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Reese Caramel Cheesecake

A rich, velvety cheesecake infused with Reese’s peanut butter cups and a luscious layer of caramel.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer

Ingredients
  

Crust

  • 1.5 cups Graham cracker crumbs This forms the base and adds a nice crunch.
  • 0.5 cup Unsalted butter, melted Helps bind the crumbs together.
  • 0.25 cup Granulated sugar Sweetens the crust.

Cheesecake Filling

  • 24 ounces Cream cheese, softened The star ingredient for creaminess.
  • 1 cup Granulated sugar Sweetens the filling.
  • 1 teaspoon Vanilla extract Adds depth to the flavor.
  • 3 large Eggs Binds the ingredients together.
  • 1 cup Creamy peanut butter Infuses the cheesecake with Reese’s flavor.
  • 1 cup Sour cream Adds tangy flavor.
  • 0.5 cup Heavy cream Enhances creaminess.

Caramel Topping

  • 1 cup Caramel sauce A sweet topping for the cheesecake.
  • 0.5 cup Chopped Reese’s peanut butter cups Adds texture and flavor.

Instructions
 

  • Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for about 10 minutes or until lightly golden. Remove from the oven and allow it to cool.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar and continue to beat until light and fluffy. Add in the vanilla extract and mix until combined.
  • One at a time, add the eggs to the cream cheese mixture, beating well after each addition.
  • Add the creamy peanut butter and sour cream to the mixture, mixing until fully incorporated. Finally, mix in the heavy cream until the batter is smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
  • Bake for about 50-60 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool inside for an hour.
  • Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
  • When ready to serve, drizzle the caramel sauce over the chilled cheesecake and top with chopped Reese’s peanut butter cups.
  • Carefully release the sides of the springform pan and slice the cheesecake into wedges. Serve chilled.

Notes

For variations, consider using a chocolate crust or adding different toppings like nuts or fruit.
Keyword Cheesecake, Indulgent