Prepare your taste buds for an unforgettable dessert experience! This Reese’s Peanut Butter Cheesecake isn’t just a cheesecake; it’s a symphony of flavors, a truly epic creation that celebrates the beloved combination of peanut butter and chocolate. With a rich, fudgy brownie crust, a velvety-smooth peanut butter cheesecake filling generously studded with chopped Reese’s Peanut Butter Cups, and a luxurious blanket of chocolate ganache crowned with even more Reese’s candies, this dessert is designed to delight every single bite. It’s the ultimate treat for any peanut butter and chocolate enthusiast.
Welcome, fellow dessert lovers, to a recipe that promises pure bliss! If you’re searching for a show-stopping dessert that combines familiar comfort with gourmet appeal, look no further. This Reese’s Peanut Butter Cheesecake transcends ordinary desserts, offering layers of incredible texture and taste that will leave everyone asking for more. Imagine sinking your fork into a perfect slice, experiencing the soft chew of brownie, the creamy tang of cheesecake, the crunch of chocolate and peanut butter chips, and the decadent richness of ganache – all culminating in that signature Reese’s flavor.
Reese’s Peanut Butter Cheesecake: A Decadent Delight
There’s truly nothing quite as satisfying as the first bite of a perfectly crafted cheesecake. And when that cheesecake is infused with the iconic flavors of Reese’s, it becomes an instant classic. This recipe brings together everything you love about peanut butter cups in a sophisticated, yet incredibly fun, dessert format. It’s perfect for special occasions, holiday gatherings, or simply when you crave an extraordinary treat. Let’s delve into what makes each component of this Reese’s cheesecake so exceptional.
The Fudgy Brownie Crust
Forget the traditional graham cracker crust; this Reese’s Peanut Butter Cheesecake elevates the base with a homemade fudgy brownie crust. You can use your favorite store-bought brownie mix, which makes this recipe surprisingly easy, or opt for a homemade brownie recipe if you prefer. The key is to achieve a moist, chewy brownie layer that provides a sturdy and incredibly flavorful foundation for the creamy cheesecake. As soon as the brownie comes out of the oven, while it’s still piping hot, we sprinkle it with a generous mix of semi-sweet chocolate chips and peanut butter chips. The residual heat from the brownie crust melts these chips into a gooey, irresistible layer, adding another dimension of chocolate and peanut butter goodness right at the base. This molten layer seeps slightly into the brownie, creating an even richer, more integrated flavor experience that’s truly addictive.
Creamy Peanut Butter Cheesecake Filling
The star of this dessert is undoubtedly the rich and creamy peanut butter cheesecake filling. Made with softened cream cheese, granulated sugar, pure vanilla extract, and plenty of creamy peanut butter, this layer is incredibly smooth and boasts an intense peanut butter flavor. To amplify the Reese’s experience, we fold in a generous amount of chopped miniature Reese’s Peanut Butter Cups directly into the cheesecake batter. This ensures that every forkful delivers not just the creamy cheesecake, but also delightful pockets of chewy chocolate and peanut butter candy. It’s a wonderful surprise that makes each bite an adventure of textures and tastes. The subtle sweetness of the cheesecake perfectly balances the richness of the peanut butter, creating a harmonious and utterly delectable filling that stands out.
Decadent Chocolate Ganache and Reese’s Topping
No Reese’s Peanut Butter Cheesecake would be complete without a lavish topping. This recipe features a simple yet incredibly luxurious chocolate ganache, made from semi-sweet chocolate chips and heavy cream. This silky-smooth ganache is poured over the chilled cheesecake, creating a glossy, rich chocolate layer that beautifully complements the peanut butter. But we don’t stop there! The ganache is then piled high with even more chopped Reese’s Peanut Butter Cups. This abundant topping ensures that the iconic peanut butter and chocolate flavor is present in every visible part of the dessert, making it not only incredibly tasty but also visually stunning. The contrast between the smooth ganache and the chunky candy pieces adds another exciting textural element.
This easy peanut butter cup cheesecake is truly a flavor explosion. My husband, like many, is a huge fan of the peanut butter and chocolate combination, so I often find myself creating desserts that feature this winning duo. Some of our other favorites include my Chocolate Peanut Butter Ice Cream, this epic Chocolate Peanut Butter Cake, and classic Chocolate Cupcakes with Peanut Butter Frosting. If you enjoy those, you’ll absolutely adore this cheesecake!
While this is a delicious cheesecake recipe for any time of the year, it’s particularly fantastic for utilizing extra Halloween candy. Those bags of mini Reese’s Peanut Butter Cups often left over after trick-or-treating can find a glorious second life in this magnificent dessert. If you’re a Reese’s Peanut Butter Cup fan, or simply a lover of rich, indulgent desserts, you absolutely need to make this cheesecake as soon as possible!
