REESE'S Peanut Butter Cup Lover's Cheesecake Recipe

Name: REESE'S Peanut Butter Cup Lover's Cheesecake Recipe | Recipes
Prep time: 30 min
Total time: 450 min
Yield: 10-12 servings
Ingredients: 1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) (375 mL); 1/2 cup icing sugar (125 mL); 1/4 cup creamy peanut butter (50 mL); 3 tbsps butter or margarine (45 mL); 1 3/4 cups REESE'S Milk Chocolate Peanut Butter Cups Candy (about 11 to 12 regular-sized cups) (425 mL); 3 pkgs brick-style cream cheese (8 oz each) (750 g); 1 1/2 cups granulated sugar (375 mL); 3 eggs; 1/3 cup sour cream (75 mL); 1 tsp vanilla extract (5 mL); 1/2 cup HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, melted (125 mL); 1/2 cup creamy peanut butter (125 mL); sweetened whipped cream (optional); REESE'S Milk Chocolate Peanut Butter Cups Candy (additional for garnish)

Details

Timing
Timing
Total:
Bake:: 1 Hr.
Prep:: 30 Min.
Skill Level:: Advanced
Yields:: 10-12 servings

REESE'S and Cheesecake is a match made in food heaven! Enjoy that combo with HERSHEY'S CHIPITS recipe here.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 1 hour
Chill Time: 6 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Peanut Butter Crumb Crust:
1 1/2 cups

vanilla wafer crumbs (about 45 wafers, crushed) (375 mL)
1/2 cup

icing sugar (125 mL)
1/4 cup

creamy peanut butter (50 mL)
3 tbsps

butter or margarine (45 mL)
Cheesecake:
1 3/4 cups

REESE'S Milk Chocolate Peanut Butter Cups Candy (about 11 to 12 regular-sized cups) (425 mL)
3 pkgs

brick-style cream cheese (8 oz each) (750 g)
1 1/2 cups

granulated sugar (375 mL)
3

eggs
1/3 cup

sour cream (75 mL)
1 tsp

vanilla extract (5 mL)
1/2 cup

HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, melted (125 mL)
1/2 cup

creamy peanut butter (125 mL)
sweetened whipped cream (optional)
REESE'S Milk Chocolate Peanut Butter Cups Candy (additional for garnish)

Key Ingredients

REESE'S Milk Chocolate Peanut Butter Cups Candy, 46g, 4 bars - Front of Package

Where to Buy

HERSHEY'S CHIPITS Dark Chocolate Chips, 775g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

9-inch (23 cm) Springform Pan

Food Processor

Mixing Bowl

Mixer

Baking Pan

Wire Rack

Refrigerator

Peanut Butter Crumb Crust: Stir vanilla wafer crumbs and sugar in medium bowl. Place peanut butter and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and 1-inch (2.5 cm) up the side of a 9-inch (2.5 L) springform pan.

Cheesecake: Preheat the oven to 400°F (200°C). Remove wrappers from peanut butter cups. Cut each cup into about 16 pieces; set aside.

Beat cream cheese and sugar until smooth and creamy in large bowl. Add eggs, beating well. Add sour cream and vanilla; blend thoroughly. Place 2 cups (500 mL) batter in separate bowl; blend in melted chocolate. Pour chocolate batter into prepared pan. Add peanut butter to remaining batter; blend thoroughly. Gently stir in peanut butter cup pieces; spread over chocolate batter.

Bake for 10 minutes. Without opening oven door, reduce temperature to 350°F (180°C). Bake for additional 50 to 55 minutes or until center is almost set.

Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate for 6 to 8 hours or until thoroughly chilled. Just before serving, garnish with sweetened whipped cream (if using) and additional peanut butter cup pieces. Cover; refrigerate leftover cheesecake.