Indulge in the rich and creamy Reese’s Peanut Butter Cheesecake, a delightful dessert that combines the flavors of peanut butter and chocolate.
Author:Jessica
Prep Time:30 minutes
Cook Time:1 hour
Total Time:5 hours 30 minutes (including cooling and chilling time)
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups crushed graham crackers
1/2 cup unsalted butter, melted
1/4 cup sugar
16 ounces cream cheese, softened
1 cup smooth peanut butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 large eggs
1 cup heavy whipping cream
1/2 cup semi-sweet chocolate chips (for garnish)
1/2 cup chopped Reese’s Peanut Butter Cups (for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar until it resembles wet sand. Press this mixture into the bottom of the springform pan to create a crust.
Bake the crust for 10 minutes and allow it to cool completely.
In another bowl, beat the softened cream cheese until creamy. Gradually add the peanut butter, confectioners’ sugar, and vanilla extract, mixing until well incorporated.
Add the eggs one at a time, mixing gently on low speed after each addition.
Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
Bake for 50-60 minutes, until the edges are firm and the center has a slight wobble.
Turn off the oven and let the cheesecake cool inside with the door ajar for an hour.
Let the cheesecake sit at room temperature before refrigerating for a minimum of 4 hours, or overnight.
When ready to serve, whip the heavy cream until soft peaks form and spread it over the cheesecake.
Melt the chocolate chips in a microwave-safe bowl and drizzle over the whipped cream. Top with chopped Reese’s Peanut Butter Cups.
Notes
For a deeper flavor, consider using dark chocolate chips.
Swap in crunchy peanut butter for a delightful texture contrast.