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Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust

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Reese’s peanut butter cup cheesecake on a brownie crust is as dreamy as it sounds. Sinful, rich, scrumptious and perfect for any occasion!peanut butter cup cheesecake

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Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust

You’ll Need:

9 inch Springform

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Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust
 
Ingredients
Brownie Crust:
  • 6 Tablespoons Butter, melted plus 1 T. butter to grease pan
  • 1-¼ cup Sugar
  • 1 Tablespoon Vanilla
  • 2 Eggs
  • 1 cup plus 2 Tablespoons Flour
  • ⅓ cup Unsweetened Cocoa
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, Cut Into Quarters
Cheesecake Batter:
  • 2 pounds Cream Cheese, Soft
  • 5 eggs
  • 1 ½ cups Brown Sugar, Firmly Packed
  • 1 cup creamy Peanut Butter
  • ½ cups Heavy Cream
  • 1 Tablespoon Vanilla
Topping:
  • ¼ cup Heavy Cream
  • 1 cup Semi-Sweet Chocolate Chips
  • 7 Peanut Butter Cups, Cut In Half
Instructions
brownie
  1. Preheat oven to 350°F.
  2. Butter a 9-inch springform pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
  3. Stir together butter, sugar and vanilla in a bowl.
  4. Add eggs.
  5. Stir in flour, cocoa, baking powder and salt.
  6. Spread in prepared pan. Bake about 25 minutes.
  7. Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)
cheesecake
  1. Beat cream cheese in bowl of mixer until smooth.
  2. Add eggs, one at a time.
  3. Add sugar, peanut butter and cream. Mix until smooth.
  4. Add vanilla.
  5. Pour filling into pan. Make sure you lowered oven to 325 at this point
  6. Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
  7. Bake at 325 for 90 minutes.
  8. Let cool 1 hour.
  9. Run knife around edge and chill at least 4 hours.
Topping
  1. Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Drizzle all over the top reserving some. Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake. Keep chilled!

Creator of the recipe—> mmmm, brains

Recipe found and adapted from Christine’s Kitchen 

 

peanut butter cup cheesecake

 

reese's cheesecake

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Comments

    • Missy says

      I’m not sure what I did wrong; but I am very disappointed that it didn’t turn out. Well, I know the first thing I probably did wrong was not use a water bath. I did not have a roasting pan big enough to put the springform pan into. I googled the need for a water bath and decided it would be fine without it. My brownie crust got extremely hard and tough – almost like it was cooked too long – 25 minutes on it’s own and then another 90 min with the cheesecake batter??!! And, I think the 90 min for the cheesecake itself was too long. Now maybe the hot water bath would have fixed all my problems; but again, very disappointed – it’s not cheap to make this cheesecake and it takes quite a bit of time. I also had lots of cheesecake batter left; but I knew I wouldn’t use it all ahead of time after reading other reviews. I knew that my pan was less than 3 inches high.

      Reply

        • Jane Echols says

          I have two 9″ spring form pans. However, when I measure the depth on the outside it is 3″ but if I measure it inside it is 2.5″. I need to make this for a group and I am curious as to where you measured your depth on the spring form pan?

          Could you email me at [email protected] and let me know , please?

          Reply

      • AnointedtoCook says

        The next time you try to make a cheesecake and you don’t have a pan large enough to hold your springform, try placing a pan of boiling (or extremely hot) water on the rack below the rack your cheesecake is on. Steam will still be created in your oven environment and has worked just fine, in my experience.

        Reply

    • Joseph Giustiniani says

      If you dip a serrated bread knife in hot hot water it slices beautifully through thicker ingredients such as the cream cheese in this recipe not to mention it “setting” in the fridge
      I could imagine someone butchering their cuts with this recipe. i havnt made it yet but am about to start it looks so good, im afraid its gonna be so rich i can only take a few bites tho lol anyways i hope the hot knife tip works well for you its always worked for me BUON APPETITO!!!

      Reply

  4. Brittany says

    Did anyone else actually make this recipe? I closely followed the directions and was starting to get worried when I pulled the brownie part out of the oven. It was taking up about 1/2 of the 9 inch springform pan. Hummm, it must compact down. I poured the cheese cake batter over it and have several cups of cheesecake dough that will not fit in the pan! I would guess about 3 cups are still left in my mixing bowl and the pan is completely filled. I have checked and rechecked this recipe and am sure I didn’t have any mismeasurements. Are you sure you used a 9 inch pan?

    Reply

      • Brittany says

        Mine must be shorter. I turned out wonderful and it cooked in the same amount of time that you suggested in your recipe, I just had a ton extra!

