Oh, you’re going to love this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe! It’s one of those desserts that instantly feels like a celebration, perfect for holidays, birthdays, or just when you want to spoil yourself (and friends, obviously). What makes it so special is the rich brownie crust that’s loaded with chocolate and peanut butter chips, layered with a creamy peanut butter-packed cheesecake, and topped off with a dreamy chocolate ganache and extra peanut butter cups for that wow factor.

I remember making this cheesecake last Christmas for my family’s dessert table, and honestly, it disappeared faster than any other treat. The combination of textures and flavors is just next level—fudgy brownie base, silky cheesecake center, and that irresistibly gooey chocolate topping. If you love Reese’s, peanut butter, and cheesecake, this recipe is a must-try for your festive menu or anytime you want to impress with minimal fuss.

Ingredients You’ll Need

Each ingredient in this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe plays a role in creating a perfect balance of richness, creaminess, and festive flair. I always recommend sourcing fresh cream cheese and good quality peanut butter for the best results—those two are the heart of your cheesecake’s flavor!

Brownie mix: I use Betty Crocker Milk Chocolate for a classic fudgy base, but any good quality mix works.
Vegetable oil: Keeps the brownie crust nice and tender.
Water: Helps mix the brownie batter smoothly.
Egg: Binds the brownie crust perfectly without making it too cakey.
Semi-sweet chocolate chips: Adds extra bursts of chocolate goodness in the crust.
Peanut butter chips: These little pockets intensify the peanut butter flavor right from the base.
Cream cheese (full fat): The star of the cheesecake layer – full fat always means creamy, not rubbery.
Granulated sugar: Just enough sweetness to balance the peanut butter and chocolate.
Eggs: Make sure they’re room temperature so the cheesecake bakes up smooth and without cracks.
Vanilla extract: Enhances all those rich flavors beautifully.
Creamy peanut butter: Choose a quality brand with a smooth consistency for that melt-in-your-mouth texture.
Heavy cream: Adds richness and silkiness to the cheesecake layer and ganache.
Miniature peanut butter cups (quartered): Both for folding into the cheesecake and the topping—because more peanut butter cups = more joy!
Semi-sweet chocolate chips (for ganache): To create a glossy, luscious chocolate topping.

Variations

I love tinkering with this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe depending on the occasion or who I’m serving it to. Feel free to personalize it to your peanut butter and chocolate preferences, or even swap ingredients based on dietary needs.

Crust variation: I once tried using homemade brownie batter instead of the mix. It took a bit longer but made the crust even fudgier and richer.
Nut-free option: If peanut allergies are a concern, swap peanut butter for almond butter and use allergy-friendly chocolate chips. It’s a different vibe but still delicious!
Mini cheesecake cups: I sometimes make this in a muffin tin lined with cupcake liners for individual servings—perfect for parties.
Extra gooey ganache: Increasing the heavy cream in the ganache makes it silkier and more pourable, which I love drizzling before serving.

How to Make Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe

Step 1: Whip Up the Brownie Crust

Start by preheating your oven to 350°F (175°C) and grease a 9-inch springform pan. In a mixing bowl, combine the brownie mix, vegetable oil, water, and egg until it’s just mixed—don’t overbeat or you’ll end up with a cake-like crust. Stir in the semi-sweet chocolate chips and peanut butter chips for an extra pop of flavor. Press this batter evenly into the bottom of the pan—this will be your rich fudgy base. Bake it for about 15 minutes; it should be set but not fully baked through as it will continue cooking under the cheesecake layer.

Step 2: Creamy Cheesecake Layer Magic

While the crust cools slightly, beat your softened cream cheese with the sugar until super smooth—no lumps! Then add eggs one at a time, making sure each is fully incorporated. Stir in vanilla extract followed by the creamy peanut butter and heavy cream. Fold in the quartered miniature peanut butter cups gently—you want them evenly distributed but not smashed. Pour this beautiful batter right over your brownie crust and smooth out the top. Bake for about 50-60 minutes until the edges are set and the center is just slightly jiggly. Let it cool completely before topping.

Step 3: The Luscious Chocolate Ganache and Topping

For the ganache, heat the heavy cream until it just begins to simmer—don’t let it boil. Pour it over the semi-sweet chocolate chips and let them sit for a minute before stirring until smooth and glossy. Spread this ganache over your cooled cheesecake evenly. Then, sprinkle the remaining quartered miniature peanut butter cups generously on top for that festive, eye-catching finish. Chill the entire cheesecake for at least 4 hours, or overnight, so everything sets perfectly.

How to Serve Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe

A three-layer cake on a clear glass stand sitting on a white marbled surface. The bottom layer is a dark brown chocolate base with small chocolate chips embedded near the top edge. The middle layer is thick and creamy in a light tan color resembling peanut butter. The top layer is a smooth dark chocolate ganache dripping slightly over the sides. The cake is covered with many pieces of cut peanut butter cups that show both chocolate and peanut butter filling scattered densely on top. In the background, there is a wooden board with more peanut butter cups and a stack of white plates with silver forks. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I keep it simple with extra quartered peanut butter cups and a drizzle of melted peanut butter or chocolate—sometimes both! A sprinkle of sea salt pairs beautifully and enhances that sweet-savory contrast. Fresh mint leaves add a pop of color and freshness if you’re serving for guests.

