Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup creamy peanut butter
- 15–20 Reese’s Peanut Butter Cups, chopped
Topping
- 1 cup heavy cream
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- Caramel sauce (for drizzling)
- Whipped cream (optional, for topping)
Instructions
Step 1: Preparing the Crust
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Mix Ingredients: In a medium-sized bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly coated.
- Form Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it forms an even layer.
- Bake Crust: Bake in the preheated oven for 10 minutes. Remove and allow it to cool while you prepare the filling.
Step 2: Making the Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add Ingredients: Add the sour cream and vanilla extract, and mix until well combined.
- Incorporate Eggs: Add the eggs one at a time, beating the mixture well after each addition to ensure the filling is smooth and lump-free.
- Mix in Peanut Butter: Stir in the creamy peanut butter until the batter is completely smooth and even.
- Add Reese’s Pieces: Gently fold in half of the chopped Reese’s Peanut Butter Cups into the filling mixture.
Step 3: Baking the Cheesecake
- Pour Filling: Pour the prepared cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake: Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is set and the edges are lightly browned. The center should have a slight jiggle but should not be runny.
- Cool Gradually: Turn off the oven, leave the oven door slightly open, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
- Cool Further: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set completely.
Step 4: Making the Ganache
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Add Chocolate Chips: Remove the cream from heat and stir in the chocolate chips until they are completely melted and the ganache is smooth. Allow it to cool slightly.
Step 5: Decorating the Cheesecake
- Add Ganache: Remove the chilled cheesecake from the refrigerator and drizzle the chocolate ganache evenly over the top.
- Top with Reese’s and Chips: Sprinkle the remaining chopped Reese’s Peanut Butter Cups and peanut butter chips on top of the ganache.
- Drizzle Caramel: Add a generous drizzle of caramel sauce over the top for extra sweetness.
- Whipped Cream (Optional): Pipe whipped cream around the edges or in the center for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 650
- Sodium: 400mg
- Protein: 10g