September 14, 2023
Review RecipeReese’s Cheesecake
This creamy, rich, and indulgent Reese’s cheesecake tastes like a giant peanut butter cup and is the perfect dessert for any cheesecake lover.
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Table of Contents
This over-the-top Reese’s cheesecake starts with a brownie crust, followed by a creamy peanut butter and chocolate filling, and finished off with a rich ganache. Truly decadent with the always-winning combination of peanut butter and chocolate, this cheesecake will be a huge hit.
Reese’s Cheesecake Ingredients
The creamy cheesecake base is perfectly balanced with the rich flavors of Reese’s chocolate.
Each bite is a heavenly sensation, with the smoothness of the cheesecake and the crunchy peanut butter cups melting in your mouth.
The delicate texture and sweet and salty taste of this dessert will satisfy your cravings in no time.
You’ll need:
For The Brownie Crust:
- 1 (18.4-ounce) box of brownie mix
- ½ cup of vegetable oil
- ¼ cup of water
- 1 egg, lightly beaten
- ½ cup of semi-sweet chocolate chips
- ½ cup of peanut butter chips
PRO TIP:
We found Betty Crocker Milk Chocolate brownie mix worked well for the crust.
For The Cheesecake Layer:
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 4 eggs, room temperature
- ¾ cup of creamy peanut butter
- ½ cup of heavy cream
- 14 miniature peanut butter cups, quartered
PRO TIP:
Full-fat/regular cream cheese is important for this recipe. Low fat cream cheese has about ⅓ less fat and more moisture which makes cooking and setting of the cheesecake inconsistent, and therefore, your cheesecake won’t firm up properly.
A regular, creamy peanut butter is best for this recipe. Natural peanut butter has more oils and won’t blend properly with the cream cheese. A chunky peanut butter won’t give you the smooth texture that we know and love in a delicious cheesecake.
For The Chocolate Ganache And Peanut Butter Cup Topping:
- 1 cup (8 ounces) of semi-sweet chocolate chips
- ½ cup of heavy cream
- 34 miniature peanut butter cups, quartered
Substitutions And Additions
TOPPING: Instead of the quartered Reese’s peanut butter cups, you could use the remaining peanut butter chips and chocolate chips sprinkled on top.
You could also add white chocolate or milk chocolate chips on top.
CRUST: You could fold 1 cup of peanut butter chips into the brownie layer. You could also replace the brownie crust with an Oreo crust or graham crackers for other tasty options.
CHEESECAKE LAYER: You can layer full-size Reese’s cups on top of the brownie layer and spoon the cheesecake layer on top of the full-size peanut butter cups.
How To Make Reese’s Cheesecake This Recipe
While making a cheesecake takes time, we promise it will be worth it once you sink your teeth into this decadent dessert. Here’s how to make it.
For The Brownie Crust
STEP ONE: Using a medium-sized mixing bowl, stir together the boxed brownie mix, vegetable oil, water, and beaten egg just until all the ingredients are combined.
STEP TWO: Pour the brownie batter into a 9-inch spring-form pan lined with parchment paper cut into a circle to fit the inside bottom of the pan and sprayed with nonstick spray. Bake in an oven preheated to 350°F for 35 minutes.
STEP THREE: Remove the pan from the oven and immediately sprinkle the chocolate chips and the peanut butter chips onto the top of the hot brownie in an even layer. Allow the brownie crust to cool on the counter while you prepare the cheesecake layer.
STEP FOUR: Reduce the oven temperature to 325°F.
For The Cheesecake Layer
STEP ONE: Using a stand mixer, or a large bowl and a handheld mixer, on medium speed, cream together the cream cheese until smooth.
OUR RECIPE DEVELOPER SAYS
Make sure your cream cheese is at room temperature, so there are no lumps in your cheesecake.
STEP TWO: Add the white sugar and the vanilla extract and continue mixing at medium-high speed for another 1 to 2 minutes, scraping down the sides of the bowl with a silicone spatula when needed, until the mixture is smooth.
STEP THREE: Reduce the electric mixer speed to low. Add the eggs, one at a time, mixing well after each egg.
STEP FOUR: Keep the mixer speed low, add the creamy peanut butter and the heavy cream.
Continue mixing until the peanut butter and cream are well incorporated.
Scrape down the sides of the bowl with a silicone spatula. Use a rubber spatula to fold in the quartered miniature peanut butter cups.
PRO TIP:
Refrigerating the peanut butter cups for 10 minutes makes them much easier to chop.
STEP FIVE: Wrap the springform pan in a double layer of aluminum foil. Spoon the cheesecake batter on top of the brownie layer.
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan, being very careful not to get any water in the cheesecake filling, about 1 inch up the side of the springform pan.
