Reese’s Cheesecake is a creamy, soft, perfect combination of cheesecake, chocolate and peanut butter. Fulfill your craving for Reese’s with this easy, delicious recipe.
Servings 10
Prep Time 30 minutesmins
Chill Time 6 hourshrs
Total Time 6 hourshrs30 minutesmins
Ingredients
For the Crust:
2sleeves chocolate graham crackers(about 18 sheets)
Place the chocolate graham crackers in a food processor and pulse until they turn to fine crumbs, about 2 minutes.
Add in the granulated sugar and pulse briefly until combined.
Remove the blade or transfer the crumb mixture to a bowl and mix in the creamy peanut butter until the mixture holds together when pressed.
Create a crust for the cheesecake by pressing the cookie crumbs and peanut butter mixture into the base of a 9-inch springform pan. Be sure to press the crust up the sides a little bit as well.
Cover with plastic wrap and freeze the crust for 20-30 minutes while preparing the cheesecake.
Prepare the cheesecake filling by beating the cream cheese and sugar together in a large mixing bowl with a hand or stand mixer until fully combined, about 1-2 minutes.
Beat in the peanut butter until light and fluffy, about 2-3 minutes.
Add in the sour cream and the whipped topping, beat everything together for about 2 minutes or until combined, light and creamy.
Remove the crust from the freezer and scoop in a layer of cheesecake. Use a spatula to spread it evenly in the bottom of the pan.
Scoop in more cheesecake filling and spread it again so that it fills all areas of the pan.
Repeat until you have used all of the cheesecake filling or you are about ¼ inch from the top of the pan. If you have extra filling, set it to the side.
Sprinkle the top of the cheesecake with the other cup of quartered Reese’s miniatures and then cover the cheesecake with plastic wrap.
Refrigerate 6 hours to overnight and serve chilled.