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Hey there, beautiful bakers and sweet-toothed adventurers! It’s Chef Emily here from vibingRecipes.com, and oh, do I have a delectable treat for you today! Picture this: it’s a cozy Saturday evening, the rain is gently tapping against the window, and I’ve just pulled a rich, creamy cheesecake out of the oven. The smell? Pure heaven. As the cheesecake cools, I can’t wait to dig in, especially when I remember how my best friend surprised me with a similar dessert at a potluck a few years ago. The first bite was like a warm hug for my taste buds—smooth, creamy, with little bits of the best peanut butter cups swirling through the creamy goodness. Since then, I’ve made it countless times, and it’s a hit every time. Trust me, once you taste this Mouth-watering Reese’s Peanut Butter Cup Cheesecake, you’ll want to share it (or keep it all to yourself, no judgment here)!
Why You’ll Love This Recipe
- Decadently Delicious: The combination of creamy cheesecake, rich peanut butter, and crunchy Reese’s cups creates a flavor explosion that you won’t forget.
- Easy to Make: With straightforward steps, this recipe is perfect for both novice bakers and seasoned pros—no fancy skills required!
- Crowd-Pleaser: This cheesecake is bound to impress family, friends, or guests at your next gathering—everyone will be asking for your secret!
- Flexible: Made with simple ingredients, you can easily adjust some components based on your preferences.
- Make-Ahead: Perfect for planning ahead for parties or special occasions; it only gets better after chilling in the fridge.
Ingredients
- 1 1/2 cups chocolate cookie crumbs: Using chocolate cookies gives a delightful contrast to the creamy filling!
- 1/4 cup melted butter: This binds the crust together and adds richness.
- 3 (8 oz) packages cream cheese, softened: The star of our cheesecake! Make sure it’s softened to achieve that silky smooth texture.
- 1 cup sugar: Sweetness is key! Adjust according to your taste.
- 1 cup sour cream: This adds a lovely tang and creaminess; it balances the sweetness perfectly.
- 1 tsp vanilla extract: A cozy aroma that enhances all the flavors.
- 3 large eggs: Essential for structure, so don’t skip ’em!
- 1 cup creamy peanut butter: The soul of the dish—get the good stuff, and you’ll taste the difference.
- 15-20 Reese’s peanut butter cups, chopped: These little beauties provide bursts of chocolate and peanut butter delight.
- 1 cup heavy cream: For that luscious ganache topping!
- 1/2 cup chocolate chips: Adds another layer of chocolate goodness to drizzle over the top.
- 1/2 cup peanut butter chips: For an extra pop of peanut butter flavor on top.
- Caramel sauce for drizzling: Because who can resist caramel?
- Whipped cream for topping: Optional, but does it really need to be said?
Full recipe card is below.
How to Make It
Step 1: Preheat the Oven
First, let’s get that oven warmed up to 325°F (163°C). You want it preheated so the cheesecake bakes evenly.
Step 2: Make Your Crust
In a bowl, combine your chocolate cookie crumbs and melted butter. Give it a good mix until every crumb is coated. Then, press this mixture firmly into the bottom of a 9-inch springform pan. This will be the yummy foundation for your cheesecake!
Step 3: Creamy Batter Time
In a large mixing bowl, beat together the cream cheese and sugar until it’s luxuriously smooth. It should smell sweet and inviting! Add in the sour cream and vanilla extract, and mix again until combined. Take a moment to enjoy the scent wafting through your kitchen—heavenly!
Step 4: Add the Eggs
One by one, add in those eggs, mixing well after each addition. This step is crucial; it helps your cheesecake achieve its perfect texture!
Step 5: Peanut Butter Perfection
Stir in the creamy peanut butter until your batter is nothing but a dreamy, smooth delight. Fold in half of the chopped Reese’s peanut butter cups—these will provide delightful surprises throughout your cheesecake.
Step 6: Bake and Cool
Pour your luscious cheesecake batter over the crust and smooth the top. Pop it in the oven for 55-60 minutes. When it’s ready, you’ll notice the edges are lightly browned. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour. The gentle heat will help set it perfectly!
