Next, while your crust cools, whip the softened cream cheese and granulated sugar together in a large mixing bowl until the mixture is smooth and creamy—about 3 minutes at medium speed. Add in the peanut butter and beat until well combined. It smells divine already! Now, carefully add the eggs one at a time, mixing on low speed after each addition. Finally, stir in the vanilla extract, sour cream, and the chopped mini Reese’s Peanut Butter Cups. Your cheesecake batter should look luscious and inviting by now!
Pour the creamy batter over your prepared crust, smoothing it out with a spatula. I like to tap the pan gently on the countertop to release any air bubbles trapped inside. Now it’s time to bake! Place the cheesecake in the preheated oven and bake for about 55-60 minutes or until the edges are set but the center still has a slight jiggle to it. Turn off the oven and crack the door open, letting it cool inside for about an hour. This helps prevent cracking!
Once cooled, remove it from the oven and let it chill in the refrigerator for at least 4 hours, or overnight for best results. When you’re ready to serve, top your cheesecake with extra mini Reese’s, and get ready for an explosion of “wow” from your friends and family!
Pro Tips for Best Results
I tested this recipe three ways to find the perfect balance in texture and flavor. First, I tried using a combination of crunchy and creamy peanut butter, and while it was tasty, the creamy peanut butter gave the smoothest texture, perfect for a cheesecake. Second, I played with the amount of sugar. I found that sticking to one cup helped keep the sweetness in check, letting the chocolate shine through.
Another tip: let the cream cheese soften at room temperature for an hour or so before you start. This small step makes it much easier to achieve that velvety smooth filling without any lumps. Lastly, be patient while it cools! That hour in the oven makes a world of difference in preventing cracks on the top.
Common Mistakes to Avoid
One mistake I made early on was not preheating the oven long enough. I learned that baking a cheesecake in an oven that isn’t correctly heated can lead to uneven baking and even a soupy center. Trust me; preheating is crucial! Another mistake to avoid is overmixing the batter once you add the eggs. I found that overmixing can incorporate too much air, leading to cracks during baking. Mixing just enough until combined is key. (See the next page below to continue…)