New York Style Caramel Reese’s Oreos Cheesecake
A rich and indulgent cheesecake combining creamy textures and flavors of caramel, chocolatey Oreos, and Reese’s peanut butter cups, perfect for any sweet tooth.
Ingredients
Crust
- 1.5 cups Oreo cookie crumbs (about 15-20 Oreos) Create a crunchy base.
- 0.25 cups granulated sugar A touch of sweetness for the crust.
- 0.25 cups unsalted butter, melted Adds richness to the crust.
Cheesecake Filling
- 24 oz cream cheese, softened Star ingredient for creaminess.
- 1 cup granulated sugar Enhances sweetness.
- 0.5 cups sour cream Adds creaminess and tang.
- 3 large eggs Binding agent for texture.
- 1 teaspoon vanilla extract Elevates flavor profile.
- 1 cup caramel sauce Brings rich indulgence.
- 1 cup chopped Reese’s peanut butter cups Adds creamy peanut butter and chocolate flavor.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly.
- In a large bowl, mix the Oreo cookie crumbs, 1/4 cup of granulated sugar, and melted butter until combined. Press this mixture into the bottom of the springform pan.
- In another bowl, beat the cream cheese until smooth. Gradually add in 1 cup of sugar, sour cream, eggs, and vanilla extract, mixing until smooth.
- Fold in the caramel sauce and chopped Reese’s cups gently until evenly distributed.
- Pour the cheesecake filling over the prepared crust, spreading it out evenly.
Baking and Cooling
- Bake for 55-60 minutes, or until the center is set and edges slightly puffed.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
Serving
- Before serving, drizzle with additional caramel sauce and top with more Reese’s cups.
Notes
For best results, ensure cream cheese and eggs are room temperature. Let the cheesecake cool gradually to prevent cracks, and chill it adequately before serving.