Reese’s Cheesecake Recipe

I recently created a Reese Cheesecake Recipe that captivates with its layers of decadence. The brownie crust, featuring melted unsalted butter and unsweetened cocoa, sets an enticing stage for a creamy peanut butter and cream cheese filling. I topped it with a luscious chocolate ganache made with heavy cream and semisweet chocolate.

I recently stumbled on this recipe that totally blew my mind – a Reese’s Cheesecake that uses a fudgy brownie crust as its base. I mixed melted unsalted butter, granulated sugar, eggs, vanilla extract, cocoa powder, flour, salt and baking powder to create that perfect brownie layer.

Then I whipped together a creamy filling using softened cream cheese, smooth peanut butter, powdered sugar, sour cream and a little more vanilla for extra flavor. The whole dish is finished off with a rich ganache topping made from heavy cream, semisweet chocolate and butter which gives it that irresistible finish.

I always thought that a mix between a Reese Cup Cheesecake and a Candy Cheesecake was something out of this world. If you’ve ever been curious about trying a Reese Cheesecake Recipe or looked up one of those Reeses No Bake Cheesecake Recipes online, you gotta try this one – it’s seriously unforgettable and delicious.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I absolutely dig the mix of textures. I get a rich, fudgy brownie crust at the bottom with a creamy peanut butter layer and then a smooth, chocolate ganache topping that ties it all together. Second, the flavors just work so well. I mean, who doesn’t love the perfect combo of peanut butter and chocolate? Third, I appreciate how easy it is to follow even if it seems like there are lots of steps. It makes me feel like I achieved something super cool when I see all the layers come together. And finally, this recipe leaves plenty of room for experimenting. If I want to tweak the sweetness or add my own spin, it gives me that freedom.

Here’s a quick rundown of the recipe in my own words: You start with a brownie crust, then you spread a creamy peanut butter filling right over it. After that, you pour over a layer of smooth chocolate ganache that evenly covers everything. This whole process creates a tasty, one-of-a-kind cheesecake that is a fun twist on the classic Reese’s flavors. I love how it looks and even more how it tastes, making it a total win in my book.

Ingredients

• Unsalted butter provides richness, smooth texture, and healthy fats for decadence.
• Granulated sugar sweetens the recipe and fuels caramelization, giving a vibrant flavor.
• Eggs boost protein and help bind ingredients for that perfect brownie base.
• Creamy peanut butter adds a rich nutty flavor with protein and healthy fats in the filling.
• Cream cheese creates a smooth, tangy texture that perfectly balances the sweet elements.
• Semisweet chocolate offers a deep cocoa taste that lifts the ganache with bittersweet depth.
• Cocoa powder infuses a warm chocolate flavor with antioxidants and a slight earthy tone.
• Heavy cream imparts a velvety, rich texture and smooth finish to the ganache topping.
• Powdered sugar sweetens and smoothes the texture, dissolving quickly for a perfect blend.

Ingredient Quantities

• Brownie Crust:
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• Creamy Peanut Butter Filling:
• 16 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

• Chocolate Ganache Topping:
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, chopped
• 2 tablespoons unsalted butter

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch springform pan or an 8-inch square pan so nothing sticks.

2. In a bowl, mix the melted butter and granulated sugar then beat in the eggs and vanilla extract until well combined.

3. Sift together the cocoa powder, flour, salt and baking powder and stir it into the butter mixture until you get a smooth batter.

4. Pour the brownie batter into your pan and bake for about 15-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the crust cool completely before moving on.

5. While the crust is cooling, beat the softened cream cheese in a separate bowl until smooth, then mix in the peanut butter, powdered sugar, sour cream and vanilla extract until it forms a creamy filling.

6. Spread the peanut butter filling evenly over the cooled brownie crust.

7. For the ganache topping, heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat, add the chopped semisweet chocolate and unsalted butter, then stir until the mixture is smooth.

8. Pour the chocolate ganache evenly over the peanut butter layer, letting it gently spread out to cover the whole surface.

9. Chill the cheesecake in the refrigerator for at least 4 hours or overnight so it can set up well before slicing and serving. Enjoy!

Equipment Needed

1. Preheated oven to 350°F
2. 9-inch springform pan or 8-inch square pan (greased)
3. Mixing bowls (one for the brownie batter, another for the peanut butter filling)
4. Measuring cups and spoons
5. Whisk or hand mixer for beating the eggs and cream cheese
6. Sifter or fine-mesh strainer for the cocoa, flour, salt, and baking powder
7. Spatula for stirring the batter and spreading the filling
8. Small saucepan for heating the heavy cream for the ganache
9. Toothpick to test doneness of the brownie crust
10. Refrigerator for chilling the finished cheesecake

FAQ

Reese’s Cheesecake Recipe Substitutions and Variations

• Unsalted Butter: You can use salted butter instead but just cut back on extra salt elsewhere in the recipe.
• Heavy Cream: Try substituting with coconut cream if you’re looking for a dairy-free option, it gives a similar richness.
• Cream Cheese: Neufchatel cheese works well as a lower-fat alternative and keeps the texture similar.
• Sour Cream: Plain Greek yogurt is a good swap that gives you that tangy flavor.
• Powdered Sugar: You can blitz granulated sugar in a food processor to mimic powdered sugar if you’re in a pinch.

Pro Tips

1. Make sure your brownie crust is completely cool before you spread the peanut butter filling over it because if it’s still warm, the filling might melt into the crust and get all messy.
2. Use room temperature cream cheese and sour cream so they blend smoother. If they’re too cold they can end up lumpy and make your filling look less appetizing.
3. When you’re heating up the cream for the ganache, only let it simmer. If it boils, it might break and separate the fats from the liquid which will ruin that glossy finish.
4. Chill the cheesecake for as long as you can, like overnight if possible, because letting it set up slow makes it easier to cut neat slices and keeps all the layers intact.