Description
Celebrate any occasion with this Festive Reese’s Cheesecake, featuring a rich brownie crust layered with creamy peanut butter cheesecake and topped with indulgent chocolate ganache and peanut butter cups. This decadent dessert perfectly combines chocolate and peanut butter flavors in a show-stopping cheesecake that’s sure to impress your guests.
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 to 350°F (175°C). In a large bowl, combine the brownie mix, vegetable oil, water, and beaten egg. Mix until fully combined. Fold in the semi-sweet chocolate chips and peanut butter chips. Press this mixture evenly into the bottom of a greased 9-inch springform pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for about 18-20 minutes until set. Remove from the oven and allow it to cool slightly while preparing the cheesecake layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue to beat until well incorporated. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Blend in the vanilla extract and creamy peanut butter until fully combined. Finally, mix in the heavy cream until the mixture is silky.
- Assemble the Cheesecake Layer: Pour the cheesecake batter over the cooled brownie crust, spreading evenly. Scatter the quartered miniature peanut butter cups evenly over the top of the cheesecake layer, gently pressing some down slightly into the batter.
- Bake the Cheesecake: Bake the assembled cheesecake in the oven at 350°F (175°C) for 50-60 minutes or until the edges are set but the center slightly jiggles when moved. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually and prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and fully cool at room temperature. Refrigerate for at least 4 hours or overnight for best firmness and flavor development.
- Prepare the Chocolate Ganache: In a small saucepan, heat the 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 2-3 minutes, then stir gently until smooth and glossy.
- Top the Cheesecake: Pour the chocolate ganache evenly over the chilled cheesecake, spreading gently to cover. Immediately sprinkle the remaining quartered miniature peanut butter cups over the ganache before it sets.
- Final Chill and Serve: Refrigerate the finished cheesecake for 30 minutes to allow the ganache to set completely. When ready, carefully remove the springform pan sides, slice, and serve this indulgent festive dessert.
Notes
- Ensure the cream cheese and eggs are at room temperature before mixing to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecake; slight jiggle in the center means perfect doneness.
- Gradual cooling in the oven helps prevent cheesecake cracks.
- Use full-fat cream cheese and heavy cream for the creamiest texture and best flavor.
- For easy slicing, dip knife in hot water and wipe clean between slices.
- Store leftovers covered in the refrigerator for up to 5 days.
Keywords: Reese’s cheesecake, peanut butter cheesecake, brownie crust cheesecake, chocolate peanut butter dessert, festive cheesecake recipe