REESE'S Peanut Butter Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr. 30 Min.
- Prep:
- 30 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
You never knew peanut butter could be this creamy and dreamy until you've had a bite of this REESE'S Peanut Butter Cheesecake recipe! This yummy cheesecake recipe is made with smooth REESE'S Creamy Peanut Butter and REESE'S Peanut Butter Cups all mixed into a sweet cream cheese mixture. Make this REESE'S Peanut Butter Cheesecake recipe for a dinner party or bake some to have on hand for a midnight snack. For more peanut butter, chocolate and cheesecake goodness, try making this layered and delicious recipe for Three Layer Cheesecake Squares.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 1 hour 30 minutes
- Cool Time
- 1 hour
- Chill Time
- 6 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
39REESE'S Peanut Butter Cups Miniatures (one 12 oz bag)
-
4 packagescream cheese (8 oz each), softened
-
5eggs
-
1 1/2 cupspacked light brown sugar
-
1/2 cupheavy cream
-
1 tspvanilla extract
-
1 1/3 cupsREESE'S Peanut Butter Cups Minis (7.6 oz bag)
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
Food Processor
Mixing Bowl
Mixer
9-Inch Springfoam Pan
Baking Pan
Wire Rack
Refrigerator
1
Heat oven to 325°F. Prepare Cookie Crust. Remove wrappers from peanut butter cups. Coarsely chop peanut butter cups; set aside.
2
Beat cream cheese in large mixer bowl until smooth. Add eggs, one at a time, beating well after each addition. Beat in brown sugar, peanut butter, cream and vanilla, beating until well blended. Gently fold in reserved chopped peanut butter cup pieces. Pour batter into prepared crust.
3
Place filled springform pan in larger pan with 2-inch sides. Carefully add about 1 inch hot water to larger pan. Bake 1 hour and 15 minutes or until cheesecake is just set. Leave cheesecake and pan in oven; turn off oven. After 1 hour, move cheesecake to wire rack. Loosen cheesecake from side of pan with knife or metal spatula. Cool completely. Refrigerate several hours or until chilled.
4
Remove sides of springform pan; place cheesecake on serving platter. Prepare Ganach Topping; pour over top of cheesecake, allowing it to drip down sides. Sprinkle mini peanut butter cups over top of cheesecake. Cover; refrigerate leftover cheesecake.
Cookie Crust: Heat oven to 325°F. Tightly wrap bottom and sides of 9-inch springform pan with double layer of foil so that water cannot leak into crust. Place 30 chocolate sandwich cookies in bowl of food processor; process until fine crumbs are formed. Add 1/4 cup (1/2 stick) melted butter and a dash of salt; process until combined. Press mixture on bottom and halfway up sides of prepared springform pan. Bake 10 to 12 minutes; cool completely.
Ganache Topping: Heat 1/2 cup heavy cream until very hot, but not boiling. Remove from heat; add 1 cup HERSHEY'S Semi-Sweet Chocolate Chips. Allow to sit several minutes; stir until chips are melted and mixture is smooth.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (265g)Amount per servingCalories1080% Daily Value*Total Fat 74g 95%Saturated Fat 35g 175%Trans Fat 1.5gCholesterol 195mg 65%Sodium 680mg 30%Total Carbohydrates 97g 35%Dietary Fiber 3g 11%Total Sugars 80gIncludes 62g Added Sugar 124%Protein 20gVitamin D 1 6%Calcium 175mg 15%Iron 5mg 30%Potassium 549mg 10%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
