Description
Indulgent Reeses Peanut Butter Cup Cheesecake delivers a creamy, chocolate-peanut butter paradise that melts in your mouth. Chocolate graham cracker crust and silky filling crowned with chopped peanut butter cups will make you crave another delicious slice.
Ingredients
Scale
Primary Ingredients:
- 24 oz (680 grams) cream cheese, softened
- 1 cup (240 ml) creamy peanut butter
- 3 large eggs
- 1 cup (200 grams) granulated sugar
Crust Ingredients:
- 24 Oreo cookies, crushed (about 2 cups crumbs)
- 5 tablespoons (71 grams) unsalted butter, melted
Topping and Finishing Ingredients:
- ½ cup (120 ml) heavy cream
- 1 cup (170 grams) semi-sweet chocolate chips
- 1 cup (170 grams) chopped Reeses Peanut Butter Cups
- ½ cup (85 grams) chopped Reeses Peanut Butter Cups
- ¼ cup (60 ml) peanut butter, melted (for drizzle)
- ½ cup (120 ml) sour cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by setting the temperature to 325F (163C). Carefully wrap the exterior of a 9-inch springform pan with aluminum foil to create a protective barrier against water seepage during baking.
- Create a robust chocolate cookie base by thoroughly combining crushed Oreo cookies with melted butter until the mixture reaches a uniform consistency. Gently press the crumbly mixture into the bottom of the prepared springform pan, ensuring an even layer. Transfer to the oven and bake for 10 minutes, allowing the crust to set and develop a slight crispness. Remove and let cool completely before proceeding.
- Craft the creamy cheesecake filling by thoroughly blending cream cheese until smooth and free of lumps. Gradually incorporate sugar, ensuring complete integration and a silky texture.
- Introduce eggs one at a time, mixing gently after each addition to maintain the filling’s delicate structure. Fold in sour cream and vanilla extract, creating a luxurious and harmonious mixture.
- Integrate chopped Reeses Peanut Butter Cups into the cheesecake batter, distributing them evenly to ensure a delightful surprise in every slice.
- Pour the velvety cheesecake mixture over the cooled Oreo crust, using a spatula to spread it evenly and eliminate any potential air pockets.
- Create a water bath by placing the springform pan into a larger roasting pan. Carefully add hot water, filling the outer pan approximately halfway up the sides of the cheesecake pan.
- Bake the cheesecake in the prepared water bath for approximately 60-70 minutes. The center should exhibit a slight wobble when gently shaken, indicating perfect doneness.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour, allowing it to cool gradually and prevent cracking.
- Remove the cheesecake from the water bath and refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal set and flavor development.
- Before serving, carefully release the springform pan’s sides. Garnish the top with additional chopped Reeses Peanut Butter Cups and a drizzle of chocolate sauce for visual appeal and extra indulgence.
Notes
- Use a food processor to crush Oreos evenly, ensuring a uniform and compact crust that holds together perfectly when sliced.
- Consider using dark chocolate Oreos for an extra rich base that complements the peanut butter flavor profile.
- Let the crust cool completely before adding cheesecake filling to prevent moisture and maintain a crisp texture.
- Press the crust mixture firmly and evenly against the pan’s bottom using the back of a measuring cup for a professional-looking foundation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg