Name: Reese’s Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 12 h 55 min
Cuisine: American
Ingredients: 1 18.4-ounce box brownie mix (I used 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; 14 miniature peanut butter cups (quartered); 1 cup (8 ounces) semi-sweet chocolate chips; ½ cup heavy cream; 34 miniature peanut butter cups (quartered)

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Introduction

This Reese’s Cheesecake combines rich chocolate brownie, creamy peanut butter cheesecake, and decadent chocolate ganache for a truly indulgent dessert. Perfect for peanut butter lovers, this layered treat is sure to impress at any gathering.

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 (Betty Crocker Milk Chocolate recommended)
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)
14 miniature peanut butter cups (quartered for filling)
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 with non-stick spray.
Step 2: In a medium bowl, stir together brownie mix, vegetable oil, water, and beaten egg until combined. Pour into prepared pan and bake for 35 minutes.
Step 3: Immediately sprinkle semi-sweet and peanut butter chips evenly over the hot brownie. Let cool on the counter while preparing cheesecake filling. Reduce oven temperature to 325°F.
Step 4: Beat cream cheese in a large bowl or stand mixer until smooth. Add sugar and vanilla, mixing on medium-high for 1-2 minutes, scraping sides as needed.
Step 5: Reduce mixer speed to low, add eggs one at a time, mixing well after each. Avoid overmixing.
Step 6: With mixer on low, add creamy peanut butter and ½ cup heavy cream. Mix until fully combined. Fold in quartered mini peanut butter cups with a spatula.
Step 7: Wrap the springform pan in two layers of aluminum foil. Spoon cheesecake batter over brownie layer. Place pan in a large roasting pan and pour hot water into roasting pan about 1 inch up the side of springform pan, avoiding water in filling.
Step 8: Bake cheesecake for 1 hour. When done, turn off oven and crack door open about 1 inch. Let cheesecake cool in oven for 30 minutes until slightly wobbly in center.
Step 9: Remove cheesecake from roasting pan and cool on counter for 1 hour. Refrigerate overnight to set completely.
Step 10: Run a knife along cheesecake sides, release springform pan, and remove sides.
Step 11: For ganache, heat ½ cup heavy cream and 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 45-second intervals, stirring until smooth.
Step 12: Pour ganache over cheesecake, smoothing gently. Sprinkle quartered miniature peanut butter cups over ganache evenly.

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter and even baking.
Feel free to substitute regular peanut butter cups if miniature ones are unavailable.
For extra crunch, add chopped peanuts into the cheesecake filling or sprinkle on top.
If you prefer a thicker ganache, chill for 10-15 minutes before pouring onto cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Bring to room temperature for about 20 minutes before serving for the best texture. Leftover cheesecake can be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

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 use a different brownie mix?

Yes, any standard boxed brownie mix works well. Milk chocolate or semi-sweet varieties provide the best flavor balance with the peanut butter cheesecake.

Why do I need to use a water bath when baking the cheesecake?

The water bath creates a moist baking environment that prevents cracks and keeps the cheesecake smooth and creamy by reducing temperature fluctuations.