Reese’s Caramel Cheesecake
This Reese’s Caramel Cheesecake combines rich cheesecake flavors with Reese’s peanut butter cups and a crunchy Oreo crust, topped with caramel drizzle.
Equipment
- Mixing Bowl
- Food Processor
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 24 cookies Oreo cookies One regular package
- 4 tablespoons melted butter For binding the crust
Filling Ingredients
- 16 ounces cream cheese Softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 cup creamy peanut butter
- ½ cup caramel sauce Plus extra for drizzling
Topping Ingredients
- to taste Chopped Reese’s peanut butter cups For topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add vanilla extract, then eggs one at a time, mixing on low speed. Add peanut butter and heavy cream, and mix until combined.
- Step 3: Pour the cheesecake filling into the crust and smooth the top. Bake for 55-60 minutes until the center is set but slightly jiggly. Let cool in the oven for an hour.
- Step 4: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, drizzle with caramel sauce and sprinkle with chopped Reese’s cups.
Notes
For a smoother cheesecake, ensure cream cheese is at room temperature. Consider using a water bath to prevent cracks during baking.