Who doesn’t LOVE peanut butter and chocolate AND cheesecake?
Why not combine all three?!
This is one of the most delicious cheesecakes you will ever have..in your life…EVER!
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Reeses Peanut Butter Cup Cheesecake!
- 6 Tablespoons Unsalted Butter, melted + Extra for greasing
- 2 large Eggs
- 1 cup + 2 Tablespoons Flour
- 1/4 cup Unsweetened Hersheys Cocoa
- 1-1/2 cup Sugar
- 1 TB Pure Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Peanut Butter Chips
- 6 whole Peanut Butter Cups, cut
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 pounds Cream Cheese, Softened
- 5 large Eggs
- 1 1/2 cup Brown Sugar, Packed
- 1 cup Smooth Peanut Butter
- 1/2 cup Whipping Cream
- 1 Tablespoon Vanilla Extract
- Peanut Butter Cups, chopped or cut in halves
For the Brownie Bottom
For the Cheesecake Filling
- Heat oven to 350F
- Grease a deep 9-inch Springform pan with butter.
- In a large bowl, mix together butter, sugar and vanilla.
- Add in the eggs one at a time until fully incorporated
- Stir in flour, cocoa, baking powder and salt, mix well
- Spread the mixture into the greased/prepared pan.
- Bake 25 to 30 minutes or until toothpick comes out clean
- Immediately after removing brownie bottom from your oven, evenly place the chocolate chips, peanut butter chips and peanut butter cups over brownies surface.
- Then spoon the cheesecake filling over that layer.
- Reduce oven temp to 325F
- In a large bowl or Mixer, beat the cream cheese until smooth.
- Add in the eggs, one at a time, mixing well after each addition.
- Add sugar, peanut butter and cream, beat until smooth.
- Stir in vanilla extract.
- Pour the cheesecake filling into prepared brownie bottom crust.
- Double-wrap Springform pan with foil to prevent water getting in.
- Wrap the foil up the sides so that the seam of the pan bottom and springform side is covered- top uncovered.
- Place the pan into a LARGER baking pan.
- Pour hot water into the larger pan so that the water comes to about 1 inch up the sides of the Springform pan with your cheesecake inside.
- Bake at 325F for 1 & 1/2 hours or until firm and lightly browned.
- Remove & allow to cool on a wire rack for at least one hour.
- Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible.
- Refrigerate for at least 4 hours, overnight is BEST.
- add peanut butter cup halves around the edge of the cake
- Melting chocolate over the top is optional
Baking the Brownie Bottom
Meanwhile make your cheesecake filling- see below
For the Cheesecake Filling: