Why you will love this recipe
If you are a fan of the classic combination of chocolate and peanut butter, this cheesecake is sure to become a favorite. The brownie crust provides a chewy foundation that perfectly contrasts with the creamy cheesecake layer. The addition of mini Reese’s cups throughout the cheesecake adds delightful bursts of flavor, while the glossy chocolate ganache on top makes it visually stunning. This cheesecake is perfect for special occasions or as a show-stopping dessert at any gathering.
Introduction
Cheesecakes are often seen as the epitome of indulgent desserts, and when you add the beloved flavors of Reese’s peanut butter cups, you elevate it to a whole new level. This Reese’s Cheesecake is not only a feast for the eyes but also a treat for the palate. The combination of a rich brownie base, a creamy peanut butter cheesecake filling, and a decadent chocolate ganache creates a symphony of flavors and textures that will leave your guests begging for seconds.
Making this cheesecake may seem like a daunting task, but with a bit of patience and the right ingredients, you can create a dessert that rivals any bakery. Follow along as we guide you through each step to ensure your cheesecake turns out perfectly every time.
Ingredients:
Brownie Crust
- 18.4 ounces 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 Layer
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 eggs, room temperature
- ¾ cup creamy peanut butter
- ½ cup heavy cream
- 14 miniature peanut butter cups, quartered
Chocolate Ganache And Peanut Butter Cup Topping
- 1 cup semi-sweet chocolate chips (8 ounces)
- ½ cup heavy cream
- 34 miniature peanut butter cups, quartered
Preparation:
Step 1:
Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with a circle of parchment paper and lightly spraying the sides with non-stick spray. Set aside.
Step 2:
In a medium-sized mixing bowl, combine the brownie mix, vegetable oil, water, and beaten egg. Stir until just combined. Pour the brownie batter into the prepared springform pan and bake for 35 minutes.
Step 3:
Once baked, remove the brownie crust from the oven and immediately sprinkle the semi-sweet chocolate chips and peanut butter chips evenly over the top. Allow the brownie crust to cool while you prepare the cheesecake filling. Reduce the oven temperature to 325°F (160°C).
Step 4:
In a stand mixer or a large mixing bowl with a handheld mixer, beat the softened cream cheese on medium speed until smooth. Add the granulated sugar and vanilla extract, mixing for another 1 to 2 minutes until well combined.
Step 5:
Lower the mixer speed to add the eggs one at a time, mixing well after each addition. Be careful not to overmix. Then, add the creamy peanut butter and heavy cream, mixing until fully incorporated. Gently fold in the quartered mini Reese’s cups. Wrap the outside of the springform pan in a double layer of aluminum foil to prevent water from seeping in during baking. Pour the cheesecake batter over the cooled brownie layer. Place the springform pan into a large roasting pan and carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake for 1 hour.
Serving Suggestions:
Serve slices of this Reese’s Cheesecake chilled, garnished with additional whipped cream and a drizzle of chocolate sauce for an extra touch. Pair it with a scoop of vanilla ice cream or a cup of coffee for a delightful dessert experience.
Tips:
- For best results, use full-fat cream cheese as low-fat varieties can lead to a cheesecake that doesn’t set properly.
- Regular creamy peanut butter is recommended; avoid natural or chunky varieties for a smooth texture.
- Allow the cheesecake to cool completely before slicing to achieve clean cuts.
- This cheesecake can be made a day in advance; just ensure it is well-covered in the refrigerator.
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Total Time: 2 hours 5 minutes (plus chilling time)
Nutritional Information (per slice, based on 16 slices):
Calories: 410
Protein: 8g
Sodium: 220mg
Conclusion
This Reese’s Cheesecake is an irresistible dessert that combines the beloved flavors of chocolate and peanut butter in a creamy, decadent treat. With its fudgy brownie base, rich cheesecake filling, and luscious ganache topping, it’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply treating yourself, this cheesecake is sure to impress. Take your time with each step, and enjoy the process of creating this delightful dessert!
Questions and Answers about this recipe:
- Can I use a different type of crust?
Yes, you can experiment with different crusts, such as a graham cracker crust or an Oreo crust, if you prefer. - How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days. Just make sure to cover it well to prevent it from drying out. - Can I freeze the cheesecake?
Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. - What can I substitute for cream cheese?
For a lighter option, you can use mascarpone cheese, but keep in mind that the texture and flavor will differ slightly. - Can I make this cheesecake without peanut butter?
Yes, you can omit the peanut butter; however, you may want to replace it with an equal amount of cream cheese to maintain the texture.