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RECIPE
11 INGREDIENTS10 STEPS9HR 25MIN

Reese's Peanut Butter Cheesecake

4.0
1 Ratings

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In the Kitchen with Jonny

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.
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If you love chocolate and peanut butter together, this cheesecake is for you!
9HR 25MIN
Total Time

In the Kitchen with Jonny

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
26
Oreo® Chocolate Sandwich Cookies
1/4 cup
Butter , melted
4 cups
Cream Cheese , softened
1 1/2 cups
Brown Sugar
or White sugar
1 cup
Creamy Peanut Butter
1 cup
Heavy Cream
4
Eggs , whisked
20
Miniature Reese`s Cup , chopped
3/4 cup
Semi-Sweet Chocolate Chips
1 pinch

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Nutrition Per Serving

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CALORIES
1358
FAT
98.4 g
PROTEIN
23.4 g
CARBS
119.2 g

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 2
Add Butter (4 tablespoon) 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 (32 ounce) 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 cup),Vanilla Extract (1 teaspoon) 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 Egg (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 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 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.

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Nutrition Per Serving
Calories
1358
% Daily Value*
Fat
98.4 g
126%
Saturated Fat
47.2 g
236%
Trans Fat
1.3 g
--
Cholesterol
265.0 mg
88%
Carbohydrates
119.2 g
43%
Fiber
9.4 g
34%
Sugars
73.3 g
--
Protein
23.4 g
47%
Sodium
789.5 mg
34%
Vitamin D
0.5 µg
2%
Calcium
164.9 mg
13%
Iron
3.7 mg
21%
Potassium
275.3 mg
6%
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