A few months ago, I made the mistake of forgetting to pick up REESE Spread on a grocery shopping trip. My daughter, Bridget, loves it spread on an English muffin for breakfast. When I asked her if I could make her something else to eat instead, she gave me an exasperated look that said, “Like really, Mom! How could you?”. I made sure to buy a few jars the next time I was out shopping since this versatile spread is enjoyed by all in our family.
While Bridget eats hers on an English muffin, I’ll sometimes just grab a quick spoonful for a mid-afternoon treat. It’s SO GOOD.
I’ve partnered with REESE Spreads over the next several months and plan to share lots of yummy recipes on my blog and social channels. Keep an eye out for the #DoYouSpoon hashtag so you can follow along and discover new recipes to try.
Today, I’m sharing my first recipe and it’s one for the record books. This REESE Cheesecake is out of this world!
It all begins with a chocolate cookie crumb crust in a springform pan. I like springform pans for cheesecakes because it makes removing them from the pan super easy.
The cheesecake filling itself is my favourite part. It’s made with REESE Spread, table cream, cream cheese, sour cream, vanilla extract, sugar and a pinch of salt. I love it because it’s on the lighter side and not as dense as a New York Style cheesecake is. It practically melts in your mouth. It’s that good.
I typically use the dry baking method for cheesecake versus putting them in a water bath. It’s easier for me to place it on a baking sheet in the oven and let it do the rest of the work. The only thing with dry baking is that your cheesecake will likely crack on top. In this recipe, it won’t matter because your going to be covering it with a luscious chocolate ganache. It will hide all the imperfections.
The one thing I want to stress the importance of is to let your cheesecake cool completely after baking. You’ll want it to cool on the counter at first until it gets to room temperature and then move it to the fridge to finish cooling. I recommend leaving it at least 5 hours. I know it’s tempting to just grab a quick slice, but it will be SO MUCH better once it sets completely.
Once the cheesecake is cooled, prepare the chocolate ganache on the stove. Chocolate ganache is pretty basic – just cream, chocolate and a bit of butter. Let it cool for 15 minutes and poor over top. It gives the cheesecake a beautiful, glossy finish. I topped mine with some chopped REESE Peanut Butter Cups too.
What a decadent end to a lovely meal! It was perfect. My family loved it and I hope yours will too. If you give this recipe a try, let me know how you enjoyed it.
Have you ever used REESE Spread in a cheesecake recipe?
It’s important to let it cool completely or it will fall apart when you cut it. The longer you can let it sit in the fridge the better. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Chocolate Cookie Crust
Chocolate Cookie Crust
Nutrition Information: Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 954Total Fat: 82gSaturated Fat: 48gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 261mgSodium: 339mgCarbohydrates: 44gFiber: 5gSugar: 31gProtein: 14g
It’s important to let it cool completely or it will fall apart when you cut it. The longer you can let it sit in the fridge the better.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.