Reese'S Peanut Butter Cheesecake With Brownie Crust Recipe

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.

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!

The Best Reese's Peanut Butter Cheesecake

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.

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.

Amazing Peanut Butter Cheesecake (no Bake Recipe)

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.

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.

Reeses Peanut Butter Cheesecake

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.

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.

Easy!} Reese's Cheesecake Pie

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.

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.

Reese's Peanut Butter Cup Cheesecake

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.

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

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.

Homemade] Reeses Peanut Butter Cheesecake With A Brownie Crust