This creamy, rich Reese’s cheesecake tastes like a giant peanut butter cup. Indulgent and sinful, this delicious cheesecake recipe is the perfect dessert for any cheesecake lover.
REESE’S CHEESECAKE INGREDIENTS
You will need:
For the Brownie Crust
- 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
Pro Tip: We found Betty Crocker Milk Chocolate brownie mix worked well for the crust.
For the Cheesecake Layer
- 3 (8-ounce) packages of cream cheese, 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
Pro Tip: Full-fat/regular cream cheese is important for this recipe. Low fat cream cheese has about ⅓ less fat and more moisture which makes cooking and setting of the cheesecake inconsistent, and therefore, your cheesecake won’t firm up properly.
Pro Tip: A regular, creamy peanut butter is best for this recipe. Natural peanut butter has more oils and won’t blend properly with the cream cheese. A chunky peanut butter won’t give you the smooth texture that we know and love in a delicious cheesecake.
For the 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
SUBSTITUTIONS AND ADDITIONS
Topping: Instead of the quartered Reese’s peanut butter cups, you could use the remaining peanut butter chips and chocolate chips sprinkled on top. You could also add white chocolate or milk chocolate chips on top.
Crust: You could also fold in 1 cup of peanut butter chips into the brownie layer. You could also replace the brownie crust with an Oreo crust or graham crackers for other tasty options.
Cheesecake Layer: You can layer full-size Reese’s cups on top of the brownie layer and spoon the cheesecake layer on top of the full-size peanut butter cups.
HOW TO MAKE THIS REESE’S CHEESECAKE RECIPE
For the brownie crust
STEP ONE: Using a medium-sized mixing bowl, stir together the boxed brownie mix, vegetable oil, water, and beaten egg just until all the ingredients are combined.
STEP TWO: Pour the brownie batter into a 9-inch spring form pan lined with parchment paper cut into a circle to fit the inside bottom of the pan and sprayed with nonstick spray. Bake in an oven preheated to 350°F for 35 minutes.
STEP THREE: Remove the pan from the oven and immediately sprinkle the chocolate chips and the peanut butter chips onto the top of the hot brownie in an even layer. Allow the brownie crust to cool on the counter while you prepare the cheesecake layer.
STEP FOUR: Reduce the oven temperature to 325°F.
For the cheesecake layer
STEP ONE: Using a stand mixer, or a large bowl and a handheld mixer on medium speed, cream together the cream cheese until smooth.
PRO TIP: Make sure your cream cheese is at room temperature, so there are no lumps in your cheesecake.
STEP TWO: Add the white sugar and the vanilla extract and continue mixing at medium-high speed for another 1 to 2 minutes, scraping down the sides of the bowl with a silicone spatula when needed, until the mixture is smooth.
STEP THREE: Reduce the electric mixer speed to low. Add the eggs, one at a time, mixing well after each egg.
STEP FOUR: Keep the mixer speed low, add the creamy peanut butter and the heavy cream. Continue mixing until the peanut butter and cream are well incorporated. Scrape down the sides of the bowl with a silicone spatula. Use a rubber spatula to fold in the quartered miniature peanut butter cups.
PRO TIP: Refrigerating the peanut butter cups for 10 minutes makes them much easier to chop.
STEP FIVE: 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 into 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.
PRO TIP: Make sure you wrap the pan very well so that the water doesn’t leak in.
STEP SIX: 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.
PRO TIP: For baking the cheesecake, it is extremely important that your oven temperature is accurate. Since some ovens cook at higher or lower temperatures than others, it is best not to just go by cooking time but also go by if the cheesecake is cooked through.
PRO TIP:To check for doneness, when your cooking time is up, your cheesecake center should just slightly jiggle or wobble. If it is really jiggly still, you need to bake a bit longer.
STEP SEVEN: Remove the roasting pan from the oven, then remove the cheesecake from the roasting pan. Allow the cheesecake to cool on the counter for another hour, or until cool enough to place into your refrigerator to continue to cool for another 3 hours.
Pro Tip: Make sure you are chilling the cheesecake in the fridge and not the freezer. Putting a hot cheesecake in the freezer will cause steam which will create ice crystals/freezer burn. It may also affect the way the cheesecake sets. If you want to avoid an overnight chill, you can put it into the freezer AFTER it has cooled to room temperature. Wrap well in plastic wrap first.
STEP EIGHT: After the cheesecake has chilled for 3 hours, gently run a knife along the sides of the cheesecake. Gently release the sides of the springform pan and remove it from the cheesecake.
For the chocolate ganache and peanut butter cup topping
STEP ONE: Using a medium microwave-safe bowl, combine the semi-sweet chocolate chips and the heavy cream. Heat in the microwave for 45-second intervals (or if your microwave has a melt setting), stirring well after each interval. Stir until the chocolate is smooth.
STEP TWO: Pour and smooth the chocolate ganache topping on top of the cheesecake.
STEP THREE: Evenly sprinkle the remaining quartered miniature peanut butter cups.
Reese’s Cheesecake
5 from 7 votesThis creamy, rich Reese’s cheesecake tastes like a giant peanut butter cup. Indulgent and sinful, this delicious cheesecake recipe is the perfect dessert for any cheesecake lover.
PREP TIME 30 minutes
COOK TIME 1 hour 35 minutes
TOTAL TIME 6 hours 35 minutes
SERVINGS 16 slices
Ingredients 1x2x3x
Brownie Crust
- 18.4 ounces brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 1 egg lightly beaten
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
Cheesecake Layer
- 24 ounces cream cheese 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 semi-sweet chocolate chips 8 ounces
- ½ cup heavy cream
- 34 miniature peanut butter cups quartered
Instructions
Brownie crust
- Preheat the 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 it 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.
Cheesecake layer
- Using a stand mixer, or a large mixing bowl with a handheld 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.Pro Tip: For baking the cheesecake, it is extremely important that your oven temperature is accurate. Since some ovens cook at higher or lower temperatures than others, it is best not to just go by cooking time but also go by if the cheesecake is cooked through.Pro Tip: To check for doneness, when your cooking time is up, your cheesecake center should just slightly jiggle or wobble. If it is really jiggly still, you need to bake a bit longer.
- Remove the roasting pan from the oven then remove the cheesecake from the roasting pan. 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.Pro Tip: Make sure you are chilling the cheesecake in the fridge and not the freezer. Putting a hot cheesecake in the freezer will cause steam which will create ice crystals/freezer burn. It may also affect the way the cheesecake sets. If you want to avoid an overnight chill, you can put it into the freezer AFTER it has cooled to room temperature. Wrap well in plastic wrap first.
- 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.
Chocolate Ganache
- 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 onto 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.
Notes
Pro Tip: We found Betty Crocker Milk Chocolate brownie mix worked well for the crust.Pro Tip:Full-fat/regular cream cheese is important for this recipe. Low fat cream cheese has about ⅓ less fat and more moisture which makes cooking and setting of the cheesecake inconsistent, and therefore, your cheesecake won’t firm up properly.Pro Tip:A regular, creamy peanut butter is best for this recipe. Natural peanut butter has more oils and won’t blend properly with the cream cheese. A chunky peanut butter won’t give you the smooth texture that we know and love in a delicious cheesecake.
Nutrition
Calories: 775kcal | Carbohydrates: 66g | Protein: 13g | Fat: 53g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 400mg | Potassium: 336mg | Fiber: 3g | Sugar: 50g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg
