Recently, I was raving to everyone over the richness of a cheesecake slice I ate that was layered with Reeses cups. Okay, so I was only able to eat three bites because it was so rich, but I was able to finish the slice…a single slice, over a period of days. ha! I mentioned then that I wanted to post a recipe for it. Well, I couldn’t find a recipe that fit the picture in my mind of the mouth-watering slice I had from the restaurant, so I made my own. I started with a basic cheesecake recipe and simplified a chocolate ganache recipe. I basically flew by the seat of my pants.
I decided I wanted a combination of cookie and graham crackers for the crust, which was easy enough. I wasn’t about to use my coveted Girl Scout cookies for a crust, plus they weren’t the right type of cookie, so I purchased a bag of generic simple cookies at my local Food City, along with a box of graham crackers. These aren’t things I normally have in my kitchen (not since Jordan was a child), so a few aahs popped into my mind from the memories of shopping with Jordan as a child. He would go crazy over Emeril’s spices, and I had to buy them. He knew when he was ten years old he wanted to be a chef. Take advantage, young mothers. They’re shopping without you before you know it.
This cheesecake is sinfully delicious. And hey, it’s not quite as rich as other cheesecakes I’ve had, which is a good thing. I’m going on a limb to suggest it’s probably lower in calorie count, too. If a cheesecake can be low in calorie. Can that happen? Anyway, the whole thing can be made in the microwave in little time. That’s right, no need to heat up the oven for this one. Cheesecake is a custard rather than a batter, so it’s especially appropriate for microwaving. I didn’t layer the Reeses cups lasagna style because they sank into the custard, so if you have any ideas, I’m all ears. I decided to fold the chocolate goodness into the custard, instead. I went ahead and made the ganache while the cheesecake was in the last few minutes of baking. Once the cheesecake was finished, I covered the top with chocolate ganache and let it cool in the refrigerator a few hours. The whipped cream is optional, but if you decide on a dollop of cream, push a few Reeses cups (halved) into it. If you decide to make this mouth-watering dessert, come back and let me know!
Quick & Easy Reeses Cheesecake [Microwave]
Yield 8-12 servings
This sinfully delicious cheesecake will melt in your mouth and is completely made in the microwave. This recipe makes one 8-inch cheesecake.
- 3 tablespoons butter
- 1 cup fine crumbs (graham cracker or cookie)
- 2 tablespoons sugar
- 4 eggs
- 1 cup sugar
- 2 pkgs. cream cheese (8-oz. each)
- 2 teaspoons vanilla extract
- 1/4 salt
- 1 cup miniature Reeses cups (halved)
- 1 cup semisweet chocolate
- 1/3 cup milk
In 8-in. round dish, place butter. Microwave at High 1/4 to 1/2 Minute to melt. Stir in crumbs and sugar. Press mixture on bottom and sides of dish. Microwave at High 1 1/2 to 2 minutes, rotating dish 1/2 turn after 1 minute, until set.
In blender container, place eggs, sugar, cream cheese, vanilla and salt. Blend on high speed 1 minute until smooth. (If mixed with electric mixer, use large mixer bowl and mix at high speed 3 minutes.) Fold the Reeses cups into the custard.
Place a row of halved miniature Reeses cups on the crust. Pour the custard over the back of a spoon into crust.
Microwave at Low 19 to 23 Minutes, rotating dish 1/4 turn ever 7 minutes until center is almost set. Refrigerate at least 3 hours before serving. Garnish with chocolate ganache, whipped cream, and halved miniature Reeses cups.
Add chocolate to a bowl and heat your milk to a low simmer. Pour over chocolate chips and don't touch for 5 minutes to allow it to melt. Stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn't quite melt, you can also heat it in the microwave in 10-second increments until smooth and melted.
Quick tip: Pouring over the back of a spoon prevents the crust from breaking.
If you want a browned edges cheesecake, place it in the oven under the broiler for about 2 minutes, watching closely.