How to Make the Ultimate Reese’s Cheesecake Recipe

Introduction

This Ultimate Reese’s Cheesecake combines the rich, creamy texture of classic cheesecake with the irresistible flavors of peanut butter and chocolate. Perfect for peanut butter lovers, this dessert is sure to impress at any gathering.

Ingredients

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup unsalted melted butter
• 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 the oven to 350°F (175°C). Grease a 9-inch springform pan to prepare for the crust.
2. Step 2: Combine the crushed Reese’s Peanut Butter Cups with the melted butter. 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 vanilla extract and mix well.
4. Step 4: Add the eggs one at a time to the cream cheese mixture, beating gently after each addition until just combined.
5. Step 5: Pour the cheesecake filling over the prepared crust. Bake for 60 to 70 minutes, or until the edges are set but the center remains slightly wobbly.
6. Step 6: Turn off the oven and let the cheesecake cool completely inside the oven with the door slightly ajar. This helps prevent cracks.
7. Step 7: To make the ganache, heat the heavy cream in a saucepan over medium heat until just simmering. Remove from heat and add the chocolate chips. Let sit for 1 minute, then stir until smooth.
8. Step 8: Pour the ganache evenly over the cooled cheesecake.
9. Step 9: Refrigerate the cheesecake for at least 4 hours before serving, allowing it to set properly.

Tips & Variations

• For extra crunch, sprinkle some chopped Reese’s Peanut Butter Cups on top before serving.
• Use a water bath while baking to help prevent cracks and keep the cheesecake moist.
• Swap semi-sweet chocolate chips for milk chocolate if you prefer a sweeter ganache.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for about 20 minutes, avoiding microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is great when made a day in advance. It actually tastes better after chilling overnight, which allows the flavors to meld.

How do I prevent cracks on my cheesecake?

Cooling the cheesecake slowly by leaving the oven door slightly open helps prevent cracks. Also, avoid overmixing the batter and overbaking—look for a slightly wobbly center.

How to Make the Ultimate Reese’s Cheesecake Recipe

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This Ultimate Reese’s Cheesecake combines a rich, creamy cheesecake with a peanut butter cup crust and a luscious chocolate ganache topping. Perfect for peanut butter and chocolate lovers, this dessert features a smooth cream cheese filling and the irresistible flavor of Reese’s Peanut Butter Cups, making it an indulgent treat for any occasion.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Crust

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

Cheesecake 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

Instructions

1. Preheat the oven. Set your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare for the crust.
2. Make the crust. Combine the crushed Reese’s Peanut Butter Cups with the melted unsalted butter until well mixed. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust base.
3. Prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix. Then, add the eggs one at a time, beating gently after each addition until just combined to avoid overmixing.
4. Assemble and bake. Pour the cheesecake filling evenly over the prepared crust in the pan. Bake in the preheated oven for 60-70 minutes until the edges are set but the center still slightly jiggles when you gently shake the pan. This ensures a creamy center. Once baked, allow the cheesecake to cool completely in the oven with the door slightly ajar.
5. Make the ganache. While the cheesecake cools, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let this mixture stand for 1 minute, then stir until the ganache is smooth and glossy.
6. Finish the cheesecake. Pour the prepared chocolate ganache over the cooled cheesecake, spreading it evenly across the top.
7. Chill before serving. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set and develop flavors fully before slicing and serving.

Notes

• Make sure the cream cheese is fully softened to avoid lumps in the batter.
• Do not overbeat the eggs to keep the cheesecake creamy and prevent cracking.
• Cooling the cheesecake in the oven with the door ajar helps prevent cracks on the surface.
• Use a springform pan for easy removal of the cheesecake.
• Refrigerate thoroughly before slicing to ensure clean slices.

Keywords: Reese’s Cheesecake, Peanut Butter Cup Cheesecake, Chocolate Ganache Cheesecake, Dessert, American Cheesecake