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If you love the magic that happens when chocolate and peanut butter come together this Reese’s Cheesecake will become a forever favorite at your table. It is incredibly decadent layers rich brownie as the base topped with a creamy peanut butter cheesecake and crowned with a glossy chocolate ganache and a sprinkle of peanut butter cups. A showstopper for birthdays holidays or any moment when only the most indulgent treat will do.
I still remember lighting the candles for my son’s birthday as everyone crowded around the kitchen just waiting for that first slice. This cheesecake disappeared so quickly the crowd went silent as soon as they tasted it. Now it is the most requested dessert for every family celebration.
Ingredients
- Brownie mix: look for high quality mix with real cocoa for best flavor
- Vegetable oil: ensures a moist fudgy texture
- Water: helps the brownie layer come together without overmixing
- Egg: gives structure and stability to the brownie
- Semi sweet chocolate chips: adds more chocolate bite and richness
- Peanut butter chips: enhances the nutty peanut butter flavor
- Cream cheese: full fat blocks not whipped for creamy dense texture
- Granulated sugar: balances the tang of cream cheese
- Eggs: must be at room temperature for ultra smooth cheesecake
- Vanilla extract: pure extract lifts all the flavors
- Creamy peanut butter: choose a no stir brand for even mixing
- Heavy cream: creates the luscious silky consistency
- Miniature peanut butter cups: chopped for layers of peanut butter surprise
- Hot water: for the water bath ensures gentle even baking
- Aluminum foil: wraps the pan to prevent leaks and keep crust dry
Instructions
- Prep the Pan and Oven:
- Line a nine inch springform pan with parchment paper on the bottom and lightly coat the pan with nonstick spray to prevent sticking. Preheat your oven to three hundred fifty degrees Fahrenheit for the brownie layer.
- Mix the Brownie Base:
- In a medium bowl combine the brownie mix vegetable oil water and the slightly beaten egg. Stir gently just until moistened for a fudgy dense brownie crust.
- Bake the Brownie Layer:
- Pour the batter into the prepared springform pan spreading evenly to the edges. Bake for thirty five minutes so the base is set but still moist inside.
- Add Chocolate and Peanut Butter Chips:
- As soon as the brownie comes out of the oven scatter the chocolate chips and peanut butter chips evenly over the top. Let them soften and slightly melt into the hot crust while you let it cool.
- Adjust Oven and Make the Cheesecake Filling:
- Drop the oven temperature to three hundred twenty five degrees Fahrenheit. Beat the softened cream cheese in a large bowl until completely smooth and silky.
- Sweeten the Filling:
- Add the granulated sugar and vanilla extract mixing until there are no lumps for a velvety texture and balanced sweetness.
- Add Eggs Slowly:
- Turn your mixer to low and add eggs one at a time letting each one blend in fully before adding the next. This creates a smooth batter that bakes up without cracks.
- Mix in the Peanut Butter and Cream:
- Add the creamy peanut butter and heavy cream incorporating them until the mixture is uniform and creamy. Fold in the quartered miniature peanut butter cups for pops of nutty bite throughout the cheesecake.
- Prepare for Baking:
- Wrap the outside of your springform pan with a double layer of aluminum foil sealing tightly. Spoon the cheesecake batter over the cooled brownie base and smooth the top. Nestle the pan inside a large roasting pan and pour hot water around it until it comes about one inch up the sides.
- Bake the Cheesecake:
- Bake for one hour in the water bath so the cheesecake bakes gently and stays velvety.
- Cool Gradually:
- Turn off the oven and crack the oven door an inch so the cheesecake cools gently inside for thirty minutes. This prevents sudden temperature change which can cause splitting.
Mini peanut butter cups are my secret weapon in this recipe. I once tried skipping them but every bite missed those pockets of peanut buttery goodness. Watching my family dig for a chunk of peanut butter cup is honestly my favorite part about serving this special dessert.
Storage Tips
Reese’s Cheesecake holds up well in the fridge for four to five days just place plastic wrap or foil directly over the surface to prevent drying. For longer storage freeze individual slices on a tray then transfer to a bag. Defrost in the fridge overnight for best texture.
Ingredient Substitutions
Swap in dark chocolate chips or white chocolate chips if you want a twist on the classic flavor. No miniature peanut butter cups Grab a regular size bar and chop to bite size pieces. If you are out of heavy cream you can use half and half for a slightly lighter but still creamy cheesecake.
Serving Suggestions
Serve slices chilled with a dollop of whipped cream or ice cream. For parties cut into bite size squares and insert toothpicks for a crowd pleasing dessert platter. Sometimes I drizzle each slice with a little warm peanut butter for extra drama.
Cultural and Historical Context
Peanut butter and chocolate have been an American favorite since the early 1900s when candy makers like Harry Reese invented the iconic peanut butter cup. Cheesecake with a brownie base is a more modern twist born out of the idea that you never have to choose between your two favorite desserts. Bringing them together celebrates dessert innovation in every bite.
Seasonal Adaptations
For summer serve slightly chilled with fresh strawberries alongside. In winter top with a dusting of cocoa powder and a sprinkle of crushed candy canes. At Halloween swap in festive colored peanut butter candies or orange sprinkles for a playful touch.
Success Stories
I brought this cheesecake to my niece’s high school graduation and it was gone before anyone touched the sheet cake. It inspires so many to ask for the recipe and there is never a bite left after the party. It just might become your signature dessert the first time you bake it.
Freezer Meal Conversion
To freeze the whole cheesecake cool it completely then wrap tightly in two layers of plastic wrap and a layer of foil. Store up to two months. Thaw overnight in the fridge before serving. The texture stays creamy and perfect.
Nothing is more rewarding than serving a slice of this over the top cheesecake and watching friends and family savor every bite. Let it be your centerpiece for celebrations big or small and watch it become your most requested dessert too.
Recipe FAQs
- → How do I prevent cracks in the cheesecake?
Use a water bath and allow gradual cooling by turning off the oven and leaving the door slightly ajar. This minimizes sudden temperature changes.
- → Can I use store-bought brownie crust?
Yes, a pre-made brownie crust can save time but baking from scratch gives best flavor and texture.
- → How long should the cheesecake chill after baking?
Allow it to cool to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.
- → Can I substitute crunchy peanut butter?
Creamy peanut butter keeps the filling smooth, but crunchy can add texture if preferred.
- → How should leftover cheesecake be stored?
Store covered in the refrigerator for up to 5 days, or freeze for longer storage. Thaw overnight before serving.