Reese’s Cheesecake l Life Love and Sugar

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With peanut butter and Reese’s cups within the filling and a chocolate ganache layer on prime, this Reese’s Cheesecake recipe is stuffed with chocolate-y peanut butter goodness. If you happen to love Reese’s cups, you gained’t have the option to withstand this cheesecake!

Why You’ll Love This Reese’s Cheesecake Recipe

I’ve a no bake Reese’s cheesecake, nevertheless it was time for a baked one. And it’s so good! The filling of this cheesecake is similar to my peanut butter cheesecake, however I did scale back the peanut butter and sugar a bit. With the added Reese’s on this one, it doesn’t want the additional little bit of peanut butter or sugar. I attempted it with even much less peanut butter and felt like that is simply the correct amount. There’s additionally loads of chopped Reese’s.

• Good stability of chocolate & peanut butter. You get simply the correct amount of peanut butter and chocolate combined on this cheesecake. The mini Reese’s add each chocolate and peanut butter, plus the filling and whipped cream are made with peanut butter, whereas a wealthy chocolate ganache sits on prime of the cheesecake.
• Thick and creamy. This Reese’s cheesecake is thick, but additionally nonetheless good and creamy from the bitter cream that breaks up the peanut butter and cream cheese a bit.
• Simple to brighten. This Reese’s cheesecake is topped with a easy chocolate ganache, peanut butter whipped cream, and extra Reese’s. All you want is a piping bag with a tip and also you’re good to go. No fancy adorning expertise required!
• Nice to make forward. Cheesecakes maintain up very properly for about 4-5 days, making them an ideal possibility for making forward. They even freeze properly!

What You’ll Want

This Reese’s chocolate peanut butter cheesecake is loaded with chocolate and peanut butter. Scroll all the way down to the recipe card beneath for the precise measurements.

Crust

• Oreos – I used about 31 Oreos to make the crumbs. There’s no must take away the filling from the Oreos. The crust makes use of much less butter to account for it.
• Unsalted butter – To bind the crumbs collectively. You might additionally use salted butter.

Filling

• Cream cheese – You need full-fat brick-style cream cheese when making a cheesecake. Low fats or the sort in a container will end in a too-soft cheesecake filling. Carry the cream cheese to room temperature for a easy consistency.
• Sugar
• All-purpose flour – Flour helps to stop cracking and create a creamy texture. You may as well use cornstarch in half the quantity for a gluten free possibility.
• Bitter cream – Bitter cream provides the traditional tangy taste to the cheesecake and likewise helps to interrupt up the richness of the cream cheese.
• Peanut butter – I exploit JIF creamy. Don’t use a pure one since there may be extra oil separation and fewer consistency for baking.
• Vanilla extract
• Eggs – Not medium or further giant. Eggs ought to be at room temperature. To do this extra rapidly, set them in a bowl of heat water.
• Mini Reese’s peanut butter cups – I just like the common mini Reese’s for this. It actually offers you the fitting stability of the chocolate. Utilizing full sized ones is okay, however you’ll have much less chocolate. If you happen to used the already unwrapped minis, which are literally smaller than common minis, you’ll have much less of the peanut butter filling.

Chocolate Ganache

• Semi-sweet chocolate chips – Use a top quality chocolate right here for the most effective taste.
• Heavy whipping cream – Helps to attain the pourable ganache consistency.

Peanut Butter Whipped Cream

• Heavy whipping cream – Maintain it chilly till you want it in order that it whips up correctly.
• Powdered sugar – Sweetens and stabilizes the whipped cream, so it gained’t ever wilt.
• Creamy peanut butter – Once more, use a processed peanut butter. Pure peanut butter will depart a gritty texture within the whipped cream.
• Vanilla extract
• Reese’s peanut butter cups –I like to recommend full dimension peanut butter cups reduce in half to brighten the highest of the Reese’s cheesecake.

How To Make Reese’s Cheesecake

Making and adorning your Reese’s cheesecake is kind of straightforward – even in the event you haven’t made a bunch of cheesecakes earlier than. Simply start with loads of time for the cheesecake to chill after. You’ll find the printable directions within the recipe card beneath.

Make the crust

• Prep. Preheat the oven to 325F. Line the springform pan with parchment paper within the backside and grease the edges.
• Make the crust. Mix the crust substances. Press into the underside and up the edges of the pan. Bake for 8-10 minutes then put aside to chill.
• Prep for the water tub. As soon as cooled, cowl the surface of the pan with foil in order that the water from the water tub can’t get in.

Make the cheesecake filling

• Prep. Cut back the oven to 300F.
• Make the filling. Beat the cream cheese, sugar, and flour on low till mixed and easy. Add the bitter cream, peanut butter, and vanilla. Add the eggs separately, mixing slowly after each, then combine within the chopped Reese’s cups.
• Prep the water tub. Pour the cheesecake filling into the baked crust. Place the pan inside a silicone pan after which place each in one other pan. Fill the surface pan with heat water midway up the edges of the silicone pan.