        Reply

        • danielle says

          SOOOO glad it turned out well-maybe look for a deeper pan next time-who knew the sides varied!!! Glad u liked it though!!!!! <3

          Reply

    • Nets says

      I have just put mine in the oven and have the same exact problem as Brittany. Also my cheesecake batter is runny, same consistency as cake batter. My batter looks nothing like the picture above. I followed the recipe to the T. I also carefully pressed the brownie batter all the way up to the top rim and when it baked it all slipped to the bottom so I have no brownie edge just a brownie bottom. I’ll be so disappointed if it doesn’t turn out. :/

      Reply

      • Tina says

        When I was getting ingredients for the recipe I thought I was to use 2 packages of cream cheese, maybe you did the same. 2 pounds is actually 4 packages.

        Reply

    • Tracy says

      If you hand mix your brownie batter that shouldn’t happen, the puffing. If it does again simply let it cool for a while. It will “deflate”. If it doesn’t fall enough to your liking then just press on it. You want a brownie crust, not a brownie, after all. Try again! All of your filling will fit, with just enough to lick off the sides of the bowl! Yum!!!

      Reply

    • D Nev says

      I just made it and my cheesecake pan say 10 x3. It did fir perfectly. Can’t wait to taste this tomorrow for my sons birthday.

      Reply

      • D Nev says

        This was a hit!!! Turned out perfect. Everyone loved it. Time consuming but, totally worth it for special occasions . Ty for sharing.

        Reply

    • Patti M says

      I just finished putting this cheesecake in the over to bake for the 90 minutes. I too found that the 9-inch springform pan is not big enough. The brownie bottom did puff, not quite as high as what Brittany’s did and I hand mixed the batter for the brownie. I, too, have a large amount of cheesecake batter left in the bowl. I put as much as I could in the pan, I hope it doesn’t spill over, and I still have alot left. As D Nev stated about, used a 10 inch and it fil perfectly. I think I’m going to change the recipe that I just sat here and hand wrote on 4×6 cards to a 10 inch pan. It’s a shame to have to waste so much batter. THere isn’t enough to make a second cheesecake but there is too much to have to throw out. What else am I to do with it. This is the first time I’ve ever made a cheesecake….I guess we learn by our mistakes, lol….Anyhow, so far, I’ve surprised myself, I thought it was so hard to make a cheesecake, that’s why I haven’t tried before now. We’re going to a tiki cookout this afternoon, it’ll either killem’ or they’ll love it, LOLOLOLOL. Just kidding. You all have a wonderful day and Happy Baking! ! ! !…………Patti

      Reply

      • Shirlie Dueck says

        I did not have a 9″ pan it was just over 8, so I made 2, worked great. Just pulled them out of the over and smell delicious!!!

        Reply

      • Kelly says

        Never throw away.left over batter, especially cheesecake. Pour into greaded glass bowl and.bakeit. depending on amount of leftover, 1/2 hour to 45 min. Cool on bowl and flip it over into plate. Top as normal. You do not need a crust, but if you desire one, cut up gram crackers to fit bowl, they pour cheesecake mix over it.

        Reply

      • larry bunner says

        I never throw away batter. I put it a small saladtype bowl and microwave it. even cupcakes. You can put the batter by itself in cupcake pans then when you take them out drizzle chocolate syrup over them .
        any batter like brownie mix, cake mix I do like I said in the microwave. you can save them even freeze them.
        then if you are getting company and need something quick. I keep something called junket Danish desert . I crumble up whatever I have with what ever berries I have with the glaze in between top with whipcream and you have a fancy desert. quick and easy. the junket is easy to do in the microwave also. the hardest part is deciding what you want to layer out of what you saved lol. I have even down chocolate pudding, with a layer of strawberry and a layer of whateverkind of batter I baked and saved with a layer of the junket in between and top with whiipcream anything works so when you have extray batter of anything just bake it freeze it and crumble away.

        Reply

      • Cherie says

        I know you said it was your first time making cheesecake, but you could always put the left over batter in muffin cups with a Vanilla Wafer as the “crust” and bake them to have bite size cheesecakes. I make them at Christmas time and they are a huge hit! you have to use small muffin cups, because of the wafer.

        Reply

        • Nyssa says

          What cheesecake recipe would you recommend with the muffin cups and vanilla wafers? ? I think that would go beautifully for entertaining

          Reply

      • Keely Egelhoff says

        I am making this cheesecake for the second time. The first time I made it I used 4 packages of cream cheese just like the recipe called for and found that I had a ton left over. I froze what was left and will make another one sometime. Tonight I modified my recipe to make just a chocolate cheese cake with the same recipe minus all of the peanut butter. I also only used two packages of cream cheese. This seemed to work well. I did not have any batter left. Maybe just a suggestion. I am hoping that it also will allow the cheesecake to be a little lighter and not so thick.

