Reese's Cheesecake (Print Version)
# Ingredients:
01 -
2¾ cups (369g) Oreo crumbs (about 31 Oreos).
02 -
5 tablespoons (70g) unsalted butter, melted.
03 -
24 ounces (678g) cream cheese, room temperature.
04 -
1 cup (207g) granulated sugar.
05 -
3 tablespoons (24g) all-purpose flour.
06 -
¾ cup (173g) sour cream, room temperature.
07 -
¾ cup (210g) creamy peanut butter.
08 -
2 teaspoons vanilla extract.
09 -
4 large eggs, room temperature.
10 -
34 mini Reese's cups (297g), chopped.
11 -
4 ounces (113g) semi-sweet chocolate chips.
12 -
6 tablespoons (90ml) heavy cream for ganache.
13 -
¾ cup (180ml) cold heavy cream for whipping.
14 -
½ cup (58g) powdered sugar.
15 -
3 tablespoons (48g) creamy peanut butter for topping.
16 -
½ teaspoon vanilla extract for topping.
17 -
7 full-size Reese's cups, halved for decoration.
# Instructions:
01 -
Preheat to 325°F. Line 9-inch springform pan with parchment, grease sides and wrap outside with foil.
02 -
Mix Oreo crumbs and melted butter, press into pan bottom and sides. Bake 8-10 minutes.
03 -
Beat cream cheese, sugar and flour until smooth. Add sour cream, peanut butter, vanilla. Add eggs one at a time. Fold in chopped Reese's.
04 -
Pour into crust, place in water bath. Bake at 300°F for 1 hour 25 minutes until center is set but jiggly.
05 -
Turn off oven, leave door closed 30 minutes, then crack door 30 minutes. Remove and cool completely.
06 -
Pour hot cream over chocolate chips, let sit, then whisk until smooth. Spread over cheesecake.
07 -
Mix peanut butter mixture, whip cream separately, then combine. Pipe onto cake and decorate with Reese's halves.
# Notes:
01 -
Must use room temperature ingredients.
02 -
Keeps 4-5 days in fridge.
03 -
Can freeze up to 3 months without topping.