Why Make This Recipe
White Chocolate Reese’s Dream Cheesecake is the perfect treat for any peanut butter and chocolate lover. This cheesecake combines the creamy richness of white chocolate with the delightful crunch of Reese’s peanut butter cups, creating an indulgent dessert that is hard to resist. Whether you’re celebrating a special occasion or simply want a delicious dessert, this cheesecake is sure to impress everyone.
How to Make White Chocolate Reese’s Dream Cheesecake
Ingredients:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup white chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 package Reese’s peanut butter cups, chopped
- 1 graham cracker crust
Directions:
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Melt the white chocolate chips and let cool slightly before adding to the mixture. Stir in the vanilla extract and heavy cream until combined.
- Fold in the chopped Reese’s peanut butter cups.
- Pour the cheesecake mixture into the graham cracker crust.
- Bake for 55-60 minutes or until the center is set.
- Allow to cool and refrigerate for at least 4 hours before serving. Enjoy your cheesecake!
How to Serve White Chocolate Reese’s Dream Cheesecake
To serve your cheesecake, slice it into wedges and place each slice on a plate. You can add a dollop of whipped cream on top for extra flair. For an even more decadent experience, drizzle some melted chocolate or caramel sauce over the cheesecake slices. You might also consider garnishing with additional chopped Reese’s peanut butter cups.
How to Store White Chocolate Reese’s Dream Cheesecake
To store your cheesecake, wrap it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to one week. If you want to keep it longer, you can freeze it. Make sure to wrap it securely so it doesn’t get freezer burn. To thaw, place it in the refrigerator overnight before serving.
Tips to Make White Chocolate Reese’s Dream Cheesecake
- Ensure that cream cheese is softened completely before mixing, as this helps achieve a smooth texture.
- Do not overmix the batter once the eggs are added; this helps the cheesecake maintain its texture.
- Allow the cake to cool completely before refrigerating to prevent condensation from forming on the surface.
Variation
If you’d like to try a different flavor, you could replace the white chocolate with milk chocolate or dark chocolate. You can also experiment with adding other types of candies, like M&M’s or crushed Oreos, to the cheesecake mixture for a fun twist.
FAQs
Can I use low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese, but the texture may not be as creamy as with full-fat cream cheese.
Can I make this cheesecake a day in advance?
Absolutely! Making it a day ahead allows the flavors to meld together, making it even tastier.
What can I do if my cheesecake cracks?
Cracks can happen if the cheesecake is overbaked or cooled too quickly. You can cover the cracks with whipped cream or chocolate ganache for a tasty disguise!
White Chocolate Reese’s Dream Cheesecake
Ingredients
Cheesecake Ingredients
- 24 oz cream cheese, softened Ensure that cream cheese is softened completely for a smooth texture.
- 1 cup granulated sugar
- 3 large eggs, room temperature Add eggs one at a time.
- 1 cup white chocolate chips Melt and let cool slightly before mixing.
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 package Reese’s peanut butter cups, chopped
- 1 each graham cracker crust
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Melt the white chocolate chips and let cool slightly before adding to the mixture.
- Stir in the vanilla extract and heavy cream until combined.
- Fold in the chopped Reese’s peanut butter cups.
- Pour the cheesecake mixture into the graham cracker crust.
- Bake for 55-60 minutes or until the center is set.
- Allow to cool and refrigerate for at least 4 hours before serving.
Serving
- Slice the cheesecake into wedges and place each slice on a plate.
- Optional: Add a dollop of whipped cream on top, and drizzle with melted chocolate or caramel sauce.
- Garnish with additional chopped Reese’s peanut butter cups if desired.
Storage
- Wrap the cheesecake tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to one week or freeze for longer storage.
- To thaw, place in the refrigerator overnight before serving.