        Reply

    • Patti M says

      I made this cheesecake to take to a cookout last weekend, it was soo soo sooooo good, very rich and creamy. However, in the making and baking process I too had much batter left over and the brownie did seem to be puffed but I think it was just too much brownie batter for a 9-inch pan. And, I did have alot of the cream cheese batter left over. Next time I think I will use the 10-inch pan and see what happens. I was very disappointed that I had to throw out so much batter. There wasn’t enough to make another cake and wayyyy too much to have to toss. Oh well, we learn by our mistakes…well, I don’t believe I made a mistake. I think the recipe calls for a smaller pan that what’s needed. Anyhow, the cake was wonderful and turned out even prettier. Most of the quests thought for sure I purchased it at the grocery store because I did buy a tall clean plastic cake container to carry it in as I didn’t have any cake dish or serving plate with a lid tall enough to put the cake on. Good luch to all of you who make this cheesecake, as I said, it is simply delicious.

      Reply

    • Rhonda says

      The same thing happened to me the first time I made it, so made a graham cracker crust for the left over. Just made it again today, but I bought a 10 inch springform pan. Worked fine! I absolutely LOVE this recipe as foes my family. Taking it to work Saturday!

      Reply

    • kris says

      I made this recipe exactly as instructed I think it should’ve been 2 pkg of cream cheese instead of 2 lbs. had way too much batter it took forever to cook.

      Reply

      • Hugs & Cookies xoxo says

        Sorry yours took so long to cook. I am not sure why but the measurements are correct. Hope it was still yummy once it did cook!

        Reply

    • Russdiddydog says

      I have made this recipe numerous times and the original does say you will have left over batter following there pan suggestions. I use a 10 inch pan and adjust cooking time accordingly and it turns out awesome every time. In my opinion, the water bath is always a good idea for any cheesecake, but as far as the fudge brownie bottom…i bake it less than the recipe calls for..abot half the time.

      Reply

      • Hugs & Cookies xoxo says

        The original mentions that you need the exact size pan or you may have to reduce the filling. They were able to fit it all.

        Reply

  5. Julie Denning says

    Just finished by first one…. made it for a surprise for a friend that is crazy (like most of us) for choc & peanut butter anything I hope they likes it!!!! It looks like the picture hopefully it taste as good.

    Reply

  6. Janice says

    Mine pan is plenty high, still had loads extra. The cheesecake has puffed up enormously and cracked, still jiggly in the middle though. Probably another Pinterest Fail.

    Reply

    • Tracy says

      Not a fail…you just mixed it too much. Was your cream cheese room temp?, that makes it easier to mix. The thing with any cheesecake is that you need to keep air out of the batter…don’t mix on a high setting or vigorously. Low and slow for cheesecake. Try again…it is so worth it!

      Reply

  7. Jamie says

    I just made this, and mine did not come out watery at all. It may be helpful to whisk the eggs seperately and then add slowly to cheesecake batter. -After it’s done baking, let it cool in the oven for about an hour.

    Reply

    • Brittany G says

      Yes! Leaving it to cool in a cracked oven will prevent cracking and slowly finish baking the center. I’ve made tons of cheesecakes and never had one crack after I started doing this. Also, cheesecake does in fact rise or puff up in the oven. Don’t panic! It will settle when it cools!

      Reply

  8. Tracy says

    So far, so GOOD! The cheesecake batter is delish! I totally licked the bowl! In the oven for another 44 minutes. I am making this for my Mother-in Laws 81st birthday. She’s going to love it! The sibling in
    laws are all very happy to be taste testers! Thanks-Thanks and Thanks! My house smells wonderful! Unfortunately I already said I was going to bring it….sad day here…it could have stayed with me!!!

    Reply

  9. April says

    Hi, just made this tonight. I used a 10in pan and everything fit wonderfully, I couldn’t find any higher pans and 9 just looked too small. My batter wasn’t as thick and the pic looks, more like a cake batter. It has been in the oven now for 2 hours and is still pretty jiggly in the middle, though the edges seem firmer. Knife test definitely still dough inside. Will try a second attempt tomorrow, appreciate any pointers. (This is my first cheesecake ever).

    Reply

    • Jamie says

      Maybe some batter is turning out like cake batter because it was whipped too much? Also, the cheesecake should be jiggly and 2 hrs is probably a bit too long I think— 90 minutes was all mine took. And sticking a knife in there may cause cracks.

