Reese’s Cheesecake


For the Crust:

1 1/2 cups chocolate graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup Reese’s peanut butter cups, chopped
For the Chocolate Ganache:

1 cup semisweet chocolate chips
1/2 cup heavy cream
For Topping:

Additional Reese’s peanut butter cups, chopped

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a mixing bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.

In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and beat until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until the batter is smooth.

Gently fold in the chopped Reese’s peanut butter cups.

Pour the cheesecake filling over the crust in the pan. Smooth the top with a spatula.

Bake in the preheated oven for about 45-50 minutes or until the edges are set, and the center is slightly jiggly.

Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake.

Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.

In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Let it cool slightly.

Pour the chocolate ganache over the chilled cheesecake and spread it evenly.

Sprinkle additional chopped Reese’s peanut butter cups on top for decoration.

Return the cheesecake to the refrigerator for about 30 minutes to allow the ganache to set.

Slice and enjoy your decadent Reese’s Cheesecake!

Prep Time: 20 minutes | Baking Time: 45-50 minutes | Chilling Time: 4 hours or overnight | Total Time: Approximately 5 hours

Yield: 12-16 servings

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