Caramel Reese's Oreo Cheesecake with peanut butter swirls and cookie layers

Caramel Reese’s Oreo Cheesecake Delight: A Creamy Cookie-Loaded Dream with Peanut Butter Caramel Swirls

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Why Make This Recipe

Caramel Reese’s Oreo Cheesecake Delight is a mouthwatering dessert that combines the rich flavors of creamy cheesecake, the crunchiness of Oreo cookies, and the sweetness of Reese’s Peanut Butter Cups. This star-studded dessert is perfect for any occasion, from birthdays to holiday gatherings. If you want to impress your friends and family with a decadent treat, this recipe is sure to become a favorite!

How to Make Caramel Reese’s Oreo Cheesecake Delight

Ingredients

For the Oreo Crust:

  • 24 Oreo cookies (crushed)
  • 1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup Reese’s Peanut Butter Cups (chopped)

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Optional Toppings:

  • Whipped cream
  • Additional chopped Reese’s Peanut Butter Cups
  • Drizzle of caramel sauce

Substitutions:

  • For a gluten-free option, use gluten-free Oreo cookies.
  • You can substitute cream cheese with a dairy-free alternative for a vegan version.

Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed Oreo cookies and melted butter until well mixed.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes. Let it cool.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Gradually add granulated sugar and vanilla extract, mixing until combined.
  6. Add the eggs one at a time, mixing well after each addition.
  7. Stir in the sour cream until fully incorporated.
  8. Gently fold in the chopped Reese’s Peanut Butter Cups.
  9. Pour the cheesecake filling over the cooled Oreo crust, smoothing the top with a spatula.
  10. Bake in the preheated oven for 50 minutes, or until the center is set but slightly jiggly.
  11. In a saucepan over medium heat, melt the sugar until it turns amber, stirring constantly.
  12. Remove from heat and carefully add the butter and heavy cream. Stir until smooth.
  13. Add the vanilla extract and let it cool slightly.
  14. Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  15. Refrigerate for at least 4 hours or overnight.
  16. Before serving, drizzle the cooled caramel sauce over the cheesecake and top with whipped cream and extra Reese’s if desired.

How to Serve Caramel Reese’s Oreo Cheesecake Delight

Serve this delicious cheesecake chilled, with a generous drizzle of caramel sauce on top. You can add whipped cream and extra pieces of Reese’s Peanut Butter Cups for an even more indulgent treat. This dessert is best enjoyed with friends and family, as it’s sure to delight everyone with its rich and sweet flavors.

How to Store Caramel Reese’s Oreo Cheesecake Delight

Store any leftover cheesecake in the refrigerator. Cover it tightly or place it in an airtight container to keep it fresh. It can be stored for up to five days, making it perfect for enjoying throughout the week!

Tips to Make Caramel Reese’s Oreo Cheesecake Delight

  • Make sure your cream cheese is softened to room temperature for a smooth filling.
  • Be careful not to overmix the cheesecake filling, as this can lead to cracks.
  • Allow the cheesecake to cool gradually in the oven to minimize the chances of cracking.

Variation

For a different flavor, you can replace Reese’s Peanut Butter Cups with chocolate chips or another type of candy. This can add a fun twist to your cheesecake while keeping it delicious.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day in advance. Just keep it refrigerated until you’re ready to serve.

2. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to two months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

3. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up while cooling in the refrigerator.

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Caramel Reese’s Oreo Cheesecake Delight

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  • Author: angela
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A mouthwatering dessert combining creamy cheesecake, crunchy Oreo cookies, and sweet Reese’s Peanut Butter Cups, perfect for any occasion.

Ingredients

Scale
  • 24 Oreo cookies (crushed)
  • 1/2 cup unsalted butter (melted)
  • 16 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup Reese’s Peanut Butter Cups (chopped)
  • 1 cup granulated sugar (for caramel)
  • 1/4 cup unsalted butter (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • Optional: Whipped cream
  • Optional: Additional chopped Reese’s Peanut Butter Cups
  • Optional: Drizzle of caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the crushed Oreo cookies and melted butter in a mixing bowl until well mixed.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes. Let it cool.
  4. Beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Gradually add granulated sugar and vanilla extract, mixing until combined.
  6. Add the eggs one at a time, mixing well after each addition.
  7. Stir in the sour cream until fully incorporated.
  8. Gently fold in the chopped Reese’s Peanut Butter Cups.
  9. Pour the cheesecake filling over the cooled Oreo crust, smoothing the top with a spatula.
  10. Bake in the preheated oven for 50 minutes, or until the center is set but slightly jiggly.
  11. Melt the sugar in a saucepan over medium heat until it turns amber, stirring constantly.
  12. Remove from heat and carefully add the butter and heavy cream. Stir until smooth.
  13. Add the vanilla extract and let it cool slightly.
  14. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  15. Refrigerate for at least 4 hours or overnight.
  16. Before serving, drizzle the cooled caramel sauce over the cheesecake and top with whipped cream and extra Reese’s if desired.

Notes

Make sure your cream cheese is softened to room temperature for a smooth filling. Be careful not to overmix the cheesecake filling, as this can lead to cracks. Allow the cheesecake to cool gradually in the oven to minimize the chances of cracking.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 30g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 50mg

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