Reese’s Caramel Cheesecake
This indulgent cheesecake features a creamy peanut butter cheesecake filling layered over a crunchy Oreo crust and is drizzled with warm caramel sauce and glossy chocolate ganache for a perfect blend of flavors.
Equipment
- Springform Pan
- Oven
- Mixing Bowl
Ingredients
Crust
- 20 cookies Oreo cookies crushed
- ½ cup melted butter unsalted
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup sugar
- ½ cup peanut butter creamy
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 8 pieces Reese's Peanut Butter Cups chopped
Toppings
- ½ cup chocolate chips
- ¼ cup heavy cream
- ⅓ cup caramel sauce
- 4 pieces Reese's Peanut Butter Cups for garnish
Instructions
- Crush the Oreo cookies and mix with melted butter. Press the mixture firmly into the bottom of a springform pan and bake at 350°F for 8 to 10 minutes. Let the crust cool.
- Beat the cream cheese and sugar until smooth. Add peanut butter, sour cream, vanilla extract and eggs one at a time until well combined to form a silky cheesecake batter.
- Fold in the chopped Reese's Peanut Butter Cups and drizzle warm caramel sauce over half of the batter. Pour the remaining batter on top and smooth the surface with a spatula.
- Place the pan in a water bath and bake at 325°F for 60 to 70 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- After chilling in the refrigerator for at least 4 hours, spread melted chocolate ganache over the cheesecake and drizzle with additional caramel sauce. Garnish with extra chopped Reese's Peanut Butter Cups before serving.
Notes
Feel free to adjust the sugar levels and garnish to suit your taste for the perfect cheesecake experience.