      Mine came out perfectly as I followed the recipe to a T, baked for exactly 90 minutes, then I turned the oven off and opened the door and let it sit there for about a half hour. I then took it out and set it to cool for another half hour. Then I put it in the refrigerator and it sat in there for about 8 hours. Then I took it out of the springform pan, and did the topping.

      Now I just need to eat it later!

      Reply

  10. Judith says

    Is it really 2 pounds of cream cheese? Because that would be 4 blocks of cream cheese! That might be why people are having extra filling. One block of cream cheese is 8 oz or 1/2 a pound. Just want to make sure before I try to make this.

    Reply

  11. Keri says

    Wondering if this would work on a smaller scale… like in individual serving muffin tins or something of that sort??? Any thoughts?

    Reply

    • Mrssmith2013 says

      I had about half of the batter left over, so I turned that into mini cheesecakes using my cupcake tin, and a Reese’s peanut butter chips ahoy for the “crust”. Baked them at 350 for 25 min. They are setting up in my fridge now, but they definitely look delish.

      Reply

  12. Tracy says

    Danielle, this was awesome! The family voted and this is a keeper, must make for all gatherings, wonderful cheesecake! Thank you

    Reply

  13. Jolene says

    For newbies like me who had never used a springform pan before or done the water bath I think the directions for the tin foil coverage should say to cover the bottom partially not just say the sides. If you do just the sides, water will get in! Otherwise mine fit into my 9 inch pan perfectly and turned out good as well.

    Reply

  14. Jennifer says

    I just made this (w my mothers help Bc I was finishing my 2yr old bday cake while nursing my 1 month old) for my husbands bday today, turned out great ! I think we might have put too much water in the bottom of the pan Bc the brownie crust was a little soggy at the edge. I also added mini Reese’s pieces to the cheesecake part. Husband & family loved it ! Very rich & large ! They needed extra big glasses of milk Bc it was so creamy ! Thanks for the recipe !! Was beautiful !

    Reply

    • danielle says

      SO glad it worked for you too-and all the batter fit? Some people have had trouble fitting it all and I am not sure why sine mine fit perfectly. Happy bday to your hubby and your 2 year old!

      Reply

  15. Mary Jo says

    Just made this today and everything came out perfect. It’s in the fridge now I haven’t put the top on yet ill have to do it in the morning. I just wanted to say that I followed the recipe exactly and had no leftover batter and it was perfectly cooked at 90 min. I’m not sure why others had any issues with cracking…maybe it’s an oven issue? I used a mixer with mine too and really blended everything. My pan was 3 in. high but I still had plenty of room left over after the batter was all in there. Oh well. Anyway I can’t wait to try it!

    Reply

  16. Pat says

    Just made this last night. Not sure I did the water bath correct. The bottom is wet. Was I supposed to put the foil around the bottom also? I had a problem getting the foil around the sides. Do you have any tips? Just took it out of the pan cheesecake taste awesome. Thanks

    Reply

  17. Erika says

    I’m happy so many people like my recipe. I originally created the cheesecake in 2007 for a contest. I sort of regret putting it on Tasty Kitchen because now so many people are pretending it’s their own. I’m glad I don’t do this for a living. You put a link to Christine’s site, but she is not the creator of the recipe.

    Here is my original post: http://mmmmbrains.com/?p=1194

    Reply

    • danielle says

      Thanks-I will credit it to you-I just gave credit from where I found it from but happy to give credit to you as the creator!

      Reply

  18. Brenda says

    Made this yesterday. Didn’t think the batter would fit on top of the brownie crust but it did and it came out exactly like the picture! YUMMY!!!!

    Reply

  20. joe says

    You’re making a foil cup to keep the water out. Trick I found in a recipe a while back, instead of a water bath, put the pan of water on the rack under the cheesecake, still get the benefits of the even cooking without risking your cheesecake.

    Reply

  22. Erika says

    I did exactly what the recipe said and I also had a lot of batter left over BUT I still poured it all on top of the brownie crust. I hope this was right cause I thought that’s what the parchment paper was for. To hold the batter in place. The top had a firm fill to it but the middle was still kinda creamy. I also thought that’s how it’s pose to be and that it will firm back up in the 4hr chilling process. I’m still in the 1hr cooling process now. Please let me no if this is how the cake should be and if I was right bout the paper holding the batter up cause after everything was done, besides topping, the cake is way up over the cake pan, a lot taller, but never did run over thanks to the paper. It stayed perfectly rounded. Thanks

    Reply

  23. Lynda says

    Mine is in the refrig cooling. I have a 9 in pan with a 3 in high sides and it fit in perfectly it wasn’t runny looked just like the pic. looks good but I didn’t read closely and didn’t cook in water bath so we shall see how it tastes. looks like it should

    Reply

    • danielle says

      SO GLAD YOURS FIT!!! I guess some 9 inch pans have lower sides-I will add the 3 inches to the directions-thanks for that. Bet it will taste awesome even w/o the water bath!

