Step-by-step instructions
Now, let’s dive into the cooking method so you can create this delightful cheesecake without a hitch!
Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides for easy removal.
In a medium bowl, combine the brownie mix, vegetable oil, water, and beaten egg. Stir until smooth, then pour into your prepared pan and bake for 35 minutes. Immediately sprinkle the chocolate and peanut butter chips over the hot brownie once removed from the oven. Let it cool completely.
While the brownie cools, lower your oven temperature to 325°F.
In a large bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and vanilla, mixing until creamy. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Fold in the creamy peanut butter and heavy cream. Carefully mix in the quartered mini Reese’s cups.
Wrap your springform pan in a double layer of foil to prevent water from seeping in. Pour the cheesecake batter over the brownie layer and place the pan in a roasting pan. Fill the roasting pan with hot water, reaching about 1 inch up the sides of the springform pan. Bake for 1 hour. Allow cooling with the oven door cracked for 30 minutes.
Cool the cheesecake on the countertop for an hour, then refrigerate overnight to set.
When ready to serve, run a knife around the edges of the pan before releasing the springform.
For the ganache, heat the remaining heavy cream and chocolate chips in a bowl until smooth. Pour over the chilled cheesecake, smoothing it out. Top with quartered Reese’s cups.
Best ways to enjoy it
Serving your Reese’s Peanut Butter Cheesecake can be as creative as you want. For an elegant touch, serve slices on dessert plates garnished with whipped cream and a drizzle of chocolate sauce. Pair it with fresh berries for a refreshing contrast, or even a scoop of vanilla ice cream for the ultimate treat. This cheesecake is sure to delight your guests and make any occasion feel special.
How to store & freeze
To keep your Reese’s Peanut Butter Cheesecake fresh, store it in the refrigerator, covered tightly with plastic wrap or in an airtight container. It should remain delicious for about 5 to 7 days. If you find yourself with leftovers (which is rare!), you can freeze individual slices for up to 3 months. Just wrap them tightly before placing them in the freezer to prevent freezer burn.
Helpful cooking tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth, creamy batter.
- Water Bath: Using a water bath helps create a gentle baking environment, ensuring your cheesecake remains moist and prevents cracking.
- Chill Overnight: For the best flavor and texture, allow the cheesecake to chill overnight. This enhances the peanut butter flavor too!
Creative twists
Feeling adventurous? Consider adding different flavors to your cheesecake. You can mix in crushed Oreos for a cookies and cream twist or add a layer of caramel for extra sweetness. Switching out the brownie base for a cookie crust is another fantastic option! Even a swirl of raspberry puree can add a unique flavor experience.
FAQs
How long does it take to prepare this cheesecake?
The total time required is around 2 hours of active preparation and cooking, followed by at least 8 hours for chilling overnight. So plan accordingly!
Can I use a different type of nut butter?
Absolutely! If you’re not a fan of peanut butter or have allergies, you can easily substitute almond or cashew butter.
How should I serve leftovers?
Leftover cheesecake can be served cold straight from the fridge or slightly warmed in the microwave for 10-15 seconds if you prefer it a bit softer. Enjoy!
By following this recipe, you’ll be serving up a Reese’s Peanut Butter Cheesecake that will wow both friends and family alike. Happy baking!
