Reese’s Peanut Butter Cheesecake
Indulge in the rich and creamy goodness of Reese's peanut butter cheesecake. With a graham cracker and Oreo crust, a peanut butter layer and a decadent cheesecake filling swirled with hot fudge, this dessert is a chocolate and peanut butter lover's dream come true.
Ingredients
- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 3 Oreo cookies finely crushed (about 1/4 cup)
- 6 tablespoons butter melted
- 3/4 cup creamy peanut butter
filling:
- 8 ounces each cream cheese softened
- 1 cup sugar
- 1 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 3 large eggs room temperature, lightly beaten
- 1 cup hot fudge ice cream topping divided
- 6 peanut butter cups cut into small wedges
Instructions
- In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet.
- Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup filling into a bowl; set aside. Pour remaining filling over peanut butter layer.
- In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
- Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.