This is an extreme Reese’s peanut butter cheesecake with a chocolate graham cracker crust, peanut butter cheesecake stuffed with peanut butter cups, and chocolate ganache!
1 & 1/2 cups chocolate graham cracker crumbs (about 1 and 1/2 sleeves of graham crackers)
1 stick (1/2 cup) butter, melted
3 packages full fat cream cheese, 8 oz each
1/2 cup sugar
3/4 cup creamy peanut butter (not natural)
1/2 cup International Delight Reese's creamer
16 reese's cups, chopped into smaller pieces
1/4 cup heavy cream
3/4 cup semi-sweet chocolate chips
PEANUT BUTTER BUTTERCREAM
1/2 stick butter (1/4 cup), room temperature
1/4 cup creamy peanut butter
1 cup powdered sugar
ADDITIONAL REESE'S PEANUT BUTTER CUPS FOR TOPPING
Preheat the oven to 350º F.
Pulse the chocolate graham crackers or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 4+ layers of aluminum foil. This will help keep the water out during the water bath.
Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
Turn the oven down to 325º F.
In a large mixing bowl, beat the 3 packages of cream cheese with the sugar until smooth, about 2-3 minutes.
Add in the peanut butter, beat again.
Add in the International Delight creamer, beat again to combine.
Add in the eggs, ONE at a time, beating after each one.
Add in the chopped reese's cups, mix with spatula.
Pour the cheesecake mixture on top of the crust.
Place the 8 inch round pan inside a 9x13 inch cake pan or larger pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.
Place the water bath with cheesecake inside in the oven and bake at 325º F for 65-75 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.
Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
Place the chocolate chips in a heat proof bowl.
In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.
PEANUT BUTTER BUTTERCREAM
In a small mixing bowl, beat the butter with an electric mixer for 1 minute, until smooth. Beat in the peanut butter and powdered sugar until incorporated. Transfer the buttercream to a piping bag fit with a Wilton 1M tip or similar.
Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
Add peanut butter buttercream swirls to the edge of the cheesecake.