Reese’s Cheesecake (with Reese’s Peanut Butter Cups!)

Decadent Reese’s Peanut Butter Cheesecake


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, 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


Preheat Oven: To 350°F. Prepare a 9-inch springform pan with parchment paper and non-stick spray.
Brownie Crust: Mix brownie mix, oil, water, and egg. Pour into pan, bake for 35 minutes. Sprinkle with chocolate and peanut butter chips; cool.
Cheesecake Layer: Reduce oven to 325°F. Cream cheese until smooth, add sugar and vanilla. Mix in eggs one at a time, then peanut butter and cream. Fold in quartered peanut butter cups. Wrap pan in foil, add batter.
Bake in Water Bath: Place springform in roasting pan, add hot water to 1 inch. Bake for 1 hour, let cool in oven with door cracked for 30 minutes, then cool on counter before refrigerating overnight.
Chocolate Ganache: Microwave chocolate chips and cream until smooth. Pour over chilled cheesecake, top with quartered peanut butter cups.
Prep Time: 20 minutes | Cook Time: 1 hour 35 minutes | Total Time: 1 hour 55 minutes plus chilling

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