      Reply

  25. Hannah says

    Just finished making this! II had been reading the comments regarding the batter not fitting. I was a little apprehensive because there is a lot of batter, however after the crust was done baking I removed it and let it settle for about 10 minutes. I added the mixture on top, then used a spoon to flatten it down. This gave me a little extra room! The batter fit PERFECTLY. I used a regular 9 inch springform pan. Hope this helps because it looks AMAZING.

    Reply

  26. Mary says

    Made this for my friend’s birthday today and it was a hit!
    I used a 9 inch springform pan and it was perfect.
    Everyone thought it came from a bakery..
    Thanks Danielle… Great recipe!

    Reply

  27. Heather says

    Danielle, thank you for this recipe, it was delicious!! I made this over the weekend and it fit my 9″ springform pan with no problem (my batter was more like cake batter so I held my breath). This was the first cheesecake I’ve ever made that didn’t crack! I made this for my office barbeque, followed all of your directions and, like so many others have said, people thought I bought this at a bakery. It was gone in a fraction of the time it took to make it! Thank you again for this awesome cake!!

    Reply

  28. Meredith says

    Help! I am making this tomorrow and want to know if baking it in the water bath is necessary for this recipe? Usually when I bake cheesecakes I put a 9 x 13 pan mostly full of water on the shelf below (to avoid cracks) and the cheesecakes come out great. I wasn’t sure if the water bath in this is for the same reason (to avoid cracking) or if it actually needs to bake in it that way. Since this is certainly not a cheap cheesecake to make, I’m REALLY hoping it works! Also, it looks amazing and I can’t wait to eat it!

    Reply

      • Meredith says

        It all worked out beautifully! I got over my fear of doing the water bath (I’m just always afraid water will somehow get in!) and followed everything to the T and it came out wonderful! I used the entire brownie batter for the crust (we really like brownies…) and then smushed the chocolate/peanut butter chips and chopped up peanut butter cups down a bit into the cooked brownie to make more room for the cheesecake batter. I still had a bit too much batter, but that was fine with me and the hubby because we just baked that off separately with some chocolate & peanut butter chips and chopped up peanut butter cups on top and ended up with extra! Decorating was a lot easier than I was anticipating and it looked just like your photos! (I wanted to share photos of mine but can’t figure out how to do it on here). I actually made this and another variation of peanut butter cup brownie bottom cheesecake today, and sliced them up to make a sampler platter to take to a birthday celebration tonight. So we were able to taste test. I think this is the best cheesecake I’ve ever had and my husband gave it a 10! Yum yum!

        Reply

  29. kathleen check says

    Question on the cooling step:

    After baking for 90 minutes, recipe states to cool for 1 hour. Is this in the oven (with door cracked or closed) or on a wire rack outside of the oven? Also is the cake left in the water bath pan to cool for the hour or removed to cool?

    At what point in the process is the cake removed from the springform pan? Is it removed after the initial cooling time or after the chilling time?

    Looks amazing and I don’t want to mess up!!!!

    Reply

  31. Carol says

    My first attempt the only issue I had was getting the pan to come off cleanly when I released the sides. I have since made this cheesecake two other times and each time I make it I seem to get better results. Making it again tomorrow as a birthday present request. Keeping my fingers crossed each time I make it. I am always in fear it won’t come out of the pan……It’s an amazing Cheesecake…..

    Reply

  32. Theresa says

    I just wanted to say that I made this for my father’s birthday and it turned out beautiful and delicious. I agree that you do need a 10in springform pan, but I used the leftover batter and made cheesecake cupcakes and drizzled them with my leftover ganache and some of peanut butter and chocolate chips :-)!

    Reply

  33. christine says

    Just found this recipes and want to try this week. When you let cool do you take out of the oven right away? My grandmothers recipe has me open door and turn oven off for hour then take out and cool on counter for 30 min. So im used to that. What way do you go with?

    Reply

  37. Becky says

    I just made 2 of these. I had zero problems. I did one 10″ and one 9″…amazing. I’m sure they weigh 10 lbs…lol. Im so excited to eat this tomorrow!!!

