Irresistible REESES Cheesecake A Decadent Dessert Delight

Hey there, cheesecake lover! Let me take you back to a sunny Saturday afternoon when my best friend Kelly and I decided to do some baking. We had just come back from a movie marathon where we devoured an ample amount of candy, and I had a wild idea: what if we combined our love for cheesecake with our obsession for Reese’s Peanut Butter Cups? And voila—a delicious creation was born! This REESE’S CHEESECAKE quickly became a staple at birthday parties, potlucks, and pretty much any gathering where dessert was involved. It’s rich, creamy, and oh-so-satisfying. Just one bite and you’ll see why this gem has earned a special place in my heart and my kitchen.

Why You’ll Love This Recipe

• Decadently creamy with a peanut butter twist.
• Easy to make—with just a few simple steps!
• Impressive enough to wow your friends and family.
• Perfect for any occasion, from casual get-togethers to special celebrations.

Ingredients

Here’s what you’ll need for this divine REESE’S CHEESECAKE:

• For the crust:
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• For the cheesecake filling:
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup creamy peanut butter
• For the toppings:
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 cup Reese’s Peanut Butter Cups, chopped (plus more for garnishing)

Note: Using fresh ingredients is key for maximum flavor. So, make sure your cream cheese is super soft—this helps create that dreamy cheesecake texture!

Step-by-Step Instructions

Let’s get started on creating this masterpiece! You’re going to love the smell of this baking—it’ll fill your kitchen like a cozy hug.

1. Preheat the oven: Start by preheating your oven to 325°F (160°C). This is an important step to ensure even baking.
2. Make the crust: In a large bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even. Ah, that buttery graham cracker smell is enough to make you swoon!
3. Bake the crust: Pop it in the oven for about 10 minutes. When it comes out, let it cool while you whip up the filling. (Don’t worry! We’re building layers of flavor here!)
4. Beat the cream cheese: Now, in a large mixing bowl, add the softened cream cheese and sugar. Beat on medium speed until the mixture is fluffy and smooth—this usually takes about 2-3 minutes. Remember, no lumps allowed for a creamy cheesecake!
5. Add the eggs: One by one, beat in the eggs. Make sure you scrape the sides of the bowl thoroughly. This is crucial—don’t overmix, or you’ll end up with a dense cheesecake.
6. Add the peanut butter: Stir in the peanut butter and vanilla extract until fully combined. Oh, the smell of peanut butter is so nostalgic; it’ll bring back memories of childhood snacks!
7. Fill the crust: Pour your luscious filling over the cooled crust, smoothing the top with a spatula to ensure an even layer. Just a little taste won’t hurt, right? Yes, it’s that good!
8. Bake: Bake in the preheated oven for 60-70 minutes. The edges should be set, while the center will still have a slight jiggle. Trust the process—this will firm up as it cools.
9. Cooling time: Once it’s done, turn off the oven and crack the door open. Let your cheesecake cool in the oven for about an hour. This will help prevent cracking. After that, transfer it to the fridge for at least 4 hours—or overnight, if you can wait!
10. Make the whipped topping: Before serving, whip the heavy cream and powdered sugar in a chilled bowl until soft peaks form. Spread or pipe this heavenly topping over the cheesecake. Top it off with the chopped Reese’s Peanut Butter Cups, and you’ve reached dessert paradise!

Pro Tips & Variations

Now that you’re a cheesecake pro, let’s explore some fun ideas to add your personal touch:

• Flavor variations: Try adding a touch of chocolate syrup to the filling for a richer chocolatey flavor.
• Diet swaps: For a lighter version, you can substitute low-fat cream cheese and sugar alternatives. It may change the texture a smidge, but it’ll still be delish!
• Nutty crunch: Experiment with mixing crushed nuts into your crust for an added crunch.
• Swirl it: For extra flair, create a swirl effect by gently folding in chocolate ganache or a raspberry sauce into the filling before pouring it onto the crust.

Serving Suggestions

When it’s time to serve, plate up generous slices of this REESE’S CHEESECAKE alongside a hot cup of coffee or a chilled glass of milk. It’s also a lovely ending to a festive meal. Don’t forget to have extra Reese’s on the side for those who can’t get enough! It’s always a big hit at gatherings, so make sure to share it (if you can resist the temptation to devour it all yourself!).

Storage Tips

Now, if you happen to have leftovers (which is rare but does happen!), here’s how to keep your dessert delight fresh:

• Refrigeration: Cover the cheesecake with plastic wrap or foil and store it in the refrigerator. It will stay fresh for about a week.
• Freezing: To freeze, let the cheesecake cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Just remember to thaw it in the refrigerator overnight before serving.
• Reheating: Cheesecake doesn’t need reheating since it’s best served chilled; however, if you want that fresh-from-the-oven warmth, you can pop individual slices in the microwave for about 10-15 seconds.

FAQs

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

Absolutely! While graham crackers are traditional, you can use vanilla wafer cookies or even chocolate cookies for a twist. Just crush them down and follow the same instructions!

What if my cheesecake cracks while baking?

Don’t panic! Cheesecake is forgiving. If you see cracks, you can cover them with whipped cream or chocolate ganache, making it a delicious addition rather than a flaw!

How do I know when my cheesecake is done?

The best indication is the jiggle! The edges should be set while the center remains slightly jiggly. It will firm up as it cools, so keep that in mind.

Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making ahead of time! You can prepare it a day or two in advance and simply add the toppings right before serving.

Conclusion

And there you have it—the most divine, creamy, and indulgent REESE’S CHEESECAKE you could ever wish for. I hope you bring this recipe to life in your own kitchen! I’d love to hear about your experience—feel free to comment below with your thoughts, any variations you tried, or how the cheesecake vanished at your next gathering. Happy baking, my friend! 🍰

Irresistible REESES Cheesecake A Decadent Dessert Delight

---

• Author: antaki
• Total Time: 4 hours
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

Savor the rich flavors of REESES cheesecake a decadent twist on classic dessert Perfect for any occasion or sweet craving Indulge today

---

Ingredients

Scale 1x2x3x

2 cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

24 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup creamy peanut butter

1 cup heavy whipping cream

½ cup powdered sugar

1 cup Reese’s Peanut Butter Cups, chopped (plus more for garnishing)

---

Instructions

Preheat your oven to 325°F (160°C).

In a large bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until it resembles damp sand. Press firmly into the bottom of a 9-inch springform pan.

Bake for about 10 minutes and let it cool.

In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until fluffy and smooth for about 2-3 minutes.

Add the eggs one by one, beating and scraping the bowl sides thoroughly without overmixing.

Stir in the peanut butter and vanilla extract until fully combined.

Pour the filling over the cooled crust and smooth the top.

Bake in the preheated oven for 60-70 minutes until the edges are set and the center has a slight jiggle.

Let cool in the oven with the door cracked for about an hour, then move to the fridge for at least 4 hours or overnight.

Before serving, whip the heavy cream and powdered sugar until soft peaks form, then spread or pipe over the cheesecake and top with chopped Reese’s.

• Prep Time: 30 minutes
• Chilling: 4 hours
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450 calories
• Sugar: 25 grams
• Fat: 35 grams
• Saturated Fat: 35 grams
• Carbohydrates: 33 grams
• Fiber: 1 gram
• Protein: 8 grams

Keywords: Reese’s cheesecake, dessert, baking, cheesecake recipe, peanut butter