Reese Cheesecake

Introduction

This Reese Cheesecake is the ultimate dessert for peanut butter and chocolate lovers. It features a decadently smooth filling infused with rich REESE spread, all resting on a chocolate cookie crust and topped with a luxurious chocolate ganache. You’ll love the perfect balance of sweet, salty, and creamy in every single bite.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 62 minutes

Total Time: 1 hour 22 minutes (plus chilling time)

Servings: 8

Ingredients

• 1 ½ cups chocolate cookie crumbs
• 6 tbsp unsalted butter (melted)
• 1 ½ cups table cream (heavy cream)
• 1 ½ cups REESE spread
• 1 cup sour cream
• 2 packages cream cheese (8oz/250g packages, softened)
• ¾ cup sugar
• 3 large eggs
• 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• pinch salt
• 1 cup heavy cream
• 1 ½ cups semi-sweet baking chocolate (roughly chopped)
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust by combining the 1 ½ cups chocolate cookie crumbs and 6 tbsp unsalted butter (melted). Press the mixture firmly into the bottom of the prepared pan. Set aside.
3. For the filling, warm the 1 ½ cups table cream (heavy cream) in a saucepan over medium heat until it just begins to simmer. Remove from heat and whisk in the 1 ½ cups REESE spread until completely smooth. Set aside to cool slightly.
4. In a large mixing bowl, beat the 2 packages cream cheese until smooth and creamy. Add the ¾ cup sugar and beat until combined.
5. Mix in the 1 cup sour cream, 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor), and a pinch salt until just incorporated.
6. Slowly pour the slightly cooled REESE-cream mixture into the cheesecake batter, and fold gently until the mixture is uniform and smooth.
7. Pour the filling over the prepared crust. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage.
8. Place the pan in a larger roasting dish. Create a water bath by pouring hot water into the roasting dish until it comes about halfway up the sides of the springform pan.
9. Bake for 55-62 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
10. Remove the cheesecake from the water bath and foil. Run a knife around the edge to loosen it, then let it cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.
11. Make the ganache topping: Place the 1 ½ cups semi-sweet baking chocolate (roughly chopped) in a heatproof bowl. Heat the 1 cup heavy cream until it simmers, then pour it over the chocolate. Let it sit for 3 minutes, then add the 1 tbsp unsalted butter. Whisk until smooth and glossy. Let it cool for 10-15 minutes to thicken slightly.
12. Pour the ganache over the chilled cheesecake, spreading it to the edges. Return to the fridge for at least 30 minutes to set the ganache before serving.

Variations

• Cupcake Style: Bake the cheesecake batter in a lined muffin tin for perfect individual portions, reducing the bake time to 20-25 minutes.
• Frozen Treat: After chilling, slice and wrap individual pieces to freeze for a delicious frozen cheesecake experience.
• Deconstructed Dessert: Skip the crust and water bath, bake the filling in ramekins for a creamy, crustless peanut butter chocolate pot de crème.
• Layered Parfait: Crumble the baked crust and layer it in glasses with chunks of the chilled cheesecake filling and whipped cream.

Tips for Success

• Ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent a lumpy batter.
• The water bath is crucial for gentle, even cooking and a crack-free surface. Make sure your foil wrapping is secure.
• For clean slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best served chilled and does not require reheating.

FAQ

Can I use natural peanut butter instead of REESE spread?

No, REESE spread is specifically formulated with sugar and stabilizers that contribute to the correct texture and flavor of this recipe. Natural peanut butter will separate and alter the result.

My ganache is too runny. What happened?

The ganache may have been too warm when poured, or the cream-to-chocolate ratio was off because the chocolate wasn’t measured by weight. Let it cool and thicken at room temperature for 15-20 minutes before pouring.

Can I make this without a water bath?

It is not recommended. The water bath provides gentle, moist heat which is essential for preventing cracks and ensuring a creamy, smooth texture.

How do I know when the cheesecake is done baking?

The edges should be set and puffed, but the center (about a 3-inch circle) should still jiggle slightly when the pan is gently shaken. It will firm up as it chills.

Why did my cheesecake crack?

Common causes include overmixing the batter (adding too much air), overbaking, or a drastic temperature change. Cooling it slowly in the turned-off oven with the door ajar helps prevent this.

Can I use a different type of cookie for the crust?

Yes, while chocolate cookie crumbs are specified, you could use graham crackers or oreo crumbs (with the filling) in the same quantity for a similar structural result.