Reese’s Cheesecake Recipe

Introduction

This Reese’s Cheesecake combines the creamy richness of classic cheesecake with the irresistible flavor of peanut butter cups. It’s a perfect dessert for chocolate and peanut butter lovers looking for a decadent treat that’s easy to make at home.

Ingredients

• 1.5 cups chocolate graham cracker crumbs
• 0.5 cups granulated sugar
• 0.25 cups unsalted butter, melted
• 32 ounces cream cheese, softened
• 1.5 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2 cups Reese’s Peanut Butter Cups, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, mix the chocolate graham cracker crumbs, 0.5 cups sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
2. Step 2: Bake the crust in the oven for 10 minutes. Once done, remove from oven and allow it to cool completely before adding the filling.
3. Step 3: In a large bowl, beat the softened cream cheese with 1.5 cups sugar until smooth and creamy. Add vanilla extract and mix well. Gradually add the heavy cream while continuing to beat until the mixture is light and fluffy.
4. Step 4: Gently fold the chopped Reese’s Peanut Butter Cups into the cream cheese mixture, making sure they are evenly distributed.
5. Step 5: Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
6. Step 6: Refrigerate the cheesecake for at least 4 hours, or until fully set. For best results, chill overnight before serving.

Tips & Variations

• For an extra chocolatey crust, use double the amount of chocolate graham cracker crumbs.
• You can substitute Reese’s Peanut Butter Cups with any peanut butter candy for a different twist.
• To make the cheesecake lighter, use whipped cream instead of heavy cream and reduce the sugar slightly.
• Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.

Storage

Store the cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. It can be kept in the refrigerator for up to 4 days. When ready to eat, you may let it sit at room temperature for 10-15 minutes for easier slicing. This cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular graham crackers instead of chocolate ones for the crust?

Yes, regular graham crackers will work fine, but the crust will lack the chocolate flavor that complements the peanut butter cups. You might want to add a little cocoa powder to maintain the chocolate taste.

Do I need a springform pan for this cheesecake?

While a springform pan is recommended for easy removal and serving, you can use a regular cake pan lined with parchment paper. Just be gentle when removing the cheesecake to avoid breaking the crust or filling.

Reese’s Cheesecake Recipe

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★★★★★

4.9 from 118 reviews

• Author: Sarah
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x

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Description

This Reese’s Cheesecake is a rich and creamy dessert combining a chocolate graham cracker crust with a luscious peanut butter-infused cream cheese filling, studded with chopped Reese’s Peanut Butter Cups. Perfectly chilled, it offers an indulgent treat for any occasion.

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Ingredients

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For the Crust

• 1.5 cups chocolate graham cracker crumbs
• 0.5 cups granulated sugar
• 0.25 cups unsalted butter, melted

For the Cheesecake Filling

• 32 ounces cream cheese, softened
• 1.5 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2 cups Reese’s Peanut Butter Cups, chopped

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
2. Prepare the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, 0.5 cups granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened.
3. Press Crust into Pan: Firmly press this crumb mixture into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake the Crust: Place the springform pan in the preheated oven and bake the crust for 10 minutes. Remove and allow it to cool completely before adding the filling.
5. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with 1.5 cups granulated sugar until the mixture is smooth and creamy.
6. Add Vanilla: Beat in 1 teaspoon vanilla extract to the cream cheese mixture.
7. Incorporate Heavy Cream: Gradually add 2 cups heavy cream to the cream cheese mixture while beating. Continue until the filling is light, fluffy, and fully combined.
8. Fold in Reese’s Peanut Butter Cups: Gently fold the chopped 2 cups of Reese’s Peanut Butter Cups into the creamy filling to distribute evenly.
9. Assemble the Cheesecake: Pour the filling over the completely cooled crust, spreading it out evenly.
10. Chill: Refrigerate the cheesecake for at least 4 hours, or until fully set, before serving.

Notes

• Ensure the cream cheese is softened to avoid lumps in the filling.
• Use a springform pan for easy removal of the cheesecake.
• Chilling time is crucial for the cheesecake to set properly; overnight refrigeration is better if time allows.
• You can decorate the cheesecake with extra chopped Reese’s Peanut Butter Cups or a drizzle of chocolate before serving for added appeal.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Reese’s, Cheesecake, Peanut Butter Cups, Chocolate Graham Cracker Crust, Cream Cheese Dessert, No-Bake Filling, Chilled Cheesecake