Reese's Caramel Cheesecake
Reese's Caramel Cheesecake is a luscious, decadent dessert with caramel, peanut butter, and a rich chocolate ganache topping.
Ingredients
Crust:
- 24 Oreo cookies
- 5 tablespoons (65 g) melted butter
Filling:
- 24 ounces (680 g) full fat cream cheese softened to room temperature
- 1 cup (200 g) granulated sugar
- ¾ cup (180 g) smooth peanut butter
- 3 large eggs at room temperature
- ¼ cup (63 g) sour cream
- ¼ cup (60 ml) heavy cream
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup chopped mini Reese's cups
Topping:
- 1 cup (170 g) semi sweet chocolate chips
- ½ cup (120 ml) heavy cream
- Chopped Reese's and mini Reese's cups to decorate
- Caramel sauce to serve
Instructions
- Adjust the oven rack to the lower-middle position. And preheat the oven to 325°F (160°C), or 140°C if using a fan oven.
- Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
- Place the oreo cookies in a large food processor and blend on high until just crumbs remain. Add the butter and pulse to mix. Mixture should resemble wet sand.
- Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake in the preheated oven for 10-12 minutes, or until the crust looks dry. Allow to cool on a wire rack.
- In a large bowl, beat the cream cheese, granulated sugar, and smooth peanut butter on high speed until smooth and creamy. Add the eggs, one a time, mixing well and scraping the sides of the bowl after each.
- Add the sour cream, heavy cream, and vanilla and mix well. Fold in the reeses cups.
- Pour the peanut butter cheesecake batter into the prepared crust. Wrap the bottom and sides of the springform pan with foil.
- Prepare a water bath by placing a roasting pan in the oven and then placing the cheesecake pan (that you've wrapped in foil) in the middle of it. Pour boiling water around the cheesecake until it's an inch deep.
- Bake in the preheated oven for 40-50 minutes, or until the cheesecake center is set but still wobbly. Turn the oven off, open the door, and allow the cheesecake to cool for one hour. Remove from the oven and place into the fridge to chill for at least 4 hours.
- Once the cheesecake has been chilled, prepare the ganache by heating the heavy cream until it is steaming (do not boil).
- Pour the cream over the chocolate chips in a large heatproof bowl and allow to sit for 5 minutes. Stir until no lumps remain. Pour the ganache over the cheesecake and use the back of a spoon or an offset spatula to spread it evenly over the surface of the cheesecake.
- Decorate the edges of the cheesecake with chopped peanut butter cups. Serve with a generous drizzle of caramel sauce.
Notes
- Prepping the Crust: Be sure to press the Oreo crumbs down firmly into the pan. A flat-bottomed measuring cup can help to make the bottom smooth and even.
- Mix Well: As you're adding ingredients to the mixing bowl for the cheesecake filling, be sure to stop frequently to scrape down the sides and bottom of the bowl. This way you will have a smooth, well-blended mixture.
- Room Temperature Cream Cheese is a Must: Cold cream cheese will not blend smoothly and will leave you with lumps. Give the cream cheese a couple of hours on the counter before making this recipe.
- The water bath is important, as it keeps the moisture level in the oven high. Another way to create this moist environment is to place a pan of boiling water on the rack underneath the cheesecake.
- To Store: Keep covered in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.
Nutrition
Serving: 1slice | Calories: 1199kcal | Carbohydrates: 93g | Protein: 21g | Fat: 86g | Saturated Fat: 41g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 730mg | Potassium: 641mg | Fiber: 5g | Sugar: 71g | Vitamin A: 1867IU | Vitamin C: 0.3mg | Calcium: 178mg | Iron: 7mg
Find it online: https://littlesunnykitchen.com/reeses-caramel-cheesecake/