Reese's Cheesecake Recipe
This Reese's cheesecake features an Oreo base beneath a creamy peanut butter baked cheesecake, studded with Reese's mini peanut butter cups.
Servings: 12 slices
Ingredients
For The Base
- 300 g oreo biscuits
- 85 g salted butter
For The Filling
- 350 g light cream cheese room temp
- 250 g full fat cream cheese room temp
- 175 ml double cream (heavy cream) room temp
- 1 tsp vanilla extract
- 200 g smooth peanut butter not unprocessed
- 1 medium free range egg yolk
- 2 medium free range eggs
- 3 tbsp plain white flour (all purpose flour) plus 1 tbsp to toss the pieces in
- 200 g caster sugar
- 130 g Reese's mini peanut butter cups chopped into quarters
- 5 Reese’s peanut butter cups chilled and roughly chopped
For the topping
- 100 g milk chocolate
- 100 g double cream (heavy cream)
- 20 g Reecs's mini peanut butter cups chilled
- 5 Reese’s peanut butter cups chilled and roughly chopped
Instructions
Make The Base
- Preheat the oven to 170C (150C fan, 340F) .
- Crush or blend the Oreos so they’re like coarse sand. I use a ziplock bag and a rolling pin, or put them in my food processor.
- Add the melted butter and mix well.
- Tip into the base of a large springform cake tin. Press down all over, flattening with a spoon or the flat base of a glass.
- Bake for just 5 mins, then set aside to cool.
Make The Filling
- Put the cream cheese, double cream, vanilla, peanut butter, sugar, eggs and flour in a bowl.
- Whisk until smooth. Don't overmix as this can introduce air into the mix, which can affect the final texture and make it more likely to crack.
- Toss the chopped Reese's Minis in the tablespoon of flour, shake off the excess and add to the bowl. Briefly fold through.
Assemble And Bake
- Pour the batter into the tin on top of the biscuit base.
- Scatter the chopped Reese’s peanut butter cups on top.
- Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.
- Transfer to a wire rack and run a knife around the inside of the tin. This is important to stop the cheesecake cracking as it cools.
- Allow the cheesecake to cool completely.
Make the ganache
- Put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.
- Add the cream and gently whisk until the whole mixture becomes glossy and smooth.
- Spoon the ganache on top of the cheesecake in the centre, so that it doesn’t each the edges.
- Scatter the whole chopped Reese’s peanut butter cups and whole Reese’s mini peanut butter cup on top.
- Refrigerate overnight.
Serve
- When you're ready to serve the cheesecake, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
- Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Nutrition
Calories: 614kcal | Carbohydrates: 48g | Protein: 13g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 420mg | Potassium: 365mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1032IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 1mg
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