Description
A rich, creamy cheesecake loaded with REESE’S peanut butter cups, a chocolate cookie crust, and a smooth peanut butter filling topped with chocolate ganache.
Ingredients
- 24 chocolate sandwich cookies, crushed
- 5 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tbsp vanilla extract
- 1 1/2 cups chopped REESE’S Peanut Butter Cups (plus extra for topping)
- 1 cup heavy cream
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Line a springform pan with parchment paper. Mix crushed cookies with melted butter and press into the bottom of the pan to form the crust.
- Beat cream cheese, peanut butter, and sugar until smooth. Add sour cream and vanilla, mixing well.
- Add eggs one at a time, mixing on low speed until just combined.
- Fold in chopped REESE’S Peanut Butter Cups.
- Pour the batter over the crust and smooth the top.
- Bake for 55–65 minutes, until edges are set and the center is slightly jiggly. Turn off the oven and let cheesecake cool inside for 1 hour.
- Remove from oven and cool completely, then refrigerate for at least 4 hours or overnight.
- Heat heavy cream until steaming, pour over chocolate chips, and whisk into a smooth ganache.
- Pour ganache over chilled cheesecake and top with more chopped REESE’S Peanut Butter Cups before serving.
Notes
- For cleaner slices, chill the cheesecake overnight.
- Use mini peanut butter cups for easier mixing and topping.
- Warm your knife between slices for perfect cuts.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American