I assembled a Reese Peanut Butter Cheesecake by starting with a brownie crust, filling it with peanut butter and chocolate, and finishing with a glossy ganache that hides one surprising twist.
I can’t stop thinking about this Reese Cheesecake I made, a ridiculous mashup of fudgy brownie base, creamy peanut butter and molten chocolate that somehow behaves like dessert magic. The idea started with semisweet chocolate melted into the crust then evolved into a peanut butter heavy filling with creamy peanut butter folded in so it tastes like a grown up candy bar.
The top? A glossy ganache that makes you pause before cutting.
People call it everything from Reese Cup Cheesecake to Reese Cheesecake and honestly, every name is right, it just begs to be sliced and stolen.
Ingredients
- Semisweet chocolate: Adds rich cocoa flavor, some antioxidants, mostly carbs and fat, not light
- Cream cheese: Creamy, high in fat and protein, gives tang and silky body to cheesecake
- Peanut butter: Packed with protein and healthy fats, adds salty sweet peanut depth
- Granulated sugar: Pure sweetener, provides structure and browning, mostly empty calories, quick energy
- Eggs: Bind ingredients, add richness and protein, help set the cheesecake filling
- Heavy cream: Adds silkiness and fat, boosts mouthfeel, very rich so use wisely
- Cocoa powder: Gives chocolate intensity without extra fat, a bit bitter and dry
- Sour cream: Adds a mild tang, balances sweetness, improves texture and creaminess slightly
- Reese’s peanut butter cups: Sweet salty candy, mostly sugar and fat, great crunch and peanut notes
Ingredient Quantities
- For the brownie crust
- 4 oz semisweet chocolate chopped (about 115 g)
- 6 tbsp unsalted butter (about 85 g)
- 3/4 cup granulated sugar (150 g)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all purpose flour (about 95 g)
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp fine salt
- For the peanut butter chocolate cheesecake filling
- 24 oz cream cheese 3 8 oz packages softened
- 1 cup granulated sugar (200 g)
- 1/2 cup light brown sugar packed (100 g)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup creamy peanut butter room temp (about 240 g)
- 4 oz semisweet chocolate chopped (about 115 g)
- 1/4 tsp fine salt
- For the ganache
- 8 oz semisweet chocolate chopped (about 225 g)
- 1 cup heavy cream (240 ml)
- 2 tbsp unsalted butter
- Pinch fine salt
- For garnish
- 8 to 12 Reese’s peanut butter cups chopped plus extra for top
- Flaky sea salt optional
How to Make this
1. Preheat oven to 350 F and grease a 9 inch springform pan, line the bottom with parchment. Wrap the outside of the pan in foil if you plan to use a water bath later, it helps keep water out.
2. Make the brownie crust: melt 4 oz semisweet chocolate with 6 tbsp butter until smooth. Stir in 3/4 cup granulated sugar, then beat in 1 large egg and 1 tsp vanilla. Fold in 3/4 cup all purpose flour, 2 tbsp unsweetened cocoa powder and 1/4 tsp fine salt until just combined. Press evenly into the prepared pan and bake 12 to 15 minutes until set. Let cool while you lower oven to 325 F.
3. Prep for the filling: warm 4 oz semisweet chocolate until melted and let cool slightly; have 1 cup creamy peanut butter at room temp; make sure 24 oz cream cheese is very soft. A tip: room temp ingredients = fewer lumps.
4. Beat the cream cheese with 1 cup granulated sugar and 1/2 cup packed light brown sugar until smooth, scraping the bowl. Add 3 large eggs one at a time, then 1 tsp vanilla, 1/2 cup sour cream, 1/4 cup heavy cream and 1/4 tsp fine salt. Mix on low so you dont whip a ton of air into it.
5. Add the peanut butter and the melted 4 oz chocolate, mix until just combined and streak-free. Dont overmix; small streaks are fine. Chop 8 to 12 Reese’s peanut butter cups and fold most of them into the batter, reserving a handful for the top.
6. Pour the filling over the cooled brownie crust, smooth the top. Tap the pan gently on the counter to release big air bubbles. If using a water bath, place the springform in a larger pan, pour hot water to come about halfway up the sides of the springform.
7. Bake at 325 F for about 55 to 70 minutes until the edges are set and the center still jiggles slightly when you nudge the pan. Dont overbake, its okay if the center is a little wobbly.
