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Reeses Peanut Butter Cup Cheesecake!

Ingredients

For the Brownie Bottom

  • 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

For the Cheesecake Filling

  • 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

Topping

  • Peanut Butter Cups chopped or cut in halves

Instructions

  • Heat oven to 350F

Baking the Brownie Bottom

  • 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

Meanwhile make your cheesecake filling- see below

  • 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

For the Cheesecake Filling:

  • 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
  • ENJOY!