Essential Reese’s Peanut Butter Cup Cheesecake Ingredients
Crafting this sensational peanut butter cheesecake with its delightful brownie crust requires a selection of readily available ingredients. While the result tastes incredibly gourmet, the process is straightforward, thanks to these simple components working their magic. Here’s a closer look at what you’ll need to create this layered masterpiece:
- Brownie Mix: A standard box of your favorite brownie mix forms the perfect fudgy crust. This streamlines the process without compromising on flavor.
- Vegetable Oil: Essential for the brownie mix, ensuring a moist and rich crust.
- Water: Also needed for the brownie mix, helping to create the right batter consistency.
- Large Eggs (for brownie): Binds the brownie ingredients together and contributes to its structure.
- Semi-Sweet Chocolate Chips: These melt onto the hot brownie crust, adding a layer of gooey chocolate goodness.
- Peanut Butter Chips: Melted onto the brownie, these enhance the peanut butter flavor right from the base.
- Cream Cheese: The foundation of any great cheesecake, ensure it’s at room temperature for a smooth, lump-free filling.
- Granulated Sugar: Sweetens the cheesecake filling to perfection.
- Pure Vanilla Extract: A crucial flavor enhancer that complements both chocolate and peanut butter.
- Large Eggs (for cheesecake): Provide structure and richness to the cheesecake filling. Ensure they are at room temperature.
- Creamy Peanut Butter: The star flavor! Use a good quality creamy peanut butter for the best taste and texture in the filling.
- Heavy Cream: Adds to the luxurious creaminess and smooth texture of the cheesecake.
- Cornstarch (optional): A secret weapon for cheesecake lovers! Adding a tablespoon of cornstarch can help prevent cracks and create a more solid, firmer filling, if that’s your preference.
- Miniature Peanut Butter Cups (chopped): Folded into the cheesecake filling, these provide bursts of chocolate and peanut butter in every bite.
- Semi-Sweet Chocolate Chips (for ganache): Used to make the smooth, rich chocolate ganache topping.
- Heavy Cream (for ganache): Combines with the chocolate chips to create the luscious ganache.
- Miniature Peanut Butter Cups (for topping): Generously sprinkled on top of the ganache for an impressive finish and extra Reese’s flavor.
How to Make Reese’s Peanut Butter Cheesecake: Step-by-Step Guide
Creating this stunning Reese’s Peanut Butter Cheesecake is a rewarding baking project that, with careful attention to detail, yields truly spectacular results. Follow these detailed steps to ensure your cheesecake turns out perfectly creamy, fudgy, and bursting with flavor.
Before you begin, preheat your oven to 350° F (175° C). This initial temperature is for baking the brownie crust. Prepare a hot water bath by placing a roasting pan or another large, oven-safe pan in the lower section of the oven. Fill this pan with enough hot water so that it will rise 1-2 inches around the sides of your springform pan once it’s placed inside. This water bath is crucial for even baking and preventing cracks in your cheesecake. Line the bottom of a 9-inch springform pan with parchment paper, cut into a circle to fit perfectly. It’s also a good idea to line the sides with parchment paper for easy release. Spray the entire pan with non-stick cooking spray and set it aside.
Brownie Layer Crust Preparation
1. In a medium-sized mixing bowl, combine your chosen brownie mix, vegetable oil, water, and one large egg. Stir these ingredients together until they are just combined. Be careful not to overmix, as this can lead to a tougher brownie. A few lumps are perfectly fine.
2. Pour the brownie batter evenly into your prepared springform pan. Spread it gently to cover the bottom. Bake this brownie layer for 35 minutes in the preheated oven.
3. Once the brownie crust has baked, carefully remove the pan from the oven. Immediately and evenly sprinkle the semi-sweet chocolate chips and peanut butter chips over the hot brownie. The heat will cause them to melt beautifully. Allow the brownie crust to cool completely on a wire rack on your counter while you prepare the cheesecake filling. This cooling step is important for setting the crust.
4. While the brownie cools, prepare your springform pan for the water bath. Using 18-inch heavy-duty aluminum foil, carefully wrap the outside of your springform pan with at least three layers. This creates a secure barrier to ensure no water from the bath leaks into your cheesecake as it bakes. Ensure the foil goes up the sides of the pan. Reduce your oven temperature to 325° F (160° C).
Crafting the Creamy Cheesecake Filling
5. In a large mixing bowl, using an electric mixer on medium speed, cream together the softened cream cheese until it is completely smooth and free of any lumps. This step is vital for a silky cheesecake texture.