8. Turn off oven, crack the door and let the cheesecake cool inside for 1 hour to reduce cracking. Then remove from oven, run a thin knife around the edge to loosen, cool to room temp, then refrigerate at least 6 hours or overnight for best texture.
9. Make the ganache: heat 1 cup heavy cream until steaming but not rolling boil, pour over 8 oz chopped semisweet chocolate and 2 tbsp unsalted butter, let sit 1 minute then whisk until glossy and smooth; add a pinch of fine salt. Let the ganache cool until slightly thickened but still pourable.
10. Pour ganache over chilled cheesecake, spread, then top with the reserved chopped Reese’s and a sprinkle of flaky sea salt if you like. Chill until ganache sets, then slice with a knife warmed in hot water and wiped dry between cuts for clean slices. Enjoy.
Equipment Needed
1. 9-inch springform pan — lined with parchment and greased (wrap in foil if you plan a water bath)
2. Large mixing bowls (one for the crust, one for the filling)
3. Electric mixer or hand mixer to get the cream cheese totally smooth
4. Heatproof bowl or microwave-safe bowl for melting chocolate (or use a double boiler)
5. Rubber spatula and wooden spoon for folding and scraping the bowl
6. Measuring cups and spoons (a kitchen scale is great if you have one)
7. Large roasting pan or rimmed baking sheet to hold the springform for a water bath and to catch drips
8. Sharp knife and cutting board for chopping Reese’s, plus an offset spatula or knife for spreading the ganache and clean slicing between cuts
FAQ
Reese’s Cheesecake Recipe Substitutions and Variations
- For the 24 oz cream cheese: swap with Neufchatel 1 to 1 for a slightly lighter cheesecake, or mascarpone 1 to 1 for a richer, silkier result. If you use mascarpone chill longer because it can be a bit softer.
- For the 1 cup creamy peanut butter: use almond butter 1 to 1 for a different nutty flavor, or sunflower seed butter 1 to 1 if you need a peanut free option. Note it’ll change taste and sweetness a little.
- For the semisweet chocolate (4 oz or 8 oz): use bittersweet or dark chocolate 70 percent for a deeper cocoa flavor, or milk chocolate for a sweeter, creamier finish; use the same weight.
- For the ganache heavy cream 1 cup: use full fat coconut milk 1 to 1 for a dairy free ganache, or evaporated milk 1 to 1 as a pantry swap. Coconut will add a faint coconut note.
Pro Tips
1. Wrap that springform twice in heavy duty foil and set it in a larger pan before adding any water, that way you can pour hot water around it without risking a soggy brownie. Pour the water slowly so it doesnt splash up the sides, and dont fill higher than halfway or youll invite leaks.
2. Get everything really close to room temp, especially the cream cheese and peanut butter, it makes the filling way smoother and helps the cheesecake bake evenly. If the cream cheese is still lumpy, beat it alone till silky before adding sugar, you’ll save time and avoid overmixing later.
3. Dont overmix or whip lots of air into the batter, mix on low and scrape the bowl well. Overaerated cheesecake equals big cracks and a spongey texture, so bake until the edges are set and the center still jiggles a bit, then cool it slowly in the oven to minimize cracking.
4. For glossy ganache and clean slices heat the cream till steaming not boiling, pour over the chocolate, wait a minute then whisk, if it looks grainy add a splash more hot cream and whisk again. Chill the cake fully, then warm a knife under hot water and wipe it dry between cuts for neat slices, and if any small cracks show up the ganache will hide them and taste awesome.
Reese’s Cheesecake Recipe
I assembled a Reese Peanut Butter Cheesecake by starting with a brownie crust, filling it with peanut butter and chocolate, and finishing with a glossy ganache that hides one surprising twist.