    Reply

  40. Jessica says

    I just made this tonight. It is cooling right now! Followed directions to the tee and had no problems. I used a 9″ pan. I am confident it will taste as good as it looks! No cracking either!

    Reply

  41. Janet Jarrett says

    Thank you for posting this cheesecake recipe. My husband trades my desserts for work with a friend of his. It was a complete success! I cannot wait to try more of your recipes! Thank you again, Janet

    Reply

  42. Christina says

    I can not wait to cook this!!! My husbands eyes bugged out when I showed him the pictures. I have cooked a cheesecake crust before as this as been described and cooked for 25 min before putting it back in the oven to bake the cheesecake and the crust came out rock hard. Is the going to come out the same way or will it come out nice and soft? I don’t want to ruin such a beautifully designed cheesecake.

    Reply

  44. Jeanna Hall says

    I made this today with our daughter for her daddy’s birthday. Our daughter has down syndrom and this was simple enough to do that she could help with every step and did the mixing just about all by herself (she’s 6 and is always helping in the kitchen) we had so much fun thank you for sharing this.

    Reply

  45. Denise says

    I am making for thanksgiving tomorrow I make cheesecakes often .I used a pan between a 9 and 10 inch by 3 inches high Everything fit fine.The girl that had the problem with it getting soggy use Large foil extra wide as I tested before I made and water will seap into the pan so if you use the smaller foil you will have a seam that water can get in .I have also had problems in the past with different cream cheese I try to use Philly or if I know the stores brand is good.I bought one stores brand and twice I made the cake and it was runny so I went back to philly and it worked 🙂 I have made rich cheese cakes before yes they take four to five pkg of cream cheese so that is right . After the 90 min I am letting it sit in oven with door closed oven off for 30 min to 45 a then I will open door and let sit again I believe I was told they will crack if you move them to fast and they are not cool So Hoping it turns out yummy it looks Yummy 🙂

    Reply

  46. Caroline says

    I’m 15 years old, and this is my first time ever making a cheesecake, however I have a lot of experience baking. This dessert is mind blowing. It is perfect for a big family get together, because it is so sweet you can only eat a little bit! This cheesecake, by far is the best cheesecake I have ever eaten. When I have my own bakery one day, this WILL be on the menu!! 🙂 Thanks SO much for sharing!
    -Caroline xoxo

    Reply

  48. Treva says

    I’ve made plenty of cheesecakes before that my family loved, but I’ve never made it where you put it in water in the oven. How important is that? Why would I need to do that versus just sticking it in the oven? Wears the difference..

    Reply

    • Sara says

      I ALWAYS bake mine in a water bath! I have found that it helps them from splitting! Also, another trick, when the bake time is up, turn off the oven and leave the cheesecake in there to cook down with the oven, also helps it from cracking!

      Reply

  50. Bill says

    Absolutely must try this recipe!!!! My wife and I are chocoholics, so this looks like just the right fix for us…..will let you know the results when we can move again!!!!!! LOL

    Reply

  53. Jessica says

    Hi Danielle,

    I made this cake and it was a hit! BUT the brownie crust was very very hard and difficult to cut. Do you know what I did wrong?? I have a request to make it for a friend, but I want the brownie to be easier to cut and serve.

    Reply

      • Dianna says

        Concerned to try this as the average brownie bakes for 25 minutes… can’t imagine how hard and dry it would be after baking for a total of almost 2 hours!!!

        Reply

  54. Mary says

    I have 12 kids and their better halves and 30 grandkids. I have been baking a lot for a long time. We all loved this cheesecake. Following the recipe to the letter I did have batter left over using a 9 in pan. I got a very nice 4in cheesecake from the leftover batter. I decorated it to bring to an aunt who was recovering in the hospital and couldn’t be with us. The crust was a bit hard but I think it was somewhat due to how very cold it was. It was better after it sat out of the refrigerator for a bit. It was easily cut with a piece of fishing line. We have no fishermen but I bought a roll of fishing line for a $ to keep in my kitchen. I will use a 10 in springform pan and make this many more times. With a family the size of ours a little bit bigger is a plus.

    Reply

  55. Sara says

    Love this recipe! Just made it for the second time! The only thing I don’t like, is how dark the top of the cheesecake turns out. I am assuming it is because of the peanut butter and the brown sugar, but it looks “burnt” almost.

