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Reese’s Peanut Butter Cup Cheesecake
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Chef Ryan Dawson
Ingredients
Oreo Crust:
- 2 cups Oreo crumbs
- 4 tbsp. unsalted butter-melted
- pinch of sea salt (Try Maple Smoked Sea Salt)
Peanut Butter Cheesecake Filling:
- 32 oz. cream cheese- softened
- 1 1/2 cup brown sugar
- 4 large eggs
- 1 cup smooth peanut butter
- 2 tsp vanilla
- 1/3 cup heavy cream
- 1 ¼ cups miniature chocolate chips
Milk Chocolate Ganache:
- ½ cup heavy cream
- 1 ½ cups milk chocolate chips
Garnish:
- Chopped Reese’s cups
How to:
Make the Crust
- Preheat oven to 325 degrees F.
- Put the cookies in a food processor or blender and blend until the crumbs look like garden soil.
- Pour in the melted butter and a pinch of salt; pulse a few times to combine.
- Press the mixture into the bottom of a 9-inch springform pan, making sure that the crumbs go about ¼ of the way up the sides of the pan.
- Place the pan into the preheated oven; bake for 10 to 12 minutes. Remove from the oven, then set aside to cool. When the spring-form pan has cooled, wrap aluminum foil around the sides
Make the Cheesecake:
- Beat the room-temperature cream cheese with a mixer until smooth, scraping down the sides at least once.
- Add the eggs one at a time, scraping down the sides of the bowl after each addition.
- Add brown sugar, peanut butter, cream, and vanilla; beat until combined. Scrape down the sides of the bowl a few times while beating. It will take a few minutes to get the peanut butter mixed in.
- Gently fold in the chopped peanut butter cups with a spatula.
- Cover the bottom of the springform pan with a double layer of aluminum foil that goes high up on the sides. Then pour the mixture onto the cooled crust inside the foil bottom-covered springform pan
Bake the Cheesecake:
- Place the foil-lined springform pan inside a larger pan. Carefully pour the hot water into the larger pan until the water is about 1 inch up the sides of the springform pan.
- Bake the cheesecake until just set, about 1 hour and 15 minutes. There will be a 2-3 inch wobbly area in the center. A wobbly center is completely normal!
Tips for your water bath:
- Use Hot Water. Don’t rely on the oven to bring the water temperature up. Instead, use a kettle or pot to heat the water before pouring it inside the pan for baking.
- Wrap the Springform Pan In Foil: To prevent water from spoiling the cheesecake, use a double layer of aluminum foil that goes high up on the edges of the springform pan.
- I found that using a large roasting pan worn handles works the best. Use one if you have one, but any pan that will hold the 9-inch springform will work.
Cool the Cheesecake:
- Turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the range.
- Let the cheesecake sit for about an hour, then remove the cheesecake from the oven.
- Cool completely, then refrigerate until completely cool on a wire rack, about 2 to 3 hours before topping.
Ganache w/ Peanut Butter Cup Topping:
- Pour the cream into a small saucepot. Heat until simmering, but not boiling.
- Remove from the heat and pour in the own!
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