6. Add the granulated sugar and pure vanilla extract to the cream cheese mixture. Continue to mix on medium-high speed for another 1-2 minutes, occasionally scraping down the sides of the bowl with a spatula, until the mixture is light, fluffy, and perfectly smooth.
7. Reduce the mixer speed to low. Add the four large eggs, one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl frequently to ensure everything is fully incorporated. It is very important not to overmix the batter once the eggs are added, as this can introduce too much air, leading to cracks during baking.
8. With the mixer still on low speed, add the creamy peanut butter and heavy cream. If you desire a slightly more solid filling and want to further minimize the risk of cracks, now is the time to add the optional tablespoon of cornstarch. Mix until all ingredients are thoroughly blended and the batter is smooth and uniform.
9. Gently fold in the 16 chopped miniature peanut butter cups using a spatula. Distribute them evenly throughout the cheesecake batter.
10. Carefully spoon the cheesecake batter on top of the cooled brownie layer in the springform pan. Gently smooth the top with a spatula to create an even surface.
11. Carefully transfer the wrapped springform pan into the hot water bath already in your oven. Ensure the water level is 1-2 inches up the sides of the pan. Bake the cheesecake for 1 hour at 325° F (160° C). The cheesecake is ready when the edges are set and a light golden brown, but the very center still has a slight, barely perceptible jiggle when gently nudged. This indicates a perfectly creamy texture.
12. Once the cheesecake has baked for an hour, turn off the oven. Crack the oven door open about an inch by placing a wooden spoon in the door to allow for slow, gradual cooling. Let the cheesecake cool in the oven for 30 minutes. This prevents sudden temperature changes that can cause cracking.
13. After 30 minutes, carefully remove the cheesecake from the water bath (discard the water). Transfer the cheesecake, still in its foil-wrapped pan, to a wire rack. Remove the aluminum foil from the sides of the pan and allow the cheesecake to cool completely on the wire rack for another hour at room temperature.
14. Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 6 hours, or ideally, overnight. Chilling is essential for the cheesecake to fully set and achieve its perfect firm yet creamy texture.
15. After the cheesecake has thoroughly chilled, gently run a thin knife along the inner edge of the springform pan to loosen the cheesecake. Release the clasp of the springform pan and carefully remove the sides. You can also gently slide the cheesecake off the base and onto a serving plate if desired.
Final Touches: Chocolate Ganache and Peanut Butter Cup Topping
16. In a small, heat-safe bowl, combine the 1 cup of semi-sweet chocolate chips and 1/2 cup of heavy cream. Heat this mixture in the microwave in 30-second bursts, stirring thoroughly after each interval, until the chocolate is completely melted and the ganache is smooth and glossy. Be careful not to overheat.
17. Slowly pour the warm ganache evenly over the top of your chilled cheesecake. Gently spread it with an offset spatula to create a smooth, beautiful layer that drips slightly down the sides.
18. Immediately and evenly sprinkle the remaining 34 chopped miniature Reese’s Peanut Butter Cup candies over the ganache-covered cheesecake. Press them gently if needed to adhere. Allow the ganache to set slightly before serving, or chill briefly to speed up the process. Slice with a hot, clean knife for perfect pieces. Enjoy!
How to Store Reese’s Cup Cheesecake
This magnificent Reese’s Peanut Butter Cheesecake, if stored properly, can be enjoyed for several days. To maintain its freshness and delicious texture, place the cheesecake in an airtight container. It will keep beautifully in your refrigerator for up to 5 days. For longer storage, you can freeze individual slices or the whole cheesecake (after the ganache has set) in an airtight container or wrapped tightly in several layers of plastic wrap and then foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving for the best results.
More Decadent Cheesecake Recipes to Explore
If your heart beats for cheesecake, then this Reese’s Peanut Butter version is just the beginning of a delightful journey! Cheesecake is a versatile dessert that can be adapted to countless flavors and occasions. Whether you prefer baked or no-bake, fruity or chocolatey, there’s a cheesecake out there for everyone. Here are some of my other cherished cheesecake recipes that are perfect for any time of the year and are sure to satisfy your cravings:
- Snickers Peanut Butter Cheesecake: A rich blend of caramel, chocolate, and peanuts in cheesecake form.
- No Bake Oreo Cheesecake: A simple, cool, and creamy treat for Oreo lovers, perfect for warmer days.
- Snickerdoodle Cheesecake: The classic cinnamon-sugar cookie flavor transformed into a decadent cheesecake.
- Chocolate Stout Cheesecake: A sophisticated cheesecake with deep chocolate and malty notes from stout beer.
