Description
This rich, creamy cheesecake is loaded with chopped Reese’s, layered over a buttery graham crust, and finished with extra candy and melted chocolate drizzle.
Ingredients
Crust:
1½ packages graham crackers, crushed
5 Tbsp melted butter
⅓ cup sugar
Filling:
4 (8 oz) packages cream cheese, softened (32 oz total)
1 cup sugar
5 jumbo eggs, room temperature
¼ cup cornstarch
1 tsp vanilla extract
½ cup whipping cream
8 Reese’s Peanut Butter Cups, chopped (or 24 minis, quartered), plus extra for topping
Optional: melted chocolate for drizzling
Instructions
Preheat oven to 350 °F (175 °C). Place a pan of water on the lower oven rack for a water bath.
Make the crust: Mix crushed graham crackers, melted butter, and sugar. Press firmly into the bottom of a 10″ springform pan.
Make the filling: Beat cream cheese until light and smooth. Add sugar and beat again. Add eggs one at a time, mixing well after each. Stir in cornstarch, vanilla extract, whipping cream, and most of the chopped Reese’s.
Bake: Pour filling into crust. Bake for 1 hour, or until edges are set and center is slightly jiggly.
Cool: Run a knife around the edge. Let cool at room temperature, then refrigerate for several hours or overnight.
Finish: Top with remaining chopped Reese’s and drizzle with melted chocolate, if desired. Slice and serve.
Notes
A chocolate cookie crust works great if you want extra chocolate flavor.
Use mini Reese’s cups for easier distribution.
Swirl in a little peanut butter for added richness.
For the smoothest texture, chill overnight before slicing.
Cheesecake can be frozen without toppings for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