• Bake. Bake within the heart rack of the oven for 1 hour 25 minutes, till the middle is ready however nonetheless jiggly.
• Cool. Flip the oven off and depart the door closed for half-hour then crack the door and proceed cooling for one more half-hour. Take away from the oven and the water tub. Cool on the counter till not heat.
• Refrigerate. As soon as the cheesecake has cooled to room temperature, refrigerate for not less than 5-6 hours. As soon as cool and agency, take away from the pan and place on a serving plate earlier than adorning.

Beautify the cheesecake

• Make the ganache. Place the chocolate chips in a heat-proof bowl. Microwave the heavy whipping cream in one other bowl till it begins to boil. Pour over the chocolate chips, let sit for 2-3 minutes, then whisk till easy. Pour the ganache over the cheesecake and unfold it into a good layer.
• Make the whipped cream. Whisk the powdered sugar, peanut butter, vanilla, and three tablespoons of heavy cream till thick and creamy. In a separate bowl, whip the remaining heavy cream into medium peaks. Add the peanut butter combination to the whipped cream and whip till no streaks stay and stiff peaks type.
• Beautify the cake. Switch the whipped cream to a piping bag. I used Ateco tip #847. Pipe shells across the fringe of the cheesecake, leaving a little bit of area between each. Place half of a Reese’s cup between every mound.
• Chill. Refrigerate the cheesecake till able to serve. Get pleasure from!

Do I NEED The Water Bathtub?

Sure! The water tub is a non-negotiable when baking a cheesecake and this Reese’s cheesecake is not any exception. Utilizing a water tub helps make sure that the cheesecake bakes evenly all through and the steam helps forestall the highest from drying out and cracking.

And it’s actually not that arduous! Take a look at all of my suggestions on this submit on how you can bake cheesecake in a water tub.

Suggestions For The Greatest Cheesecake

Listed below are some issues to remember that will help you make the proper Reese’s peanut butter cheesecake.

• Use room temperature substances. The cream cheese, bitter cream, and eggs ought to all be room temperature while you start the recipe. The one exception is the heavy cream for the whipped cream, which must be chilled.
• Scrape down the bowl. Be sure you scrape down the bowl steadily, particularly after every new ingredient addition, to make sure all the things is combined correctly.
• Beat on low velocity. Maintain the mixer on low when making the cheesecake filling, to stop further air from being added to the batter and inflicting cracks later.
• How do I do know when my cheesecake is completed? Once you shut the oven off, the cheesecake ought to be jiggly however set. It should proceed baking because it cools, so you don’t want to overbake. See my full information on how you can inform when your cheesecake is completed for extra suggestions.
• Cool slowly. One in every of my greatest suggestions for cheesecake is to let it cool slowly, first within the oven with the door closed after which with the door open. This cooling course of is essential to ending the cooking course of and stopping cracks.
• Don’t over-mix the whipped cream. Once you add the peanut butter combination to the whipped cream, you solely want to combine it for about 10-15 seconds, or till it’s thick sufficient. Over-whipping will trigger it to separate and skinny as an alternative of thicken into stiff peaks.

Correct Storage

• Fridge: Maintain the Reese’s cheesecake properly lined or in a cake service within the fridge. It’s best if eaten inside 4-5 days.
• Freezer: I like to recommend freezing with out the whipped cream and Reese’s, if freezing forward. Pop the cheesecake within the freezer for a few hours. As soon as it’s firmed up a bit, wrap it in a double layer of plastic wrap. In any other case, prepare slices in a single layer in an hermetic container. Both approach, you may retailer this dessert within the freezer for as much as 3 months. Permit it to thaw within the fridge earlier than serving.

Extra Reese’s Desserts To Attempt

Watch How To Make It

Learn Transcript

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Recipe

Reese’s Cheesecake

• 
  Creator: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Chill Time: 5 hours
• 
  Prepare dinner Time: 2 hours 25 minutes
• 
  Whole Time: 8 hours 25 minutes
• 
  Yield: 12-14 Slices
• 
  Class: Dessert
• 
  Technique: Baking

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Description

With peanut butter and Reese’s cups within the filling and a chocolate ganache layer on prime, this Reese’s Cheesecake recipe is stuffed with chocolate-y peanut butter goodness. If you happen to love Reese’s cups, you gained’t have the option to withstand this cheesecake!

