Reese’s Peanut Butter Cheesecake for Our Friends

Reese’s Peanut Butter Cheesecake for Our Friends

Y’all, this Reese’s Peanut Butter Cheesecake is sinfully indulgent but so worth it!

My BFF and her husband came up to the mountain for a visit last weekend. I hardly ever make dessert for just David and me, so I wanted to make something indulgent for dessert. I decided on this Reese’s Peanut Butter Cheesecake. 

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

How To Make Reese’s Peanut Butter Cheesecake:

Preheat oven to 325 degrees F.

Put the cookies in a food processor or blender and blend until the crumbs look like garden soil.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Pour in the melted butter and salt; pulse a few times to combine.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Press the mixture into the bottom of a 9-inch springform pan, making sure that the crumbs go about ¼ of the way up the sides of the pan.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Place the pan into the preheated oven; bake for 10-12 minutes. Remove from the oven, then set aside to cool.
When the springform pan has cooled, wrap aluminum foil around the sides.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

While the crust is cooling, beat the cream cheese with a mixer until smooth.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Next, add the eggs one at a time, scraping down the sides of the bowl after the addition of each egg.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Once all of the eggs are incorporated into the cream cheese, add in the brown sugar, peanut butter, cream, and vanilla; beat until combined.

Scrape down the sides of the bowl a few time while beating. It will take a few minutes to get the peanut butter mixed in.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Gently fold in the chopped up peanut butter cups with a spatula, then pour the mixture into the cooled crust.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Heat a medium pot of water on the stove until steaming.

Place the foil-lined springform pan inside a larger pan. Carefully pour the hot water into the larger pan, until the water is about 1 inch up the sides of the springform pan.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Bake the cheesecake until just set, about 1 hour 15 minutes. Then turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the oven. Let it sit for about an hour, then remove the cheesecake from the oven.

Cool completely, then refrigerate until completely cool, about 2 to 3 hours before topping.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Make the Topping:

Pour the cream into a small sauce pot. Heat until simmering, but not boiling. Remove from the heat and pour in the chocolate chips. Allow the mixture to sit a couple of minutes, then stir until smooth.

Pour the chocolate mixture over the top of the cheesecake, allowing it to drip down the sides. Sprinkle Reese’s cups over the top of the cheesecake.

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com

Surprisingly, this beautiful looking Reese’s Peanut Butter Cheesecake is very easy to make.

I’ve decided a dessert this good only deserves to be shared with the greatest of friends!

I hope you will share it with yours!

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. | TheMountainKitchen.com
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Reese's Peanut Butter Cheesecake

Rich, thick and sinfully indulgent, this Reese's Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache.
Course Dessert
Cuisine American
Keyword Cheesecake, chocolate, Peanut Butter Cups, Reese's Peanut Butter
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 20
Calories 665kcal
Author Debbie Spivey

Ingredients

Crust

  • 1 package Oreo cookies
  • 6 tablespoons unsalted butter melted

Cheesecake

  • 32 ounces cream cheese (4) 8-ounce packages
  • 5 eggs
  • 1 ½ cups brown sugar
  • 1 cup smooth peanut butter
  • ½ cup cream
  • 1 teaspoon vanilla
  • 12 ounces Reese’s peanut butter miniature cups unwrapped and roughly chopped

Topping

  • ½ cup cream
  • 1 cup semi-sweet chocolate chips
  • 8 ounce package Reese’s Minis

Instructions

  • Preheat oven to 325 degrees F.
  • Put the cookies in a food processor or blender and blend until the crumbs look like garden soil.
  • Pour in the melted butter and salt; pulse a few times to combine.
  • Press the mixture into the bottom of a 9-inch springform pan, making sure that the crumbs go about ¼ of the way up the sides of the pan.
  • Place the pan into the preheated oven; bake for 10 to 12 minutes. Remove from the oven, then set aside to cool. When the spring-form pan has cooled, wrap aluminum foil around the sides.
  • Beat the cream cheese with a mixer until smooth.
  • Add the eggs one at a time, scraping down the sides of the bowl after the addition of each egg.
  • Add in the brown sugar, peanut butter, cream, and vanilla; beat until combined. Scrap down the sides of the bowl a few time while beating. It will take a few minutes to get the peanut butter mixed in.
  • Gently fold in the chopped up peanut butter cups with a spatula, then pour the mixture into the cooled crust.
  • Heat a medium pot of water on the stove until steaming.
  • Place the foil-lined spring-form pan inside a larger pan. Carefully pour the hot water into the larger pan, until the water is about 1 inch up the sides of the spring-form pan.
  • Bake the cheesecake until just set, about 1 hour 15 minutes. Then turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the oven. Let it sit for about an hour, then remove the cheesecake from the oven. Cool completely, then refrigerate until completely cool, about 2 to 3 hours before topping.

THE TOPPING

  • Pour the cream into a small sauce pot. Heat until simmering, but not boiling. Remove from the heat and pour in the chocolate chips. Allow the mixture to sit a couple of minutes, then stir until smooth. Pour the chocolate mixture over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s cups over the top of the cheesecake.

Notes

Recipe adapted from Taste and Tell Blog.

Nutrition

Calories: 665kcal | Carbohydrates: 57g | Protein: 12g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 118mg | Sodium: 435mg | Potassium: 386mg | Fiber: 2g | Sugar: 43g | Vitamin A: 19.4% | Vitamin C: 0.1% | Calcium: 11% | Iron: 18.9%
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