White Chocolate Reese’s Dream Cheesecake

Here’s a White Chocolate Reese’s Dream Cheesecake recipe that combines the creaminess of white chocolate with the indulgence of Reese’s peanut butter cups. It’s a rich and decadent dessert, perfect for any occasion!

White Chocolate Reese’s Dream Cheesecake Recipe

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs (you can also use Oreo crumbs for a different twist)

• ¼ cup sugar

• ½ cup melted butter (1 stick)

For the cheesecake filling:

• 2 (8 oz) packages cream cheese, softened

• 1 cup white chocolate chips (or chopped white chocolate)

• 1 cup sour cream

• ¾ cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• Pinch of salt

For the topping:

• 1 ½ cups Reese’s peanut butter cups (roughly chopped)

• ½ cup white chocolate chips (for drizzling)

• ¼ cup heavy cream (for the white chocolate ganache drizzle)

Directions:

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Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Combine the crust ingredients:

   • In a medium bowl, mix the graham cracker crumbs and sugar.

   • Pour in the melted butter and stir until everything is combined and the crumbs are well-coated.

3. Press into the pan:

   • Spray a 9-inch springform pan with cooking spray or line with parchment paper for easy removal.

   • Pour the crust mixture into the bottom of the pan and press it down tightly to form an even layer.

4. Bake:

   • Bake the crust for about 10 minutes to set. Remove from the oven and let it cool while you prepare the filling.

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Step 2: Prepare the Cheesecake Filling

1. Melt the white chocolate:

   • Place the white chocolate chips in a microwave-safe bowl and heat them in 20-30 second intervals, stirring between each, until smooth and fully melted. Let it cool slightly.

2. Beat the cream cheese:

   • In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

3. Add sugar and sour cream:

   • Add the granulated sugar and sour cream to the cream cheese. Beat until fully incorporated.

4. Add the eggs and vanilla:

   • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl if needed.

   • Mix in the vanilla extract and a pinch of salt.

5. Add the melted white chocolate:

   • Stir in the melted white chocolate until the mixture is smooth and creamy.

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Step 3: Assemble the Cheesecake

1. Pour the filling over the cooled crust:

   • Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

2. Bake the cheesecake:

   • Bake at 325°F (160°C) for 45-55 minutes, or until the edges are set, but the center still has a slight jiggle. You can also check for doneness by gently tapping the pan; the cheesecake should not ripple too much in the center.

3. Turn off the oven and cool:

   • Once baked, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to help prevent cracking.

4. Chill:

   • After the hour, remove from the oven and allow it to cool to room temperature. Then, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight for best results.

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Step 4: Make the Topping

1. Prepare the white chocolate ganache:

   • In a small microwave-safe bowl, heat the ½ cup white chocolate chips and ¼ cup heavy cream together in 20-second intervals, stirring until smooth. Let it cool slightly before drizzling.

2. Chop the Reese’s:

   • Roughly chop the Reese’s peanut butter cups into small pieces for the topping.

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Step 5: Decorate the Cheesecake

1. Top with Reese’s peanut butter cups:

   • Once the cheesecake is fully chilled, top it with the chopped Reese’s peanut butter cups, scattering them evenly over the top.

2. Drizzle with white chocolate ganache:

   • Drizzle the slightly cooled white chocolate ganache over the top in a decorative pattern.

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Step 6: Serve

• Slice the cheesecake into wedges and serve! You can add a little extra whipped cream or even more Reese’s pieces on top for an extra indulgent touch!

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Tips:

• Prevent cracks: To minimize the risk of cracks, you can use a water bath when baking the cheesecake. Place the springform pan in a larger pan, and add hot water around it (about halfway up the sides of the springform pan) before placing it in the oven.

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.