Indulge in the ultimate peanut butter lover’s dream with this decadent Reese’s Peanut Butter Cup Cheesecake. This dessert features a buttery graham cracker crust that provides the perfect crunchy base for a luscious, dense cheesecake filling. Infused with creamy peanut butter cups, every bite offers a delightful balance of sweet chocolate and salty-sweet peanut butter. The texture is smooth and rich, yet studded with satisfying chunks of candy. It is an impressive showstopper for birthdays, holidays, or any special celebration where you want to treat guests to something truly memorable. Simple to assemble but complex in flavor, this recipe is sure to become a family favorite for years to come.
Reese’S Peanut Butter Cup Cheesecake
Description
Indulge in the ultimate peanut butter lover's dream with this decadent Reese's Peanut Butter Cup Cheesecake. This dessert features a buttery graham cracker crust that provides the perfect crunchy base for a luscious, dense cheesecake filling. Infused with creamy peanut butter cups, every bite offers a delightful balance of sweet chocolate and salty-sweet peanut butter. The texture is smooth and rich, yet studded with satisfying chunks of candy. It is an impressive showstopper for birthdays, holidays, or any special celebration where you want to treat guests to something truly memorable. Simple to assemble but complex in flavor, this recipe is sure to become a family favorite for years to come.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Place a roasting pan filled with hot water on the bottom rack of the oven to create a water bath.
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In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand.
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Press the cracker mixture firmly into the bottom and slightly up the sides of a 10-inch springform pan. Refrigerate while preparing the filling.
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Soften the cream cheese by microwaving for 2 minutes on high until pliable. Beat the cream cheese in a large bowl until smooth and light.
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Add the remaining sugar to the cream cheese and beat until well combined and creamy.
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Add the eggs one at a time, beating thoroughly after each addition until just incorporated.
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Stir in the cornstarch, vanilla extract, and whipping cream until the mixture is smooth.
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Fold in the chopped Reese's Peanut Butter Cups gently to distribute them evenly throughout the batter.
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Pour the cheesecake batter over the prepared crust and smooth the top.
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Place the springform pan in the roasting pan with hot water. Bake for 1 hour, or until the outer edge is firm but the center still has a slight jiggle.
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Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
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Remove from oven and run a thin knife around the edge to loosen. Cool completely at room temperature.
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Refrigerate for at least 4 hours or overnight before serving. Top with additional chopped Reese's and a drizzle of melted chocolate if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 357.8kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 10.8g54%
- Cholesterol 40.3mg14%
- Sodium 380.2mg16%
- Total Carbohydrate 38.8g13%
- Dietary Fiber 0.8g4%
- Sugars 21.1g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the cheesecake from cracking, ensure the cream cheese and eggs are at room temperature before mixing. Avoid overmixing the batter once the eggs are added to reduce air bubbles.
The water bath (bain-marie) is crucial for even baking and preventing cracks. Wrap the bottom of the springform pan in heavy-duty aluminum foil to prevent water from leaking in.
For extra crunch, you can mix 1 cup of chopped peanuts into the graham cracker crust. For a deeper peanut butter flavor, blend 1/2 cup of creamy peanut butter into the batter after adding the eggs but before adding the cream.
Store leftovers covered in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months; thaw in the fridge before serving.
