Reese’s Peanut Butter Cheesecake with Brownie Crust

This Reese’s Peanut Butter Cheesecake is a peanut butter and chocolate flavor explosion. It has a fudgy brownie crust and a creamy peanut butter cheesecake layer, topped with chocolate ganache and overflowing Reese’s Peanut Butter Cups.

Hey there, and welcome back, friends.

You are in for a yummy treat!

Reese’s Peanut Butter Cheesecake

There’s nothing better than dipping my fork into a slice of delicious cheesecake.

This epic cheesecake has it all!

First, let’s talk about the brownie crust. You can use any brownie mix you like.

Then after the brownie crust, I added a sprinkle of peanut butter and chocolate chips. The hot brownie crust perfectly melts them!

Then there’s a layer of creamy peanut butter cheesecake filling with mini cut-up Reese’s Peanut Butter Cups inside. It’s a nice chocolatey peanut butter surprise with every bite!

Next, I topped it with a chocolate ganache and piled it high with Reese’s Peanut Butter Cups!

Oh my!

Every bite of this easy peanut butter cup cheesecake is filled with a flavor explosion of Reese’s Peanut Butter Cups.

The combination of peanut butter and chocolate is a favorite of my husband’s. So I always make him desserts with this combination like my Chocolate Peanut Butter Ice Cream, or this epic Chocolate Peanut Butter Cake, and Chocolate Cupcakes with Peanut Butter Frosting.

This is a delicious cheesecake recipe for any time of the year, but it’s especially great for using extra Halloween candy.

If you’re a Reese’s Peanut Butter Cup fan, you need to make this cheesecake asap!

Reese’s Peanut Butter Cup Cheesecake Ingredients

This peanut butter cheesecake with brownie crust uses a few simple ingredients.

• a box of brownie mix
• some vegetable oil
• water
• a few large eggs
• semi-sweet chocolate chips
• peanut butter chips
• cream cheese
• granulated sugar
• pure vanilla extract
• creamy peanut butter
• heavy cream
• cornstarch (optional)
• miniature peanut butter cups

How to Make Reese’s Peanut Butter Cheesecake

Preheat the oven to 350° F and add a roasting pan or another large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the cheesecake springform pan.

Line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the inside bottom of the pan. Put parchment paper around the edges as well. Spray the pan with non-stick spray and set aside.

Brownie Layer Crust

In a medium-sized mixing bowl, stir together the brownie mix, oil, water, and egg until the ingredients are combined.

Pour batter into the prepared springform pan. Bake for 35 minutes.

Remove the pan from the oven and immediately sprinkle the chocolate and peanut butter chips onto the top of the hot brownie in an even layer. Allow the brownie crust to cool on the counter while preparing the cheesecake filling.

Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with three layers to ensure no water leaks into the cheesecake as it bakes in the water bath.

Reduce the oven temperature to 325° F.

Cheesecake Filling

On medium speed, cream together the softened cream cheese until smooth in a large mixing bowl.

Add the sugar and vanilla extract and continue to mix on medium-high speed for another 1-2 minutes, scraping the sides of the bowl when needed, until the mixture is smooth.

Reduce the speed to low and add the eggs, one at a time, scraping the bowl and mixing well after each egg. Do not overmix.

Add the creamy peanut butter and heavy cream with the mixer on low. If you prefer a more solid filling, add in cornstarch now. Mix until everything is thoroughly blended.

Fold in the chopped peanut butter cups.

Spoon the cheesecake batter on top of the brownie layer.

Carefully place the wrapped springform pan in the hot water bath in the oven. Bake the cheesecake for 1 hour. The cheesecake is done when the top is light golden brown, and the center barely jiggles.

When the cheesecake has cooked for an hour, turn off the oven and crack the oven door open about an inch by placing a wooden spoon in the door. Allow the cheesecake to cool in the oven for 30 minutes.

Remove the cheesecake from the water bath, transfer it to a wire rack, remove the foil, and let cool for an hour.

Place the cheesecake in the refrigerator to cool for at least 6 hours or overnight.

After the cheesecake has chilled, gently run a knife along the sides, release the sides of the springform pan, and remove it from the cheesecake.

Chocolate Ganache and Peanut Butter Cup Topping

Using a small heat-safe bowl, combine the chocolate chips and heavy cream. Heat in the microwave for 30-second bursts, stirring after each interval, until the chocolate is smooth.

Pour the ganache slowly on top of the chilled cheesecake and gently smooth it over the top.

Evenly sprinkle the top of the ganache-covered cheesecake with the chopped Reese’s Peanut Butter Cup candies. Enjoy!

How to Store Reese’s Cup Cheesecake

Store the cheesecake in your fridge in an airtight container for up to 5 days or in the freezer for up to 3 months.

More Cheesecake Recipes

If you love cheesecake, try my other recipes that are perfect for any time of the year.

• Snickers Peanut Butter Cheesecake
• No Bake Oreo Cheesecake
• Snickerdoodle Cheesecake
• Chocolate Stout Cheesecake
• No Bake Caramel Cheesecake

What do you think of this amazing peanut butter cup cheesecake recipe? What would you serve with this cheesecake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Reese’s Peanut Butter Cheesecake Recipe