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Reese’s Peanut Butter Cheesecake with Brownie Crust

Yasser
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.
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 8 minutes
Servings 12
Calories 650 kcal

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 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!

Notes

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.