12
servings
896
kcal
Equipment: 1. 9-inch springform pan — lined with parchment and greased (wrap in foil if you plan a water bath)
2. Large mixing bowls (one for the crust, one for the filling)
3. Electric mixer or hand mixer to get the cream cheese totally smooth
4. Heatproof bowl or microwave-safe bowl for melting chocolate (or use a double boiler)
5. Rubber spatula and wooden spoon for folding and scraping the bowl
6. Measuring cups and spoons (a kitchen scale is great if you have one)
7. Large roasting pan or rimmed baking sheet to hold the springform for a water bath and to catch drips
8. Sharp knife and cutting board for chopping Reese’s, plus an offset spatula or knife for spreading the ganache and clean slicing between cuts
Ingredients
-
For the brownie crust
-
4 oz semisweet chocolate chopped (about 115 g)
-
6 tbsp unsalted butter (about 85 g)
-
3/4 cup granulated sugar (150 g)
-
1 large egg
-
1 tsp vanilla extract
-
3/4 cup all purpose flour (about 95 g)
-
2 tbsp unsweetened cocoa powder
-
1/4 tsp fine salt
-
For the peanut butter chocolate cheesecake filling
-
24 oz cream cheese 3 8 oz packages softened
-
1 cup granulated sugar (200 g)
-
1/2 cup light brown sugar packed (100 g)
-
3 large eggs
-
1 tsp vanilla extract
-
1/2 cup sour cream
-
1/4 cup heavy cream
-
1 cup creamy peanut butter room temp (about 240 g)
-
4 oz semisweet chocolate chopped (about 115 g)
-
1/4 tsp fine salt
-
For the ganache
-
8 oz semisweet chocolate chopped (about 225 g)
-
1 cup heavy cream (240 ml)
-
2 tbsp unsalted butter
-
Pinch fine salt
-
For garnish
-
8 to 12 Reese's peanut butter cups chopped plus extra for top
-
Flaky sea salt optional
Directions
- Preheat oven to 350 F and grease a 9 inch springform pan, line the bottom with parchment. Wrap the outside of the pan in foil if you plan to use a water bath later, it helps keep water out.
- Make the brownie crust: melt 4 oz semisweet chocolate with 6 tbsp butter until smooth. Stir in 3/4 cup granulated sugar, then beat in 1 large egg and 1 tsp vanilla. Fold in 3/4 cup all purpose flour, 2 tbsp unsweetened cocoa powder and 1/4 tsp fine salt until just combined. Press evenly into the prepared pan and bake 12 to 15 minutes until set. Let cool while you lower oven to 325 F.
- Prep for the filling: warm 4 oz semisweet chocolate until melted and let cool slightly; have 1 cup creamy peanut butter at room temp; make sure 24 oz cream cheese is very soft. A tip: room temp ingredients = fewer lumps.
- Beat the cream cheese with 1 cup granulated sugar and 1/2 cup packed light brown sugar until smooth, scraping the bowl. Add 3 large eggs one at a time, then 1 tsp vanilla, 1/2 cup sour cream, 1/4 cup heavy cream and 1/4 tsp fine salt. Mix on low so you dont whip a ton of air into it.
- Add the peanut butter and the melted 4 oz chocolate, mix until just combined and streak-free. Dont overmix; small streaks are fine. Chop 8 to 12 Reese's peanut butter cups and fold most of them into the batter, reserving a handful for the top.
- Pour the filling over the cooled brownie crust, smooth the top. Tap the pan gently on the counter to release big air bubbles. If using a water bath, place the springform in a larger pan, pour hot water to come about halfway up the sides of the springform.
- Bake at 325 F for about 55 to 70 minutes until the edges are set and the center still jiggles slightly when you nudge the pan. Dont overbake, its okay if the center is a little wobbly.
- Turn off oven, crack the door and let the cheesecake cool inside for 1 hour to reduce cracking. Then remove from oven, run a thin knife around the edge to loosen, cool to room temp, then refrigerate at least 6 hours or overnight for best texture.
- Make the ganache: heat 1 cup heavy cream until steaming but not rolling boil, pour over 8 oz chopped semisweet chocolate and 2 tbsp unsalted butter, let sit 1 minute then whisk until glossy and smooth; add a pinch of fine salt. Let the ganache cool until slightly thickened but still pourable.
- Pour ganache over chilled cheesecake, spread, then top with the reserved chopped Reese's and a sprinkle of flaky sea salt if you like. Chill until ganache sets, then slice with a knife warmed in hot water and wiped dry between cuts for clean slices. Enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 12
- Calories: 896kcal
- Fat: 73g
- Saturated Fat: 39g
- Trans Fat: 0.5g
- Polyunsaturated: 3.5g
- Monounsaturated: 25g
- Cholesterol: 120mg
- Sodium: 420mg
- Potassium: 450mg
- Carbohydrates: 72g
- Fiber: 4g
- Sugar: 45g
- Protein: 18g
- Vitamin A: 900IU
- Vitamin C: 0.6mg
- Calcium: 200mg
- Iron: 3.5mg
