This Reese’s Peanut Butter Cheesecake is the most delicious dessert to satisfy chocolate and peanut butter lovers. This cheesecake recipe starts with a brownie crust that’s filled with chocolate and peanut butter chips followed by a creamy peanut butter cheesecake filling and topped with chocolate ganache.
Reese’s Peanut Butter Cheesecake with Brownie Crust
Do you love Reese’s? Reese’s is the best candy bar of chocolatey and peanut butter flavor and perfect for almost every dessert out there. This Reese’s Cheesecake is the perfect blend of flavor and texture, tasting sweet, creamy, and chocolatey. If Reese’s is something that cures your sweet tooth, then you will love these Reese’s Sandwich Cookies or this Reese’s Peanut Butter Earthquake Cake.
- Brownie Mix– This will be the base of the cheesecake.
- Vegetable Oil– You can use canola oil as a substitute.
- Water– This will be used in the brownie batter.
- Egg– Use this at room temperature.
- Chocolate Chips– You will need semi-sweet chocolate and peanut butter chips for this recipe.
- Cream Cheese– Use softened or at room temperature.
- Peanut Butter– You will need smooth peanut butter for this recipe.
- Sugar– This sugar is always used in the best dessert recipes.
- Flour– Use all-purpose flour for the best results.
- Vanilla– Use pure vanilla for the best flavoring.
- Heavy Whipping Cream– This will help with the consistency of the topping.
- Reese’s Cups– These will be cut into quarters and added on top.
How to Make Reese’s cheesecake
To start, set the oven to 350 degrees and use Pam to grease a 9″ spring-form pan as well as a piece of round parchment paper for added protection.
First, add the brownie mix, oil, water, and egg into the bowl of a standing mixer and combine using a whisk attachment.
Secondly, add the batter into the spring-form pan and use a spatula to spread evenly.
Thirdly, place into the oven to bake for 35 minutes.
Next, take the pan out of the oven and top with the semi-sweet and peanut butter chips immediately making sure to spread them out evenly.
Peanut Butter Cheesecake Filling:
To start, in a mixer bowl using a whisk attachment, combine the cream cheese and peanut butter for 5-6 minutes until light and fluffy. Use a rubber spatula to scrape the sides of the bowl.
First, combine the sugar and flour slowly at low speed until the sugar is fully incorporated, then turn the speed up to medium to mix for another 1-2 minutes.
Secondly, pour in the vanilla and combine, then turn the speed down to low again and one at a time, add in the eggs. ( DO NOT overmix)
Thirdly, use a spatula to fold in Reese’s cups.
Next, add the filling on top of the brownie layer and use your hands to tap the side of the pan to remove bubbles.
In addition, place the recipe into the oven for 15 minutes at 350 degrees, then turn the heat down to 200 degrees to bake the recipe for another 55-60 minutes without opening the oven door until slightly jiggly in the middle and the edges are set. (The consistency should be Jell-O-like and not runny/watery. If the cheesecake is too runny, bake for another 5-10 minutes making sure to check in often. As the recipe cools, the cheesecake will set more, so keep that in mind!)
Furthermore, switch off the oven and open the door slightly and sit for 15-20 minutes to cool before taking out.
Finally, transfer to a wire rack to cool thoroughly, then chill in the fridge for 6 hours to set or overnight for the best results.
To begin, melt the chocolate chips and cream in a heat-safe bowl in 30-second intervals until melted.
Secondly, let the chocolate sit for 2-3 minutes to cool, then add on top of the finished cheesecake and use a spatula to spread out evenly.
Use the chopped Reese’s cups and add the quartered cups on top.
Finally, serve and enjoy!
Leftovers will last up to 3 days in the fridge.
How to Freeze a Reese’s Peanut butter Cheesecake?
To be able to freeze the cheesecake, you will need to find a big enough airtight container to hold it. First, you will need to wrap the cheesecake in plastic wrap to lock in moisture. Next, you will wrap the recipe in foil for extra protection. Placing the cheesecake in the freezer will help with a longer shelf life. If you want to use a freezer bag or plastic wrap, you will want to freeze the cheesecake first and then place
What is the easiest way to cut a Reese’s cheesecake?
If you’re looking for the cleanest cut of cheesecake, then you’re in luck. First, you will want to get one of your sharpest knives for slicing. Next, you will dip the knife into hot water to allow it to slide with ease through the cheesecake.
Tips For Making This Reese’s Peanut Butter Cheesecake Recipe:
- Make sure all of your ingredients are room temperature. Set them all out about 30 minutes before starting the recipe.
- Use regular Philadelphia cream cheese (not low-fat). Full fat cream cheese has a better result with how firm the cheesecake gets.
- Do not overmix!
- Chilling the cheesecake before serving is very important for the best results.
More Reese’s Recipes:
- Loaded Reese’s Pieces Cookies
- No-Bake Reese’s Peanut Butter Bars
- Easy Reese’s Stuffed Brookie Cups
- Reese’s Chocolate Peanut Butter Bark
Reese’s Peanut Butter Cheesecake
- 1 18.4 oz box brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 1 egg
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 25-30 mini Reese’s cups- quartered
- Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
- In the bowl of a stand mixer equipped with a whisk attachment, add the brownie mix, vegetable oil, water, and egg and mix on high speed until smooth.
- Pour into the bottom of the springform pan and smooth evenly.
- Bake for 35 minutes.
- Remove the springform from the oven and immediately add the semi-sweet and peanut butter chips to the top of the brownie. Try to space them out as evenly as you can.
- Set aside.
- To prepare the cheesecake filling, add the softened cream cheese and peanut butter into the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
- Add the vanilla extract and mix until just combined.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
- Fold in the mini Reese Cup pieces last.
- Pour the batter over the brownie layer and smooth. Gently tap to release any air bubbles.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
- Add the semi-sweet chocolate and the heavy cream into a microwave-safe bowl and heat on 30-second increments, stirring in between, until smooth.
- Allow the chocolate to cool for 2-3 minutes, then pour over the chilled cheesecake and use an offset spatula to smooth the chocolate.
- Top with the quartered mini Reese’s cups and serve!
- Keep leftovers in an airtight container in the refrigerator for up to three days.
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