Ingredients
- 2 cups finely crushed chocolate sandwich cookies, cream included (for the crust)
- 6 tablespoons unsalted butter, melted (to bind the crust together)
- 2 tablespoons granulated sugar (for sweetness in the crust)
- 3 packages (8 oz each) cream cheese, softened (for the creamy cheesecake filling)
- 1 cup creamy peanut butter (for the rich, nutty filling)
- 1 cup granulated sugar (for sweetness in the filling)
- 3 large eggs (to set the cheesecake and give it a smooth texture)
- 1 teaspoon vanilla extract (for flavor depth)
- 1 cup sour cream (for added creaminess and tanginess)
- 12 Reese’s Peanut Butter Cups, chopped (for mixing into the filling and topping)
- 1/4 cup heavy cream (for the chocolate ganache topping)
- 1/2 cup semi-sweet chocolate chips (for the chocolate ganache topping)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium-sized bowl, combine the finely crushed chocolate sandwich cookies, melted butter, and granulated sugar. Stir until the mixture is well combined and the crumbs are evenly coated with butter. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for about 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the peanut butter, sugar, eggs, and vanilla extract, and continue mixing until fully combined. Be sure to scrape the sides of the bowl to ensure everything is well incorporated. Add the sour cream and mix until the filling is smooth and silky.
- Fold in the Reese’s pieces: Gently fold the chopped Reese’s Peanut Butter Cups into the cheesecake batter, ensuring the pieces are evenly distributed throughout the filling.
- Bake the cheesecake:
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