This Reese’s Cheesecake is as delicious as it sounds. It starts with a perfectly baked brownie crust that’s filled with chocolate and peanut butter chips followed by creamy peanut butter cream cheese filling and topped with Reese’s Peanut Butter Cups. Rich and decadent, it’s perfect for any occasion!
Reese’s Peanut Butter Cheesecake With Brownie Crust
There’s no flavor combination quite like chocolate and peanut butter. I love desserts like my No-Bake Chocolate Peanut Butter Cookies and Peanut Butter Brownies. But combining that flavor profile in a creamy cheesecake? It’s genius!
I love bringing this Reese’s Cheesecake dessert to events and holiday parties. It’s always a huge hit. And it’s really quite simple to make. Trust me when I say, the decadent, irresistible flavors in every bite are totally worth breaking your diet for!
Why We Love This Reese’s Peanut Butter Cheesecake Recipe
- Can be made ahead
- Freezer friendly dessert
- Easy to make brownie crust using a box mix
- Decadent and rich dessert
- Chocolate and peanut butter is always a fan favorite
- Simple ingredients list, includes many pantry staples
- Uniquely flavored cheesecake, a change from traditional
- Great for any occasion, holidays and get togethers alike
- Brownie mix
- Vegetable oil
- Semi-sweet chocolate chips
- Peanut butter chips
- Cream cheese
- Granulated sugar
- Vanilla extract
- Creamy peanut butter
- Heavy cream
- Miniature peanut butter cups
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Reese’s Cheesecake
There are 3 main layers to making this cheesecake. First, is the brownie crust. Next, is the cheesecake filling, and last is the chocolate ganache on top. The hardest part about making this is having the patience to wait for it to chill!
Mix together brownie mix, egg, vegetable oil, and water.
Pour into springform pan and bake for 35 minutes
Remove from the oven and immediately sprinkle with both types of chips.
Cream together cream cheese until smooth.
Add in both sugars and vanilla and continue mixing.
Next, add the eggs, one at a time and mix well.
Add peanut butter and heavy cream and mix well.
Pro-tip: I have found that my cheesecakes turn out the best if all of my ingredients are at room temperature, and that I’m careful not to overmix any of the ingredients.
Fold in quartered peanut butter cups.
Wrap the springform pan with foil and spoon cheesecake batter on top of the brownie layer.
Pro-tip: Make sure to wrap your springform pan tightly in foil, so that water doesn’t leak into your cheesecake. If leaks get in, it can ruin your cheesecake!
Place the pan into a large roasting pan with 1 inch of hot water inside. Bake for 1 hour. (See FAQ below)
Remove cheesecake from the oven and remove from the roasting pan. Allow cheesecake to rest for 1 hour. After 3 hours, remove cheesecake from the pan.
Pro-tip: Letting your cheesecake cool down gradually in the oven will help to prevent it from cracking. But, since you’ll cover the top of it anyway, it’s not a big deal if you have a few cracks!
Combine chocolate chips with heavy cream and melt together in the microwave.
Pour and smooth the chocolate on top of the cheesecake.
Sprinkle remaining peanut butter cups on top.
Variations / Options / Add-ins
- GARNISH: Instead of the quartered peanut butter cups, you could use the remaining peanut butter chips and remaining chocolate chips as your garnish.
- REESE’S PIECES: Another delicious option for a garnish is to top your cheesecake with Reese’s pieces. They add a great crunch!
- PEANUT BUTTER CHIPS: You could fold in 1 cup of peanut butter chips into the brownie layer to add extra peanut butter flavor.
- FULL SIZE PEANUT BUTTER CUPS: You can layer full size peanut butter cups on top of the brownie layer, and spoon the cheesecake layer on top of the full size peanut butter cups.
Frequently Asked Questions
Using a springform pan for your cheesecake is not 100% necessary. However, you will have much better results if you do. The use of a springform pan allows you to remove the delicate cheesecake from the pan a lot easier. It helps to prevent damaging (or completely ruining) the cake when taking it out of its pan.
