Reese’s Peanut Butter Cup Cheesecake

Indulge in the ultimate dessert experience with this Reese’s Peanut Butter Cup Cheesecake. Featuring a rich Oreo cookie crust, a creamy peanut butter cheesecake filling studded with chunks of Reese’s Peanut Butter Cups, and a decadent chocolate ganache topping, this treat is a dream come true for peanut butter and chocolate lovers.

Ingredients:

For the Crust:

30 chocolate sandwich cookies (such as Oreos)
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:

32 ounces cream cheese, softened to room temperature
1½ cups packed brown sugar
1 cup creamy peanut butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
5 large eggs
12 ounces Reese’s Peanut Butter Cups, chopped
For the Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
Additional chopped Reese’s Peanut Butter Cups for garnish

Instructions:

 

Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a food processor, pulse the chocolate sandwich cookies into fine crumbs.
In a medium bowl, combine the cookie crumbs with the melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the brown sugar and continue to beat until well combined.
Mix in the peanut butter, heavy whipping cream, and vanilla extract until fully incorporated.
Add the eggs one at a time, beating well after each addition.
Gently fold in the chopped Reese’s Peanut Butter Cups.
Assemble and Bake:

Pour the cheesecake filling over the cooled crust, spreading it evenly.
Place the springform pan on a baking sheet to catch any potential drips.
Bake in the preheated oven for 75 minutes, or until the center is set and the edges are lightly browned.
Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.
Afterward, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to fully set.
Prepare the Chocolate Ganache Topping:

In a heatproof bowl, combine the semi-sweet chocolate chips and heavy whipping cream.
Microwave in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
Spread the ganache evenly over the top, allowing it to drip down the sides if desired.
Garnish with additional chopped Reese’s Peanut Butter Cups.
Serve:

Once the ganache has set, slice the cheesecake and serve chilled.
This Reese’s Peanut Butter Cup Cheesecake is a show-stopping dessert that’s perfect for special occasions or any time you’re craving a decadent treat.