Reese Caramel Cheesecake
A rich, velvety cheesecake infused with Reese’s peanut butter cups and a luscious layer of caramel.
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.
