Description
A rich and creamy cheesecake combining the deliciousness of Reese’s Peanut Butter Cups with a chocolate cookie crust.
Ingredients
Scale
- 2 cups (200g) chocolate cookie crumbs (e.g., Oreos)
- 1/2 cup (115g) unsalted butter, melted
- 24 oz (680g) cream cheese, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) sour cream
- 1 tsp vanilla extract
- 10 Reese’s Peanut Butter Cups, chopped
- 1/2 cup (120ml) heavy cream
- 1 cup (175g) semi-sweet chocolate chips
- Additional Reese’s Peanut Butter Cups, chopped (for garnish)
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
- In a medium bowl, mix chocolate cookie crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and mix well. Beat in eggs one at a time, then add sour cream and vanilla, mixing until smooth. Fold in chopped Reese’s.
- Pour filling over crust and bake for 60-70 minutes until edges are set. Let cool in the oven for 1 hour, then refrigerate for 4 hours or overnight.
- For the ganache, heat heavy cream until simmering. Pour over chocolate chips and stir until smooth.
- Remove cheesecake from pan, pour ganache on top, and garnish with more Reese’s. Serve and enjoy!
Notes
Store any leftover cheesecake in the refrigerator for up to five days. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: cheesecake, peanut butter, dessert, Reese's, chocolate, baking