If you’re looking for a dessert that perfectly balances rich chocolate, creamy cheesecake, and the irresistible flavor of peanut butter, then this Reese Cheesecake recipe is an absolute must-try.
I recently baked this Reese Cheesecake for a small family gathering, and the moment I sliced into it, the aroma of warm chocolate and peanut butter filled the kitchen.
Each bite is decadently smooth, with a luscious cheesecake layer nestled over a fudgy brownie crust, finished with a glossy chocolate ganache and mini Reese’s cups on top.
Sharing this Reese Cheesecake dessert was such a joyful experience—the mix of textures and flavors made it impossible for anyone to resist asking for seconds.
I want to take you through every step, from the ingredients to the final indulgent bite, so you can recreate this crowd-pleaser in your own kitchen.
Why Reese Cheesecake is the Ideal Recipe
I’ve tried countless cheesecake recipes, but there’s something about this Reese Cheesecake that makes it stand out.
First, the combination of a fudgy brownie base with a creamy peanut butter cheesecake layer creates a perfect harmony of texture and taste.
The mini peanut butter cups baked into the cheesecake add delightful pockets of chocolatey surprise with every bite.
Then, topping it off with a smooth chocolate ganache and more Reese’s cups elevates it to a dessert that feels both celebratory and comforting.
Key Ingredients in Reese Cheesecake Recipe
When I prepared this Reese Cheesecake, I made sure to select ingredients that are both flavorful and reliable for the perfect texture.
Here’s what you’ll need:
Brownie Base: 1 18.4-ounce box of milk chocolate brownie mix (I used Betty Crocker), ½ cup vegetable oil, ¼ cup water, 1 egg slightly beaten, ½ cup semi-sweet chocolate chips, ½ cup peanut butter chips. The brownie base creates a firm, fudgy foundation for the cheesecake.
Cheesecake Layer: 3 packages (8 ounces each) of full-fat cream cheese, softened; 1 cup granulated sugar; 4 eggs at room temperature; 1 tablespoon vanilla extract; ¾ cup creamy peanut butter; ½ cup heavy cream; 14 miniature peanut butter cups, quartered. The cream cheese and peanut butter give the cheesecake its rich, velvety texture, while the mini Reese’s cups create little surprises in every bite.
Chocolate Ganache and Topping: 1 cup (8 ounces) semi-sweet chocolate chips, ½ cup heavy cream, 34 miniature peanut butter cups quartered. The ganache adds a glossy, decadent finish, making the cheesecake look as amazing as it tastes.
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Reese Cheesecake Recipe
- Total Time: 2 hours 5 min
- Yield: 12 servings
Description
Reese Cheesecake Recipe combines a rich brownie base, creamy peanut butter cheesecake, and a silky chocolate ganache, topped with mini Reese’s cups for a decadent, crowd-pleasing dessert full of chocolate and peanut butter goodness.
Ingredients
- ¼ cup fresh orange juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup or honey
- ⅓ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
For the Salad
- 1 18.4-ounce box brownie mix I used Betty Crocker ~ Milk Chocolate
- 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 cream cheese (full fat) 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
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Prepare the Brownie Base: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper cut into a circle, lightly spray the pan with non-stick spray, and set aside. Mix the boxed brownie mix, vegetable oil, water, and beaten egg in a medium bowl until just combined. Pour the batter into the pan and bake for 35 minutes. Immediately sprinkle chocolate and peanut butter chips on top while hot. Let the brownie cool while preparing the cheesecake layer. Reduce oven temperature to 325°F.
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Make the Cheesecake Layer: Using a stand mixer, or a hand-held mixer, cream the softened cream cheese until smooth. Add sugar and vanilla extract, mixing for 1-2 minutes. Lower the speed and add eggs one at a time, mixing gently. Incorporate the peanut butter and heavy cream, mixing until smooth. Fold in quartered mini Reese’s cups carefully.
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Bake in Water Bath: Wrap the springform pan in double-layer aluminum foil. Spoon cheesecake batter on top of brownie layer. Place the pan in a large roasting pan, pour hot water 1 inch up the sides, and bake for 1 hour. After baking, crack oven door open and let cheesecake cool for 30 minutes in the oven. Then allow it to cool on the counter for an additional hour before refrigerating overnight.
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Add Ganache and Topping: Heat heavy cream with chocolate chips in 45-second microwave intervals, stirring each time until smooth. Pour ganache over chilled cheesecake and smooth gently. Sprinkle remaining quartered Reese’s cups evenly on top.
- Prep Time: 30 min
- Cook Time: 1 hour 35 min
- Category: Dessert
- Method: Baking
- Cuisine: Homemade
How to Reese Cheesecake Recipe Step-by-Step
I like to think of this Reese Cheesecake recipe as a layered journey, where each step builds excitement toward the final indulgent result. Here’s how I prepared it:
Prepare the Brownie Base: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper cut into a circle, lightly spray the pan with non-stick spray, and set aside. Mix the boxed brownie mix, vegetable oil, water, and beaten egg in a medium bowl until just combined. Pour the batter into the pan and bake for 35 minutes. Immediately sprinkle chocolate and peanut butter chips on top while hot. Let the brownie cool while preparing the cheesecake layer. Reduce oven temperature to 325°F.
Make the Cheesecake Layer: Using a stand mixer, or a hand-held mixer, cream the softened cream cheese until smooth. Add sugar and vanilla extract, mixing for 1-2 minutes. Lower the speed and add eggs one at a time, mixing gently. Incorporate the peanut butter and heavy cream, mixing until smooth. Fold in quartered mini Reese’s cups carefully.
Bake in Water Bath: Wrap the springform pan in double-layer aluminum foil. Spoon cheesecake batter on top of brownie layer. Place the pan in a large roasting pan, pour hot water 1 inch up the sides, and bake for 1 hour. After baking, crack oven door open and let cheesecake cool for 30 minutes in the oven. Then allow it to cool on the counter for an additional hour before refrigerating overnight.
Add Ganache and Topping: Heat heavy cream with chocolate chips in 45-second microwave intervals, stirring each time until smooth. Pour ganache over chilled cheesecake and smooth gently. Sprinkle remaining quartered Reese’s cups evenly on top.
Reese Cheesecake Recipe Nutrition Facts
| Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 1 slice (1/12 of cake) | 520 kcal | 32g | 18g | 120mg | 210mg | 48g | 33g | 9g |
Conclusion
Baking this Reese Cheesecake felt like creating a little piece of magic in my kitchen. Each layer, from the fudgy brownie base to the creamy peanut butter cheesecake and the rich ganache topping, delivers an unforgettable taste experience.
It’s a dessert that brings people together, sparks smiles, and leaves a lasting impression. Whether it’s a holiday celebration or a weekend treat, this cheesecake is a dessert worth savoring.
If you loved this Reese Cheesecake recipe, you might also enjoy:
- Quick Christmas Salad Recipe in 10 Min
- Easy Crockpot Salsa Chicken Recipe in 5 Min
- Easy Crockpot Cowboy Casserole Recipe
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.