Description
A rich and creamy Reese’s Peanut Butter Cheesecake with a chocolate Oreo crust, smooth peanut butter filling, and a decadent chocolate ganache topping. This indulgent dessert is packed with peanut butter cups and is the perfect treat for chocolate and peanut butter lovers!
Ingredients
Scale
For the Crust:
- 24 Oreo cookies, crushed into fine crumbs
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup Reese’s Peanut Butter Cups, chopped
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix crushed Oreos and melted butter until combined. Press into the bottom of a greased 9-inch springform pan. Chill while making the filling.
- Make the Filling: Beat cream cheese until smooth. Add peanut butter, granulated sugar, and brown sugar, mixing until well combined. Mix in sour cream and vanilla. Add eggs one at a time, mixing on low speed until just combined.
- Bake the Cheesecake: Pour the batter over the crust and smooth the top. Bake for 50-60 minutes or until the edges are set but the center jiggles slightly. Turn off the oven and let it cool inside for 1 hour.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4-6 hours, preferably overnight.
- Make the Ganache: Heat heavy cream until warm, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth. Let cool slightly before pouring over the cheesecake.
- Decorate: Sprinkle chopped Reese’s Peanut Butter Cups over the ganache. Drizzle with additional melted peanut butter if desired.
- Serve: Slice and enjoy! Store leftovers in the refrigerator for up to 5 days.