Oh, the memories! There’s something incredibly special about a dessert that can transport you back to childhood, isn’t there? For me, that smell of warm chocolate and peanut butter instantly brings me back to sharing treats with friends after school. And today, we’re going to recreate that nostalgic magic with a dessert that’s absolutely show-stopping: Reese’s Cheesecake! Get ready for a seriously delicious mashup of rich, fudgy brownies, creamy, dreamy cheesecake, and of course, those irresistible peanut butter cups. It sounds fancy, but I promise you, it’s surprisingly easy to make and will become a new favorite in your recipe collection.
Why You’ll Love Reese’s Cheesecake
- Fast: While it needs time to chill, the active prep time is minimal!
- Easy: We’re using a boxed brownie mix to make it even simpler.
- Giftable: Imagine the smiles when you present this at a party or as a gift!
- Crowd-pleasing: Who can resist chocolate, peanut butter, and cheesecake all in one bite?
Ingredients
Here’s what you’ll need to create this masterpiece:
For the Brownie Crust:
- 1 (18.4-ounce) box brownie mix (the fudgier, the better!)
- ½ cup vegetable oil
- ¼ cup water
- 1 egg, slightly beaten (just whisk it up in a small bowl!)
- ½ cup semi-sweet chocolate chips (for that extra chocolatey punch)
- ½ cup peanut butter chips (because why not add more peanut butter goodness?)
For the Cheesecake Layer:
- 3 (8-ounce) packages cream cheese, softened (this is key for a smooth texture, so let them sit out for a bit!)
- 1 cup granulated sugar
- 4 eggs, room temperature (also helps with a smooth batter)
- 1 tablespoon vanilla extract (for that classic sweet flavor)
- ¾ cup creamy peanut butter (your favorite brand will do!)
- ½ cup heavy cream (for ultimate richness)
- 14 miniature peanut butter cups, quartered (prepare for peanut butter cup heaven!)
For the 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 (yes, more peanut butter cups!)
How to Make Reese’s Cheesecake
Alright, let’s get our aprons on and dive into making this incredible dessert!
- Prep your pan and preheat the oven: First things first, preheat your oven to 350°F (175°C). Grab a 9-inch springform pan. Line the bottom with parchment paper, and then give the sides a little spritz of non-stick cooking spray. This helps ensure your beautiful cheesecake releases perfectly.
- Whip up the brownie base: In a medium bowl, combine your brownie mix, vegetable oil, water, and the beaten egg. Mix it all up until it’s just combined. Don’t overmix here, we want a nice fudgy texture!
- Bake the brownie layer: Pour this delicious batter into your prepared springform pan. Pop it into the oven and bake for about 35 minutes.
- Add the chip-tastic surprise: Carefully remove the pan from the oven. While the brownie is still warm, immediately sprinkle the chocolate chips and peanut butter chips evenly over the top. Let it cool – the residual heat will start to melt them just a little, creating a fantastic layer.
- Adjust the oven temp: Now, turn your oven down to 325°F (160°C). We need a slightly lower temperature for our delicate cheesecake layer.
- Get the cream cheese ready: In a large bowl, using your electric mixer, beat the softened cream cheese until it’s super smooth and creamy. This is where the magic starts!
- Sweeten it up: Add the granulated sugar and vanilla extract. Mix this on medium-high speed for a minute or two until everything is beautifully combined and smooth.
- Incorporate the eggs gently: Now, with the mixer on low speed, add the eggs one at a time, making sure each one is mixed in before adding the next. It’s really important not to overmix at this stage, as it can cause cracks in your cheesecake.
- Peanut butter perfection: Keeping the mixer on low, add in your creamy peanut butter and heavy cream. Mix until it’s all perfectly incorporated. Then, gently fold in those quartered mini peanut butter cups. Oh my goodness, can you already smell that amazing aroma?
- Water bath setup: This step is crucial for a perfectly creamy, crack-free cheesecake! Wrap the outside of your springform pan with a double layer of aluminum foil. This acts as a barrier to keep water out. Spoon the cheesecake batter gently over the cooled brownie layer. Then, place your foil-wrapped springform pan into a larger roasting pan.
- Add the hot water: Carefully pour hot water into the roasting pan, so it comes about 1 inch up the sides of the springform pan. Be super careful that no water splashes into the cheesecake batter! This water bath gently steams the cheesecake as it bakes, ensuring even cooking.
- Bake time!: Bake for about 1 hour. The center should still be slightly jiggly, like Jell-O.
- The cool-down: Once the hour is up, turn off the oven. Crack the oven door open just an inch (you can prop it with a wooden spoon). Let the cheesecake cool in the oven for another 30 minutes. This slow cooling process is another trick to prevent cracks.
- Countertop cool: Carefully remove the roasting pan from the oven, and then lift the cheesecake out of the water bath. Let it cool completely on the counter for about an hour, or until it’s cool enough to handle.
