I can’t wait to share this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe because it’s honestly one of my favorite showstopper desserts to make during holiday seasons or any special celebration. Combining the fudgy richness of a brownie crust with the creamy decadence of peanut butter cheesecake and then topping it all off with a luscious chocolate ganache and those irresistible peanut butter cups? It’s peanut butter and chocolate heaven in every bite.

If you’re like me and love a dessert that’s both impressive and surprisingly easy to pull together, you’ll appreciate how this recipe comes together with simple ingredients but feels ultra-special. The Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe works beautifully for a crowd, and just imagine the smiles when you bring this to a party or family gathering. You really can’t go wrong here.

Ingredients You’ll Need

Each ingredient plays a key role in building layers of flavor and texture that make this cheesecake stand out. I always recommend using full-fat cream cheese for that perfectly smooth and rich cheesecake layer, and not skimping on quality peanut butter cups because the topping is what truly brings the festive vibe.

Brownie mix: I use Betty Crocker milk chocolate for a reliably fudgy and chocolatey foundation.
Vegetable oil: Keeps the brownie crust moist and tender without overpowering flavors.
Water: Helps activate the brownie mix and keep it soft.
Egg: Bind the brownie crust ingredients together.
Semi-sweet chocolate chips: Adds pockets of melty chocolate in the brownie layer.
Peanut butter chips: I love this addition for little bursts of peanut butter flavor in the crust itself.
Cream cheese (full fat): Essential for that creamy, rich cheesecake texture — don’t substitute with low-fat or it won’t set quite right.
Granulated sugar: Sweetens the cheesecake just enough to balance peanut butter’s saltiness.
Eggs: They provide structure and help the cheesecake set beautifully.
Vanilla extract: Brings warmth and depth to the cheesecake layer.
Creamy peanut butter: Use a smooth variety for sleek mixing and that classic peanut flavor.
Heavy cream: Adds richness and a silkiness to the peanut butter cheesecake.
Miniature peanut butter cups (quartered): These are the stars of the topping and added throughout for extra indulgence.
Semi-sweet chocolate chips for ganache: Melts into a glossy topping that complements the peanut butter perfectly.

Variations

Personally, I like to play around with this recipe depending on who I’m serving it to and what flavors they love most. Feel free to adapt the festive Reese’s cheesecake in ways that suit your taste and occasion.

Swapping peanut butter for almond butter: I tried this once when my friend was allergic to peanuts, and it still yielded a creamy, nutty cheesecake with a slightly different but lovely flavor profile.
Adding sea salt flakes on top: I sprinkle a bit on the chocolate ganache sometimes to create that perfect sweet-salty contrast.
Using dark chocolate chips: For a richer, slightly less sweet ganache, dark chocolate adds a grown-up touch I enjoy.
Mini peppermint candies: During winter holidays, I swap some of the peanut butter cups for crushed peppermints to give it a festive twist.

How to Make Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe

Step 1: Whip Up the Brownie Crust

Start by mixing your brownie mix with vegetable oil, water, and the egg until everything is just combined—don’t overmix or the crust might get tough. Fold in the semi-sweet chocolate chips and peanut butter chips last for those little nuggets of surprise in the crust. Press this mixture evenly into the bottom of a greased 9-inch springform pan. A key tip I always follow here is to press firmly and evenly with your fingers or the back of a spoon to create a solid base that holds up to the creamy cheesecake layer.

Step 2: Prepare the Creamy Peanut Butter Cheesecake Layer

Beat the softened cream cheese and sugar together until smooth and fluffy. Then add eggs one at a time, mixing gently after each—this helps prevent cracks in your cheesecake later. Stir in vanilla extract, creamy peanut butter, and heavy cream for that luscious, smooth filling you’ll adore. Pour this over your brownie crust and sprinkle the quartered miniature peanut butter cups evenly on top before baking. It looks festive and promises delicious bites filled with peanut buttery goodness.

Step 3: Bake and Chill

Bake at 325°F (160°C) for about 55-60 minutes. You want the edges set but the center still a little jiggly—that guarantees a creamy texture. I usually leave it in the turned-off oven for an extra 30 minutes with the door slightly open, then cool completely on the counter before chilling it in the fridge overnight. Patience here pays off with perfect slices later!

