Reese's peanut butter cheesecake recipe is full of Reese's peanut butter cups and topped with rich, chocolate ganache. The buttery Ritz cracker crust really brings out that sweet-salty goodness!
3cupsRitz cracker crumbsabout 3 sleeves ground to crumbs in the blender or food processor.
⅓cupbuttermelted and allowed to turn golden brown.
Cheesecake
32ozcream cheeseroom temperature
¾cuppeanut butterdon't use organic, homemade, or natural peanut butter.
2cupssugar
1tablespoonvanilla extract
6eggs room temperature
16ozsour cream
12ouncepackage Reese's Peanut Butter Cupsunwrapped and chopped into fourths. Divided use.
Topping
¼cupheavy whipping cream
2tablespoonsbutter
1cupbittersweet and milk chocolate chipsmixed
Instructions
Preheat oven to 375F.
Crust
Melt butter and allow it to turn a golden brown color. Don't let it get too dark - it will just taste burnt.
Cover the outside bottom and sides of a 9 - 10 inch springform pan (high sides) with aluminum foil.
Mix the butter and the crumbs and press mixture into the pan.
Press the crumbs about half way up the sides.
Set aside.
Cheesecake
Mix the cream cheese on low speed until creamy.
Add the peanut butter and mix on lowest speed until blended.
Add sugar and continue to beat on low.
Add eggs, one at a time, beating 2-3 minutes after each, ON LOW SPEED.
Fold in the sour cream and vanilla on low speed or by hand until it is all mixed in and no streaks remain.
Fold in all but ½ cup of the Reese's candy by hand.
Spoon the of the batter into the pan and smooth the top. Make sure the batter is at least ¼-inch below the lip of the pan.
Place the springform in a large roasting pan, place it in the oven, and fill the bigger pan with hot water until it comes halfway up the sides of the cheesecake pan.
Bake for 50 minutes and then turn the oven off. Leave the oven door closed and the cheesecake in the turned off oven for 1 hour. DO NOT PEEK.
Remove the pan from water bath, remove the aluminum foil, and allow the cake to come to room temperature on the countertop.
Cover the top of the cake with a folded paper towel, the cover with plastic wrap.
Refrigerate for 8 hours or more. DO NOT SKIP.
Topping
Heat the cream to a simmer.
Whisk in chocolate and butter until it is a melted and creamy ganache.
Spread the rich chocolate ganache over the cooled cake.
Garnish with reserved candy, chill for 30 minutes, and serve.
Notes
Storage:Let come to room temperature before putting the the refrigerator.Cover with plastic wrap and keep refrigerated up to 5 days total. So if you are making it 2 days ahead of time then you can keep leftovers for 3 days.FreezerYou can freeze the Reese's peanut butter cup cheesecake for up to a month - this is best done before the ganache is added because ganache doesn't always do well in the freezer.Cover with plastic wrap and then aluminum foil or put in an airtight container. It will be fine for a month or so.Tips:
Be sure to use the water bath! It's essential to the luxuriously creamy texture and perfect results of my baked cheesecake recipes!!!!
Do NOT make substitutions! Use regular bricks of full fat cream cheese and regular full fat sour cream.
All ingredients MUST be at room temperature.
Do NOT whip the batter. This entire cake should be made on the lowest speed of your mixer.
Wrap the pan in a double layer of aluminum foil that goes high enough on the sides that water won't seep in.
Do not open the oven door at ALL during the hour the cheesecake is cooling in it. JUST DON'T DO IT.
When the cheesecake is finished it may not look completely set - it's fine. If you've not opened the oven (you didn't did you?) then it will finish setting up during the 8 or so hours of chilling time.
Be sure to let the cheesecake come to room temperature before you put it in the fridge.
Laying a paper towel over the top and cover with plastic wrap once it has cooled - this will soak up any remaining condensation that might collect on top. Just be sure to remove the paper towel before you add the ganache when you finish the cake.
Let the cheesecake chill overnight or longer. Do NOT try to serve it the same day you make it.
Cheesecake picks up refrigerator and freezer odors pretty easily so be sure that your refrigerator is clean and free musty smells.
If you have leftover ganache you can warm it up and use it for hot fudge sauce. SO good.