Step-by-step instructions
Preheat the oven: Start by preheating your oven to 350°F. Get a 9-inch springform pan ready by lining the bottom with parchment paper and spraying the sides with non-stick cooking spray.
Make the brownie base: In a medium bowl, combine the brownie mix, vegetable oil, water, and beaten egg. Stir until just combined. Pour the mixture into the prepared pan and spread it evenly. Bake for 35 minutes.
Add the chocolate and peanut butter chips: As soon as you remove the brownie from the oven, sprinkle the chocolate chips and peanut butter chips over the top. Let it cool down.
Prepare the cheesecake filling: Lower the oven temperature to 325°F. While the brownie cools, beat the cream cheese and sugar together in a large bowl until smooth. Add eggs one at a time, mixing well after each addition, then incorporate the vanilla, peanut butter, and heavy cream until fully combined.
Fold in the peanut butter cups: Gently fold in the quartered miniature peanut butter cups. Pour this cheesecake batter over the cooled brownie base, smoothing the top.
Bake in a water bath: Wrap the bottom of your springform pan with aluminum foil and place it in a roasting pan. Add hot water until it reaches about 1 inch up the sides of the springform pan. Bake for 55-65 minutes, or until the center is slightly jiggly.
Cool in the oven: Turn off the oven and slightly crack the door, allowing the cheesecake to cool in the oven for an additional hour. Remove the cheesecake to room temperature, then refrigerate for at least 8 hours.
Prepare the ganache: To create the ganache, heat 1/2 cup of heavy cream until it simmers. Pour this over the chocolate chips and let it sit for about 3-5 minutes before stirring it into a smooth mixture.
Assemble and refrigerate: Pour the ganache over the chilled cheesecake and scatter quartered peanut butter cups on top. Refrigerate for at least another 30 minutes to allow the ganache to set before slicing.
Best ways to enjoy it
This Reese’s Peanut Butter Cheesecake shines as a showstopper dessert on its own, but you can enhance the experience further. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to complement the creamy texture. A sprinkle of crushed peanuts on top can also add an extra crunch, while a drizzle of chocolate or caramel sauce can bring a touch of elegance to your presentation.
Keeping leftovers fresh
To ensure your cheesecake stays delicious for as long as possible, make sure to cover it tightly with plastic wrap or aluminum foil once it has fully cooled. It can be stored in the refrigerator for up to a week, perfect for an after-dinner treat throughout the week. If you want to save some for later, feel free to freeze individual pieces; just make sure to wrap them well to prevent freezer burn. Allow pieces to thaw in the refrigerator before serving for the best texture.
Tricks for success
If you want to take your cheesecake to the next level, here are a few tips I recommend: Use room temperature cream cheese—it blends more smoothly with the other ingredients. When baking in a water bath, be sure to tightly wrap the pan to prevent any water from seeping in. Finally, resist the urge to slice right away; letting it chill overnight allows the flavors to meld beautifully and helps with cutting clean pieces.
Different ways to try it
While the classic chocolate-peanut butter combo is hard to beat, feel free to experiment with flavors and textures. Try using a cookie crust instead of a brownie base for something different. You can also swap the peanut butter cups for your favorite candy bar or even add a layer of fruit preserves beneath the cheesecake for a fruity twist. If you want to make it gluten-free, use almond flour or a gluten-free brownie mix for the crust.
FAQs
How long does it take to make?
The preparation time is about 45 minutes, but don’t forget to account for baking and chilling time, which can add up to several hours. It’s best made the day before serving if possible.
Can I substitute ingredients?
Yes! Low-fat cream cheese or alternative sweeteners can be used, although this might slightly change the flavor and texture. You can also swap out the peanut butter for almond butter if you prefer a different nut flavor.
Is it safe to freeze cheesecake?
Absolutely! Just be sure to cover it tightly in plastic wrap or foil before placing it in the freezer. It can last up to 2-3 months. When ready to eat, let it thaw in the refrigerator overnight.
Enjoy this extravagant indulgence that’s sure to delight not just your taste buds, but your friends and family too!
