Name: Reese's Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.; Make the crust: In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.; Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add vanilla extract and mix well. Add the eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until the mixture is smooth and combined. Add peanut butter and mix until fully incorporated. Gently fold in the chopped Reese’s Peanut Butter Cups.; Assemble the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.; Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Afterward, transfer to the refrigerator and chill for at least 4 hours or overnight.; Top with chopped Reese’s: Once the cheesecake is fully chilled, sprinkle the chopped Reese’s Peanut Butter Cups on top. Optionally, add whipped cream for extra indulgence.; Serve: Slice and enjoy this rich and peanut buttery cheesecake!

Description

For the crust:

1 1/2 cups chocolate cookie crumbs (about 15 Oreo cookies, crushed)
1/4 cup sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup creamy peanut butter
8 Reese’s Peanut Butter Cups, chopped

For the topping:

6 Reese’s Peanut Butter Cups, chopped
Whipped cream (optional)

Ingredients

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add vanilla extract and mix well. Add the eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until the mixture is smooth and combined. Add peanut butter and mix until fully incorporated. Gently fold in the chopped Reese’s Peanut Butter Cups.
Assemble the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Afterward, transfer to the refrigerator and chill for at least 4 hours or overnight.
Top with chopped Reese’s: Once the cheesecake is fully chilled, sprinkle the chopped Reese’s Peanut Butter Cups on top. Optionally, add whipped cream for extra indulgence.
Serve: Slice and enjoy this rich and peanut buttery cheesecake!

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add vanilla extract and mix well. Add the eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until the mixture is smooth and combined. Add peanut butter and mix until fully incorporated. Gently fold in the chopped Reese’s Peanut Butter Cups.
Assemble the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Afterward, transfer to the refrigerator and chill for at least 4 hours or overnight.
Top with chopped Reese’s: Once the cheesecake is fully chilled, sprinkle the chopped Reese’s Peanut Butter Cups on top. Optionally, add whipped cream for extra indulgence.
Serve: Slice and enjoy this rich and peanut buttery cheesecake!

Notes

You can use a pre-made chocolate cookie crust for convenience.
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour