Reese’s Pieces peanut butter cheesecake

Reese’s Pieces peanut butter cheesecake
  • Serves icon Serves 15
  • Time icon Takes 40 minutes to make, 1 hour 10 minutes to cook, plus overnight chilling

This USA-inspired peanut butter cheesecake recipe is full of nutty, chocolately flavours thanks to peanut butter and double choc-chip cookies.

Nutrition: per serving

Calories
496kcals
Fat
42.1g (21.3g saturated)
Protein
8.8g
Carbohydrates
20.4g (13.7g sugars)
Fibre
0.3g
Salt
0.8g
Calories
496kcals
Fat
42.1g (21.3g saturated)
Protein
8.8g
Carbohydrates
20.4g (13.7g sugars)
Fibre
0.3g
Salt
0.8g

Ingredients

For the base

  • 150g double chocolate chip cookies (we used Maryland)
  • 50g salted pretzels
  • 1 tbsp cocoa powder
  • 50g unsalted butter, melted
  • Vegetable oil for greasing

For the filling

  • 500g full-fat cream cheese
  • 200ml double cream, whipped to soft peaks
  • 100g light brown soft sugar
  • 300g crunchy or smooth peanut butter (we used Skippy, available at larger supermarkets – see tips)
  • 2 large free-range eggs, plus 1 large egg yolk

For the topping

  • 50g dark chocolate
  • Handful of Reese’s Pieces peanut butter sweets

Method

  1. Heat the oven to 150°C/fan130°C/gas 2. For the base, whizz the cookies, pretzels and cocoa powder in a food processor until they form fine crumbs, then drizzle in the melted butter and pulse to combine. Press the mixture over the base of an oiled 20cm loose-bottomed tin and put in the fridge to chill.
  2. For the filling, in a large bowl using an electric hand mixer, beat the cream cheese, double cream and sugar briefly until smooth, then beat through the peanut butter and finally the eggs until the mixture is smooth. Don’t over-beat or you’ll lose the texture. Spoon onto the chilled base, then bake on the middle shelf of the oven with a roasting tin of just-boiled water in the bottom to keep the cheesecake moist (see Know-how).
  3. Bake for 1 hour 10 minutes or until set but still with a slightly wobbly middle. Remove from the oven, then carefully run a knife around the top edge and allow to cool in the tin. Chill overnight in the fridge.
  4. Just before you’re ready to serve, remove the cheesecake from the tin. Melt the dark chocolate in a bowl in the microwave on a low setting then, when runny, drizzle all over the top of the cheesecake in a squiggle pattern. Scatter the Reese’s Pieces sweets over the top while the chocolate is still soft, then serve.

delicious. tips

  1. American peanut butter is richer than ours, so it’s worth seeking out the proper stuff to make this cheesecake.

  2. Putting a roasting tin filled with water in the bottom of the oven when you bake a cheesecake provides steam to keep it moist and, with a bit of luck, will stop it cracking.

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