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Substances

Crust

• 2 3/4 cups (369g) Oreo crumbs (about 31 Oreos)
• 5 tbsp (70g) unsalted butter, melted

Filling

• 24 oz (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 3/4 cup (173g) bitter cream, room temperature
• 3/4 cup (210g) creamy peanut butter
• 2 tsp vanilla extract
• 4 giant eggs, room temperature
• 34 (297g) mini Reese’s peanut butter cups, unwrapped, chopped*

Chocolate Ganache

• 4 oz (113g) semi-sweet chocolate chips
• 6 tbsp (90ml) heavy whipping cream

Peanut Butter Whipped Cream

• 3/4 cup (180ml) heavy whipping cream, chilly
• 1/2 cup (58g) powdered sugar
• 3 tbsp (48 g) creamy peanut butter
• 1/2 tsp vanilla extract
• 7 full dimension Reese’s peanut butter cups, unwrapped and reduce in half

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Directions

Make the crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper within the backside and grease the edges.
2. Mix the crust substances in a small bowl. Press the combination into the underside and up the edges of the springform pan.
3. Bake the crust for 8-10 minutes, then put aside to chill.
4. Cowl the outsides of the pan with aluminum foil in order that water from the water tub can’t get in (see how I put together my pan for a water tub). Set ready pan apart.

Make the cheesecake filling

1. Cut back oven temperature to 300°F (148°C).
2. In a big bowl, beat the cream cheese, sugar and flour on low velocity till properly mixed and utterly easy. Be sure you use low velocity to cut back the quantity of air added to the batter, which might trigger cracks. Scrape down the edges of the bowl.
3. Add the bitter cream, peanut butter and vanilla extract and blend on low velocity till properly mixed.
4. Add the eggs separately, mixing slowly to mix after every addition. Scrape down the edges of the bowl as wanted to ensure all the things is properly mixed.
5. Combine in chopped Reese’s simply till mixed.
6. Pour the cheesecake batter evenly into the crust.
7. Place the springform pan inside one other bigger silicone pan. Then, place the inset pans into a bigger pan and fill the surface pan with sufficient heat water to go about midway up the edges of the silicone pan.
8. Bake within the heart rack of the oven for 1 hour 25 minutes. The middle ought to be set, however nonetheless jiggly. See how you can inform when your cheesecake is completed baking.
9. Flip off the oven and depart the door closed for half-hour. The cheesecake will proceed to cook dinner, however slowly start to chill as properly.
10. Crack the door of the oven for half-hour to permit the cheesecake to proceed to chill slowly. This course of helps forestall cracking.
11. Take away the cheesecake from the oven and water tub wrapping. Let cool on the counter till the cheesecake is not heat.
12. Refrigerate till agency, 5-6 hours or in a single day.
13. When the cheesecake is cool and agency, take away from the springform pan and set on a serving plate.

Beautify the cheesecake

1. Make the chocolate ganache by placing the chocolate chips in a warmth proof bowl and set them apart.
   Pour the heavy whipping cream into one other warmth proof bowl and microwave it till it simply begins to boil, then pour it over the chocolate chips.
2. Permit chocolate and cream to sit down for 2-3 minutes, then whisk till easy.
3. Pour the ganache onto the cheesecake and unfold into a good layer.
4. Subsequent make the whipped cream. Add the powdered sugar, peanut butter, vanilla extract and three tablespoons of the heavy cream to a medium bowl and whisk till thick and creamy.
5. In a separate bigger bowl, whip the remaining heavy cream till medium peaks type, about 1-2 minutes.
6. Add the peanut butter combination to the whipped cream and whip till no streaks stay and it kinds stiff peaks, about 10-15 seconds. Watch out to not over whip throughout this step or it’ll separate and skinny out, reasonably than thicken. Use a rubber spatula to fold all the things collectively to make sure all the things is evenly distributed.
7. Fill a piping bag fitted with a piping tip with whipped cream. I used Ateco tip #847. Pipe shells of whipped cream across the fringe of the cheesecake, leaving a little bit of area between every mound of cream. Place a half of a big Reese’s between every mound of whipped cream.
8. Refrigerate cheesecake till able to serve. Greatest when saved well-covered and eaten inside 3-4 days.

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Notes

• Flour: For a gluten free various, strive cornstarch. You’ll want half the quantity.
• Cream cheese: You’ll want brick-style, full-fat cream cheese. Keep away from tubs, low-fat and whipped sorts of cream cheese.
• Mini Reese’s peanut butter cups: You’ll want a lot of the mini Reese’s in a ten.5-ounce package deal. I just like the common mini Reese’s for this. Utilizing full sized ones is okay, however you’ll have much less chocolate. If you happen to used the already unwrapped minis, which are literally smaller than common minis, you’ll have much less of the peanut butter filling.
• Fridge: Maintain the Reese’s cheesecake properly lined or in a cake service within the fridge. It’s best if eaten inside 4-5 days.
• Freezer: I like to recommend freezing with out the whipped cream and Reese’s, if freezing forward. Pop the cheesecake within the freezer for a few hours. As soon as it’s firmed up a bit, wrap it in a double layer of plastic wrap. In any other case, prepare slices in a single layer in an hermetic container. Both approach, you may retailer this dessert within the freezer for as much as 3 months. Permit it to thaw within the fridge earlier than serving.

Diet

• Serving Measurement:
• Energy: 694
• Sugar: 44.1 g
• Sodium: 399.8 mg
• Fats: 48.2 g
• Carbohydrates: 56.6 g
• Protein: 13.6 g
• Ldl cholesterol: 129.6 mg