese, softened
- 1 cup (240 ml) creamy peanut butter
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 24 Oreo cookies, crushed (about 2 cups crumbs)
- 5 tbsps (71 g) unsalted butter, melted
- ½ cup (120 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) chopped Reeses Peanut Butter Cups
- ½ cup (85 g) chopped Reeses Peanut Butter Cups
- ¼ cup (60 ml) peanut butter, melted (for drizzle)
- ½ cup (120 ml) sour cream
- 1 tsp vanilla extract
Instructions
- Oven Preparation: Preheat the oven to 325F (163C) and encase the springform pan with aluminum foil to prevent water infiltration during baking.
- Crust Construction: Pulverize Oreo cookies with melted butter into a cohesive mixture. Press firmly into the pan’s base, creating a uniform foundation. Bake for 10 minutes to solidify, then cool completely.
- Filling Foundation: Whip cream cheese until ultra-smooth, gradually blending in sugar to achieve a silky consistency. Incorporate eggs individually, maintaining a delicate texture while integrating sour cream and vanilla extract.
- Flavor Enhancement: Fold chopped Reeses Peanut Butter Cups throughout the batter, ensuring even distribution for consistent flavor in each slice.
- Assembly and Baking: Transfer the creamy mixture over the cooled crust, smoothing the surface meticulously. Position the springform pan within a larger roasting pan, filling the exterior with hot water halfway up the pan’s sides.
- Precision Baking: Cook for 60-70 minutes until the center displays a subtle jiggle when nudged. Switch off the oven, leaving the door slightly open, and allow the cheesecake to rest for one hour to prevent surface cracking.
- Chilling and Presentation: Refrigerate for a minimum of 4 hours or overnight. Before serving, release the springform pan’s edges and embellish with additional Reeses Peanut Butter Cups and a luxurious chocolate sauce drizzle.
Notes
- Prevent Crust Crumbling: Mix Oreo crumbs and melted butter thoroughly to ensure a compact, stable base that holds together when sliced.
- Manage Cream Cheese Texture: Bring cream cheese to room temperature and beat until completely smooth, eliminating lumps for a silky cheesecake filling.
- Control Water Bath Technique: Wrap springform pan in multiple layers of aluminum foil to prevent water leakage, which can compromise the cheesecake’s texture and integrity.
- Avoid Cheesecake Cracking: Cool the cheesecake gradually by leaving it in the oven with the door slightly open, allowing temperature to drop slowly and preventing surface cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 568
- Sugar: 36 g
- Sodium: 384 mg
- Fat: 39 g
- Saturated Fat: 17 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 91 mg