Are you ready to dive into a dessert that perfectly marries the creamy indulgence of cheesecake with the irresistible charm of peanut butter cups? Then you’ve landed in the right place! Today, we’re unveiling the ultimate Peanut Butter Cup Cheesecake – a Reese’s-inspired masterpiece that will have your taste buds singing. Forget store-bought desserts; this homemade version is richer, creamier, and bursting with that iconic peanut butter chocolate flavor you crave. Get ready to experience dessert nirvana!
Key Ingredients for Peanut Butter Cup Cheesecake
Here’s everything you’ll need to create this decadent dessert. Gather your ingredients, and let’s get baking!
For the Oreo Cookie Crust:
- 24 (approx. 2 1/4 cups) Oreo cookies: Finely crushed. You can use a food processor for the best results, or place them in a Ziploc bag and crush with a rolling pin.
- 1/2 cup (113g) unsalted butter: Melted.
For the Peanut Butter Cheesecake Filling:
- 24 ounces (3 blocks) full-fat cream cheese: Softened to room temperature. This is crucial for a smooth, lump-free cheesecake.
- 1 cup (226g) granulated sugar: For sweetness and structure.
- 1/2 cup (128g) creamy peanut butter: (e.g., Jif or Skippy) Make sure it’s not natural peanut butter, as the oils can separate.
- 1/4 cup (60ml) heavy cream: Adds richness and a silky texture.
- 2 large eggs: Room temperature.
- 1 teaspoon vanilla extract: Pure vanilla extract delivers the best flavor.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
- 10-12 mini Reese’s peanut butter cups: Chopped, for mixing into the batter.
For the Chocolate Ganache Topping:
- 1/2 cup (85g) semi-sweet chocolate chips: High-quality chips will yield a better ganache.
- 1/4 cup (60ml) heavy cream: For a smooth, pourable ganache.
- 1 tablespoon unsalted butter: Enhances the shine and texture of the ganache.
For Garnish (Optional but Recommended!):
- 6-8 full-size Reese’s peanut butter cups: Halved or quartered.
- Additional mini Reese’s peanut butter cups: Whole.
- Chopped roasted peanuts: For an extra crunch.
How to Make Peanut Butter Cup Cheesecake
This peanut butter cup cheesecake is surprisingly easy to make, delivering an unbelievably delicious and satisfying dessert that’s perfect for any occasion. With its rich, creamy peanut butter cheesecake layer, crunchy Oreo crust, and decadent chocolate ganache, it’s a guaranteed crowd-pleaser. The preparation time is approximately 40 minutes, with a chilling time of at least 6 hours (or overnight) for the best results.
● Step-by-Step Instructions:
1. Prepare the Oreo Cookie Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Mix until well combined and the crumbs resemble wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to create a firm, even layer.
- Bake the crust for 8-10 minutes. This helps to set the crust and prevent it from becoming soggy.
- Remove from the oven and let it cool completely on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (160°C).
2. Make the Peanut Butter Cheesecake Filling:
- In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the granulated sugar and continue to beat until well combined and fluffy, about 2 more minutes.
- Add the creamy peanut butter and mix until fully incorporated and smooth.
- Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until just combined.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix the eggs, as this can introduce too much air, leading to cracks in your cheesecake.
- Gently fold in the chopped mini Reese’s peanut butter cups.
3. Bake the Cheesecake:
- Wrap the bottom of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent any water from seeping in during the water bath. (While optional, a water bath helps ensure an even bake and prevents cracks.)
- Pour the cheesecake batter over the cooled Oreo crust in the springform pan.
- If using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Carefully transfer the roasting pan (with the cheesecake) to the preheated oven.
- Bake for 60-75 minutes, or until the edges are set and a 2-inch circle in the center still slightly jiggles when gently nudged.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling process also helps prevent cracks.
- Remove the cheesecake from the oven and the water bath (if used). Carefully remove the foil. Let it cool completely on a wire rack at room temperature.
- Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
4. Prepare the Chocolate Ganache Topping:
- In a small microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and butter.
- Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth and glossy. Alternatively, you can melt these ingredients together in a double boiler over simmering water.
- Let the ganache cool for about 10-15 minutes, stirring occasionally, until it has thickened slightly but is still pourable.
5. Assemble and Garnish:
- Once the cheesecake is fully chilled, carefully remove the sides of the springform pan.
- Pour the slightly cooled ganache over the top of the cheesecake, spreading it evenly to cover the surface.
- Arrange the halved or quartered full-size Reese’s peanut butter cups, whole mini Reese’s, and chopped roasted peanuts around the edge or in the center for a beautiful presentation.
- Refrigerate the cheesecake for another 30 minutes to allow the ganache to set.
6. Serve:
- Slice with a sharp knife (wiping the knife clean between slices for neat cuts) and serve chilled. Enjoy your homemade Peanut Butter Cup Cheesecake!
