Description
Indulgent giant Reeses peanut butter pie cheesecake beckons chocolate and peanut butter enthusiasts with its irresistible layers of creamy decadence. Slice through this heavenly dessert, and savor rich peanut butter notes dancing with smooth chocolate in each blissful bite you’ll adore.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 grams) creamy peanut butter
- 1 cup (200 grams) granulated sugar
Crust Ingredients:
- 2 cups (240 grams) chocolate cookie crumbs
- 1/2 cup (113 grams) unsalted butter, melted
Topping and Garnish:
- 8 Reese’s peanut butter cups, chopped
- 1/4 cup (60 milliliters) chocolate syrup
- 1/4 cup (60 milliliters) caramel sauce
- 2 tablespoons (30 milliliters) heavy cream (for drizzling)
Instructions
- Prepare the oven to 325F (160C) and coat a 9-inch springform pan with non-stick spray.
- Combine chocolate cookie crumbs with melted butter, then firmly compress the mixture into the pan’s base, creating a solid foundation.
- Whip cream cheese in a spacious mixing bowl until achieving a velvety consistency, ensuring no lumps remain.
- Incorporate sugar and vanilla extract, blending thoroughly to distribute flavors evenly.
- Introduce eggs individually, gently mixing after each addition to maintain a smooth texture.
- Fold in creamy peanut butter and heavy cream, stirring until the mixture becomes uniform and silky.
- Gently fold chopped Reeses cups throughout the cheesecake batter, distributing pieces uniformly.
- Transfer the batter into the prepared crust, using a spatula to spread it evenly and eliminate air pockets.
- Bake for 60-65 minutes, watching for a slightly golden surface and a subtle jiggle in the center.
- Switch off the oven, crack the door open, and allow the cheesecake to rest for 45-60 minutes, preventing sudden temperature changes.
- Refrigerate for 4-6 hours, or preferably overnight, to ensure complete setting and flavor development.
- Before serving, drizzle rich chocolate ganache across the surface for a decadent finishing touch.
Notes
- Prevent Cracks: Avoid overmixing and overbaking by gently folding ingredients and watching the cheesecake closely during baking.
- Room Temperature Ingredients: Ensure cream cheese, eggs, and other dairy are at room temperature for smoother, lump-free mixing.
- Customize Toppings: Swap Reeses cups with other chocolate candies or add caramel drizzle for a personalized twist.
- Make Ahead: This cheesecake freezes beautifully for up to 2 months, wrapped tightly in plastic wrap and aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55–70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg