Reese's Peanut Butter Cup Cheesecake
Try this Reese's Peanut Butter Cup Cheesecake recipe.
Try this Reese's Peanut Butter Cup Cheesecake recipe.
- 5 large eggs at room temperature
- 1/2 tsp himalayan salt
- 1/4 tsp salt (i use himalayan salt)
- 1 tbsp pure vanilla extract (store-bought or homemade)
- 2 cups (250g | 8.8oz) graham cracker crumbs
- 1 can (300ml | 397g | 14oz) sweetened condensed milk
- 1/4 cup (60g | 2.1oz) butter
- 1/2 cup (100g | 3.5oz) light brown sugar
- 1-1/4 cup (335g | 11.9oz) all-natural creamy peanut butter (store-bought or homemade)
- 1/2 cup (120ml | 4oz) whole milk
- 1/3 cup (50g | 1.8oz) finely chopped roasted peanuts
- 1/4 cup (50g | 1.8oz) light brown sugar
- 1/2 cup (135g | 4.8oz) all natural creamy peanut butter melted
- 1/4 cup (60g | 2.1oz) butter melted
- 3- (227g | 8oz) packages full fat cream cheese at room temperature
- 1 cup (227g | 8oz) full fat sour cream at room temperature
- 1 cup (200g | 7oz) light brown sugar
- 3 tbsp tapioca starch (you could also use corn starch)
- 1 cup (150g | 5.25oz) unsweetened chocolate finely chopped
- 1 cup (270g | 9.5oz) all-natural creamy peanut butter (s
- 1 bag (226g | 8oz) reese's peanut butter cups minis
- what's left of the peanut butter caramel from abov
- 3-4 tbsp semi-sweet chocolate chips melted
- 20 reese's peanut butter cups miniatures unwrapped and cut in half
- 1 bag (226g | 8oz) reese's peanut butter cups minis
- 1/2 cup (75g | 2.6oz) roasted peanuts chopped
- Carbohydrate 0.293241666936148 g
- Cholesterol 88.125 mg
- Fat 2.07146333333461 g
- Fiber 0 g
- Protein 2.62146333333461 g
- Saturated Fat 0.645730000000213 g
- Serving Size 1 1 Serving (22g)
- Sodium 29.2611666668584 mg
- Sugar 0.293241666936148 g
- Trans Fat 0.347669666667434 g
- Calories 33 calories
Step-by-step
- Combine sweetened condensed milk, butter, and brown sugar in a saucepan over low heat. Cook, stirring frequently, until sticky and peanut butter-colored (about 10 minutes).
- Add peanut butter, milk, and vanilla extract; whisk until smooth and toffee-like. Add more milk if needed.
- Remove from heat and reserve.
- Preheat oven to 375°F. Line a 9-inch springform pan bottom with parchment paper.
- Combine graham cracker crumbs, peanuts, brown sugar, peanut butter, melted butter, and salt. Mix well and press into the pan bottom and halfway up the sides.
- Bake for 10 minutes. Spoon 1 1/4 cups of peanut butter caramel over the warm crust; spread evenly.
- Top with a bag of Reese's Peanut Butter Cups Minis and set aside.
- Bring 4 cups of water to a boil and reserve.
- Combine cream cheese, sour cream, brown sugar, vanilla extract, and salt in a food processor; beat until smooth and creamy.
- Add eggs and process until incorporated. Add starch and mix well.
- Reserve 3 1/2 cups of this mixture.
- Melt unsweetened chocolate in the microwave; add to the remaining cheese mixture in the food processor. Mix well and pour over the crust.
- Place the cake on aluminum foil, covering it completely. Place in a broiler pan.
- Return the reserved cheese mixture to the food processor; add 1 cup of peanut butter and mix.
- Pour this peanut butter cheese batter over the chocolate batter; spread evenly.
- Place the cake in the oven at 350°F. Pour boiling water into the broiler pan about 1/4 of the way up the sides.
- Bake for 25 minutes at 350°F, then reduce to 250°F and bake for 65 more minutes.
- Turn off the oven and crack the door open. Let cool in the oven for 1 hour.
- Chill in the refrigerator for at least 6 hours, or preferably overnight.
- Remove the ring from the pan, but leave the cake on the parchment paper.
- Warm the leftover peanut butter caramel; add milk if needed. Drizzle some over the cake and spread the rest.
- Prepare two piping cones. Melt semi-sweet chocolate chips and fill a cone. Drizzle over the cake.
- Mound halved Reese's Peanut Butter Cups Miniatures, Reese's Peanut Butter Cups Minis, and chopped peanuts in the center. Drizzle with more melted chocolate.
- Fill a second cone with thinned peanut butter caramel; drizzle over the cake.
- Remove from parchment paper and serve.
- Store in an airtight container in the refrigerator for up to 10 days. Serve at room temperature.
Reese's Peanut Butter Cup Cheesecake: A Culinary Adventure
As a busy professional woman, juggling a demanding career and a desire to enjoy delicious homemade treats, I often crave decadent desserts that are as satisfying as they are impressive. This Reese's Peanut Butter Cup Cheesecake recipe has become a staple in my repertoire, a testament to the fact that you don't need hours in the kitchen to create something truly special. The rich, creamy texture, the intense peanut butter flavor, and the satisfying chocolatey crunch make it the perfect indulgence – a reward for a long day or a delightful centerpiece for a weekend gathering.
The beauty of this cheesecake lies not just in its taste, but in its manageable preparation. Unlike some elaborate recipes, this one is surprisingly straightforward, broken down into achievable steps. The combination of peanut butter caramel, the creamy cheesecake filling, and the generously scattered Reese's Peanut Butter Cups creates a symphony of textures and flavors that dance on your palate. It's a balance of sweet, salty, creamy, and crunchy – a perfect combination that always leaves me feeling satisfied and inspired.
The key to success, I've discovered, is in the careful layering of the flavors. Each element plays a crucial role in the overall masterpiece. The graham cracker crust provides a perfect foundation, while the peanut butter caramel adds a rich, gooey sweetness. The creamy cheesecake filling acts as a luxurious counterpoint, providing a smooth and indulgent heart to the dessert. Finally, the Reese's Peanut Butter Cups add a delightful burst of chocolatey peanut butter goodness, creating a wonderfully textural and flavorful surprise in every bite.
Beyond its deliciousness, this cheesecake is also remarkably adaptable. Feel free to experiment with different types of chocolate, perhaps adding some dark chocolate shavings for a more intense flavor profile. Or, if you're feeling adventurous, you could substitute other types of peanut butter cups for a unique twist. The possibilities are endless! This recipe is a canvas for your creativity, allowing you to tailor it to your personal preferences and impress your friends and family.
Making this cheesecake is more than just following instructions; it's a journey of culinary exploration. Each step, from creating the luscious peanut butter caramel to delicately layering the chocolate cheesecake filling, is a rewarding experience. It's a chance to slow down, connect with the process, and create something truly special. The result is not just a dessert, but a testament to your culinary skills and a delicious memory in the making.
So, whether you're hosting a dinner party, celebrating a special occasion, or simply treating yourself to a well-deserved indulgence, this Reese's Peanut Butter Cup Cheesecake is sure to impress. It's a dessert that tells a story, a story of passion, creativity, and the undeniable joy of creating something delicious from scratch. Enjoy!
