Description
A rich, creamy cheesecake loaded with Reese’s peanut butter cups and topped with chocolate and caramel sauce.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 packages cream cheese (8 oz each), softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup creamy peanut butter
- 15–20 Reese’s peanut butter cups, chopped
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- Caramel sauce for drizzling
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs with melted butter. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mix well, then add eggs one at a time. Mix in peanut butter and fold in chopped Reese’s cups.
- Pour the filling over the crust and smooth the top. Bake for 55-65 minutes or until the center has a slight jiggle. Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- To prepare toppings, heat heavy cream in a saucepan until it simmers. Divide into two bowls; add chocolate chips to one bowl and stir until melted. Top cheesecake with melted chocolate, peanut butter chips, caramel sauce, and whipped cream.
Notes
For best flavor, serve chilled. Refrigerate leftovers tightly covered for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
Keywords: cheesecake, peanut butter, dessert, Reese's, chocolate