Why You’ll Love This Peanut Butter Cup Cheesecake
Prepare to fall head over heels for this Peanut Butter Cup Cheesecake! The main highlight is undoubtedly its incredibly rich and velvety texture, combined with the explosive flavor of real peanut butter and chocolate in every bite. It’s an absolute dream for anyone who adores the classic Reese’s combination. Making this decadent dessert at home not only saves you a significant amount compared to buying a gourmet cheesecake, but it also gives you complete control over the quality of ingredients, ensuring a truly premium experience. The crunchy Oreo crust provides a delightful contrast to the smooth, creamy filling, and the luscious chocolate ganache topping, adorned with extra Reese’s cups, elevates it to a show-stopping dessert.
Compared to a plain chocolate cheesecake, this recipe offers a unique salty-sweet dynamic and an irresistible layer of peanut butter goodness that makes it truly stand out. It’s more than just a dessert; it’s an experience. We encourage you to roll up your sleeves, gather your ingredients, and try making this magnificent dessert yourself. Your taste buds (and your guests!) will thank you!
What to Serve Peanut Butter Cup Cheesecake With
This rich Peanut Butter Cup Cheesecake is a star on its own, but a few thoughtful pairings can elevate the experience even further:
- Coffee or Espresso: The bitterness of a strong coffee or espresso cuts through the richness of the cheesecake beautifully, creating a perfect balance.
- Cold Milk: A classic pairing with anything peanut butter and chocolate, a tall glass of cold milk is simple, satisfying, and perfect for washing down each decadent bite.
- Vanilla Bean Ice Cream: A scoop of high-quality vanilla bean ice cream served alongside provides a refreshing contrast in temperature and adds another layer of creamy indulgence.
- Fresh Berries: A small side of lightly sweetened fresh raspberries or strawberries can offer a welcome tartness that brightens the palate after the rich cheesecake.
- Whipped Cream: A dollop of freshly whipped cream, perhaps lightly sweetened with vanilla, adds an airy touch without overwhelming the existing flavors.
Top Tips for Perfecting Peanut Butter Cup Cheesecake
Creating the perfect Peanut Butter Cup Cheesecake is easier than you think with these expert tips:
- Room Temperature Ingredients are Key: This is probably the most crucial tip! Ensure your cream cheese and eggs are at true room temperature. Cold cream cheese will result in lumps, no matter how much you beat it. Cold eggs don’t emulsify as well into the batter. Plan ahead and take them out of the fridge at least 1-2 hours before you start.
- Do Not Overmix: Once you add the eggs to the cream cheese mixture, mix only until just combined on the lowest speed. Overmixing incorporates too much air, which expands during baking and then collapses as the cheesecake cools, leading to unsightly cracks.
- Water Bath for Crack-Free Perfection: While optional, a water bath provides a moist, even heat source that helps the cheesecake bake slowly and prevents cracking. Make sure your springform pan is securely wrapped in multiple layers of heavy-duty foil to prevent water leakage.
- Slow Cooling is Crucial: Don’t rush the cooling process! Leaving the cheesecake in the turned-off oven with the door ajar allows it to cool slowly and gradually, minimizing the drastic temperature change that can also cause cracks.
- Use Full-Fat Cream Cheese: For the creamiest, richest texture, always opt for full-fat block cream cheese. Low-fat varieties contain more water and can affect the texture and stability of your cheesecake.
- Chill Thoroughly: Patience is a virtue when it comes to cheesecake! A minimum of 6 hours, but preferably overnight, in the refrigerator is essential for the cheesecake to fully set, making it easier to slice and enhancing its flavor and texture.
- Clean Slices: For perfectly clean slices, use a long, thin, sharp knife. Dip the knife in hot water and wipe it clean between each slice. This will give you bakery-worthy presentation every time.
- Choosing Peanut Butter: Stick with creamy, processed peanut butter (like Jif or Skippy) rather than natural peanut butter for the filling. Natural peanut butter has a tendency to separate oils, which can impact the texture and consistency of the cheesecake.
Storing and Reheating Tips
Proper storage is essential to keep your Peanut Butter Cup Cheesecake fresh and delicious.
- Refrigeration: Store any leftover cheesecake in an airtight container or tightly covered with plastic wrap in the refrigerator. It will stay fresh for up to 5-7 days. To prevent the ganache from sticking to plastic wrap, you can insert toothpicks into the top of the cheesecake before covering to create a small tent.
- Freezing: Cheesecake freezes remarkably well! To freeze, first place the cheesecake (without the container lid or plastic wrap directly touching it) in the freezer for about 1-2 hours until firm. This prevents the topping from sticking. Once firm, wrap the entire cheesecake (or individual slices) tightly in several layers of plastic wrap, followed by a layer of aluminum foil.
- Whole Cheesecake: Can be frozen for up to 1 month.
- Individual Slices: Can be frozen for up to 2-3 weeks.
