Reese's peanut butter cheesecake recipe is full of Reese's peanut butter cups and topped with rich, chocolate ganache. The buttery Ritz cracker crust really brings out that sweet-salty goodness!
0 Preheat oven to 375F.
Crust
27 Melt butter and allow it to turn a golden brown color. Don't let it get too dark - it will just taste burnt.
3 Cover the outside bottom and sides of a 9 - 10 inch springform pan (high sides) with aluminum foil.
4 Mix the butter and the crumbs and press mixture into the pan.
5 Press the crumbs about half way up the sides.
26 Set aside.
Cheesecake
8 Mix the cream cheese on low speed until creamy.
9 Add the peanut butter and mix on lowest speed until blended.
10 Add sugar and continue to beat on low.
11 Add eggs, one at a time, beating 2-3 minutes after each, ON LOW SPEED.
12 Fold in the sour cream and vanilla on low speed or by hand until it is all mixed in and no streaks remain.
13 Fold in all but 1/2 cup of the Reese's candy by hand.
14 Spoon the of the batter into the pan and smooth the top. Make sure the batter is at least 1/4-inch below the lip of the pan.
15 Place the springform in a large roasting pan, place it in the oven, and fill the bigger pan with hot water until it comes halfway up the sides of the cheesecake pan.
16 Bake for 50 minutes and then turn the oven off. Leave the oven door closed and the cheesecake in the turned off oven for 1 hour. DO NOT PEEK.
17 Remove the pan from water bath, remove the aluminum foil, and allow the cake to come to room temperature on the countertop.
25 Cover the top of the cake with a folded paper towel, the cover with plastic wrap.
18 Refrigerate for 8 hours or more. DO NOT SKIP.
Topping
21 Heat the cream to a simmer.
22 Whisk in chocolate and butter until it is a melted and creamy ganache.
23 Spread the rich chocolate ganache over the cooled cake.
24 Garnish with reserved candy, chill for 30 minutes, and serve.
