Name: How to Make the Ultimate Reese’s Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups); 0.25 cup Melted Unsalted Butter; 32 oz Cream Cheese, softened; 1.25 cups Sugar; 1 tsp Vanilla Extract; 4 Large Eggs; 1 cup Heavy Cream; 8 oz Semi-Sweet Chocolate Chips

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Introduction

This Ultimate Reese’s Cheesecake is a rich, creamy dessert that combines the beloved flavors of peanut butter and chocolate in a decadent treat. With a Reese’s crust and a smooth cheesecake filling topped with a luscious chocolate ganache, it’s perfect for any special occasion or sweet craving.

A three-layer cake sits on a white cake stand with a white marbled texture in the background. The bottom layer is dark brown, crumbly, and thick, resembling a chocolate cookie crust. The middle layer is thick, smooth, and light caramel-colored, forming a creamy mousse texture. The top layer is a shiny, rich chocolate ganache that slightly drips down the sides. On top of the ganache, there are chunks of dark chocolate and swirls of caramel or peanut butter spread evenly across the surface. The whole cake looks dense, rich, and decadent. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
0.25 cup unsalted butter, melted
32 oz cream cheese, softened
1.25 cups sugar
1 tsp vanilla extract
4 large eggs
1 cup heavy cream
8 oz semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
Step 2: In a bowl, combine the crushed Reese’s Peanut Butter Cups with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
Step 4: Add the eggs one at a time, beating gently after each addition until just combined, being careful not to overmix.
Step 5: Pour the cheesecake filling evenly over the Reese’s crust. Bake for 60 to 70 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
Step 6: Allow the cheesecake to cool completely inside the oven with the door slightly ajar to prevent cracking.
Step 7: For the ganache, heat the heavy cream in a saucepan over medium heat until just boiling. Remove from heat and stir in the chocolate chips. Let sit for 1 minute, then stir until smooth.
Step 8: Pour the ganache evenly over the cooled cheesecake. Refrigerate for at least 4 hours before serving to set.

Tips & Variations

For a crunchier crust, toast the crushed Reese’s cups lightly before mixing with butter.
Use either milk or dark chocolate chips in the ganache for a different flavor profile.
Let the cheesecake come to room temperature for about 15 minutes before slicing to get cleaner cuts.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap well and freeze for up to 1 month. Thaw overnight in the fridge before serving. Reheat ganache with a gentle warm water bath if it firms up too much.

How to Serve

The image shows a three-layered round cake on a white marbled cake stand. The bottom layer is dark brown and crumbly, looking like a chocolate cookie crust. The middle layer is thick, smooth, and creamy with a light brown color like peanut butter. The top layer is a rich, shiny chocolate glaze that drips slightly down the sides. The cake top is covered with cut pieces of dark chocolate candy and swirls of peanut butter, creating a textured and rich appearance. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

While you can bake the cheesecake in a regular cake pan, a springform pan is ideal as it allows for easier removal without damaging the crust or sides.

Why is my cheesecake cracking on top?

Cracks can occur if the oven temperature is too high or if the cheesecake cools too quickly. Cooling it slowly with the oven door ajar helps prevent cracks.