Next, in a large mixing bowl, beat the softened cream cheese until it’s light and fluffy. Adding in the creamy peanut butter and sugar, mix until fully combined. It’s at this moment you’ll be enveloped in the most delightful smell that makes your mouth water! Then, one egg at a time, add them to the mixture, blending well after each addition. Finally, add in the vanilla extract and mix just until combined; be careful not to overmix.
Now it’s time for the best part! Fold in those chopped Reese’s Peanut Butter Cups into the cheesecake batter, letting them disperse throughout the mixture, creating pockets of chocolate and peanut butter goodness. Pour this luscious batter into your pre-baked crust and gently smooth the top with a spatula. Bake for about 55-60 minutes, or until the center is set but still slightly jiggly. Remember, it will continue to firm up as it cools.
Once the baking is done, let the cheesecake cool in the pan for an hour before transferring it to the fridge. This is important! Chilling it for at least four hours (or overnight, if you can resist) allows the flavors to meld beautifully. While it’s chilling, prepare the chocolate ganache by melting the chocolate chips with heavy cream using either a double boiler or the microwave. Drizzle this glossy mixture over your cheesecake before serving, and you’re all set for a sweet celebration!
Pro Tips for Best Results
When I first made this cheesecake, I added a bit too much butter to the crust, and it became overly greasy. After testing it a few ways, I found that sticking to a half cup of melted butter gives just the right texture without being overwhelming. Also, I recommend letting your cream cheese and eggs come to room temperature before starting; it makes blending so much smoother and prevents lumps.
I’ve also discovered that using an electric mixer can really help achieve that fluffy, dreamy texture. But if you don’t have one handy, a whisk and some elbow grease will also work; just be prepared for a workout! To ensure that your cheesecake doesn’t crack, avoid opening the oven door while it’s baking and turn off the oven when the time is up; let it sit in the oven for an additional 30 minutes with the door slightly ajar.
Lastly, allow your cheesecake to chill for at least four hours, but if you can work ahead and make it the day before, do it! The flavors deepen and become even more incredible as they meld overnight. I promise it’ll be worth the wait.
Common Mistakes to Avoid
One common mistake I made when I first tried this cheesecake was not properly preparing the springform pan. I skipped the parchment paper and ended up with some sticky residue on the bottom. To prevent this, I suggest lining the bottom of the pan with parchment paper; it makes removing the cheesecake a breeze! (See the next page below to continue…)