Reese’s Caramel Cheesecake recipe

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent water from leaking in during baking.

In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then set aside.

• In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla extract, and beat until well combined.
• Add in the eggs, one at a time, mixing just until incorporated.
• Finally, beat in the peanut butter until smooth. Fold in the chopped Reese’s peanut butter cups by hand.

• Pour the cheesecake filling over the crust in the prepared springform pan. Place the pan into a larger baking dish and fill the dish with about 1 inch of hot water (creating a water bath to prevent cracking).
• Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
• Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then remove and cool completely on the counter before refrigerating for at least 4 hours or overnight.

Once the cheesecake has chilled, spread the caramel sauce evenly over the top. You can sprinkle chopped peanuts over the caramel for extra texture, if desired.

• Heat the heavy cream in a small saucepan or in the microwave until just simmering. Pour over the chocolate chips and let sit for 5 minutes, then stir until smooth.
• Pour the ganache over the caramel layer, allowing it to drip down the sides of the cheesecake for a glossy finish.

Refrigerate the cheesecake for another 30 minutes to set the ganache. Before serving, garnish with extra Reese’s peanut butter cups or drizzle additional caramel over the top if desired.