To start, you will want to make sure that you have tightly wrapped your springform pan in foil, so that no water is able to leak in. Next, you want to place the springform pan into a large roasting pan. Then, carefully pour water into the bottom of the roasting pan, until it stands about 1 inch high. Be extra cautious when placing the pan in the oven, so that the water doesn’t splash onto your cheesecake. The water bath helps to prevent your cheesecake from cracking and allows it to bake more evenly.
You can definitely make this cheesecake ahead of time and store it in the fridge or freezer until you plan to serve it. In fact, I often make mine the day before I will serve it, so it can really set and chill down. It’s always delicious the day after baking it!
Keep any leftovers covered in the refrigerator for up to 7 days. The cheesecake can also be frozen, before adding the ganache, for up to 1 month.
More Great Peanut Butter Desserts
- 1 18.4 ounce box brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 1 egg lightly beaten
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
- 3 8 ounce packages cream cheese softened
- 1 cup granulated sugar
- 4 eggs room temperature
- 1 tbsp 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
- Preheat oven to 350*F. Line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the inside bottom of the pan. Lightly spray the pan with non-stick spray and set aside.
- Using a medium sized mixing bowl, stir together the boxed brownie mix, vegetable oil, water and beaten egg just until ingredients are combined.
- Pour batter into prepared springform pan. Bake for 35 minutes.
- Remove the pan from the oven and immediately sprinkle the chocolate and peanut butter chips onto the top of the hot brownie, in an even layer. Allow the brownie crust to cool on the counter while preparing the cheesecake filling.
- Reduce the oven temperature to 325*F.
- Using a stand mixer, or a large mixing bowl with a hand held mixer on medium speed, cream together the cream cheese until smooth.
- Add the sugar and vanilla extract and continue to mix on medium-high speed for another 1-2 minutes, scraping down the sides of the bowl when needed, until the mixture is smooth.
- Reduce the speed to low and add the eggs, one at a time, mixing well after each egg. Do not overmix.
- Keep the mixer speed low, add the creamy peanut butter and the heavy cream. Continue mixing until everything is completely incorporated. Use a rubber spatula to fold in the quartered mini reese’s chocolate cups.
- Wrap the springform pan in a double layer of aluminum foil. Spoon the cheesecake batter on top of the brownie layer. Place the springform pan into a large roasting pan. Carefully pour hot water in the roasting pan, being very careful not to get any water in the cheesecake filling, about 1 inch up the side of the springform pan. Bake the cheesecake for 1 hour.
- Once the cheesecake has cooked for the hour, turn off the oven and crack the oven door open about an inch and allow the cheesecake to cool in the oven for 30 minutes.
- Remove the roasting pan from the oven then remove the cheesecake from the roasting pan and allow the cheesecake to cool on the counter for another 1 hour, or until cool enough to place into your refrigerator to continue to cool for another 3 hours.
- After the cheesecake has chilled for 3 hours, gently run a knife along the sides of the cheesecake and gently release the sides of the springform pan and remove it from the cheesecake.
- Using a medium sized heat safe bowl, combine the heavy cream and semi-sweet chocolate chips. Heat in the microwave for 45 second intervals (or if your microwave has a melt setting), stirring after each interval until the chocolate is smooth.
- Pour the ganache slowly on to the top of the cheesecake and gently smooth it on top.
- Evenly sprinkle the top of the ganache covered cheesecake with the quartered reese’s chocolate candies.
- I have found that my cheesecakes turn out the best if all of my ingredients are at room temperature, and that I’m careful not to overmix any of the ingredients.
- Make sure to wrap your springform pan tightly in foil, so that water doesn’t leak into your cheesecake. If leaks get in, it can ruin your cheesecake!
- Letting your cheesecake cool down gradually in the oven will help to prevent it from cracking. But, since you’ll cover the top of it anyway, it’s not a big deal if you have a few cracks!
- Instead of the quartered peanut butter cups, you could use the remaining peanut butter and chocolate chips to top the ganache covered cheesecake.
- You can layer full sized Reese’s cups, in a single layer, on top of the hot brownie instead of the chips then spoon over the cheesecake batter.
- You can save any leftover ganache in a sealed jar, like a mason jar, in the refrigerator for up to 1 month. It is delicious, warmed and spooned over ice cream.
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