Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe
This Festive Reese’s Cheesecake features a rich brownie crust layered with creamy peanut butter cheesecake, topped with a luscious chocolate ganache and plenty of miniature peanut butter cups for an indulgent, crowd-pleasing dessert perfect for celebrations.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 6 hours 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 full-fat 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
Instructions
- Prepare the Brownie Crust: Preheat your oven according to the brownie mix instructions. In a large bowl, combine the brownie mix, vegetable oil, water, and the slightly beaten egg. Mix until smooth. Stir in the semi-sweet chocolate chips and peanut butter chips. Press the batter evenly into the bottom of a greased 9-inch springform pan to form the crust.
- Bake the Brownie Crust: Bake the crust according to brownie mix package directions or until a toothpick inserted near the center comes out clean, usually about 20-25 minutes. Remove from the oven and allow to cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, creamy peanut butter, and heavy cream until the mixture is smooth and uniform.
- Add Peanut Butter Cups to Filling: Fold in the quartered miniature peanut butter cups gently into the cheesecake batter, distributing them evenly.
- Bake the Cheesecake Layer: Pour the cheesecake batter over the cooled brownie crust in the springform pan. Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight to set completely.
- Prepare the Chocolate Ganache: In a small saucepan, heat the ½ cup heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy.
- Assemble the Topping: Pour the chocolate ganache evenly over the chilled cheesecake, spreading gently with a spatula. Immediately sprinkle the remaining quartered miniature peanut butter cups evenly over the ganache layer before it sets.
- Final Chill and Serve: Return the assembled cheesecake to the refrigerator and chill for an additional 30 minutes to allow the ganache to firm up. Once set, remove the springform pan sides, slice, and serve your festive Reese’s cheesecake.
Notes
- Use room temperature ingredients for a smooth cheesecake batter and even baking.
- Allow the brownie crust to cool completely to prevent mixing layers.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done.
- The cheesecake can be made a day ahead; just keep it refrigerated until serving.
- Slice with a hot, dry knife for clean cuts through the ganache.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
Keywords: Reese’s cheesecake, peanut butter cheesecake, brownie crust cheesecake, chocolate ganache topping, holiday cheesecake dessert