Reese’s Cheesecake (with Reese’s Peanut Butter Cups!) Recipe

I am beyond excited to share my take on a delightful Reese’s Peanut Butter Cup Cheesecake. I blend melted butter and unsweetened cocoa powder into a rich brownie base, enriched with chocolate and peanut butter chips, then crowned with a velvety cream cheese filling and chopped Reese’s Peanut Butter Cups.

I recently experimented with a delicious twist on classic peanut butter desserts and came up with a Reese’s Cheesecake that’s as wild as it sounds. I started with a perfectly baked brownie crust using 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs and 1/3 cup unsweetened cocoa powder combined with 1/2 cup all-purpose flour and a pinch of salt.

The result is a fudgy base studded with 1/2 cup chocolate chips and 1/2 cup peanut butter chips. For the filling, I whipped together 16 oz softened cream cheese, 1/2 cup creamy peanut butter, another couple eggs, 3/4 cup granulated sugar and a teaspoon of vanilla extract.

Topped with 6-8 roughly chopped Reese’s Peanut Butter Cups, every bite marries the creaminess of cheesecake with the rich intensity of a peanut butter cup. Give this a try if you’re into daring, peanut butter dessert experiments like a twist on a California Cheesecake.

Why I Like this Recipe

I love this recipe because it mixes rich chocolate with that unique peanut butter taste that just hits the spot every time. I really enjoy the brownie crust – it’s fudgy and chewy, which makes it the perfect base for the creamy layer on top. The peanut butter cream cheese filling is exceptionally smooth and layered, and the bit of crunch you get from the chopped Reese’s cups adds an awesome texture contrast that I absolutely adore. Lastly, I appreciate how the recipe plays around with the eggs in two steps, giving each part its own special flavor and making the whole dessert even more satisfying to eat.

Ingredients

• Unsalted butter provides rich, creamy fat that helps create a moist, decadent base.
• Granulated sugar gives sweet flavor and structure, packing plenty of quick carbohydrates.
• Eggs offer good protein and help bind the mix, adding natural fluffiness.
• Cream cheese adds tangy, rich creaminess that contrasts perfectly with the chocolate.
• Peanut butter chips deliver nutty bursts of flavor in every bite.
• Reese’s Peanut Butter Cups offer bold chocolate and peanut butter chunks, adding crunchy surprises.
• Chocolate chips melt into melty morsels that boost the treat’s chocolate intensity.
• All-purpose flour provides structure and a firm, satisfying foundation for the dessert.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs (divided – 2 for the brownie, 2 for the filling)
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• 16 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 3/4 cup granulated sugar (for the filling)
• 1 teaspoon vanilla extract
• 6-8 Reese’s Peanut Butter Cups, roughly chopped (for topping)

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch springform pan pretty well.

2. In a bowl, whisk together 1/2 cup melted butter, 1 cup granulated sugar, and 2 eggs (the ones for the brownie part). Then mix in 1/3 cup cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt until it’s just combined.

3. Fold in 1/2 cup chocolate chips and 1/2 cup peanut butter chips so they’re evenly spread. Pour this batter into your prepared pan and press it down to form a nice brownie crust.

4. Pop the pan in the oven and bake for about 8-10 minutes. This helps the base to firm up a bit before adding the filling.

5. While the brownie crust is in the oven, take a clean bowl and beat 16 oz softened cream cheese with 1/2 cup creamy peanut butter, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until the mix is smooth.

6. Crack the other 2 eggs into the cream cheese mixture, and beat again until everything is well combined.

7. Once the crust is done baking, remove it from the oven and spread the cream cheese filling evenly over the warm brownie base.

8. Return the pan to the oven and bake everything for about 30-35 minutes until the filling is set but still creamy in the center.

9. Remove the cheesecake from the oven and let it cool completely at room temperature, then chill it in the refrigerator for at least 4 hours (overnight is best).

10. Before serving, roughly chop 6-8 Reese’s Peanut Butter Cups and sprinkle them over the top. Enjoy your delicious Reese’s Cheesecake!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch springform pan (well-greased)
3. Mixing bowls (at least two – one for the brownie batter and one for the cheesecake filling)
4. Whisk (for combining the brownie ingredients)
5. Measuring cups and spoons (to get the ingredient amounts right)
6. Electric mixer or hand mixer (to beat the cream cheese filling smooth)
7. Spatula (for folding in the chips and spreading the filling evenly)
8. Knife (for roughly chopping the Reese’s Peanut Butter Cups)
9. Cooling rack (to help the cheesecake cool down evenly)

FAQ

Reese’s Cheesecake (with Reese’s Peanut Butter Cups!) Recipe Substitutions and Variations

• Unsalted butter: You can use equal amounts of coconut oil instead. It will add a slight coconut flavor that works pretty well with peanut butter.
• Granulated sugar: Try using light brown sugar in a one-to-one ratio. It gives a richer flavor and adds some moisture to the recipe.
• Eggs: If you dont have eggs or need a substitute, use 1/4 cup unsweetened applesauce per egg. It might make the texture a bit different but still yummy.
• Cream cheese: Greek yogurt (strained) is a decent swap at a one-to-one ratio, but be warned that the texture might be a little tangier and less creamy.
• Vanilla extract: If you’re out of vanilla extract, almond extract can work great if you use only half the amount. It adds a subtle nutty flavor that goes great with the peanut butter.

Pro Tips

1. Make sure all your dairy stuff is at room temprature before mixing, especially the cream cheese and peanut butter. If they’re too cold it’ll form lumps and the filling wont come out as smooth as it should.

2. When you take the brownie crust out of the oven, let it cool for a few minutes before you spread the cheesecake filling over it. This helps the filling to set nicely without mixing into the crust.

3. Beat your cream cheese mixture really well until its smooth. If you dont mix it long enough, you might end up with uneven texture and some gritty bits that can ruin the creamy vibe.

4. Patience is key after you bake it. Even though it may look set, let the cheesecake cool completely prior to chilling it in the fridge so the layers get to firm up properly and the flavors really meld together.