    Reply

  56. The Happy Wife/Danielle Garcia says

    Just had to share that my daughter made this tonight for our annual cake auction fundraiser for the Boy Scouts. It turned out beautiful and tasted amazing. It is sooooo rich! We did not have a problem with extra batter and we also put the pan of water on the rack below the cheesecake instead of making a water bath. That was a trick I learned a few years ago and shared with her. Anyway, another friend of ours also brought the same cheesecake, so your recipe is popular here 🙂 The cheesecakes sold for $100 and $115 and so many people commented on how yummy they looked.
    The Happy Wife/Danielle Garcia recently posted…Toy sale on Amazon (and a quick update)My Profile

    Reply

  59. Darby says

    Made this on Easter/for my dad’s birthday! Everyone LOVED IT! Thanks for the fabulous recipe! Will be using your site again!

    Reply

  60. Marlo says

    I love this recipe and have made it a few times (went over great at work Christmas party) . The only problem that I have found is the candy layer between the crust and cheesecake is too thick, making it very difficult to cut without destroying the cheesecake. Im making one monday for another party and am going to cut that part down a bit and see how it work…Does anyone know if this recipe would work for individual (say cupcake size) and if so how it would alter the cooking time?
    Awesome recipe..thanks for sharing!!!

    Reply

  61. Lesley says

    Just made this for the first time. I’ve not eaten an actual piece but I cleaned the forms and this is simply fabulous. I made an 8inch round and a 4 inch and it was perfect. The 8″ is for a birthday party today. My husband has my daughter out of town so I intend to freeze the 4″ for him for father’s day. The only change I made was to the drizzle. I mixed 3/4 cup chocolate chips and 1/4 cup peanut chips. There was so much drizzle and it tasted so good with the form left overs that I ended up covering the top of the cake with a chocolate layer. Not sure how it will cut but I know it will taste heavenly. I used my oven on convection and my top was not at all overly browned. It was absolutely perfect! Thank you for the recipe. I did put the recipe into my fitness pal to keep myself from over indulging.

    Reply

  63. Janice says

    OMG I just took this out of the oven and realized i forgot the vanilla and I only put 1 pound of cream cheese instead of 2. Rookie mistake. Hope it still turns out good.

    Reply

  67. Maria says

    This recipe is so easy to make. Cheesecake turned out perfectly, no left over batter. It’s in the fridge now. Can’t wait to eat it tomorrow.

    Reply

  68. olivia says

    Was so excited to make this recipe…. we had leftover batter (which was liquid) and put it in a small ramekin and baked it for the same amount of time as the 9inch cake. We took it out after 1.5 hours and cut it open (the small one) and the texture was all gooey and greasy… it was only after looking at the comments that we realized that 2 pounds of cream cheese = 4 packages, not 2!!!
    So we have a feeling it’s not going to turn out well…….
    Next time you post a cheesecake recipe use packages not pounds!!! It’s confusing…

    Reply

  69. Beth says

    Has anyone tried also adding a handful of roasted/salted peanuts on top of brownie crustcrust with the chocolate and peanut butter chips? And possibly on top, after cooled, but before chocolate drizzle? I like the sweet and salty,
    I am also wondering if I should use 3 cream cheese, based on so many comments if having too much batter leftover? Or should I just plan to make the cheesecake AND muffin sizes?
    And I have one more question about the waterbath, (I have never made or watched cheesecake be made) how do you keep the water from seeping into the crust when using a spring form pan?

    Reply

  70. Tricia says

    Help!! I’ve made this numerous of times and today was my first FAIL. EPIC FAIL. It literally didn’t set at all the the cheesecake went everywhere. The brownie crust and the peanut butter chips, chic chips and reese cups still look fine, can i reuse the crust/toppings or should i start over? I’m thinking something must be off with my timer as the chips didn’t even melt.

    Reply

  71. Steph says

    I tried baking this in a 9 inch pan. Crust was great but the cheesecake was cracked and raw in the middle. Not sure what I did wrong, as I followed the recipe exactly

    Reply

  72. Christi says

    I used a 10 inch spring form pan, I also used a peanut butter cookie for the crust instead of the brownie. This cheesecake was a hit at my job. It turned out perfect. I will definitely add this to my favorite recipes. This was soooooo good, creamy and rich!!!

    Reply

  73. Angel says

    I have mine in the oven now and it only has about ten min left. I too had to use a 10 in pan and the middle still seems really liquidy underneath Is that normal or should I leave it in longer?
    Thanks

    Reply

  74. Ania says

    I’m going to attempt this recipe for my fellas birthday tomorrow, was the heavy cream just heavy whipping cream?

    Reply

  75. Phyllis says

    I made this several times, and find the chocolate chip and peanut butter chips layer is hard to cut through. .. why is this?

    Other than that…. it has been a hit at our Easter Dinners.

    Thank you for sharing.

