How to Make the Ultimate Reese’s Cheesecake Recipe

Introduction

This Ultimate Reese’s Cheesecake is a dream dessert for peanut butter and chocolate lovers. With a rich, creamy filling and a crunchy Reese’s peanut butter cup crust, it’s indulgence at its best. Perfect for special occasions or whenever you need a decadent treat.

Ingredients

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup unsalted butter, melted
• 32 oz cream cheese, softened
• 1.25 cups sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
2. Step 2: Mix the crushed Reese’s Peanut Butter Cups with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
4. Step 4: Add the eggs one at a time, beating after each addition until just combined. Avoid overmixing.
5. Step 5: Pour the cream cheese filling over the crust in the pan. Bake for 60 to 70 minutes, until the edges are set but the center still has a slight wobble.
6. Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open to cool completely. This helps prevent cracks.
7. Step 7: For the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat, add the chocolate chips, and let sit for 1 minute. Stir until smooth and glossy.
8. Step 8: Pour the chocolate ganache evenly over the cooled cheesecake. Refrigerate for at least 4 hours, or until thoroughly chilled before serving.

Tips & Variations

• Use a water bath during baking to prevent cracking and keep the cheesecake moist.
• For extra crunch, sprinkle chopped Reese’s cups on top of the ganache before chilling.
• Substitute semi-sweet chocolate chips with milk or dark chocolate depending on your preference.
• Allow cream cheese to come to room temperature before mixing to create a smoother batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or enjoy chilled as preferred. The ganache topping is best consumed cold and may soften if warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and refrigerated. In fact, chilling it overnight helps deepen the flavors and improves texture.

What can I use if I don’t have a springform pan?

A regular cake pan can be used, but greasing it well is essential. Keep in mind you may need to slice the cheesecake directly from the pan instead of removing it whole.

How to Make the Ultimate Reese’s Cheesecake Recipe

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4.8 from 125 reviews

• Author: Sarah
• Total Time: 5 hours 25 minutes
• Yield: 10 servings 1x

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Description

This Ultimate Reese’s Cheesecake combines a rich, creamy cheesecake filled with crushed Reese’s Peanut Butter Cups on a buttery crust, topped with a luscious chocolate ganache. Perfect for peanut butter and chocolate lovers, this dessert is decadently smooth and satisfying.

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Ingredients

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Crust

• 1.5 cups Reese’s Peanut Butter Cups, crushed (About 20 cups)
• 0.25 cup Unsalted Butter, melted

Filling

• 32 oz Cream Cheese, softened
• 1.25 cups Sugar
• 1 tsp Vanilla Extract
• 4 Large Eggs

Ganache

• 1 cup Heavy Cream
• 8 oz Semi-Sweet Chocolate Chips

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan to ensure the cheesecake does not stick.
2. Make the crust: In a bowl, combine the crushed Reese’s Peanut Butter Cups with the melted unsalted butter. Press this mixture firmly into the bottom of the prepared springform pan, creating an even crust layer.
3. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until completely smooth. Mix in the vanilla extract. Then, add eggs one at a time, beating briefly after each addition until just combined without overmixing.
4. Assemble and bake: Pour the cream cheese filling over the crust in the springform pan. Place it in the preheated oven and bake for 60 to 70 minutes, or until the edges are set but the center is still slightly wobbly when gently shaken. This ensures a creamy consistency.
5. Cool the cheesecake: Once baked, allow the cheesecake to cool completely inside the oven with the door slightly ajar, which helps prevent cracking.
6. Make the ganache: While the cheesecake cools, heat the heavy cream in a saucepan over medium heat just until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let them sit for 1 minute, then stir gently until the ganache is glossy and smooth.
7. Add ganache and chill: Pour the prepared chocolate ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours to allow it to fully set and the flavors to develop before serving.

Notes

• For a firmer cheesecake, bake a little longer but avoid overbaking to prevent cracks.
• Make sure cream cheese is fully softened for a smooth batter without lumps.
• Use a water bath if you want to minimize cracking further.
• Allow cheesecake to come to room temperature a few minutes before serving for best texture.
• Store leftover cheesecake covered in the refrigerator for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Reese’s cheesecake, peanut butter cheesecake, chocolate ganache cheesecake, creamy dessert, party cheesecake