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Reese’s Cheesecake Recipe

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★★★★★

4.8 from 137 reviews

This Reese’s Cheesecake is a decadent dessert combining a rich chocolate brownie crust studded with chocolate and peanut butter chips, layered with creamy peanut butter-infused cheesecake, and topped with a luscious chocolate ganache and mini Reese’s peanut butter cups. Perfect for peanut butter and chocolate lovers looking for an indulgent, crowd-pleasing treat.

Ingredients

Scale

Brownie Crust

  • 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

Cheesecake Layer

  • 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

Chocolate Ganache and Topping

  • 1 cup (8 ounces) semi-sweet chocolate chips
  • ½ cup heavy cream
  • 34 miniature peanut butter cups, quartered

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment paper circle to fit and lightly spray the pan with non-stick spray. Set aside.
  2. Make Brownie Batter: In a medium bowl, stir together the boxed brownie mix, vegetable oil, water, and beaten egg just until combined.
  3. Bake Brownie Crust: Pour the brownie batter into the prepared pan and bake for 35 minutes.
  4. Add Chips to Crust: Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips and peanut butter chips evenly over the hot brownie. Let cool on the counter while preparing the cheesecake layer.
  5. Adjust Oven Temperature: Reduce oven temperature to 325°F for the cheesecake baking.
  6. Cream Cheese Base: Using a stand mixer or hand mixer on medium speed, beat the softened cream cheese until smooth.
  7. Add Sugar and Vanilla: Add granulated sugar and vanilla extract, then mix on medium-high speed for 1-2 minutes until smooth, scraping the bowl sides as needed.
  8. Add Eggs: Lower the mixer speed and add eggs one at a time, mixing well after each addition. Avoid overmixing.
  9. Incorporate Peanut Butter and Cream: Keep the mixer on low speed as you add creamy peanut butter and heavy cream; mix until fully incorporated.
  10. Fold in Mini Peanut Butter Cups: Gently fold quartered mini Reese’s peanut butter cups into the cheesecake batter using a rubber spatula.
  11. Prepare Water Bath: Wrap the springform pan with a double layer of aluminum foil to prevent leaks. Place the pan in a large roasting pan and carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Be careful not to get water into the cheesecake batter.
  12. Bake Cheesecake: Spoon the cheesecake batter over the brownie crust and bake for 1 hour. The water bath creates a moist environment essential for even baking.
  13. Cool Cheesecake in Oven: After baking, turn off the oven and crack the door open about an inch. Let the cheesecake cool inside for 30 minutes. The center should slightly wobble when jiggled, indicating it’s perfectly baked. If too jiggly, add more oven time cautiously.
  14. Cool Before Refrigerating: Remove the cheesecake from the water bath and allow it to cool on the countertop for about 1 hour or until cool enough to refrigerate.
  15. Chill Overnight: Refrigerate the cheesecake overnight for the best texture and flavor.
  16. Remove from Pan: Run a knife gently around the edges to loosen and carefully remove the sides of the springform pan.
  17. Make Ganache: In a heat-safe bowl, combine the heavy cream and semi-sweet chocolate chips. Microwave in 45-second intervals, stirring after each, until smooth.
  18. Glaze Cheesecake: Pour the chocolate ganache over the top of the cheesecake and gently smooth it out evenly.
  19. Add Final Topping: Evenly sprinkle the remaining quartered mini Reese’s peanut butter cups on top of the ganache as decoration. Serve and enjoy!

Notes

  • Use a double layer of foil around the springform pan to prevent water from leaking into the cheesecake during the water bath.
  • The wobble test is crucial; a slight jiggle means the cheesecake is cooked perfectly and will firm up during refrigeration.
  • Room temperature eggs and cream cheese help achieve a smoother batter and prevent lumps.
  • Chilling the cheesecake overnight greatly improves the texture and flavor.
  • Ensure the oven temperature is accurate; an oven thermometer can help with precision baking.
  • The water bath keeps the cheesecake moist and prevents cracking.
  • Use full-fat cream cheese for the best richness and consistency.

Keywords: Reese’s cheesecake, peanut butter cheesecake, chocolate peanut butter dessert, brownie crust cheesecake, peanut butter cups cheesecake

Find it online: https://tastewithamy.com/reeses-cheesecake-recipe/