Introduction
This Reese’s Caramel Cheesecake combines three beloved flavors into one spectacular dessert. You get a rich Oreo crust, a dense and creamy peanut butter cheesecake packed with chopped Reese’s, all topped with a glossy chocolate ganache. It’s a show-stopping treat that’s perfect for any celebration or when you’re simply craving the ultimate sweet indulgence.
Prep & Cook Time
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes (plus chilling time)
Servings: 8
Ingredients
- 24 Oreo cookies (one regular package)
- 4 tablespoons melted butter
- 24 ounces full fat cream cheese (softened to room temperature)
- 1 cup granulated sugar
- ¾ cup smooth peanut butter
- 3 large eggs (at room temperature)
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 cup chopped mini Reese’s cups
- 1 cup semi sweet chocolate chips
- ½ cup heavy cream
- Chopped Reese’s and mini Reese’s cups (to decorate)
- Caramel sauce (to serve)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- For the crust, place the 24 Oreo cookies (creme filling included) in a food processor and pulse into fine crumbs. Mix the crumbs with the 4 tablespoons of melted butter until thoroughly combined.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, using a hand mixer or stand mixer, beat the 24 ounces of softened cream cheese until completely smooth and creamy, about 2 minutes.
- Add the 1 cup of granulated sugar and ¾ cup of smooth peanut butter. Beat again until fully combined and smooth.
- Add the 3 room-temperature eggs, one at a time, beating on low speed after each addition until just combined. Scrape down the bowl as needed.
- Mix in the ¼ cup sour cream, ¼ cup heavy cream, and 1 teaspoon of pure vanilla powder (use half this amount if you prefer less rich vanilla flavor), beating on low until the batter is uniform.
- Gently fold in the 1 cup of chopped mini Reese’s cups by hand with a spatula.
- Pour the cheesecake filling over the prepared crust. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water seepage.
- Place the pan into a larger roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan to create a water bath.
- Bake for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and foil, then run a thin knife around the edge. Let it cool completely on a wire rack before chilling in the refrigerator for at least 6 hours, preferably overnight.
- For the ganache, place the 1 cup of semi-sweet chocolate chips in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips, let it sit for 3 minutes, then whisk until smooth.
- Pour the ganache over the chilled cheesecake, spreading it to the edges. Immediately decorate with the chopped Reese’s and mini Reese’s cups. Drizzle with caramel sauce just before serving.
Variations
- Mini Cheesecakes: Use a muffin tin with liners to make individual portions. Reduce the baking time to 18-22 minutes.
- No Water Bath: For a denser, fudgier texture, you can bake the cheesecake without a water bath on a lower rack. The top may crack slightly.
- Layered Topping: For a different look, let the ganache set completely before drizzling caramel sauce in a decorative pattern and then adding the candy decorations.
- Frozen Treat: This cheesecake freezes beautifully. Slice and freeze individual portions for a cool, firm dessert.
Tips for Success
- Ensure all your dairy ingredients (cream cheese, eggs, sour cream) are truly at room temperature to prevent a lumpy batter.
- When wrapping the springform pan for the water bath, use heavy-duty foil or two layers of regular foil to create a secure seal.
- For clean slices, dip your knife in hot water and wipe it clean between each cut.
Storage & Reheating
FAQ
Can I use natural peanut butter?
No, for best results use a processed, smooth “no-stir” peanut butter. Natural peanut butter can separate and affect the texture of the cheesecake.
My springform pan leaks. How can I prevent a mess in the water bath?
Wrap the outside of the pan securely with 2-3 layers of heavy-duty aluminum foil, ensuring it goes high up the sides. You can also place the wrapped pan inside an oven bag.
Why did my cheesecake crack?
Cracking is often caused by over-mixing, over-baking, or a rapid temperature change. Using a water bath and cooling the cheesecake slowly in the turned-off oven helps prevent this.
Can I make this without the water bath?
Yes, as noted in the variations, but the water bath creates a gentle, even heat that results in the creamiest texture and helps prevent cracks.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are puffed and set, but the center (about a 3-inch circle) still has a slight jiggle when you gently shake the pan. It will firm up as it chills.
Can I use full-size Reese’s cups instead of mini?
Yes, you can chop full-size Reese’s cups to equal 1 cup for the batter. Mini cups are just easier to chop and distribute.