- Chill out: Cover the cheesecake loosely with plastic wrap and refrigerate it overnight. This chilling time is essential for the cheesecake to set properly and for all those amazing flavors to meld together. If you’re looking for other decadent desserts, you might enjoy our Giant Reese’s Peanut Butter Cup Pie or perhaps some Sweet Potato Cheesecake Cookies!
- The grand reveal: Once chilled, run a thin knife around the edges of the cheesecake to loosen it from the pan. Gently release the sides of the springform pan. Ta-da!
- Ganache time: For the luscious chocolate ganache, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 45-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth and glossy.
- Top it off: Pour the warm ganache over the top of your beautifully chilled cheesecake and gently smooth it out to cover the surface.
- The final flourish: Evenly sprinkle those quartered mini peanut butter cups over the ganache. Now you have a truly spectacular dessert that’s sure to impress everyone! If you love no-bake desserts, our No-Bake Orange Creamsicle Cheesecake is another fantastic option.
Substitutions & Additions
This recipe is fantastic as is, but here are a few ideas to make it your own:
- Crust Swap: If you’re not a brownie mix fan, you could try a classic chocolate cookie crust or even a graham cracker crust.
- Peanut Butter Cup Varieties: Feel free to use Reese’s miniatures, regular size chopped, or even white chocolate Reese’s cups for a different flavor profile.
- Extra Swirls: Before baking the cheesecake layer, swirl in a bit more peanut butter or melted chocolate into the batter for a marbled effect.
- Caramel Drizzle: A drizzle of salted caramel over the ganache would be absolutely divine!
Tips for Success
A few little tricks can make all the difference for your Reese’s Cheesecake:
- Soften your cream cheese completely: This is the golden rule for a smooth, lump-free cheesecake. Leaving it out on the counter for at least an hour usually does the trick.
- Don’t overmix the eggs: Gentle mixing is key to preventing air bubbles that can lead to cracks.
- The water bath is your friend: Seriously, don’t skip this step! It ensures even cooking and that signature creamy texture.
- Patience is a virtue: Allowing the cheesecake to cool slowly in the oven and then chill overnight is crucial. It might be tempting to dig in, but the wait is so worth it!
- Prep Ahead: You can make the brownie crust and even the cheesecake layer a day in advance, store them separately, and assemble the ganache and toppings closer to serving time. This makes it a great option for make-ahead entertaining.
How to Store Reese’s Cheesecake
Once your amazing Reese’s Cheesecake has been enjoyed, or if you have leftovers (which is unlikely, but hey, it happens!), here’s how to store it:
Keep any leftover cheesecake well-covered in the refrigerator. It will stay delicious for about 3-4 days. You can also freeze individual slices for longer storage. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before enjoying.
FAQs
Here are a few common questions you might have:
- Why did my cheesecake crack? Cracks are usually caused by overmixing the batter, baking at too high a temperature, or cooling it too quickly. The water bath and slow cooling method helps prevent this!
- Can I make this ahead of time? Absolutely! The cheesecake itself can be made a day in advance. Just add the ganache and peanut butter cup topping just before serving for the freshest look.
- Can I use a different kind of chocolate for the ganache? Yes, you can! Milk chocolate or dark chocolate would also work, but semi-sweet is a classic choice that complements the peanut butter beautifully.
I hope you have as much fun making and devouring this Reese’s Cheesecake as I do! It’s a true celebration of two of the most beloved flavors out there.
For more delicious recipes and inspiration, be sure to follow us on Pinterest!
Reese's Cheesecake
A dreamy, decadent dessert that combines rich, fudgy brownies, creamy cheesecake, and irresistible peanut butter cups. This recipe is surprisingly easy to make and is sure to become a new favorite.
Ingredients
Equipment
Method
- Step 1: Prep your pan and preheat the oven: First things first, preheat your oven to 350°F (175°C). Grab a 9-inch springform pan. Line the bottom with parchment paper, and then give the sides a little spritz of non-stick cooking spray. This helps ensure your beautiful cheesecake releases perfectly.
- Step 2: Whip up the brownie base: In a medium bowl, combine your brownie mix, vegetable oil, water, and the beaten egg. Mix it all up until it's just combined. Don't overmix here, we want a nice fudgy texture!
- Step 3: Bake the brownie layer: Pour this delicious batter into your prepared springform pan. Pop it into the oven and bake for about 35 minutes.
- Step 4: Add the chip-tastic surprise: Carefully remove the pan from the oven. While the brownie is still warm, immediately sprinkle the chocolate chips and peanut butter chips evenly over the top. Let it cool – the residual heat will start to melt them just a little, creating a fantastic layer.
- Step 5: Adjust the oven temp: Now, turn your oven down to 325°F (160°C). We need a slightly lower temperature for our delicate cheesecake layer.
- Step 6: Get the cream cheese ready: In a large bowl, using your electric mixer, beat the softened cream cheese until it's super smooth and creamy. This is where the magic starts!
- Step 7: Sweeten it up: Add the granulated sugar and vanilla extract. Mix this on medium-high speed for a minute or two until everything is beautifully combined and smooth.