Step 4: Make the Chocolate Ganache and Add the Final Topping

Heat the heavy cream until it’s just about to simmer and pour it over the semi-sweet chocolate chips. Let sit for 2-3 minutes, then stir until silky and smooth. Pour this ganache over the chilled cheesecake, then garnish liberally with more quartered miniature peanut butter cups. I love how the ganache sets to a shiny finish and the topping gives you that satisfying crunch and extra peanut butter punch in every forkful.

How to Serve Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe

A three-layer round cake sits on a clear glass cake stand over a white marbled surface. The bottom layer is dark brown and dense, the middle layer is a thick light tan creamy filling, and the top layer is a shiny dark chocolate glaze that drips unevenly down the sides. The top is covered with a generous amount of small, chopped peanut butter cup pieces that are light brown with a dark chocolate outer layer. In the background, there is a wooden board scattered with more peanut butter cups, and a stack of four white plates with forks on them. A few whole peanut butter cups lie on the white marbled surface near the cake. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I often keep it simple with extra miniature peanut butter cups and a light dusting of cocoa powder for a subtle, elegant touch. If I’m feeling fancy, a few fresh mint leaves add a splash of color and a refreshing contrast to all the richness.

Side Dishes

This cheesecake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance richness. I’ve also served it alongside fresh berries, like raspberries or strawberries, which help cut through the sweetness with their natural tartness.

Creative Ways to Present

Once, for a holiday party, I served slices on a wooden board decorated with whole peanut butter cups scattered around and little festive sprigs of rosemary for that wintry vibe. You can also build mini individual cheesecakes in jars topped with ganache and peanut butter cups for easy, no-fuss servings that guests loved.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake tightly wrapped in plastic wrap and then in an airtight container in the fridge. This keeps it fresh for about 4-5 days without drying out the crust or the cheesecake. I recommend slicing with a warm knife for beautifully clean pieces each time.

Freezing

Freezing this cheesecake works well if you’re looking to prep ahead. I freeze it uncut, wrapped in plastic and aluminum foil to avoid freezer burn. When ready, thaw it in the refrigerator overnight — the texture remains creamy and it tastes just as amazing the next day!

Reheating

This cheesecake is best served cold, but if you like it slightly softer, you can let slices sit at room temperature for about 15 minutes before enjoying. Avoid microwaving as it can make the texture grainy or cause the ganache topping to melt unevenly.

FAQs

Can I make the Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe dairy-free?

While this recipe relies heavily on cream cheese, heavy cream, and chocolate chips, you can experiment with dairy-free cream cheese alternatives and coconut cream substitutes. However, the texture and flavor will differ, so try it on a smaller batch first to see if you like the outcome!
How do I prevent cracks in the cheesecake?

Beating the eggs in one at a time and not overmixing the batter helps a lot. Also, baking at a lower temperature and allowing the cheesecake to cool slowly—like turning off the oven and leaving the door ajar—can help prevent cracks from forming.
Can I prepare this cheesecake a day in advance?

Absolutely! In fact, making this cheesecake a day ahead allows the flavors to meld beautifully and makes slicing easier. Just make sure to cover it well and keep it refrigerated.
What if I don’t have miniature peanut butter cups?

You can chop regular-sized peanut butter cups into small pieces or use peanut butter chips as a substitute for the topping. It won’t look quite as festive but will still taste amazing!
Is this cheesecake very sweet?

It’s sweet but balanced, thanks to the semi-sweet chocolate and peanut butter addition. If you prefer less sugar, you can reduce the granulated sugar by a couple of tablespoons without compromising too much on taste.

Final Thoughts

This Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe is one I keep coming back to because it feels so indulgent without being complicated. I love bringing it to holiday gatherings or just making it to treat my family; it never fails to get compliments and requests for seconds. Give it a try—you’ll enjoy every rich, creamy, chocolatey, peanut buttery spoonful, and I promise it’s worth every step. Let me know how yours turns out—I’m always here with tips or just to share in the deliciousness!