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Reeses Cheesecake Recipe
Ben Carraoli

Reeses Cheesecake Recipe

I have to admit, the first time I made this Reeses Cheesecake, I felt like I had hit dessert heaven. The combination of chocolate and peanut butter is already irresistible, but turning it into a creamy cheesecake was pure magic. Each bite is rich, decadent, and perfectly balanced. I love making it for parties because it always disappears fast
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Total Time 2 hours
Servings: 16
Ingredients Method Notes

Ingredients
  

  • Brownie mix – I used a milk chocolate boxed mix; it makes a perfectly fudgy crust.
  • Vegetable oil – helps the brownie crust stay moist.
  • Water – needed for mixing with the brownie base.
  • Egg – binds the brownie crust together.
  • Semi-sweet chocolate chips – adds extra chocolate richness.
  • Peanut butter chips – gives that peanut butter punch.
  • Cream cheese – make sure it’s at room temperature for smooth mixing.
  • Sugar – sweetens the cheesecake filling evenly.
  • Vanilla extract – enhances all flavors in the filling.
  • Creamy peanut butter – smooth and mixes easily giving a rich peanut butter flavor.
  • Heavy cream – adds creaminess to the filling.
  • Miniature peanut butter cups – chopped for folding into the cheesecake or topping.

Method
 

  1. First, mix the brownie mix with egg, vegetable oil, and water until smooth. Pour into a greased springform pan and bake at 350°F for 35 minutes. Immediately sprinkle with chocolate and peanut butter chips, then let it cool completely.
  2. Beat cream cheese until smooth, then add sugar and vanilla extract. Mix in eggs one at a time on low speed, followed by peanut butter and heavy cream until fully combined. Make sure not to overmix, or the cheesecake could crack.
  3. Fold in quartered mini peanut butter cups for a surprise bite of chocolate and peanut butter in every slice. Spoon the filling over the cooled brownie crust.
  4. Wrap the pan tightly in foil and place in a roasting pan with 1 inch of hot water. Bake at 325°F for 1 hour. Allow the cheesecake to cool and chill in the fridge for at least 4 hours before serving.

Notes

  • I always make sure all ingredients are at room temperature for a smooth filling.
  • Wrapping the pan tightly in foil is key to avoid water seeping in.
  • Don’t rush the chilling time; it helps the cheesecake set perfectly.
  • For extra flavor, I sometimes swirl in chocolate ganache before chilling.