Reese’s Peanut Butter Cup Cheesecake
Ingredients
- 4 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 4 eggs
- 2 tablespoons flour
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 16 Reese’s cups, chopped
Preparation
- Preheat oven to 425F.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each.
- Add flour, sour cream and vanilla.
- Pour half of batter in crust lined 9” springform pan (see below for crust recipe).
- Sprinkle Reese’s on top.
- Pour remaining batter over top.
- Bake at 425F for 15 minutes, then reduce heat to 225F and bake for an hour. (This 2 different heat seatings worked wonderfully! My cheesecake didn’t even crack!)
- Chill cheesecake in the refrigerator for 2-4 hours.
- Garnish with Reese’s cups and drizzle warmed chocolate over the top.
Crust
- 1 cup Oreo cookie crumbs
- 1 cup vanilla wafer crumbs
- 4 tablespoons unsalted butter, melted
Mix together and press onto bottom and sides of greased 9” springform pan.
Here are some pictures from the one I made last night.
This is the center of the cheesecake. Look at all those yummy chunks of Reese’s!
Here’s the second layer of cheesecake going over the top of the Reese’s.
Here’s the top of my finished cheesecake. I didn’t have time to drizzle melted chocolate over it.
