Name: "Reese's" Peanut Butter Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 192g Creamy peanut butter; 200g Chocolate ganache

Description

A rich peanut butter cheesecake with ribbons of peanut butter swirled throughout the filling, topped with a smooth chocolate ganache. The combination captures the classic peanut butter cup flavor in cheesecake form.

Special Instructions

Warm the peanut butter slightly so it is pourable. Pour the cheesecake filling into the crust, then dollop spoonfuls of peanut butter on top and use a knife or skewer to create swirls. For the ganache, use a 1:0.75 ratio of chocolate to heavy cream (e.g. 115g chopped semi-sweet or dark chocolate, 85g cream). Heat the cream and pour over the chopped chocolate, stir until smooth, and pour over the fully cooled and set cheesecake. Refrigerate until the ganache is set.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Chocolate ganache	200g	1 to 0.75 chocolate to heavy cream ratio (e.g. 115g chocolate, 85g cream)

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Creamy peanut butter	192g	12 Tbsp, swirl into filling, do not fully mix

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.