- Step 8: Incorporate the eggs gently: Now, with the mixer on low speed, add the eggs one at a time, making sure each one is mixed in before adding the next. It’s really important not to overmix at this stage, as it can cause cracks in your cheesecake.
- Step 9: Peanut butter perfection: Keeping the mixer on low, add in your creamy peanut butter and heavy cream. Mix until it's all perfectly incorporated. Then, gently fold in those quartered mini peanut butter cups. Oh my goodness, can you already smell that amazing aroma?
- Step 10: Water bath setup: This step is crucial for a perfectly creamy, crack-free cheesecake! Wrap the outside of your springform pan with a double layer of aluminum foil. This acts as a barrier to keep water out. Spoon the cheesecake batter gently over the cooled brownie layer. Then, place your foil-wrapped springform pan into a larger roasting pan.
- Step 11: Add the hot water: Carefully pour hot water into the roasting pan, so it comes about 1 inch up the sides of the springform pan. Be super careful that no water splashes into the cheesecake batter! This water bath gently steams the cheesecake as it bakes, ensuring even cooking.
- Step 12: Bake time!: Bake for about 1 hour. The center should still be slightly jiggly, like Jell-O.
- Step 13: The cool-down: Once the hour is up, turn off the oven. Crack the oven door open just an inch (you can prop it with a wooden spoon). Let the cheesecake cool in the oven for another 30 minutes. This slow cooling process is another trick to prevent cracks.
- Step 14: Countertop cool: Carefully remove the roasting pan from the oven, and then lift the cheesecake out of the water bath. Let it cool completely on the counter for about an hour, or until it's cool enough to handle.
- Step 15: Chill out: Cover the cheesecake loosely with plastic wrap and refrigerate it overnight. This chilling time is essential for the cheesecake to set properly and for all those amazing flavors to meld together. If you're looking for other decadent desserts, you might enjoy our Giant Reese's Peanut Butter Cup Pie or perhaps some Sweet Potato Cheesecake Cookies!
- Step 16: The grand reveal: Once chilled, run a thin knife around the edges of the cheesecake to loosen it from the pan. Gently release the sides of the springform pan. Ta-da!
- Step 17: Ganache time: For the luscious chocolate ganache, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 45-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth and glossy.
- Step 18: Top it off: Pour the warm ganache over the top of your beautifully chilled cheesecake and gently smooth it out to cover the surface.
- Step 19: The final flourish: Evenly sprinkle those quartered mini peanut butter cups over the ganache. Now you have a truly spectacular dessert that's sure to impress everyone! If you love no-bake desserts, our No-Bake Orange Creamsicle Cheesecake is another fantastic option.
Notes
This recipe is fantastic as is, but here are a few ideas to make it your own:
Crust Swap: If you're not a brownie mix fan, you could try a classic chocolate cookie crust or even a graham cracker crust.
Peanut Butter Cup Varieties: Feel free to use Reese's miniatures, regular size chopped, or even white chocolate Reese's cups for a different flavor profile.
Extra Swirls: Before baking the cheesecake layer, swirl in a bit more peanut butter or melted chocolate into the batter for a marbled effect.
Caramel Drizzle: A drizzle of salted caramel over the ganache would be absolutely divine! A few little tricks can make all the difference for your Reese's Cheesecake: Soften your cream cheese completely: This is the golden rule for a smooth, lump-free cheesecake. Leaving it out on the counter for at least an hour usually does the trick.
Don't overmix the eggs: Gentle mixing is key to preventing air bubbles that can lead to cracks.
The water bath is your friend: Seriously, don't skip this step! It ensures even cooking and that signature creamy texture.
Patience is a virtue: Allowing the cheesecake to cool slowly in the oven and then chill overnight is crucial. It might be tempting to dig in, but the wait is so worth it!
Prep Ahead: You can make the brownie crust and even the cheesecake layer a day in advance, store them separately, and assemble the ganache and toppings closer to serving time. This makes it a great option for make-ahead entertaining.
Peanut Butter Cup Varieties: Feel free to use Reese's miniatures, regular size chopped, or even white chocolate Reese's cups for a different flavor profile.
Extra Swirls: Before baking the cheesecake layer, swirl in a bit more peanut butter or melted chocolate into the batter for a marbled effect.
Caramel Drizzle: A drizzle of salted caramel over the ganache would be absolutely divine! A few little tricks can make all the difference for your Reese's Cheesecake: Soften your cream cheese completely: This is the golden rule for a smooth, lump-free cheesecake. Leaving it out on the counter for at least an hour usually does the trick.
Don't overmix the eggs: Gentle mixing is key to preventing air bubbles that can lead to cracks.
The water bath is your friend: Seriously, don't skip this step! It ensures even cooking and that signature creamy texture.
Patience is a virtue: Allowing the cheesecake to cool slowly in the oven and then chill overnight is crucial. It might be tempting to dig in, but the wait is so worth it!
Prep Ahead: You can make the brownie crust and even the cheesecake layer a day in advance, store them separately, and assemble the ganache and toppings closer to serving time. This makes it a great option for make-ahead entertaining.