Imagine a dessert so decadent, so irresistible, that it will make even the most disciplined food lover weak in the knees. The Ruggles Grill Houston TX Reese's Peanut Butter Cup Cheesecake is not just a dessert—it's a culinary experience that combines the rich, creamy texture of classic cheesecake with the iconic flavor of Reese's Peanut Butter Cups. Get ready to embark on a mouthwatering journey that will transform your home kitchen into a gourmet dessert paradise!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup sugar
- 1/2 cup butter, melted
- 3 packages (8 oz each) cream cheese
- 1 cup sugar
- 3 eggs
- 1 cup peanut butter
- 1 cup whipped cream
- 1 cup chopped Reese's Peanut Butter Cups
Instructions
- Preheat your oven to 325°F (160°C). This ensures that your cheesecake bakes evenly and thoroughly.
- In a medium bowl, combine the crushed graham crackers, 1/2 cup sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup or your fingers to pack it down evenly.
- Bake the crust in the preheated oven for about 10 minutes, then remove it and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the 3 packages of cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup of sugar to the cream cheese and continue mixing until well combined and there are no lumps.
- In a separate bowl, beat the 3 eggs one at a time, mixing well after each addition. Gradually add the beaten eggs to the cream cheese mixture, mixing on low speed until just combined.
- Add 1 cup of peanut butter to the cream cheese mixture and mix until fully incorporated and smooth.
- Gently fold in 1 cup of whipped cream and 1 cup of chopped Reese's Peanut Butter Cups using a spatula, being careful not to deflate the whipped cream.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and crack the oven door, letting the cheesecake cool in the oven for about 1 hour. This helps prevent cracks.
- After the hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
- Before serving, garnish the top with additional whipped cream and more chopped Reese's Peanut Butter Cups, if desired.
- Slice the cheesecake into 10 servings and enjoy your delicious Ruggles Grill-inspired Reese's Peanut Butter Cup Cheesecake!
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free cheesecake batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to help prevent cracks and ensure even baking.
- Don't overmix the batter after adding eggs—this can incorporate too much air and cause cracking.
- Use a sharp knife dipped in hot water to get clean, smooth slices when serving.
- For the most intense flavor, let the cheesecake rest in the refrigerator overnight before serving.
- If you're worried about the cheesecake cracking, place a pan of water on the bottom rack of the oven to create a moist baking environment.
- Chop the Reese's Peanut Butter Cups into uniform pieces for even distribution throughout the cheesecake.
Nutrition Facts
Calories: 750kcal
Carbohydrates: 65g
Protein: 18g
Fat: 52g
Saturated Fat: 25g
Cholesterol: 160mg
