Indulge in a decadent treat with a fudgy brownie base infused with chocolate and peanut butter chips layered with a cream cheese peanut butter filling crowned with chopped Reese’s Peanut Butter Cups. This creation bridges classic indulgence with a twist of innovation reminiscent of Reese’s Cheesecake Recipes and Peanut Butter Desserts.

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I made this Reese’s Cheesecake because i love a mix of chocolate and peanut butter flavors that also offers some nutrition. I started with a perfectly baked brownie crust using 1/2 cup unsalted butter that was melted, 1 cup granulated sugar, 2 large eggs and 1 tsp vanilla extract along with 1/2 cup all-purpose flour and cocoa powder to bring out that deep fudgy taste.

I added semi-sweet chocolate chips and peanut butter chips which not only enhance the flavor but give you a bit of a crunch. For the filling i used 16 oz cream cheese that was softened, 1/2 cup creamy peanut butter, 1 cup granulated sugar for the filling and another 2 eggs mixed with 1/2 cup sour cream and 1 tsp vanilla extract to keep it smooth and rich.

Topping it off with chopped Reese’s Peanut Butter Cups makes this reeses cheesecake a real treat in the realm of peanut butter desserts like those california cheesecake recipes youll find around.

Why I Like this Recipe

I love this recipe because it mixes a fudgy, chocolatey brownie crust with a super creamy peanut butter cheesecake filling that just makes every bite so exciting. I also really dig how all the little bits of peanut butter chips, chocolate chips and chopped Reese’s cups give the dessert a cool texture and flavor burst that you just don’t get in regular cakes. It’s also awesome that it’s not too complicated to whip up—it’s like having a fancy dessert that even someone like me can make without a mess. Lastly, I just really love the fact that it combines two of my all-time favorite treats, brownies and cheesecake, in one terrific dessert that always leaves me wishing for more.

Ingredients

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Melted unsalted butter brings rich fats and a velvety texture to this dessert.
Granulated sugar sweetens the mix and provides quick energy from carbohydrates.
Eggs add protein, structure and help bind all the ingredients in a smooth batter.
Cream cheese lends a tangy flavor and creamy consistency that defines our cheesecake.
Peanut butter chips add bursts of nutty sweetness and a crunchy texture.
Semi-sweet chocolate chips intensify the dessert with deep cocoa flavor and slight bitterness.
Reese’s Peanut Butter Cups pack a punch of chocolate and creamy peanut butter indulgence.
Creamy peanut butter enriches the filling with extra flavor and moisture

Ingredient Quantities

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup all-purpose flour

1/2 cup cocoa powder

1/4 tsp salt

1/2 cup semi-sweet chocolate chips

1/2 cup peanut butter chips

16 oz cream cheese, softened

1/2 cup creamy peanut butter

1 cup granulated sugar (for the filling)

2 large eggs (for the filling)

1/2 cup sour cream

1 tsp vanilla extract (for the filling)

6 to 8 Reese’s Peanut Butter Cups, roughly chopped

How to Make this

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

2. In a bowl, mix together 1/2 cup melted butter, 1 cup sugar, 2 eggs and 1 tsp vanilla extract until smooth.

3. Stir in 1/2 cup flour, 1/2 cup cocoa powder, and 1/4 tsp salt. Then fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips.

4. Pour the brownie batter evenly into your pan and bake for about 15 minutes until lightly set.

5. Lower your oven temp to 325°F. Meanwhile, in another large bowl beat 16 oz softened cream cheese, 1/2 cup creamy peanut butter and 1 cup sugar (for the filling) till its creamy.

6. Add in 2 eggs, 1/2 cup sour cream and 1 tsp vanilla extract; mix until smooth.

7. Carefully spoon or pour the cheesecake filling over the brownie crust and sprinkle in the roughly chopped 6 to 8 Reese’s Peanut Butter Cups.

8. Bake the assembled cheesecake for 35-40 minutes, until nearly set in the center.

9. Turn off the oven and let the cheesecake sit inside for another 15 minutes to help it finish setting.

10. Remove from the oven and let it cool completely before chilling in the fridge for at least 4 hours (or overnight) before serving. Enjoy!

Equipment Needed

1. Oven – you’ll need one to preheat and bake the cheesecake.
2. 9 inch springform pan – make sure it’s greased before you pour in the batter.
3. Mixing bowls – at least two: one for the brownie batter and one for the cheesecake filling.
4. Measuring cups and spoons – essential for getting the ingredients right.
5. Whisk or spatula – for mixing the batter until it’s smooth.
6. Electric or hand mixer – helps beat the cream cheese mixture to a creamy consistency.
7. Knife – for roughly chopping the Reese’s Peanut Butter Cups.
8. Cooling rack – useful for letting the cheesecake cool completely before chilling in the fridge.

FAQ

Q: Can I use salted butter if I don't have unsalted?

A: While you could, I suggest stickin with unsalted butter 'cause the extra salt might mess up the flavor a bit.

Q: Do I really need to let the cream cheese come to room temperature?

A: Yes, it's super important. Room temperature cream cheese blends better, so you'll get a smoother, creamier filling.

Q: Can I prepare this ahead of time?

A: Yeah, you sure can. Once it's baked, just chill it in the fridge for a few hours or even overnight so the flavors really meld together.

Q: What if I want less sweetness?

A: You can try reducing a little bit of the sugar in the filling, but be careful not to change the texture too much.

Q: Do I have to use both semi-sweet chocolate and peanut butter chips?

A: Not at all! Feel free to swap or even add more of your fave chips if you want extra chocolate or peanut butter flavor.

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

If you dont have unsalted butter, you can use coconut oil or even regular salted butter but reduce a tiny pinch of salt in the recipe.
For the granulated sugar in the filling, you might try using light brown sugar to give it a deeper, molasses-like flavor.
If you’re looking to avoid eggs, you can substitute each large egg with 1/4 cup of unsweetened applesauce, though it might change the texture a bit.
Sour cream can be swapped out for plain Greek yogurt if you want a slightly tangier taste and a thicker consistency.
If you cant find Reese’s Peanut Butter Cups, any other peanut butter cups or a combination of peanut butter and chopped peanuts can do the trick.

Pro Tips

1. When you’re making the brownie base, be careful not to overmix the batter cause it can make your brownies turn out too tough. Mix just until the flour disappears.

2. Let the brownie layer cool for a few minutes before you add the cheesecake filling. It helps the layers stick better and reduces the chance of the cheesecake cracking.

3. Keep an eye on the cheesecake while its baking, and don’t overbake it. Even if it looks a little wobbly in the middle, it will firm up after its cooled so you don’t want to bake it for too long.

4. For an extra peanut butter kick, try to drizzle a little extra peanut butter or sprinkle some extra peanut butter chips on top right after you take it out of the oven. It really brings out the flavor and looks cool too.