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SideChef
Recipes
American
Reese's Peanut Butter Cheesecake

11 INGREDIENTS • 10 STEPS • 9HRS 25MINS

Reese's Peanut Butter Cheesecake

Recipe

4.0

1 rating
If you love chocolate and peanut butter together, this cheesecake is for you!
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If you love chocolate and peanut butter together, this cheesecake is for you!
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

9HRS 25MINS

Total Time

$4.21

Cost Per Serving

Ingredients

Servings
8
us / metric
Oreo® Chocolate Sandwich Cookies
26
Oreo® Chocolate Sandwich Cookies
Butter
4 Tbsp
Butter, melted
Cream Cheese
4 cups
Cream Cheese, softened
Brown Sugar
1 1/2 cups
Brown Sugar
or White sugar
Vanilla Extract
1 tsp
Vanilla Extract
Creamy Peanut Butter
1 cup
Creamy Peanut Butter
Heavy Cream
1 cup
Heavy Cream
Egg
4

Sponsored

Eggland's Best Classic Eggs, whisked
Miniature Reese`s Cup
20
Miniature Reese`s Cup, chopped
Semi-Sweet Chocolate Chips
3/4 cup
Semi-Sweet Chocolate Chips
Salt
1 pinch
Salt

Nutrition Per Serving

VIEW ALL
Calories
1009
Fat
78.1 g
Protein
16.9 g
Carbs
69.7 g
Love This Recipe?
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Reese's Peanut Butter Cheesecake
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

Cooking Instructions

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step 1
Crush Oreo® Chocolate Sandwich Cookies (26) until fine crumbs. You can process them on a food processor or add cookies into a ziplock bag and batch it will a rolling pin or a pan.
step 1 Crush Oreo® Chocolate Sandwich Cookies (26) until fine crumbs. You can process them on a food processor or add cookies into a ziplock bag and batch it will a rolling pin or a pan.
step 2
Add Butter (4 Tbsp) and mix until it resembles wet sand. Press it down on the bottom of a 9 inch spring form pan. Set aside.
step 2 Add Butter (4 Tbsp) and mix until it resembles wet sand. Press it down on the bottom of a 9 inch spring form pan. Set aside.
step 3
In the bowl of a stand mixer fitted with a paddle attachment, beat Cream Cheese (4 cups) to loosen it up a bit (3-5 minutes). Scrape bottom and sides of the bowl to pull up any lumps.
step 3 In the bowl of a stand mixer fitted with a paddle attachment, beat Cream Cheese (4 cups) to loosen it up a bit (3-5 minutes). Scrape bottom and sides of the bowl to pull up any lumps.
step 4
Add Brown Sugar (1 1/2 cups),Vanilla Extract (1 tsp) and Creamy Peanut Butter (1 cup) and beat until combined. When smooth, add Heavy Cream (1/2 cup) and mix until combined.
step 4 Add Brown Sugar (1 1/2 cups),Vanilla Extract (1 tsp) and Creamy Peanut Butter (1 cup) and beat until combined. When smooth, add Heavy Cream (1/2 cup) and mix until combined.
step 5
Slowly add the Salt (1 pinch) and Eggland's Best Classic Eggs (4), a little bit at a time, mix just until combined and continue to incorporate them with a spatula (over mixing can lead to your cheesecake to crack).
step 5 Slowly add the Salt (1 pinch) and Eggland's Best Classic Eggs (4), a little bit at a time, mix just until combined and continue to incorporate them with a spatula (over mixing can lead to your cheesecake to crack).
step 6
Chop the Miniature Reese`s Cup (20) and fold them into cheesecake batter. Pour batter into the spring form pan, smooth the top.
step 6 Chop the Miniature Reese`s Cup (20) and fold them into cheesecake batter. Pour batter into the spring form pan, smooth the top.
step 7
Bake at 350 degrees F (180 degrees C) for 1 hour to 1 hour and 15 minutes. The cheesecake should be a little bit jiggly in the center, but set around the edges.
step 8
Allow to cool completely at room temperature then in the fridge overnight.
step 8 Allow to cool completely at room temperature then in the fridge overnight.
step 9
For the chocolate ganache, pour hot Heavy Cream (1/2 cup) overSemi-Sweet Chocolate Chips (3/4 cup) and let it stand until the chocolate has softened. Whisk until smooth, allow to cool slightly before pouring.
step 9 For the chocolate ganache, pour hot Heavy Cream (1/2 cup) overSemi-Sweet Chocolate Chips (3/4 cup) and let it stand until the chocolate has softened. Whisk until smooth, allow to cool slightly before pouring.
step 10
Run a knife around the cheesecake pan to release it. Pour over chocolate ganache, spread evenly on top. Decorate with Reese's peanut cup.
step 10 Run a knife around the cheesecake pan to release it. Pour over chocolate ganache, spread evenly on top. Decorate with Reese's peanut cup.

Tags

American
Comfort Food
Snack
Shellfish-Free
Dessert
Vegetarian
Valentine's Day
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