Reese’s Chocolate Peanut Cheesecake (Print Version)

Chocolate and peanut butter cheesecake swirled with Reese’s cups over a fudgy brownie base.

# Ingredients:

→ Brownie Base

01 - 1 box (18.4 oz) brownie mix
02 - 1/2 cup vegetable oil
03 - 1/4 cup water
04 - 1 large egg, slightly beaten
05 - 1/2 cup semi-sweet chocolate chips
06 - 1/2 cup peanut butter chips

→ Peanut Butter Cheesecake Filling

07 - 24 oz cream cheese, full fat, softened (three 8 oz packages)
08 - 1 cup granulated sugar
09 - 4 large eggs, at room temperature
10 - 1 tablespoon vanilla extract
11 - 3/4 cup creamy peanut butter
12 - 1/2 cup heavy cream
13 - 14 miniature peanut butter cups, quartered

→ Chocolate Ganache Topping

14 - 1 cup semi-sweet chocolate chips
15 - 1/2 cup heavy cream
16 - 34 miniature peanut butter cups, quartered

# Steps:

01 - Preheat oven to 350°F. Line the base of a 9-inch springform pan with parchment paper and lightly coat the sides with nonstick spray.
02 - In a medium bowl, combine brownie mix, vegetable oil, water, and the beaten egg. Stir until just incorporated; do not overmix.
03 - Pour brownie batter into the prepared springform pan and smooth the top. Bake for 35 minutes.
04 - Remove the pan from the oven. Immediately sprinkle semi-sweet chocolate chips and peanut butter chips evenly over the hot brownie base. Allow the crust to cool completely.
05 - Reduce oven temperature to 325°F.
06 - In a large bowl, beat cream cheese until smooth using a hand or stand mixer.
07 - Add granulated sugar and vanilla extract to the cream cheese. Mix until fully blended and smooth.
08 - On low speed, add eggs one at a time, mixing thoroughly after each addition.
09 - Add creamy peanut butter and heavy cream; continue mixing until batter is homogenous.
10 - Using a spatula, gently fold in the quartered miniature peanut butter cups to distribute evenly.
11 - Wrap the exterior of the springform pan tightly in a double layer of aluminum foil. Pour the cheesecake batter over the brownie base.
12 - Place the wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan for a water bath.
13 - Transfer to the oven and bake at 325°F for 1 hour, or until the edges are set but the center slightly jiggles.
14 - Turn off the oven and crack the oven door open about 2.5 cm (1 inch). Allow the cheesecake to cool in the oven for 30 minutes before removing.
15 - Once partially cooled, remove from the water bath, discard foil, and allow cheesecake to reach room temperature. Refrigerate until fully chilled, at least 4 hours or overnight.
16 - Heat 1/2 cup heavy cream in a small saucepan until steaming, then pour over 1 cup semi-sweet chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth.
17 - Spread chocolate ganache evenly over the chilled cheesecake. Top with 34 quartered miniature peanut butter cups. Slice and serve.

# Notes:

01 - For clean slices, dip a sharp knife in hot water and wipe between cuts.

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