Creamy Chocolate Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted
02 -
1 1/2 cups crushed chocolate cookies
→ Filling
03 -
3 blocks (8 oz each) of softened cream cheese
04 -
1 cup granulated sugar
05 -
1 cup sour cream
06 -
1 teaspoon pure vanilla
07 -
3 large eggs
08 -
1 cup smooth peanut butter
09 -
15-20 Reese's peanut butter cups, cut into pieces
→ Topping & ganache
10 -
1/2 cup peanut butter baking chips
11 -
1/2 cup milk chocolate chips
12 -
1 cup heavy whipping cream
13 -
Whipped cream to decorate
14 -
Caramel drizzle for finishing
# Instructions:
01 -
Preheat your oven to 163°C. Mix the melted butter and crushed cookie crumbs in a bowl. Press it firmly into a 9-inch springform pan to form the bottom layer.
02 -
Use a large bowl to beat the cream cheese with sugar until it's creamy and smooth. Add the sour cream and vanilla, blending well.
03 -
Crack in the eggs, one by one, mixing between each. Stir in the peanut butter until fully blended and no streaks remain.
04 -
Gently fold in half the chopped Reese's candies. Pour the filling evenly over your prepared crust and level the surface.
05 -
Place in the oven for 55-60 minutes, until the center looks firm and the edges are gently browned. When done, switch the oven off and cool the cheesecake for an hour with the door slightly open.
06 -
Let the cheesecake cool out of the oven until room temperature. Once it's cooled, put it in the fridge for at least 4 hours, or overnight if you can.
07 -
Warm the heavy cream in a small pan on medium heat until it just starts to simmer. Take it off the heat and stir in the chocolate chips, mixing until smooth.
08 -
Pour the ganache over the chilled cheesecake. Scatter the remaining Reese's and peanut butter chips on top. Drizzle with caramel and add whipped cream if you'd like!
# Notes:
01 -
Let the cheesecake cool slowly to avoid cracks.