Introduction

Reese’s Cheesecake is a decadent dessert combining rich brownie crust, creamy peanut butter cheesecake, and a luscious chocolate ganache topping. This crowd-pleaser is perfect for peanut butter and chocolate lovers looking to impress with a homemade treat.

A three-layer round cake is displayed on a clear glass stand over a white marbled surface. The bottom layer is a dark brown chocolate cake base, textured and rich. Above it is a thick, smooth middle layer of peanut butter cream, light brown and creamy in appearance. The top layer is a glossy dark chocolate ganache dripping slightly over the edges. The ganache is generously topped with many small, chopped peanut butter cups scattered on the surface, giving a textured and crunchy finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 18.4-ounce box brownie mix (such as Betty Crocker Milk Chocolate)
½ cup vegetable oil
¼ cup water
1 egg (slightly beaten)
½ cup semi-sweet chocolate chips
½ cup peanut butter chips
3 (8-ounce) packages cream cheese (full fat, softened)
1 cup granulated sugar
4 eggs (room temperature)
1 tablespoon vanilla extract
¾ cup creamy peanut butter
½ cup heavy cream (for cheesecake filling)
14 miniature peanut butter cups (quartered)
1 cup (8 ounces) semi-sweet chocolate chips (for ganache)
½ cup heavy cream (for ganache)
34 miniature peanut butter cups (quartered, for topping)

Instructions

Step 1: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment paper circle and lightly spray the pan. Set aside.
Step 2: In a medium bowl, combine the brownie mix, vegetable oil, water, and beaten egg just until combined.
Step 3: Pour the batter into the prepared pan and bake for 35 minutes.
Step 4: Remove pan from oven and immediately sprinkle chocolate and peanut butter chips evenly over the hot brownie. Let crust cool while preparing cheesecake filling.
Step 5: Reduce oven temperature to 325°F.
Step 6: In a large bowl or stand mixer, beat cream cheese until smooth.
Step 7: Add sugar and vanilla extract; beat on medium-high speed for 1–2 minutes, scraping sides as needed, until smooth.
Step 8: On low speed, add eggs one at a time, mixing well after each. Avoid overmixing.
Step 9: Still on low speed, mix in creamy peanut butter and ½ cup heavy cream until incorporated. Fold in 14 quartered miniature peanut butter cups by hand.
Step 10: Wrap springform pan with double layers of aluminum foil. Pour cheesecake batter over brownie crust. Place pan in a large roasting pan and pour hot water into roasting pan about 1 inch up the side of springform pan to create a water bath.
Step 11: Bake cheesecake for 1 hour. After baking, turn off oven and crack door open; let cheesecake cool inside oven for 30 minutes.
Step 12: Remove cheesecake from water bath, cool on counter for 1 hour, then refrigerate overnight to set fully.
Step 13: After chilling, carefully run a knife around the cheesecake and release springform pan sides.
Step 14: For ganache, combine 1 cup semi-sweet chocolate chips and ½ cup heavy cream in a heat-safe bowl. Microwave in 45-second intervals, stirring until smooth.
Step 15: Pour ganache over cheesecake and smooth gently.
Step 16: Evenly sprinkle 34 quartered miniature peanut butter cups over ganache and serve.

Tips & Variations

Ensure cream cheese is fully softened to avoid lumps in your cheesecake filling.
Use room temperature eggs to help the batter mix smoothly and reduce cracking during baking.
For extra texture, add chopped peanuts into the cheesecake batter or sprinkle on top.
Use a water bath to keep the cheesecake moist and prevent it from cracking.
Substitute miniature peanut butter cups with chopped full-size Reese’s for larger bites.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or transfer to an airtight container. To reheat, allow slices to come to room temperature or enjoy chilled. This cheesecake is best served cold.

How to Serve

A slice of cheesecake held by a woman's hand shows a three-layer dessert with a dark brown, crumbly cookie crust at the bottom, a thick middle layer of light tan creamy peanut butter cheesecake with small bits of cookie mixed in, and a top glossy, dark chocolate ganache layer dripping slightly down the sides. The ganache is topped with uneven chunks of milk chocolate peanut butter cups, some with visible peanut butter filling, creating a textured and rich look. In the background, the whole cheesecake sits on a white plate on a white marbled surface, with some scattered peanut butter cups and crumbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake benefits from chilling overnight to set properly and enhance flavors. Prepare it a day ahead for the best results.

What if I don’t have a springform pan?

A springform pan is ideal because it allows for easy removal without damaging the cheesecake. If you don’t have one, use a regular cake pan lined with parchment but removing the cheesecake may be more challenging.