Reese’s Peanut Butter Cheesecake

This show-stopping dessert combines a rich brownie base loaded with chocolate and peanut butter chips, a silky peanut butter cheesecake layer studded with mini Reese’s cups, and a glossy chocolate ganache topping. It’s the ultimate treat for peanut butter and chocolate lovers.

Prep Time: 30 minutes
Bake Time: 1 hour 35 minutes
Cooling Time: Overnight
Servings: 12-16 slices

Ingredients

Brownie Base

1 box (18.4 oz) milk chocolate 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 Filling

3 packages (8 oz each) full-fat cream cheese, softened
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
¾ cup creamy peanut butter
½ cup heavy cream
14 mini Reese’s cups, quartered

Chocolate Ganache Topping

1 cup semi-sweet chocolate chips
½ cup heavy cream
34 mini Reese’s cups, quartered

Instructions

Prepare the Brownie Base

Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly spray with non-stick spray.

Mix the brownie ingredients in a medium bowl until just combined. Pour into the prepared pan and bake for 35 minutes. Remove from oven and immediately sprinkle chocolate and peanut butter chips over the hot brownie. Let cool while you prepare the filling.

Reduce oven temperature to 325°F.

Make the Cheesecake Layer

Beat the softened cream cheese in a stand mixer until smooth and creamy. Add sugar and vanilla, mixing on medium-high speed for 1-2 minutes until well combined.

Lower the speed and add eggs one at a time, mixing just until incorporated after each addition. Fold in the peanut butter and heavy cream on low speed. Gently fold in the quartered mini Reese’s cups with a rubber spatula.

Bake the Cheesecake

Wrap the springform pan tightly with two layers of aluminum foil. Pour the cheesecake batter over the brownie layer. Place the pan in a large roasting pan and carefully add hot water to the roasting pan until it reaches about 1 inch up the sides of the springform pan.

Bake for 1 hour. The center should have a slight wobble when gently shaken. Turn off the oven, crack the door open about an inch, and let the cheesecake cool inside for 30 minutes.

Remove from the water bath and let cool on the counter for another hour before refrigerating overnight.

Add the Ganache Topping

Once completely chilled, run a knife around the edges and carefully remove the springform pan sides.

Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 45-second intervals, stirring between each, until smooth and glossy. Pour the ganache over the top of the cheesecake, spreading gently with a spatula. Top with quartered mini Reese’s cups while the ganache is still soft.

Refrigerate until serving.

Expert Tips

Ingredient Quality: Use full-fat Philadelphia cream cheese for the best texture. Low-fat versions contain more moisture and won’t set properly.

Room Temperature: Ensure cream cheese and eggs are at room temperature to prevent lumps in your filling.

Water Bath: The 1-inch water level is crucial. Too much water risks leaking into your pan, too little won’t provide enough moisture. The water bath prevents cracks and ensures even cooking.

Testing Doneness: A properly baked cheesecake will have a slight jiggle in the center. Don’t panic and overbake—it will firm up during refrigeration.

Prep Hack: Refrigerate the mini Reese’s cups for 10 minutes before chopping to make them easier to quarter.

Pan Size: If using a 10-inch springform pan, reduce baking time by 15-20 minutes and check for doneness.

Storage: Leftover ganache can be stored in a sealed jar in the refrigerator for up to a month. Warm it and drizzle over ice cream for an extra treat.

Creative Variations

Replace the chocolate and peanut butter chips with full-sized Reese’s cups pressed into the hot brownie for an extra indulgent base. You can also sprinkle any leftover chips over the ganache instead of the quartered cups for a different presentation.

Nutrition per slice: 686 calories | 68g carbs | 12g protein | 45g fat