Reese’s Peanut Butter Cheesecake with Brownie Crust

Introduction

What happens when you combine the rich flavor of Reese’s peanut butter cups with a creamy cheesecake and a dense brownie crust? You get the ultimate dessert: Reese’s Peanut Butter Cheesecake with Brownie Crust. This decadent treat brings together three beloved desserts into one show-stopping centerpiece that will leave your guests begging for seconds.

The smooth peanut butter cheesecake layer contrasts perfectly with the fudgy brownie base, while the chocolate ganache and chopped peanut butter cups on top add texture and even more peanut butter-chocolate goodness. Whether you’re a seasoned baker or new to cheesecakes, this recipe is surprisingly straightforward with impressive results. Let’s dive into how to make this irresistible dessert.

Ingredients

Here’s what you’ll need to make this Reese’s Peanut Butter Cheesecake with Brownie Crust:

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

Step-by-Step Instructions

Follow these detailed steps to create your Reese’s Peanut Butter Cheesecake with Brownie Crust:

Preheat the oven to 350° F 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.
In a medium size 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.
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.
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!

Nutritional Information

This Reese’s Peanut Butter Cheesecake with Brownie Crust is a rich dessert. Below is the approximate nutritional value per serving (based on 12 servings):

Calories: 650
Protein: 10g
Carbohydrates: 60g
Fat: 42g
Fiber: 3g
Sugar: 45g

Preparation Time

Prep time: 30 minutes
Cook time: 1 hour 35 minutes
Cooling time: 6 hours minimum (overnight recommended)
Total time: 8 hours 5 minutes (including cooling)

Healthier Alternatives

If you want to lighten up this Reese’s Peanut Butter Cheesecake with Brownie Crust, consider these substitutions:

Use a sugar-free brownie mix for the crust
Substitute reduced-fat cream cheese
Replace heavy cream with Greek yogurt in the cheesecake filling
Use dark chocolate chips instead of semi-sweet for added antioxidants
Opt for natural peanut butter without added sugars

Serving Suggestions

This cheesecake is rich enough to stand on its own, but here are some serving ideas:

Serve with a side of vanilla ice cream for extra indulgence
Drizzle with caramel sauce for added sweetness
Pair with a glass of cold milk or a cup of coffee
Top with whipped cream for added lightness
Serve with fresh berries to cut through the richness

Common Mistakes to Avoid

When making this Reese’s Peanut Butter Cheesecake with Brownie Crust, watch out for these common pitfalls:

Not properly wrapping the springform pan can lead to water seeping in and ruining the crust
Overmixing the cheesecake batter incorporates too much air, resulting in cracks
Baking at too high a temperature causes the cheesecake to rise and fall quickly, leading to cracks
Not letting the cheesecake cool gradually in the oven can cause it to sink in the middle
Trying to remove the cheesecake from the pan before it’s fully chilled may cause it to fall apart
Using cold cream cheese results in a lumpy batter instead of smooth and creamy

Storage Tips

To keep your Reese’s Peanut Butter Cheesecake with Brownie Crust fresh:

Store covered in the refrigerator for up to 5 days
For longer storage, freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months
Thaw frozen slices in the refrigerator overnight before serving
The ganache topping may lose some shine when refrigerated, but the flavor remains delicious
Bring slices to room temperature for about 15 minutes before serving for best texture

Conclusion

This Reese’s Peanut Butter Cheesecake with Brownie Crust is the ultimate dessert for peanut butter and chocolate lovers. The combination of fudgy brownie crust, creamy peanut butter cheesecake, and chocolate ganache topped with chopped peanut butter cups creates layers of flavor and texture that will impress everyone who tries it.

While the recipe requires some patience (especially the cooling time), the end result is well worth the wait. The beauty of this dessert is that it looks professionally made but is completely achievable for home bakers. Serve it at your next gathering or special occasion, and watch it disappear quickly.

Have you tried making this Reese’s Peanut Butter Cheesecake with Brownie Crust? We’d love to hear about your experience in the comments below!

Frequently Asked Questions

Here are answers to some common questions about making this Reese’s Peanut Butter Cheesecake with Brownie Crust:

Can I use a homemade brownie recipe instead of a mix?
Absolutely! Use your favorite brownie recipe in the same pan size, adjusting baking time as needed.
What’s the purpose of the water bath?
The water bath creates gentle, even heat to prevent cracking and ensure creamy texture.
Can I make this without peanut butter cups?
Yes, though you’ll lose some of the Reese’s flavor. Try chopped nuts or chocolate chunks instead.
Why is my cheesecake cracked?
This usually happens from overmixing, rapid temperature changes, or overbaking.
Can I make this gluten-free?
Yes, use a gluten-free brownie mix and ensure all other ingredients are gluten-free.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should jiggle slightly when gently shaken.
Can I freeze the whole cheesecake?
It’s better to freeze individual slices for easier thawing and serving.
What size springform pan should I use?
A 9-inch pan is ideal for this recipe. Other sizes will require adjustments to ingredient amounts.