How to Make the Ultimate Reese’s Cheesecake Recipe

Introduction

This Ultimate Reese’s Cheesecake is a decadent treat for peanut butter and chocolate lovers. Featuring a rich Reese’s Peanut Butter Cup crust and a creamy cheesecake filling topped with silky chocolate ganache, it’s sure to impress at any gathering.

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

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly.
2. 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.
3. 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.
4. Step 4: Add the eggs one at a time, beating after each addition just until combined. Avoid overmixing to keep the cheesecake light.
5. Step 5: Pour the cheesecake filling over the crust in the springform pan. Bake for 60-70 minutes, until the edges are set but the center still has a slight wobble.
6. Step 6: Let the cheesecake cool completely in the oven with the door slightly open to prevent cracking.
7. Step 7: For the ganache, heat the heavy cream in a saucepan over medium heat until hot but not boiling. Remove from heat and stir in the semi-sweet chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
8. Step 8: Pour the ganache evenly over the cooled cheesecake and refrigerate for at least 4 hours to set before serving.

Tips & Variations

• For a crunchier crust, add a handful of crushed graham crackers or nuts to the Reese’s mixture.
• Use a water bath while baking to minimize cracking and ensure a creamy texture.
• Swap semi-sweet chocolate chips for milk chocolate chips in the ganache for a sweeter topping.
• Serve with whipped cream or extra chopped Reese’s Cups on top for added decadence.

Storage

Store the cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 4 days. To serve, let it sit at room temperature for 15 minutes for the best texture. Leftover cheesecake can also be frozen for up to one month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

A springform pan is best for cheesecakes because it allows easy removal without damaging the crust. If using a regular cake pan, line it with parchment paper and carefully invert to remove the cheesecake.

How do I avoid cracks on my cheesecake?

To reduce cracking, avoid overmixing the batter, bake at a moderate temperature, and cool the cheesecake gradually by leaving the oven door slightly open after baking. A water bath can also help maintain even heat.