Crafting the Ultimate Beverage

Prepare the Crust

Mix crushed cookies with melted butter and press into a pan. Bake for 10 minutes.

Make the Cheesecake Filling

Beat cream cheese, peanut butter, and sugar, then add eggs and vanilla. Fold in Reese’s cups.

Bake and Chill

Bake until just set, cool in the oven, then refrigerate for at least 4 hours.

Top with Ganache and Reese’s

Spread chocolate ganache over the cheesecake, top with more Reese’s, and drizzle with peanut butter.

Baking Tips

Use room-temperature ingredients for a smooth cheesecake batter.

For a water bath, wrap the pan in foil and place it in a larger pan with an inch of hot water for even baking.

Chill overnight for the best texture and flavor.

Reese’s Peanut Butter Cheesecake

Name: Reese’s Peanut Butter Cheesecake
Prep time: 30 min
Total time: 6 h
Yield: 12 slices
Cuisine: American
Ingredients: **For the Crust:**; 2 cups (200g) chocolate cookie crumbs (Oreos or similar, finely crushed); 5 tablespoons (70g) unsalted butter, melted; **For the Cheesecake Filling:**; 16 ounces (450g) cream cheese, softened; 1 cup (250g) creamy peanut butter; 3/4 cup (150g) granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup (120ml) heavy cream; 1 1/2 cups (250g) chopped Reese’s peanut butter cups; **For the Chocolate Ganache:**; 3/4 cup (180ml) heavy cream; 6 ounces (170g) semi-sweet chocolate, chopped; 1 teaspoon butter (for extra shine); **For Topping:**; Extra Reese’s peanut butter cups, chopped; Drizzle of peanut butter

A rich and creamy peanut butter cheesecake packed with Reese’s cups, sitting on a chocolate cookie crust, and topped with a decadent chocolate ganache.

Prep Time

30 Minutes

Cook Time

Total Time

Chef

JUE

Ingredients

Custard Cream

**For the Crust:**

2 cups (200g) chocolate cookie crumbs (Oreos or similar, finely crushed)

5 tablespoons (70g) unsalted butter, melted

**For the Cheesecake Filling:**

16 ounces (450g) cream cheese, softened

1 cup (250g) creamy peanut butter

3/4 cup (150g) granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup (120ml) heavy cream

1 1/2 cups (250g) chopped Reese’s peanut butter cups

**For the Chocolate Ganache:**

3/4 cup (180ml) heavy cream

6 ounces (170g) semi-sweet chocolate, chopped

1 teaspoon butter (for extra shine)

**For Topping:**

Extra Reese’s peanut butter cups, chopped

Drizzle of peanut butter

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan.

Mix the crushed cookies and melted butter together until well combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.

In a large bowl, beat the cream cheese, peanut butter, and sugar until smooth. Add the vanilla and eggs, one at a time, mixing until just combined.

Mix in heavy cream, then gently fold in the chopped Reese’s cups.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake for 50-55 minutes or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.

Remove and chill in the fridge for at least 4 hours or overnight.

For the ganache, heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Mix in butter for shine.

Pour the ganache over the chilled cheesecake and spread evenly. Top with extra chopped Reese’s cups and drizzle with peanut butter.

Chill for another 30 minutes before slicing. Enjoy!

Reese’s Peanut Butter Cheesecake

JUE

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Crafting the Ultimate Beverage

Reese’s Peanut Butter Cheesecake

Ingredients

Instructions