Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Peanut Butter Reese’s Cheesecake with Brownie Crust and Ganache Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 72 reviews
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 10 hours 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the rich and irresistible Chocolate Peanut Butter Reese’s Cheesecake, featuring a fudgy brownie crust loaded with chocolate and peanut butter chips, a creamy peanut butter-infused cheesecake layer studded with mini Reese’s, and a luscious chocolate ganache topped with more peanut butter candy. This decadent dessert is perfect for peanut butter and chocolate lovers looking for a show-stopping 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 Peanut Butter Cup Topping

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

Instructions

  1. Prepare the Brownie Crust: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper cut to fit, and lightly spray the pan with non-stick spray. In a medium bowl, mix the brownie mix, vegetable oil, water, and beaten egg until just combined. Pour this batter into the prepared pan and bake for 35 minutes. Remove from oven and immediately sprinkle the chocolate and peanut butter chips evenly over the hot brownie. Let cool on the counter while preparing the cheesecake filling.
  2. Prepare the Cheesecake Layer: Reduce oven temperature to 325°F. Using a stand mixer or handheld mixer, beat cream cheese until smooth. Add sugar and vanilla extract and beat on medium-high speed for 1-2 minutes until smooth, scraping the bowl as needed. On low speed, add eggs one at a time, mixing well after each addition, being careful not to overmix. With mixer still on low, add creamy peanut butter and heavy cream until fully incorporated. Gently fold in the quartered miniature Reese’s peanut butter cups using a rubber spatula.
  3. Bake the Cheesecake: Wrap the springform pan with a double layer of aluminum foil to prevent water leakage. Pour the cheesecake batter over the cooled brownie crust. Place the springform pan into a large roasting pan and carefully pour hot water into the roasting pan to reach about 1 inch up the side of the springform pan, avoiding water touching the cheesecake filling. Bake for 1 hour. Turn off the oven and crack the door open approximately 1 inch; let the cheesecake cool in the oven for 30 minutes to prevent cracking.
  4. Cool and Chill: Remove the cheesecake from the water bath and pan, letting it cool on the counter for about 1 hour. Once cooled, refrigerate the cheesecake overnight (at least 8 hours) for proper setting.
  5. Remove Cheesecake from Pan: After chilling, gently run a knife along the edges and carefully release the springform sides before removing.
  6. Prepare Chocolate Ganache and Topping: In a heat-safe bowl, combine heavy cream and semi-sweet chocolate chips. Heat in the microwave in 45-second intervals, stirring after each, until smooth and fully melted. Pour the ganache evenly over the top of the cheesecake, smoothing gently. Sprinkle the quartered miniature Reese’s peanut butter cups evenly over the ganache.

Notes

  • Use full-fat Philadelphia cream cheese for best texture and consistent firmness.
  • A 9-inch springform pan holds about 10 cups by volume; adjust bake time if using a different size accordingly.
  • Ensure cream cheese is at room temperature to avoid lumps in your cheesecake batter.
  • Refrigerate peanut butter cups for 10 minutes before chopping to make cutting easier.
  • Properly wrapping the springform pan prevents water from leaking into the cheesecake during the water bath.
  • Leftover ganache can be stored in a sealed jar in the refrigerator for up to 1 month and is delicious warmed over ice cream.
  • For variation, full-sized Reese’s cups can be layered on top of the hot brownie crust instead of chips before adding the cheesecake batter.

Find it online: https://oliviadinner.com/chocolate-peanut-butter-reeses-cheesecake-with-brownie-crust-and-ganache-topping-recipe/