Next, while the crust is cooling, I whip up the cheesecake filling. In a large mixing bowl, combine the softened cream cheese and the remaining sugar using an electric mixer on medium speed. I love how creamy the mixture becomes — just perfect! Once it’s smooth, blend in the peanut butter and vanilla extract. I find that mixing until everything is well combined makes for a luscious filling. Don’t forget to scrape down the sides of the bowl! Then, add the eggs one at a time, mixing well after each addition to keep the texture light and airy.
After that, fold in the sour cream and chopped REESE’S cups gently using a rubber spatula. This step adds a delightful surprise and crunch in every bite. Pour the filling over your crust and smooth the top with your spatula. Now, to prevent cracks, I place the springform pan in a larger baking pan and fill the outer pan with hot water until it reaches about halfway up the sides of the springform pan. Carefully transfer this setup to the oven and bake for 60-70 minutes until the center is just set but still slightly wobbly.
Once the cheesecake is done, turn off the oven but leave the cheesecake inside for another hour. This gentle cooling helps prevent cracks. After that, let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight is even better). The aromas of peanut butter and baked cheesecake will linger in my kitchen, making it hard to resist.
Pro Tips for Best Results
I’ve tested this cheesecake a few times, trying different methods to find the perfect balance. For the best texture, I recommend letting your cream cheese come to room temperature before mixing it. This simple tip ensures a smooth filling without lumps. Trust me, you will thank me later!
If you like a richer flavor, consider swapping half of the sour cream for Greek yogurt. I love the added tang it gives, which balances beautifully with the sweet peanut butter. Plus, it’s a great way to sneak in some extra protein!
Lastly, don’t rush the cooling process. Allowing your cheesecake to sit in the oven and then chill overnight really enhances the flavor and texture. I know it’s hard to wait, especially with that mouthwatering aroma wafting through your home, but it’s worth it for that perfect slice!
Common Mistakes to Avoid
One mistake I made early on was not preparing my springform pan properly. Make sure to grease the pan lightly, as the cheesecake can stick if you’re not careful. A little cooking spray goes a long way in ensuring a graceful release after chilling. (See the next page below to continue…)