Side Dishes

This indulgent cheesecake goes well with lighter sides like fresh berries or a simple vanilla bean ice cream scoop. I also like serving it alongside some coffee or a bold stout beer to complement the chocolate and peanut butter notes.

Creative Ways to Present

Last New Year’s Eve, I arranged individual cheesecake bites on a festive platter with colorful sprinkles and tiny holiday flags stuck into each piece. Another time, I layered it in clear glass trifle bowls with extra brownie chunks and whipped cream for a stunning dessert presentation that got a lot of compliments!

Make Ahead and Storage

Storing Leftovers

I usually cover the cheesecake tightly with plastic wrap and keep it in the fridge. It stays fresh and delicious for up to 5 days, but honestly, it rarely lasts that long in my house!

Freezing

If I’m making this festive treat ahead, I freeze it without the ganache topping, wrapped in foil and plastic wrap to avoid freezer burn. Once thawed, I add the ganache and peanut butter cups fresh. This method preserves the texture best.

Reheating

This cheesecake is best served cold, so I don’t recommend reheating. Just take it out of the fridge about 20 minutes before slicing to let it soften slightly and bring out its full flavor.

FAQs

Can I make the Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe dairy-free?

Yes! Substitute the cream cheese with a dairy-free cream cheese alternative and use a non-dairy heavy cream substitute like coconut cream. Make sure the brownie mix you use is also dairy-free. The flavor will be slightly different, but still delicious!
How do I avoid cracks in the cheesecake layer?

To prevent cracks, ensure your eggs are at room temperature before mixing, avoid overmixing once the eggs are added, and bake the cheesecake in a water bath if possible. Also, don’t open the oven door during baking, and allow the cheesecake to cool slowly in the oven with the door cracked before chilling.
Can I prepare this cheesecake a day ahead?

Absolutely! In fact, it tastes even better the next day once all the flavors meld together. Just be sure to store it in the fridge, covered well with plastic wrap.
What’s the best way to slice this rich cheesecake?

Use a sharp knife dipped in hot water and wiped dry between cuts. This helps create clean, neat slices without dragging the topping or crust.
Can I use other peanut butter candies instead of miniature peanut butter cups?

You sure can! Chopped peanut butter cups or even peanut butter-filled chocolates work well. Just make sure they’re small enough to mix in and top without overwhelming the texture.

Final Thoughts

There’s something truly magical about this Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe—it brings together some of the best flavors in a dessert you can make ahead and yet impress everyone with minimal stress. Personally, I find it’s become my go-to showstopper for any occasion that calls for a chocolate-peanut butter celebration. Give it a try, and I promise your friends and family will be begging for the recipe!

Festive Reese’s Cheesecake with Brownie Crust and Peanut Butter Cup Topping Recipe

★★★★★ 4.8 from 78 reviews

Author: Isabella
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 5 hours 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Indulge in this Festive Reese’s Cheesecake combining a rich brownie crust with a creamy peanut butter cheesecake layer, topped with luscious chocolate ganache and plenty of mini peanut butter cups for the perfect holiday treat.

Ingredients

Scale

Brownie Crust

1 18.4-ounce box brownie mix (e.g. 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 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 according to the brownie mix instructions. In a bowl, combine the brownie mix, vegetable oil, water, and beaten egg. Stir until fully incorporated. Fold in the semi-sweet chocolate chips and peanut butter chips. Press the batter evenly into the bottom of a greased springform pan to form the crust layer.
Bake the Brownie Crust: Bake the crust for the time recommended on the brownie mix box, usually about 20-25 minutes, until set. Remove from oven and let it cool slightly while preparing the cheesecake layer.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and continue mixing until fully combined. Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract, creamy peanut butter, and heavy cream until the mixture is smooth and consistent. Gently fold in the quartered miniature peanut butter cups.
Assemble and Bake Cheesecake: Pour the cheesecake mixture evenly over the cooled brownie crust. Smooth the top with a spatula. Bake in the preheated oven at 325°F (163°C) for approximately 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
Prepare Chocolate Ganache: While the cheesecake cools, heat the ½ cup heavy cream until it just begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips in a bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Cool and Chill: Remove the cheesecake from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set fully.
Top with Ganache and Peanut Butter Cups: Once chilled, pour the chocolate ganache evenly over the top of the cheesecake. Decorate with the remaining 34 quartered miniature peanut butter cups. Return to the refrigerator for 30 minutes to allow the ganache to set before serving.

Notes

For best results, use room temperature eggs and cream cheese to ensure a smooth cheesecake texture.
Allow the brownie crust to cool before adding the cheesecake layer to prevent mixing layers.
If you prefer a less sweet cheesecake, reduce the granulated sugar slightly.
Store leftovers covered in the refrigerator for up to 5 days.
To prevent cheesecake cracks, avoid overbaking and allow gradual cooling in the oven.

Keywords: Reese’s cheesecake, peanut butter cheesecake, brownie crust cheesecake, chocolate ganache topping, holiday dessert