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Reese’s Cheesecake

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This Reese’s Cheesecake is a rich and decadent dessert combining the classic flavors of creamy peanut butter, rich cream cheese, and a buttery graham cracker crust, all topped with mini Reese’s Peanut Butter Cups. Drizzled with chocolate sauce and garnished with even more Reese’s, it’s the ultimate indulgence for peanut butter and chocolate lovers! #ReesesCheesecake #PeanutButterDesserts #ChocolateLovers #CheesecakeRecipe #IndulgentDesserts

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup creamy peanut butter

For the Whipped Topping:

  • 1 cup heavy cream
  • ½ cup powdered sugar

For the Garnish:

  • 1 cup mini Reese’s Peanut Butter Cups, chopped
  • Chocolate sauce for drizzling (optional)
  • Additional mini Reese’s for garnish (optional)

Instructions

  • Prepare the Crust:

    • Preheat your oven to 325°F (160°C).
    • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

  • Make the Cheesecake Filling:

    • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
    • Gradually add in the granulated sugar and vanilla extract, mixing until well combined.
    • Add the eggs one at a time, mixing on low speed after each addition until just combined.
    • Mix in the peanut butter until smooth.

  • Assemble the Cheesecake:

    • Pour half of the cheesecake batter over the prepared crust.
    • Sprinkle half of the chopped mini Reese’s Peanut Butter Cups over the batter.
    • Pour the remaining cheesecake batter on top and smooth the surface.
    • Sprinkle the remaining chopped Reese’s on top.

  • Bake the Cheesecake:

    • Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

  • Prepare the Whipped Topping:

    • In a mixing bowl, whip the heavy cream until soft peaks form.
    • Gradually add the powdered sugar and continue whipping until stiff peaks form.

  • Chill and Serve:

    • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
    • Before serving, spread the whipped cream over the top and drizzle with chocolate sauce if desired. Garnish with additional mini Reese’s.

Notes

  • For the best results, refrigerate the cheesecake overnight to allow the flavors to meld together.
  • You can add more or fewer mini Reese’s depending on your preference.
  • If you don’t have a springform pan, you can use a regular round cake pan, but make sure to line the sides with parchment paper for easy removal.

Nutrition

Find it online: https://easyfoodflash.com/reeses-cheesecake/