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Chocolate Chip Reese Cup Cheesecake

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Had so much fun playing around with this recipe.  I have always wanted to come up with a thick cheesecake, like in the restaurants.  I finally came up with something fairly close.  It’s very rich and the flavor is impeccable! 

I am a big lover of anything chocolate.  So I thought, why not combine chocolate chips with reese cups…because you know…everybody loves them!  Try this cheesecake today.  Your taste buds with thank you! Indulge in this tasty dessert.

Chocolate Chip Reese Cup Cheesecake
Serves 12
A thick, rich and decadent cheesecake
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Prep Time
20 min
Prep Time
20 min
For the crust
  1. 2 cups oreo cookie crumbs
  2. 6 Tablespoons butter, melted
  3. 1 Tablespoon sugar
For cheesecake
  1. 3 lbs cream cheese
  2. 2 teaspoons vanilla
  3. 1 1/2 cups sugar
  4. 3 large eggs
  5. 2 egg yolks
  6. 16 small Reese Cups
  7. 1 cup mini chocolate chips
  8. Cool whip icing: (to decorate top of cheesecake)
  9. 1 cup cool whip
  10. 2 Tablespoons sugar (or to desired taste)
  11. 1 teaspoon vanilla
  12. 1/2 cup peanut butter
Crust
  1. 1. Preheat oven to 375 degrees.
  2. 2. In a food processor, combine crust ingredients and mix until fine crumbs.
  3. 3. Press firmly into the bottom of a 10 inch spring form pan.
  4. 4. Bake for 15 minutes.
  5. 5. Let cool.
  6. 6. Reduce heat to 300 degrees and place cheesecake in baking dish full of water into the oven (this creates moisture while baking).
Cake
  1. 1. Beat cheese, sugar, and vanilla with mixer until light and fluffy.
  2. 2. Scrape bowl and beat again, making sure there are no chunks.
  3. 3. Lightly whisk the eggs and yolks together in a small bowl. Add to cream cheese mixture.
  4. 4. Mix on low speed until they are incorporated but do not over mix.
  5. 5. For a few seconds, chop reese cups with food processor.
  6. 6. Add chocolate chips and reese cups to cheesecake batter. Gently fold into batter.
  7. 5. Pour the filling over the crust, bake in the center rack, until golden, for about 1 1/4 -1 1/2 hours or until the center is firm (when moved the center jiggles just a little..you don't want it to be soupy).
  8. 6. Turn the oven off and crack the door. Let the cake cool in the oven. Refrigerate for 2 hour or overnight (makes for a better cheesecake).
Icing (optional)
  1. 1. Mix all of the ingredients until thick and holds form.
  2. 2. Using and icing bag with desired tip, decorate top of cheesecake as desired.
  3. 3. Return to refrigerator to firm icing until ready to eat.
  4. (I topped mine with a chocolate syrup design and some extra chocolate chips! Have fun with it!)
  5. Enjoy and bon appetit!
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