Description
A rich peanut butter cheesecake on a chocolate cookie crust, topped with chocolate drizzle, peanut butter glaze, and heaps of chopped Reese’s cups.
Ingredients
Scale
- 24 Oreo cookies, crushed
- 6 tbsp unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup Reese’s peanut butter cups, chopped (plus extra for garnish)
- ½ cup chocolate sauce (or ganache)
- ½ cup peanut butter glaze (2 tbsp peanut butter + ¼ cup powdered sugar + 2 tbsp milk, whisked smooth)
Instructions
- Preheat oven to 325°F (160°C).
- Mix crushed Oreos with melted butter and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside.
- In a large bowl, beat cream cheese and peanut butter until smooth. Add sugar and mix well. Beat in sour cream and vanilla. Add eggs one at a time, mixing gently (don’t overbeat). Fold in chopped Reese’s.
- Pour filling over crust. Place pan in a larger roasting pan and add hot water halfway up the sides (water bath method). Bake for 55–65 minutes, until center is almost set but still slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Chill in fridge at least 4 hours (overnight best).
- Drizzle cooled cheesecake with chocolate sauce and peanut butter glaze. Pile on chopped Reese’s and extra halves on top. Chill again briefly to set toppings.
Notes
- For best results, chill the cheesecake overnight.
- Ensure all ingredients are at room temperature before mixing.
- Use a water bath to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg