How to Make the Ultimate Reese’s Cheesecake Recipe

Introduction

Indulge in the rich and creamy delight of the Ultimate Reese’s Cheesecake. This decadent dessert combines the beloved flavors of peanut butter and chocolate in a smooth, velvety cheesecake that’s sure to impress any crowd.

Ingredients

• 1.5 cups Reese’s Peanut Butter Cups, crushed (about 20 cups)
• 0.25 cup unsalted melted butter
• 32 oz cream cheese, softened
• 1.25 cups sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Step 2: Combine the crushed Reese’s Peanut Butter Cups with the melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Stir in the vanilla extract.
4. Step 4: Add the eggs one at a time, beating gently after each addition until just combined. Avoid overmixing.
5. Step 5: Pour the cheesecake filling over the crust in the pan. Bake for 60 to 70 minutes, until the edges are set but the center still has a slight wobble.
6. Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open to cool completely.
7. Step 7: Meanwhile, heat the heavy cream in a saucepan over medium heat until just simmering. Remove from heat, add the chocolate chips, and let stand for 1 minute. Stir until smooth to create the ganache.
8. Step 8: Pour the ganache evenly over the cooled cheesecake.
9. Step 9: Refrigerate the cheesecake for at least 4 hours, or until fully chilled and set before serving.

Tips & Variations

• For an extra crunch, sprinkle chopped peanuts on the ganache before it sets.
• Use natural peanut butter cups for a less sweet, more intense peanut flavor.
• If you prefer a lighter texture, substitute half of the cream cheese with ricotta cheese.
• Make mini cheesecakes in muffin tins for individual servings.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain texture and flavor. Reheat individual slices slightly at room temperature if desired, but serving cold is best for this dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular baking pan instead of a springform pan?

A springform pan is preferred because it allows easy removal without damaging the cheesecake. If using a regular pan, line it with parchment paper and be extra careful when removing slices.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center still wiggles slightly when gently shaken. It will continue to set as it cools, so avoid overbaking to keep it creamy.