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