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 high, this Reese’s Cheesecake recipe is stuffed with chocolate-y peanut butter goodness. For those who love Reese’s cups, you gained’t give you the chance to withstand this cheesecake!

Why You’ll Love This Reese’s Cheesecake Recipe

I’ve a no bake Reese’s cheesecake, but it surely 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 quantity. There’s additionally loads of chopped Reese’s.

• Excellent steadiness of chocolate & peanut butter. You get simply the correct quantity 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 high 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.
• Straightforward to embellish. 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 abilities required!
• Nice to make forward. Cheesecakes maintain up very nicely for about 4-5 days, making them an awesome possibility for making forward. They even freeze nicely!

What You’ll Want

This Reese’s chocolate peanut butter cheesecake is loaded with chocolate and peanut butter. Scroll right down to the recipe card under 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 may additionally use salted butter.

Filling

• Cream cheese – You need full-fat brick-style cream cheese when making a cheesecake. Low fats or the type in a container will lead to a too-soft cheesecake filling. Deliver 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 too can use cornstarch in half the quantity for a gluten free possibility.
• Bitter cream – Bitter cream provides the basic tangy taste to the cheesecake and in addition 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 additional massive. Eggs needs to be at room temperature. To try 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 suitable steadiness of the chocolate. Utilizing full sized ones is ok, however you’ll have much less chocolate. For those who 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 high quality chocolate right here for the very best 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 go away a gritty texture within the whipped cream.
• Vanilla extract
• Reese’s peanut butter cups –I like to recommend full dimension peanut butter cups minimize in half to embellish the highest of the Reese’s cheesecake.

How To Make Reese’s Cheesecake

Making and adorning your Reese’s cheesecake is sort of straightforward – even for those who haven’t made a bunch of cheesecakes earlier than. Simply start with loads of time for the cheesecake to chill after. You could find the printable directions within the recipe card under.

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 bathtub. As soon as cooled, cowl the surface of the pan with foil in order that the water from the water bathtub can not get in.

Make the cheesecake filling

• Prep. Scale 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 one by one, mixing slowly after each, then combine within the chopped Reese’s cups.
• Prep the water bathtub. 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 middle rack of the oven for 1 hour 25 minutes, till the middle is about however nonetheless jiggly.
• Cool. Flip the oven off and go away 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 bathtub. 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. Take pleasure in!

Do I NEED The Water Tub?

Sure! The water bathtub is a non-negotiable when baking a cheesecake and this Reese’s cheesecake is not any exception. Utilizing a water bathtub helps be certain 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 tough! Try all of my ideas on this publish on learn how to bake cheesecake in a water bathtub.

Ideas For The Greatest Cheesecake

Listed here are some issues to remember that will help you make the right 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. Make sure to scrape down the bowl incessantly, particularly after every new ingredient addition, to make sure every thing is combined correctly.
• Beat on low pace. Maintain the mixer on low when making the cheesecake filling, to stop additional air from being added to the batter and inflicting cracks later.
• How do I do know when my cheesecake is finished? Once you shut the oven off, the cheesecake needs to be jiggly however set. It’ll proceed baking because it cools, so you do not need to overbake. See my full information on learn how to inform when your cheesecake is finished for extra ideas.
• Cool slowly. Considered one of my largest ideas 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 vital 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 nicely coated 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 means, you possibly can 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 Strive

Watch How To Make It

Learn Transcript

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Recipe

Reese’s Cheesecake

• 
  Writer: 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
• 
  Methodology: Baking

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Description

With peanut butter and Reese’s cups within the filling and a chocolate ganache layer on high, this Reese’s Cheesecake recipe is stuffed with chocolate-y peanut butter goodness. For those who love Reese’s cups, you gained’t give you the chance to withstand this cheesecake!

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Elements

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 massive 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 minimize 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 bathtub can not get in (see how I put together my pan for a water bathtub). Set ready pan apart.

Make the cheesecake filling

1. Scale back oven temperature to 300°F (148°C).
2. In a big bowl, beat the cream cheese, sugar and flour on low pace till nicely mixed and fully easy. Make sure to use low pace to scale 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 pace till nicely mixed.
4. Add the eggs one by one, mixing slowly to mix after every addition. Scrape down the edges of the bowl as wanted to ensure every thing is nicely 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 middle rack of the oven for 1 hour 25 minutes. The middle needs to be set, however nonetheless jiggly. See learn how to inform when your cheesecake is finished baking.
9. Flip off the oven and go away the door closed for half-hour. The cheesecake will proceed to cook dinner, however slowly start to chill as nicely.
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 bathtub 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 types stiff peaks, about 10-15 seconds. Watch out to not over whip throughout this step or it’ll separate and skinny out, fairly than thicken. Use a rubber spatula to fold every thing collectively to make sure every thing 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, attempt 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 forms of cream cheese.
• Mini Reese’s peanut butter cups: You’ll want a lot of the mini Reese’s in a ten.5-ounce bundle. I just like the common mini Reese’s for this. Utilizing full sized ones is ok, however you’ll have much less chocolate. For those who 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 nicely coated 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 means, you possibly can 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