PRO TIP:
Make sure you wrap the pan very well so that the water doesn’t leak in.
STEP SIX: Bake the cheesecake for 1 hour. Once the cheesecake has cooked for an hour, turn off the oven and crack the oven door open about an inch and allow the cheesecake to cool in the oven for 30 minutes.
PRO TIP:
For baking the cheesecake, it is extremely important that your oven temperature is accurate.
Since some ovens cook at higher or lower temperatures than others, it is best not to just go by cooking time but also go by if the cheesecake is cooked through.
To check for doneness, when your cooking time is up, your cheesecake center should just slightly jiggle or wobble. If it is really jiggly still, you need to bake a bit longer.
STEP SEVEN: Remove the roasting pan from the oven, then remove the cheesecake from the roasting pan. Allow the cheesecake to cool on the counter for another hour, or until cool enough to place into your refrigerator to continue to cool for another 3 hours.
PRO TIP:
Make sure you are chilling the cheesecake in the fridge and not the freezer. Putting a hot cheesecake in the freezer will cause steam which will create ice crystals/freezer burn. It may also affect the way the cheesecake sets.
If you want to avoid an overnight chill, you can put it into the freezer AFTER it has cooled to room temperature. Wrap well in plastic wrap first.
STEP EIGHT: After the cheesecake has chilled for 3 hours, gently run a knife along the sides of the cheesecake.
Gently release the sides of the springform pan and remove it from the cheesecake.
For The Chocolate Ganache And Peanut Butter Cup Topping
STEP ONE: Using a medium microwave-safe bowl, combine the semi-sweet chocolate chips and the heavy cream.
Heat in the microwave for 45-second intervals (or if your microwave has a melt setting), stirring well after each interval. Stir until the chocolate is smooth.
STEP TWO: Pour and smooth the chocolate ganache topping on top of the cheesecake.
STEP THREE: Evenly sprinkle the remaining quartered miniature peanut butter cups.
How To Serve The Best Reese’s Cheesecake Recipe
This is a must-share cheesecake if you can stand not to keep it all to yourself!
Add whipped cream on top for even more sweet deliciousness. Wrap it up and take it to a potluck or serve it for special occasions.
Or have a slice of this chocolate peanut butter cheesecake at home with a glass of iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea to wash it down.
You cannot go wrong with peanut butter and chocolate. We have lots of ideas to satisfy your cravings, such as our homemade peanut butter cups and chocolate peanut butter brownies.
Storing This Reese’s Peanut Butter Cup Cheesecake
The good news is that you can store leftovers of this indulgent treat. Here’s how:
IN THE FRIDGE: Keep any leftovers from this Reese’s peanut butter cheesecake recipe covered in the refrigerator for up to 7 days.
You can save any leftover ganache in a sealed jar in the refrigerator for up to 1 month. It is delicious, warmed, and spooned over ice cream.
IN THE FREEZER: The Reese’s peanut butter cheesecake can also be frozen before adding the ganache for up to 1 month.
This Reese’s cheesecake is chocolate and peanut butter overload, although we are not complaining because you can never have too much of either. Make this heavenly recipe the next time you want a sweet treat, and I promise you won’t be sorry.
Frequently Asked Questions
Can I use a different size (i.e. 10-inch) springform pan?
You can use a different size of pan, but you need to keep in mind that a 9-inch pan holds 10 cups of batter while a 10-inch pan holds 12 cups of batter.
When changing the size of the pan, you need to scale back the baking time by about 15 to 20 minutes and keep checking for doneness. If you use a larger pan with the same volume of batter above, your cheesecake will be shorter and wider.
How do I bake a cheesecake in a water bath?
Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture.
Place the wrapped springform pan in a large roasting pan, fill the pan with 1 inch of water, and place it in the oven. You don’t want any higher than 1 inch, or you risk water getting into the cheesecake.
How do I prevent the cheesecake water bath from leaking?
To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.
How do I freeze a whole cheesecake?
Make sure you cool the cheesecake completely before freezing. Wrap the cheesecake in plastic wrap and then in aluminum foil. To thaw, place the cheesecake in the fridge overnight.
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Reese’s Cheesecake
This creamy, rich, and indulgent Reese’s cheesecake tastes like a giant peanut butter cup and is the perfect dessert for any cheesecake lover.
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 6 hours 35 minutes
Servings 16 slices
Ingredients
Brownie Crust
- 18.4 ounces brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 1 egg, lightly beaten
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
Cheesecake Layer
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 eggs, room temperature
- ¾ cup creamy peanut butter
- ½ cup heavy cream
- 14 miniature peanut butter cups, quartered
Chocolate Ganache And Peanut Butter Cup Topping
- 1 cup semi-sweet chocolate chips, 8 ounces
- ½ cup heavy cream
- 34 miniature peanut butter cups, quartered
Instructions
Brownie Crust
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the inside bottom of the pan. Lightly spray the pan with non-stick spray and set it aside.
