Step 4: Chill Before Topping
Transfer the cooled cheesecake to the refrigerator and chill uncovered for at least 6 hours, preferably overnight. This step ensures the cheesecake reaches ideal firmness and flavor.
Step 5: Add the Chocolate Ganache and Toppings
Heat the heavy cream just until simmering.
Pour over the chocolate chips in a heat-safe bowl.
Let sit for 2–3 minutes, then stir until the mixture becomes silky and smooth. Add butter for a glossy finish.
Pour the ganache evenly over the chilled cheesecake.
Garnish with chopped Reese’s Peanut Butter Cups before the ganache sets.
For an optional extra flourish, drizzle warmed peanut butter over the top.
Allow the ganache to set in the refrigerator for about 20 minutes before slicing.
Cooling and Serving
To slice cleanly:
Use a large sharp knife.
Rinse the knife in hot water and wipe dry between each cut.
Serve chilled for the best flavor and texture. The combination of cool cream cheese and melted bits of chocolate inside is what makes this dessert truly irresistible.
Cheesecake Success Tips
Ensure all dairy ingredients are at room temperature to prevent lumps.
Mix on low speed once eggs are added to avoid incorporating excess air.
Don’t skip the water bath; it prevents cracks and ensures even baking.
Let the cheesecake cool slowly inside the oven before chilling.
If cracks appear, the ganache and toppings will cover them beautifully.
Variations and Customization Ideas
This cheesecake can be tailored to suit different occasions and flavor preferences:
Swap standard peanut butter cups for dark chocolate variations.
Add crushed salted peanuts on top for more texture.
Use a peanut butter cookie crust instead of a chocolate one.
Create a swirl with melted chocolate inside the filling.
For a lighter option, top with whipped cream instead of ganache.
Add a pinch of sea salt flakes on top for a sweet-savory finish.
Storage Instructions
This dessert stores well, making it a great make-ahead recipe.
