Description
Indulgent Reeses cheesecake delivers a chocolate-peanut butter paradise that melts hearts and satisfies sweet cravings. Creamy layers and rich chocolate ganache create a dessert experience that promises pure deliciousness for chocolate enthusiasts.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Filling:
- 4 (8 ounces / 226 grams) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup creamy peanut butter
Topping:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup mini Reeses Peanut Butter Cups, chopped
- Chocolate sauce for drizzling
- Additional mini Reeses for garnish
Instructions
- Create a robust graham cracker foundation by blending crumbs with melted butter and sugar, pressing the mixture evenly into a 9-inch springform pan.
- Whip cream cheese until silky smooth, gradually incorporating sugar and vanilla extract with precise, gentle movements.
- Introduce eggs individually, mixing at low speed to maintain a velvety texture, then fold in peanut butter until fully integrated.
- Layer the cheesecake batter strategically, sprinkling chopped Reeses Peanut Butter Cups between layers for delightful chocolate-peanut butter pockets.
- Slide the assembled cheesecake into a 325°F oven, baking for 55-60 minutes until the center achieves a subtle tremor when gently nudged.
- Allow the cheesecake to rest inside the switched-off oven for an additional hour, facilitating a gradual cooling process that prevents cracking.
- Craft a luxurious whipped cream topping by whisking heavy cream until soft peaks emerge, then folding in powdered sugar to create a billowy crown.
- Refrigerate the cheesecake for a minimum of 4 hours, enabling complete setting and flavor melding.
- Prior to serving, adorn with whipped cream, drizzle with chocolate sauce, and scatter additional mini Reeses for a decadent presentation.
Notes
- Chill cream cheese and eggs at room temperature for smooth, lump-free filling that blends perfectly.
- Use a water bath during baking to prevent cracks and ensure creamy, even texture throughout the cheesecake.
- Crush Reeses cups roughly for more texture and distribute evenly for consistent chocolate-peanut butter flavor in every bite.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 580 kcal
- Sugar: 33 g
- Sodium: 310 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 115 mg