Reese’s Peanut Butter Cheesecake with Brownie Crust Recipe
Indulge in the rich and decadent Reese’s Cheesecake that features a fudgy brownie crust layered with creamy peanut butter cheesecake, topped with a silky chocolate ganache and crowned with mini peanut butter cups. Perfect for peanut butter and chocolate lovers, this dessert combines classic flavors into one irresistible treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 10 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Crust
- 1 18.4-ounce box brownie mix (Betty Crocker Milk Chocolate recommended)
- ½ cup vegetable oil
- ¼ cup water
- 1 egg, slightly beaten
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
Cheesecake Layer
- 3 (8-ounce) packages cream cheese (full fat), softened
- 1 cup granulated sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- ¾ cup creamy peanut butter
- ½ cup heavy cream
- 14 miniature peanut butter cups, quartered
Chocolate Ganache and Peanut Butter Cup Topping
- 1 cup (8 ounces) semi-sweet chocolate chips
- ½ cup heavy cream
- 34 miniature peanut butter cups, quartered
Instructions
- Prepare the Brownie Crust: In a large bowl, mix the brownie mix, vegetable oil, water, and egg until well combined. Stir in the semi-sweet chocolate chips and peanut butter chips. Press this mixture evenly into the bottom of a greased 9-inch springform pan to form the crust.
- Make the Cheesecake Layer: In a stand mixer or large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, creamy peanut butter, and heavy cream until fully incorporated. Gently fold in the quartered miniature peanut butter cups.
- Assemble and Bake: Pour the cheesecake mixture over the prepared brownie crust in the springform pan, smoothing the top with a spatula. Place the pan on a baking sheet and bake in a preheated oven at 325°F (163°C) for about 1 hour and 35 minutes, or until the center is set but slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate the cheesecake for at least 8 hours or overnight to fully set and develop flavors.
- Prepare the Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes before stirring until smooth and glossy.
- Top the Cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Pour the chocolate ganache evenly over the top. Garnish with the remaining 34 quartered miniature peanut butter cups, distributing them evenly over the ganache.
- Serve: Slice the cheesecake with a sharp knife dipped in hot water for clean cuts and enjoy the rich, chocolate and peanut butter delight.
Notes
- Use room temperature ingredients to ensure a smooth cheesecake batter.
- Allow the cheesecake to cool completely before refrigerating to prevent cracking.
- For cleaner slices, wipe the knife between cuts.
- The brownie crust can be prepared from scratch if preferred.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- For easier removal, line the springform pan with parchment paper before adding the crust.