- Using a medium-sized mixing bowl, stir together the boxed brownie mix, vegetable oil, water, and beaten egg just until ingredients are combined.
- Pour batter into 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.
- Reduce the oven temperature to 325°F.
Cheesecake Layer
- Using a stand mixer, or a large mixing bowl with a handheld mixer on medium speed, cream together the cream cheese until smooth.
- Add the sugar and vanilla extract and continue to mix on medium-high speed for another 1 to 2 minutes, scraping down 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, mixing well after each egg. Do not overmix.
- Keep the mixer speed low, add the creamy peanut butter and the heavy cream. Continue mixing until everything is completely incorporated. Use a rubber spatula to fold in the quartered mini Reese's chocolate cups.
- Wrap the springform pan in a double layer of aluminum foil. Spoon the cheesecake batter on top of the brownie layer. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan, being very careful not to get any water in the cheesecake filling, about 1 inch up the side of the springform pan. Bake the cheesecake for 1 hour.
- Once the cheesecake has cooked for the hour, turn off the oven and crack the oven door open about an inch and allow the cheesecake to cool in the oven for 30 minutes.
- Remove the roasting pan from the oven then remove the cheesecake from the roasting pan. Allow the cheesecake to cool on the counter for another 1 hour or until cool enough to place into your refrigerator to continue to cool for another 3 hours.
- After the cheesecake has chilled for 3 hours, gently run a knife along the sides of the cheesecake and gently release the sides of the springform pan and remove it from the cheesecake.
Chocolate Ganache
- Using a medium-sized heat-safe bowl, combine the heavy cream and semi-sweet chocolate chips Heat in the microwave for 45-second intervals (or if your microwave has a melt setting), stirring after each interval until the chocolate is smooth.
- Pour the ganache slowly onto the top of the cheesecake and gently smooth it on top.
- Evenly sprinkle the top of the ganache-covered cheesecake with the quartered Reese's chocolate candies.
Notes
- We found Betty Crocker Milk chocolate brownie mix worked well for the crust.
- Full-fat/regular cream cheese is important for this recipe. Low-fat cream cheese has about ⅓ less fat and more moisture which makes cooking and setting of the cheesecake inconsistent, and therefore, your cheesecake won’t firm up properly.
- A regular, creamy peanut butter is best for this recipe. Natural peanut butter has more oils and won’t blend properly with the cream cheese. A chunky peanut butter won’t give you the smooth texture that we know and love in a delicious cheesecake.
Nutrition
Calories: 775kcal | Carbohydrates: 66g | Protein: 13g | Fat: 53g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 400mg | Potassium: 336mg | Fiber: 3g | Sugar: 50g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg
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Comments
Nancy Ivers says
After baking and cooling can this be frozen for a few days ? Thank you.
Layne Kangas says
Hi, Nancy – The Reese’s peanut butter cheesecake can also be frozen before adding the ganache for up to 1 month. Enjoy!
Sew Crafty Crochet says
Wow! This dessert combines two of my loves, peanut butter cups and cheesecake! Yummy! Pinning!
Clearissa says
Oh my, this recipe is decadent. I know I could eat the whole thing all by myself in a few days. It looks delish. vintage suitcase fall styling vignette
Joanne says
Oh my goodness; you’re making me drool over here! This looks so delicious and combines two of my favorites– peanut butter cups and cheesecake!
Courtney says
Oh so rich and creamy! First time using a brownie crust and I was pleasantly surprised. It was just the right amount of chewy. Everyone loved it. So decadent! I would absolutely make it again. Maybe next time take out the Reese’s in the batter and just made it peanut butter on the inside with chocolate on the bottom and top. I did add a 1/4 cup of room temp sour cream. I always add some to my cheesecake. I like the tang it gives.
Mary Donovan says
I would like to make this recipe in a 4″ springform pan. Do I just halve the recipe ??? how long would I bake it for ???? I want a more “individual size”.
Layne Kangas says
Hi, Mary – we haven’t tested this recipe in a smaller size, so I’m not positive what would work best. Please let me know if you end up trying it. Enjoy!
Katrina says
Make the whole thing them put the rest of it single servings in the freezer
Bob whitaker says
Bob. Do you use the reese’s minis or miniatures?
Laura Brads says
Wish I could leave a picture in the comments. This took a while, just like a true New York Cheesecake would, but oh my goodness it is amazing and beautiful! This is what my son chose for his 26th birthday cake. It did not disappoint! Worth every minute! And definitely worth every calorie!