- Thawing: When you’re ready to enjoy frozen cheesecake, transfer it to the refrigerator and allow it to thaw slowly overnight or for at least 6-8 hours. Avoid thawing at room temperature, as this can compromise the texture. Cheesecake is typically served chilled, so no reheating is usually necessary.
Final Thoughts
There you have it – your blueprint for creating the most divine Peanut Butter Cup Cheesecake! This isn’t just a dessert; it’s a celebration of two classic flavors coming together in perfect harmony. From the satisfying crunch of the Oreo crust to the unbelievably smooth, rich peanut butter filling, and the luscious chocolate ganache adorned with extra Reese’s, every element works in concert to deliver an unforgettable taste experience. This recipe empowers you to bring a gourmet, bakery-quality dessert into your own home, impressing everyone who takes a bite. So, whether you’re celebrating a special occasion or simply treating yourself, this Reese’s copycat cheesecake is the ultimate indulgence. Happy baking, and more importantly, happy eating!
try also :
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- find more in Pinterest
Peanut Butter Cup Cheesecake FAQs
Q1: Can I use a different type of cookie for the crust?
A1: Absolutely! While Oreos provide that classic chocolate base, you could use graham crackers, Nutter Butters (for extra peanut butter flavor), or even shortbread cookies. Adjust the butter amount as needed to get a “wet sand” consistency.
Q2: My cheesecake cracked! What went wrong?
A2: Cracks are common in cheesecakes and usually result from sudden temperature changes or overmixing. Ensure your ingredients are at room temperature, don’t overmix the batter (especially after adding eggs), use a water bath if possible, and allow the cheesecake to cool slowly in the turned-off oven. A crack doesn’t affect the taste, and ganache can often hide it!
Q3: Can I make this cheesecake ahead of time?
A3: Yes, and we highly recommend it! Cheesecake benefits greatly from chilling overnight, allowing the flavors to meld and the texture to firm up perfectly. You can prepare it 1-2 days in advance, covering it loosely with plastic wrap in the refrigerator. Add the ganache and garnishes closer to serving time.
Q4: What if I don’t have a springform pan?
A4: While a springform pan is ideal for easy removal and presentation, you can use a regular 9-inch round cake pan. Line it with parchment paper, leaving an overhang on two sides to create “slings” for lifting the cheesecake out after it’s chilled. Be aware that cutting and serving might be a bit trickier.
Q5: Can I reduce the sugar in the recipe?
A5: You can slightly reduce the sugar, but be mindful that sugar contributes to the texture and stability of the cheesecake, not just sweetness. Reducing it by more than 1/4 cup might alter the final consistency.
Q6: What kind of peanut butter should I use?
A6: For the best results in cheesecake, use a smooth, creamy, processed peanut butter like Jif or Skippy. Natural peanut butter (the kind that separates oil) tends to mess with the cheesecake’s texture because of its differing fat and moisture content.
Peanut Butter Cup Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely crushed Oreo cookies (1) with the melted butter (2). Mix until well combined and the crumbs resemble wet sand.24 cookies Oreo cookies, 1/2 cup unsalted butter
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes. Remove from the oven, let cool, and reduce oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese (4) on medium speed until smooth and creamy. Add the granulated sugar (5) and beat until well combined and fluffy.24 ounces full-fat cream cheese, 1 cup granulated sugar
- Add the creamy peanut butter (6) and mix until fully incorporated and smooth. Pour in the heavy cream (7), vanilla extract (9), and salt (10). Mix on low speed until just combined.1/2 cup creamy peanut butter, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Add the eggs (8) one at a time, mixing on low speed after each addition until just incorporated. Gently fold in the chopped mini Reese’s peanut butter cups (11).2 large eggs, 10-12 mini Reese’s peanut butter cups
- Wrap the bottom of your springform pan tightly with foil (for a water bath, if using). Pour the cheesecake batter over the cooled Oreo crust.
- If using a water bath, place the foil-wrapped pan into a larger roasting pan and pour hot water halfway up the sides. Bake for 60-75 minutes, or until edges are set and center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove, cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or overnight.
- For the ganache: In a microwave-safe bowl, combine chocolate chips (13), heavy cream (14), and butter (15). Microwave in 30-second intervals, stirring, until smooth and glossy. Let cool for 10-15 minutes.1/2 cup semi-sweet chocolate chips, 1/4 cup heavy cream, 1 tablespoon unsalted butter
- Once cheesecake is chilled, remove springform sides. Pour ganache over the top, spreading evenly. Garnish with halved full-size Reese’s (17), mini Reese’s (18), and chopped peanuts (19) as desired. Refrigerate for another 30 minutes to set ganache.6-8 full-size Reese’s peanut butter cups, additional mini Reese’s peanut butter cups, chopped roasted peanuts
- Slice with a sharp knife (wiping clean between slices) and serve chilled. Enjoy!