Reese’s Peanut Butter Cheesecake is the ultimate treat for anyone who loves chocolate and peanut butter. It combines the rich, creamy flavors of cheesecake with the delightful crunch of Oreo cookies, all topped with pieces of Reese’s Peanut Butter Cups. Perfect for special occasions or a sweet indulgence at home, this dessert will impress your friends and family.
How to Make Reese’s Peanut Butter Cheesecake
Ingredients:
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Reese’s Peanut Butter Cups, chopped
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine Oreo cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture.
- Stir in chopped Reese’s Peanut Butter Cups.
- Spread the filling over the crust and smooth out the top.
- Refrigerate for at least 4 hours or until set.
- Remove from the springform pan and serve chilled.
How to Serve Reese’s Peanut Butter Cheesecake
Serve your Reese’s Peanut Butter Cheesecake chilled. You can cut it into slices and enjoy it as is, or add a dollop of whipped cream on top. For an extra touch, sprinkle more chopped Reese’s Peanut Butter Cups over each slice for that added crunch and flavor.
How to Store Reese’s Peanut Butter Cheesecake
Store any leftover Reese’s Peanut Butter Cheesecake in the refrigerator. Wrap it tightly to keep it fresh. It should stay good for up to a week. You can also freeze it. Just make sure to wrap it well in plastic wrap or aluminum foil.
Tips to Make Reese’s Peanut Butter Cheesecake
- Make sure your cream cheese is at room temperature for a smooth filling.
- For a firmer cheesecake, let it set overnight in the refrigerator.
- Use an offset spatula to smooth out the top of the cheesecake easily.
Variation
You can add a layer of chocolate ganache on top for a richer flavor. Just melt some chocolate and mix it with heavy cream, then spread it over the cheesecake before chilling.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, using crunchy peanut butter will give your cheesecake a different texture, but it will still taste great!
Q: Do I have to use Reese’s Peanut Butter Cups?
A: No, you can use any chocolate-peanut butter candy or even just chocolate chips if you prefer.
Q: How long can I keep the cheesecake in the freezer?
A: You can keep it in the freezer for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Reese's Peanut Butter Cheesecake
Ingredients
For the crust
- 1.5 cups Oreo cookie crumbs Finely crushed
- 0.25 cups butter, melted Unsalted
For the filling
- 1 cup creamy peanut butter Smooth consistency
- 8 oz cream cheese, softened At room temperature
- 1 cup powdered sugar Sifted, for smooth mixing
- 1 tsp vanilla extract
- 1 cup heavy whipping cream Chilled
- 0.5 cups Reese's Peanut Butter Cups, chopped For mix-in and garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine Oreo cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Filling
- In another bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture.
- Stir in chopped Reese's Peanut Butter Cups.
Assembly
- Spread the filling over the crust and smooth out the top.
- Refrigerate for at least 4 hours or until set.
- Remove from the springform pan and serve chilled.
Leave a Reply