Ingredients
Scale
- 24 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 2 cups chopped Reese’s Peanut Butter Cups (plus extra for topping)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
Instructions
- Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
- In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add the sugar and vanilla extract and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the heavy cream until fully incorporated.
- Fold in the chopped Reese’s Peanut Butter Cups. Pour the cheesecake batter over the crust in the springform pan.
- Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
- Pour the ganache over the chilled cheesecake, allowing it to drip down the sides. Top with additional chopped Reese’s Peanut Butter Cups.
- Slice and serve. Enjoy!
- Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 6 hours (including chilling time)
- Kcal: 560 kcal per serving | Servings: 12