recipe for reeseʼs peanut butter cup cheesecake

Reese’s Peanut Butter Cup Cheesecake Recipe: A Decadent Dessert for Chocolate and Peanut Butter Lovers

 

The sweet marriage of peanut butter and chocolate is a match made in heaven, and adding a creamy cheesecake to the mix creates a treat that’s hard to resist. In this article, we’ll be sharing a recipe for a Reese’s Peanut Butter Cup Cheesecake that’s sure to satisfy your sweet tooth. With its rich, creamy cheesecake, gooey peanut butter cups, and a crumbly crust, this dessert is sure to become a new favorite.

 

Reese’s Peanut Butter Cup Cheesecake Ingredients:

 

For the Crust:

 

• • 1 1/2 cups (190g) graham cracker crumbs

 

• • 1/4 cup (50g) granulated sugar

 

• • 6 tablespoons (84g) unsalted butter, melted

 

• • 1/2 teaspoon salt

 

 

For the Cheesecake:

 

• • 16 ounces (450g) cream cheese, softened

 

• • 1/2 cup (100g) granulated sugar

 

• • 4 large eggs, separated

 

• • 1 teaspoon vanilla extract

 

• • 1/2 cup (120ml) heavy cream

 

• • 1/4 cup (30g) unsalted butter, melted

 

• • 1 cup (120g) semi-sweet chocolate chips

 

• • 1/2 cup (60g) creamy peanut butter

 

• • 1 cup (120g) Reese’s Pieces

 

 

Peanut Butter Cups:

 

• • 1 cup (200g) creamy peanut butter

 

• • 1/2 cup (60g) powdered sugar

 

• • 2 tablespoons (30g) unsalted butter, softened

 

• • 1 teaspoon vanilla extract

 

• • 1 cup (120g) milk chocolate chips

 

 

reeseʼs peanut butter cup cheesecake Instructions:

 

1. 1. Preheat your oven to 350°F (180°C).

 

1. 1. Prepare the crust by mixing the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.

 

1. 1. Press the crust mixture into the bottom of a 9-inch (23cm) springform pan.

 

1. 1. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.

 

1. 1. Beat in the eggs, one at a time, followed by the vanilla extract.

 

1. 1. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

 

1. 1. Pour the melted chocolate into the cream cheese mixture and beat until combined.

 

1. 1. Fold in the heavy cream, melted butter, and peanut butter until well combined.

 

1. 1. Pour the cheesecake batter into the prepared pan over the crust.

 

1. 1. Bake for 55-60 minutes or until the edges are set and the center is just slightly jiggly.

 

1. 1. Remove from the oven and let cool completely on a wire rack.

 

1. 1. To make the peanut butter cups, melt the peanut butter, powdered sugar, and butter in a double boiler or in the microwave in 10-second increments, stirring between each interval.

 

1. 1. Press the peanut butter mixture into a lined baking sheet and refrigerate until firm.

 

1. 1. Cut the peanut butter cups into small squares.

 

 

Variations of the Recipe:

 

1. 1. Salted Caramel Variation: Add a sprinkle of flaky sea salt on top of the cheesecake before baking for a salty-sweet contrast.

 

1. 1. Nutella Variation: Replace the peanut butter cups with Nutella spread for a chocolate-hazelnut twist.

 

1. 1. White Chocolate Variation: Use white chocolate chips instead of semi-sweet for a creamy, dairy-free alternative.

 

1. 1. Raspberry Variation: Add a layer of raspberry jam on top of the cheesecake before baking for a fruity surprise.

 

 

Common Mistakes to Avoid:

 

1. 1. Overbaking: Keep an eye on the cheesecake while it’s baking, as overbaking can result in a dry, crumbly texture.

 

1. 1. Incorrectly melting the chocolate: Tempering the chocolate properly ensures a smooth, creamy texture.

 

1. 1. Insufficient cooling: Let the cheesecake cool completely before serving to prevent cracking and ensure a smooth texture.

 

 

Storing and Freezing:

 

• • Store the cheesecake in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

 

• • Thaw frozen cheesecake overnight in the refrigerator or at room temperature for a few hours.

 

 

Nutritional Information (per serving):

 

• • Calories: 420

 

• • Fat: 32g

 

• • Carbohydrates: 30g

 

• • Protein: 6g

 

• • Sodium: 200mg

 

• • Sugar: 20g

 

 

reeseʼs peanut butter cup cheesecake FAQs:

 

Can I use dark chocolate instead of semi-sweet?

 

Yes, you can use dark chocolate for a deeper, richer flavor, but keep in mind it will alter the overall taste of the cheesecake.

 

Can I use a different type of nut butter instead of peanut butter?

 

Yes, you can use other nut butters like almond or cashew butter, but the flavor will be slightly different.

 

Should I add a water bath to the cheesecake?

 

No, the cheesecake is designed to be baked without a water bath, as it can affect the texture and consistency.

 

Conclusion:

 

In this article, we’ve shared a unique and decadent recipe for a Reese’s Peanut Butter Cup Cheesecake that combines the perfect balance of chocolate, peanut butter, and creaminess. With its indulgent peanut butter cups and rich, creamy cheesecake, this dessert is sure to satisfy even the sweetest of tooths. Try this recipe and share your results!

 

External Sources:

 

• • How to Make the Best Peanut Butter Cups

 

• • How to Temper Chocolate

 

 

I hope you’ve enjoyed this article!