Reese’s Peanut Butter Cup Cheesecake

13. In a small saucepan, heat the heavy cream until just beginning to simmer. Remove from heat and pour over the chocolate chips and peanut butter chips in a heatproof bowl.
14. Let sit for 2–3 minutes, then stir gently until the ganache is smooth, glossy, and pourable. Allow it to cool slightly before pouring.

6. Finish and Serve:

15. Pour the ganache over the chilled cheesecake, letting it spread to the edges or drip slightly down the sides. Top with remaining chopped Reese’s cups for decoration.
16. Drizzle with caramel sauce for added sweetness and shine. Add whipped cream if desired just before serving.
17. Keep refrigerated until ready to serve. For cleaner slices, use a warm knife, wiping between cuts.

Tips & Notes

• Make-ahead: This cheesecake is ideal to prepare a day in advance—chilling overnight improves texture and flavour.
• Storage: Store covered in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly for up to 1 month.
• Presentation: Serve on a cake stand or platter with extra chopped Reese’s around the base for an eye-catching display.

This Reese’s Peanut Butter Cup Cheesecake is the ultimate fusion of two classic desserts—cheesecake and candy—resulting in a rich, creamy, and irresistibly indulgent treat that will wow any crowd.