Reese's Cheesecake

This recipe for Reese's cheesecake is a perfect indulgence for peanut butter and chocolate lovers.

Course Dessert

Cuisine American

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Prep Time 15

Cook Time 50

Set Time 3

Total Time 4 5

Servings slices

Calories 961kcal

Equipment

Ingredients

Crust

28 Oreos
1/4 cup butter

Filling

24 ounces cream cheese softened (3 8 oz. packages)
1 1/4 cups granulated sugar
1 cup heavy cream
1/2 cup creamy peanut butter
1/2 cup sour cream
1 teaspoon pure vanilla extract
3 large egg(s)
12 Reese’s cups regular size, chopped

Toppings

20 Reese’s cups mini, chopped
11.5 ounces hot fudge sauce 1 jar

Instructions

Preheat the oven to 350℉ and grease your springform pan.
Make the crust by adding your Oreos to a food processor and processing for about 30 seconds, then add in the butter and process for another 30-60 seconds, or until everything is well combined and starting to clump.
Press the crust into the bottom of the springform pan and smooth the crumbs out on the bottom with the bottom of a measuring cup. Set the crust in the fridge while you make the filling.
Make the filling by beating together all of the cream cheese and sugar with a hand mixer.
Add in the heavy cream, peanut butter, sour cream, and vanilla, mix again until smooth.
Add the eggs in and mix well.
Gently stir in the chopped peanut butter cups.
Pour the mixture on top of the crust in your pan and bake for 45-55 minutes, or until the cheesecake is only jiggly towards the middle.
Let the cheesecake cool at room temperature for at least one hour, then let cool in the fridge for at least another 2 hours, uncovered.
Once it’s completely cool, top with hot fudge smoothed out on top and all of the chopped mini peanut butter cups. Allow to cool again until the hot fudge is slightly chilled.

Nutrition