Reeses Peanut Butter Cheesecake Recipe

Name: Reeses Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces, weight Oreo Cookies; 1 cup Roasted Peanuts, Chopped; 1/2 cups Butter, Melted; 32 ounces, weight Cream Cheese, Room Temperature; 5 whole Eggs, Room Temperature; 1/2 cups Heavy Cream; 1 cup Peanut Butter; 1-1/2 cup Light Brown Sugar; 1 teaspoon Vanilla Extract; 9 ounces, weight Reese's Mini Peanut Butter Cups, Chopped; 5 ounces, weight Semi-Sweet Chocolate Chips; 1/4 cups Sour Cream; 1 whole Mini Heath Bar (1 Ounce Bar Or Smaller), Chopped Or Shaved

Servings: persons

18 ounces, weight Oreo Cookies
1 cup Roasted Peanuts, Chopped
1/2 cups Butter, Melted
32 ounces, weight Cream Cheese, Room Temperature
5 whole Eggs, Room Temperature
1/2 cups Heavy Cream
1 cup Peanut Butter
1-1/2 cup Light Brown Sugar
1 teaspoon Vanilla Extract
9 ounces, weight Reese's Mini Peanut Butter Cups, Chopped
5 ounces, weight Semi-Sweet Chocolate Chips
1/4 cups Sour Cream
1 whole Mini Heath Bar (1 Ounce Bar Or Smaller), Chopped Or Shaved

1
Preheat oven to 350 F.
2
Process Oreos and peanuts in a food processor until mixture resembles crumbs. Then add melted butter and pulse to combine.
3
Tear off several pieces of heavy duty aluminum foil and wrap it tightly around and up the sides of the outside of a 10-inch springform pan. Pat the crust mixture in the bottom and half way up the sides of the pan. Refrigerate crust while you are making the batter.
4
In a large bowl use a mixer to beat the cream cheese until smooth (do not over beat). Add eggs one at a time, beating just until combined. Add cream, peanut butter and sugar and beat until just combined. Add vanilla and fold in peanut butter cups (reserving a few to sprinkle on top of the cake when baked) with a spoon or spatula.
5
Pour batter into the springform pan. Put the pan into a roasting pan and pour hot water into the roasting pan 1/2-1 inch up the sides (make sure it doesn't go so high that it gets into the springform pan).
6
Bake at 350 F for 15 minutes then decrease temperature to 200 F and bake for 2 hours. Turn oven off. Remove cheesecake from oven and run a thin knife around the sides to loosen it from the pan. Put cheesecake back in the oven for another 2 hours. (It is important for the cheesecake to bake slowly at different temperatures and cool down gradually so that it does not crack in the middle).
7
To make the chocolate topping melt semi-sweet chocolate chips with sour cream in a saucepan over low heat. Once melted, spread it over the top of the cheesecake.
8
Refrigerate overnight.
9
Decorate cheesecake with heath bar shavings and a few cut up mini peanut butter cups.
10
Recipe adapted from Bake or Break

2515

kcal

Calories

217

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 ounces, weight Oreo Cookies, 1 cup Roasted Peanuts, Chopped, 1/2 cups Butter, Melted, 32 ounces, weight Cream Cheese, Room Temperature, and more.

Yes, Reeses Peanut Butter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Reeses Peanut Butter Cheesecake

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