- No Bake Caramel Cheesecake: Effortlessly delicious, this cheesecake offers a smooth caramel flavor without turning on the oven.
What are your thoughts on this incredible Reese’s Peanut Butter Cheesecake recipe? Do you have a favorite cheesecake topping or serving suggestion? Share your ideas and feedback in the comment section below! I love hearing from you.
If you decide to bake this delightful dessert and share it across social media, please make sure to tag #aclassictwist so I can see your beautiful creation come to life! Your culinary masterpieces inspire me.
Happy baking, friends, and may your kitchen be filled with the irresistible aroma of chocolate and peanut butter!
Reese’s Peanut Butter Cheesecake with Brownie Crust Recipe Card
Reese’s Peanut Butter Cheesecake with Brownie Crust
This Reese’s Peanut Butter Cheesecake is a flavor explosion of peanut butter and chocolate. It has a fudgy brownie crust and a creamy peanut butter cheesecake layer, topped with chocolate ganache and overflowing Reese’s Peanut Butter Cups.
30 minutes
1 hour
6 hours
7 hours 30 minutes
Ingredients
Brownie Layer Crust
- • 1 box brownie mix (use any store-bought that is your favorite)
- • 1/2 cup vegetable oil (adjust to box recipe, if needed)
- • 1/4 cup water (adjust to box recipe, if needed)
- • 1 large egg
- • 1/2 cup semi-sweet chocolate chips
- • 1/2 cup peanut butter chips
Cheesecake Filling
- • 24 oz cream cheese (3 packages; room temperature)
- • 1 cup granulated sugar
- • 1 tablespoon pure vanilla extract
- • 4 large eggs (room temperature)
- • 3/4 cup creamy peanut butter
- • 1/2 cup heavy cream
- • 1 tablespoon cornstarch (optional)
- • 16 miniature peanut butter cups, chopped
Chocolate Ganache and Peanut Butter Cup Topping
- • 1 cup semi-sweet chocolate chips
- • 1/2 cup heavy cream
- • 34 miniature Peanut Butter Cups, chopped
Instructions
- Preheat the oven to 350° F (175° C) and add a roasting pan or another large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the cheesecake springform pan.
- Line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the inside bottom of the pan. Put parchment paper around the edges as well. Spray the pan with non-stick spray and set aside.
Brownie Layer Crust
- In a medium-sized mixing bowl, stir together the brownie mix, oil, water, and egg, just until the ingredients are combined. Pour batter into the 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.
- Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 3 layers of foil to ensure no water leaks into the cheesecake as it bakes in the water bath.
- Reduce the oven temperature to 325° F (160° C).
Cheesecake Filling
- In a large mixing bowl on medium speed, cream together the softened cream cheese until smooth.
- Add the sugar and vanilla extract and continue to mix on medium-high speed for another 1-2 minutes, scraping 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, scraping the bowl and mixing well after each egg. Do not overmix.
- With the mixer on low, add the creamy peanut butter and the heavy cream. If you prefer a more solid filling, add in cornstarch now. Mix until everything is thoroughly blended.
- Fold in the chopped peanut butter cups. Spoon the cheesecake batter on top of the brownie layer.
- Carefully place the wrapped springform pan in the hot water bath in the oven. Bake the cheesecake for 1 hour. The cheesecake is done when the top is light golden brown, and the center barely jiggles.
- When the cheesecake has cooked for an hour, turn off the oven and crack the oven door open about an inch by placing a wooden spoon in the door. Allow the cheesecake to cool in the oven for 30 minutes.
- Remove the cheesecake from the water bath, transfer it to a wire rack, remove the foil, and let cool for an hour.
- Place the cheesecake in the refrigerator to cool for at least 6 hours or overnight.
- After the cheesecake has chilled, gently run a knife along the sides, gently release the sides of the springform pan, and remove it from the cheesecake.
Chocolate Ganache and Peanut Butter Cup Topping
- Using a small heat-safe bowl, combine the chocolate chips and heavy cream. Heat in the microwave for 30-second bursts, stirring after each interval, until the chocolate is smooth.
- Pour the ganache slowly on top of the chilled cheesecake and gently smooth it over the top.
- Evenly sprinkle the top of the ganache-covered cheesecake with the chopped Reese’s Peanut Butter Cup candies. Enjoy!
Recommended Products
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- Pyrex Glass Mixing Bowl Set (3-Piece)
- Nordic Ware Leakproof Springform Pan, 9 Inch
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 1268Total Fat: 92gSaturated Fat: 38gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 194mgSodium: 684mgCarbohydrates: 100gFiber: 6gSugar: 82gProtein: 24g
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