OVER-THE-TOP REESE'S CHEESECAKE

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Over-the-Top Reese's Cheesecake image

This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be.

Provided by Food Network Kitchen

Categories     dessert

Time 12h

Yield 10 to 12 servings

Number Of Ingredients 15

One 9-ounce package chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
14 Reese's Peanut Butter Cups ®
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate chips
1/2 cup smooth peanut butter
1 cup hot fudge sauce, warmed, plus more for serving
15 Miniature Reese's Peanut Butter Cups ®
1 cup Reese's Pieces ®
Whipped cream, for serving

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  • For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
  • Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
  • Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
  • Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  • Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

Jabbar Mughal
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This cheesecake is the perfect dessert for any chocolate and peanut butter lover. It's rich, creamy, and absolutely delicious.


Abdirahman Muqtaar
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The cheesecake was a bit too dense for my liking, but the flavor was still good. I think I'll try using a different recipe next time.


Sohag rana Sohag
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This cheesecake is so easy to make and it always turns out perfect. I've made it for birthdays, holidays, and even just because.


Debbie Hicks
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I love the way the chocolate and peanut butter flavors complement each other in this cheesecake. It's the perfect dessert for a special occasion.


Manoj Bamrel
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The cheesecake was a little too sweet for my taste, but I still enjoyed it. I think I'll try making it with less sugar next time.


Rougers Owino
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I've made this cheesecake several times and it's always a hit. It's the perfect dessert for any occasion.


Shania Locke
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This cheesecake is a bit rich for my taste, but it's still very good. I would recommend it to anyone who loves chocolate and peanut butter.


Rafeeq Ahmed
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The cheesecake was easy to make and didn't take too long to bake. I'll definitely be making it again soon.


Mintu Miya
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I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.


Roy Rodriguez
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I'm not a big fan of peanut butter, but I loved this cheesecake. The chocolate and cream cheese flavors really shine through.


Robert Triest
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The cheesecake was a bit dense for my liking, but the flavor was still good.


Rajkamal Kurmi
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This cheesecake is perfect for any occasion. I've made it for birthdays, holidays, and just because.


Guy Johnson
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I had some trouble finding the right ingredients, but the cheesecake was worth the effort.


Marika Muller
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The cheesecake was a little too sweet for my taste, but I still enjoyed it.


Jerusha Mwarema
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I love the combination of chocolate and peanut butter. This cheesecake is the perfect way to satisfy my cravings for both.


Somtochukwu Sandra
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The cheesecake was easy to make and turned out perfect. I will definitely be making it again.


Damaris Jimenez
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This cheesecake was a huge hit at my party! Everyone raved about how delicious it was.