Step 7: Chill
Once cool, let it sit at room temperature, then refrigerate for at least 4 hours—or overnight if you can wait! Patience is key here; it’ll taste even better chilled.
Step 8: Ganache Topping
In a small saucepan, heat the heavy cream over medium heat until it’s just about to simmer. Remove from heat and stir in the chocolate chips until smooth and glossy. Allow it to cool slightly before drizzling.
Step 9: Final Touches
Drizzle that gorgeous chocolate ganache over your chilled cheesecake! Top with the remaining chopped Reese’s, peanut butter chips, and a touch of caramel sauce. Add some whipped cream if you’re feeling extra indulgent!
Pro Tips for Success
- Use room temperature cream cheese for a super smooth batter—no lumps allowed!
- Do not overmix the eggs; just beat until combined to avoid a cracked cheesecake.
- Let your cheesecake fully cool before refrigerating to prevent excess moisture.
Flavor Variations
- Swap out the chocolate cookie crust for a graham cracker crust for a different flavor profile.
- Add a sprinkle of sea salt on top of the ganache for a hint of salty sweetness.
- For seasonal fun, mix in crushed peppermint candies during the winter holidays!
Serving Suggestions
Serve your cheesecake with fresh berries, a drizzle of extra caramel sauce, or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or a tall glass of milk!
Make-Ahead & Storage
You can make this cheesecake a day or two in advance—just make sure to keep it covered in the fridge. It’ll stay fresh for about a week if stored properly.
Leftovers
Leftover cheesecake? Slice it into bars for a tasty treat on-the-go, or crumble it over some vanilla yogurt for a delicious breakfast parfait!
Freezing
Yes, you can freeze this incredible cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It can last for up to two months in the freezer. Just remember to thaw it in the fridge overnight before serving.
Reheating
This cheesecake is best served chilled! If you need to bring it back to room temperature, just let it sit out for about an hour. The microwave isn’t recommended, as it can affect the texture.
FAQs
Can I use low-fat cream cheese?
Absolutely! Just remember, it might affect the creaminess slightly, but it will still taste delicious.
How can I tell when the cheesecake is done?
The edges should be set, and the center might still have a slight jiggle—it will firm up as it cools!
Can I use crunchy peanut butter instead of creamy?
Of course! Crunchy peanut butter will give you a fun texture, making your cheesecake even more delightful!
How do I prevent cracks in my cheesecake?
Don’t overmix the batter, and make sure not to open the oven door while it’s baking to maintain consistent heat.
Final Thoughts
Baking is all about love, joy, and a sprinkle of magic in your kitchen. I hope this Mouth-watering Reese’s Peanut Butter Cup Cheesecake brings you as much happiness and comfort as it brings to my heart. Gather your loved ones, turn on some cozy tunes, and enjoy this delightful dessert. Remember, the best ingredient is always a sprinkle of joy—happy baking, my sweet friends! 🍰❤️
Reese’s Peanut Butter Cup Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (163°C) for even baking.
- Combine chocolate cookie crumbs and melted butter in a bowl. Mix until every crumb is coated, then press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat together softened cream cheese and sugar until smooth. Add in sour cream and vanilla extract, and mix until combined.
- Add in the eggs one by one, mixing well after each addition.
- Stir in the creamy peanut butter and fold in half of the chopped Reese’s peanut butter cups.
- Pour the batter over the crust and smooth the top.
- Bake in the preheated oven for 55-60 minutes, or until the edges are lightly browned.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for an hour.
- Once cooled to room temperature, refrigerate for at least 4 hours or overnight.
- For the ganache topping, heat heavy cream in a small saucepan until just about to simmer. Remove from heat and stir in chocolate chips until smooth.
- Drizzle chocolate ganache over the chilled cheesecake. Top with remaining chopped Reese’s cups, peanut butter chips, and caramel sauce. Optionally add whipped cream.