Description
This decadent Peanut Butter Cheesecake is rich and creamy, topped with a drizzle of melted peanut butter and chopped Reese’s.
Ingredients
Scale
- 2 cups peanut butter cookies, finely crushed
- 5 tablespoons unsalted butter, melted
- 3 (8-ounce) blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 8 ounces white chocolate, melted and slightly cooled
- 1/2 cup creamy peanut butter, melted for drizzling
- 1 cup chopped Reese’s (minis or full-size)
Instructions
- Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with foil and set aside.
- In a bowl, mix crushed peanut butter cookies and melted butter. Press mixture into the bottom of the pan. Chill while preparing filling.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until incorporated.
- Mix in eggs, one at a time, followed by vanilla extract and heavy cream.
- Slowly add the melted white chocolate and beat until smooth and creamy.
- Pour batter over chilled crust. Place the springform pan into a larger baking dish and add hot water halfway up the sides (water bath).
- Bake for 55–65 minutes or until edges are set and center slightly jiggles.
- Turn off oven and crack the door; let cheesecake cool in oven for 1 hour.
- Remove and chill in the fridge for at least 6 hours or overnight.
- Before serving, drizzle melted peanut butter over the top and add chopped Reese’s. Add whipped cream if desired.
Notes
- For best results, use room temperature cream cheese and eggs.
- You can substitute the white chocolate with milk chocolate if preferred.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg