Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula. Bake the cheesecake for 55-65 minutes, or until the center is set and the edges are lightly golden. The cheesecake will firm up as it cools. If the edges start to brown too much, you can cover them with aluminum foil to prevent burning. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it firm up further.
Make the chocolate ganache topping: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the semi-sweet chocolate chips. Continue stirring until the chocolate is fully melted and the ganache is smooth. Let it cool slightly before drizzling it over the chilled cheesecake.
Assemble the cheesecake: Once the cheesecake has fully chilled, pour the cooled chocolate ganache over the top, spreading it evenly. Garnish the top with additional chopped Reese’s Peanut Butter Cups for a delicious and decorative touch. You can also drizzle some extra peanut butter or caramel sauce if you like.
Serve: Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Slice and serve this decadent Reese’s Peanut Butter Cup Cheesecake chilled. Enjoy the creamy, peanut butter-filled indulgence with every bite!
Notes
See more on the next page
Advertisement
