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

If you’re a fan of all things peanut butter and chocolate, you’re going to fall head over heels for this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe. It’s the kind of dessert that turns every occasion into a celebration—whether it’s a holiday get-together, a birthday, or just a weekend treat. I love how the dense brownie crust balances the creamy peanut butter cheesecake layer, and the crowning glory is definitely those chopped miniature peanut butter cups piled on top. Trust me, once you try this, it might just become your go-to showstopper for special occasions.

What really makes this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe worth making is how it comes together with simple ingredients but delivers such a powerful flavor punch. The chocolate chips in the crust mix with peanut butter chips to bring out the nutty, chocolatey goodness from the first bite. Plus, the texture contrast—from fudgy crust to silky filling to crunchy peanut butter cup topping—is a recipe success factor I always look forward to. This will definitely impress guests without needing any fancy baking skills.

Ingredients You’ll Need

Each ingredient in this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe works together to build layers of flavor and texture, so don’t skip or substitute unless you have a great reason! Here are some quick tips on picking out and prepping your ingredients for the best results.

• Brownie mix: I recommend Betty Crocker milk chocolate for a classic mix; a fudgy base is key here.
• Vegetable oil: Helps create a moist, chewy crust—don’t swap it for butter since that affects texture.
• Egg: Slightly beaten to help bind the crust together without over-mixing.
• Semi-sweet chocolate chips: These add bursts of melted chocolate in the crust.
• Peanut butter chips: The secret peanutty surprise in the crust, enhancing the flavor theme.
• Cream cheese (full fat): Softened to room temp for smooth cheesecake batter—avoid low fat for best texture.
• Granulated sugar: To sweeten the cheesecake just right.
• Eggs: Room temperature to ensure an even, creamy batter.
• Vanilla extract: Adds warmth and rounds out flavors beautifully.
• Creamy peanut butter: The heart of the cheesecake layer—creamy works best here for silkiness.
• Heavy cream: Whipped into the filling to lighten the texture and again in the ganache for richness.
• Miniature peanut butter cups: Quartered and used in both the cheesecake layer and topping for that irresistible crunch and peanut butter chocolate combo.
• Semi-sweet chocolate chips (for ganache): The base of the glossy chocolate topping.

Variations

I love how forgiving and adaptable this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe is. Over time, I’ve found a few tweaks that can transform it depending on what you’ve got on hand or your mood. Feel free to experiment—you can’t go wrong with peanut butter and chocolate favorites!

• Gluten-Free: Swap the brownie mix for a gluten-free brownie mix and double-check peanut butter cups are gluten-free. I’ve done this for friends, and it’s just as decadent.
• Crunch Factor: Add crushed pretzels in the crust or sprinkle chopped nuts on top for extra texture.
• Peanut Butter Swap: For a different nut twist, try almond butter or cookie butter—it changes the flavor profile but keeps it rich and creamy.
• Miniature Cup Topping: Instead of quartered peanut butter cups, use chopped Reese’s Pieces or drizzle melted peanut butter on top for a little extra flair.
• Seasonal Twist: During holidays, I sometimes garnish with festive sprinkles or crushed peppermint for that merry touch.

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

Step 1: Prepare Your Brownie Crust

Start by preheating your oven according to the brownie mix instructions, usually around 350°F. In a bowl, combine the brownie mix, vegetable oil, water, and the beaten egg with a gentle hand—you want the batter moist but not overworked. Fold in the semi-sweet chocolate chips and peanut butter chips last to spread those yummy pockets of flavor. Press this batter firmly and evenly into the bottom of your greased springform pan. I use the flat bottom of a glass to get it smooth, and it helps the crust bake evenly. Bake it for about 15 minutes until it’s just set but not too hard, then let it cool. This crust will be the sturdy, fudgy base that holds all the cheesecake goodness!

Step 2: Whip Up the Creamy Peanut Butter Cheesecake Layer

Now, the star of the show! Using a stand mixer or electric hand mixer, beat the softened cream cheese until smooth—this helps avoid lumps in your cheesecake. Add the sugar and mix until combined. Beat in the eggs one at a time (room temp is key here for a silky texture), then blend in the vanilla extract and creamy peanut butter. Last, whip in the heavy cream until the mixture is luxuriously smooth and fluffy. Gently fold in the quartered miniature peanut butter cups—you want them distributed without breaking down too much. Pour this filling over the brownie crust carefully.

Step 3: Bake and Cool Your Cheesecake

Place your cheesecake in the oven at 325°F and bake for around 55-65 minutes. You’re looking for slightly jiggly in the center but mostly set to the touch—this means it will finish setting as it cools for that perfect creamy texture. Once baked, let it cool at room temperature for about an hour, then chill it in the fridge for at least 4 hours, preferably overnight. Patience here really pays off with the best flavor and structure.

Step 4: Create and Add the Chocolate Ganache and Topping

For the finishing touch, gently warm heavy cream in a small saucepan until it’s just about to simmer—don’t let it boil! Pour this over the semi-sweet chocolate chips in a heatproof bowl and let it sit for 5 minutes. Stir slowly until you get a smooth, glossy ganache. Pour this over the chilled cheesecake and spread evenly. Immediately sprinkle the remaining quartered miniature peanut butter cups on top so they stick to the ganache. Chill once more for about 30 minutes before serving to set the ganache. This step is where your Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe turns into a real crowd-pleaser.

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

Garnishes

I usually keep garnishes simple because the cheesecake itself is pretty busy, but sometimes I add a light dusting of cocoa powder or even a drizzle of warm peanut butter on each slice just before serving. Fresh raspberries on the side add a pop of color and a little tart bite that pairs surprisingly well with the peanut butter richness.

Side Dishes

Because this cheesecake is quite rich, I like to serve it with lightly sweetened whipped cream or vanilla ice cream. A cup of freshly brewed coffee or a cold glass of milk also pairs beautifully for a well-rounded dessert experience. For holiday dinners, it goes great alongside simple fruit salads or light, citrusy sorbets between bites to cleanse the palate.

Creative Ways to Present

For festive occasions, I’ve arranged slices on a decorative platter with edible gold leaf accents or chocolate shavings for a touch of glam. Another fun idea is serving individual mini versions in clear cups layered with crushed brownie crumbs, cheesecake filling, and ganache topped with chopped peanut butter cups—a delightful, grab-and-go option that always wows guests!

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake stored in an airtight container in the fridge for up to 4 days. Covering it well helps the flavors meld and keeps the peanut butter cups from drying out. If your kitchen’s warm, I recommend that airtight wrap to maintain freshness and texture.

Freezing

I’ve frozen this cheesecake a few times with great results. Slice it before freezing and wrap each piece tightly in plastic wrap, then place in a freezer-safe container. When you’re ready to serve, thaw overnight in the fridge to keep the texture intact. While the ganache might lose some of its sheen, the creaminess remains amazing.

Reheating

Cheesecake is best enjoyed chilled, so I don’t recommend reheating. However, if you want a room temperature slice, let it sit out for 20 minutes before serving—this softens the texture beautifully without melting the ganache topping. It’s a small trick I’ve used when entertaining to balance convenience and flavor.

FAQs

Final Thoughts

This Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe is truly one of my all-time favorite desserts to make for family and friends. It’s rich and indulgent but somehow playful and festive because of those peanut butter cups. When I bring it to parties, it’s always the first to disappear, and I love sharing this recipe with you because it’s surprisingly easy to pull off even if you’re not a super-experienced baker. Give it a try—I think you’ll love the way every layer comes together into a perfect bite of peanut butter and chocolate heaven!

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