    Reply

  77. Lynn says

    I made this for my son’s birthday. My family can’t stop eating it. Every time they have another piece they say this is incredible. I used a box brownie mix and put 2 cups in the bottom of the 9in pan. The cake batter filled almost the entire pan. I had about a cup too much batter. I skipped the peanut butter chips but put in more cut up reeses. Next time I would put less batter in the pan and have another pan ready.

    Reply

  79. Dustin says

    Just a quick question, Im a rookie with cheese cake. But this recipe combines my wifes two favorite things cheese cake and reeses. whats the best way to know if the cheese cake is done. or do I just trust that @ 90mins it will be done and that hopefully I didn’t mess up the recipe

    Reply

  82. Haidyn says

    I’m very disappointed because I spent a lot of money on the ingredients and then forgot to put my heavy cream in my batter! Plus, the water leaked in and ruined my crust!

    Reply

    • Jill Vogel says

      I am trying this recipe today and remember a trick I saw on the Pioneer Woman …wrap the bottom of your springform pan with aluminum foil- up the sides too a few inches to protect water from seeping in.

      Reply

  83. Genevieve says

    I made this for Christmas and it was a hit! I used a 10 inch springform pan and a water bath and I let it sit in the oven for 4 hours after it was cooked like I do with my regular New York Cheesecake. It was really rich but good!

    Reply

  85. Amy says

    I can’t wait to try this! OMG it looks amazing! Two questions:

    1) Do you wrap only the sides of the pan with foil, or around the bottom and up the sides?

    2) I’ve read a couple of comments that seem to suggest the brownie crust should go up the sides of the pan by somehow pressing it down? I’m a little confused as to the instructions for putting the brownie in the pan so as to avoid “puffing,” etc.

    Thanks for this awesome recipe!

    Reply

  86. Tonya says

    I made this for a friend’s son bday and their response was it was too rich!!! I followed the recipe exactly as is!!! My kids on the other hand love it!!!! What should I do to kill some of the richness??

    Reply

  88. Stacey says

    Do you just put parchment paper over the bottom of the pan, or up the sides to? I’ve made several cheesecakes but thus part is new to me.

    Reply

  89. CC says

    Ok guys….mine just came out of the oven. I used a 9 inch spring form pan and filled it almost to the tippy top…..I had about 1/3 cup or less of batter left. It looks great! It’s slightly light brown on the sides and jiggiily in the middle. That makes me think it’s not cooked throughout but when you google how to know if a cheesecake is done, that’s how they describe it. This is for my mans birthday who is in love with Reese’s Peanutbutter Cups! I will let you know how it turns out! Oh I measured everything to the T, used the water bath, and make sure you use large eggs not extra large because you use 7 and that a lot. I can imagine that might make your pan over flow.,,,

    Reply

    • CC says

      It was very good. Brownie was a little too hard but I didn’t let it sit out for long enough because we had to try it. If you like peanut butter you will love this cheesecake but it is really rich. As someone else posted….death by peanut butter is a great name!

      Reply

  90. phillip Barendregt says

    oooops. how much sugar do you put in the crust? I put 1 and 1/4 cup of sugar. Was it only supposed to be 1/4? if so how bad will this mess up the cake, I just sold it to a co-worker.

    Reply

    • Amy Vargo says

      Anna, I’m at high altitude and made the following adjustments to this recipe: use a 10″ springform pan, preferably at least 3″ deep. Even so, I still had to use heavy foil folded double to increase the height of the pan sides (it grows very tall here) and to prevent overbrowning. For the brownie base, I upped the flour to 1 1/4 c., reduced the sugar by 3 Tbsp, did a scant 1/2 tsp baking powder and salt, and tossed another egg in it. It wouldn’t hurt to put a bit of water in it, but my boys like the crust a bit crunchy. Otherwise, I followed the directions exactly (the water bath is absolutely necessary) and it came out perfect every time. The only downside is that it is so rich I can only eat two bites, but the young adult sons kill it and die happily.

      Reply

  93. Bethany says

    Just made this cheesecake in a 10 inch pan (my 9 inch is too short) and it turned out perfect! I baked the brownie bottom for 15 minutes because of the change in pan size. My cheesecake batter was a great consistency and fit perfectly. Haven’t tried it yet, I made it for my dad’s birthday tomorrow, but it looks delicious!

    Reply

  94. Gemma J says

    One question: how are you not fat? I’m being serious, I love my sweet things and really struggle to stay in shape when I indulge

    Reply

  95. Melissa says

    OMG this is my favorite recipe! I made this a couple times and now i have to make it for a mardi gra dinner we are having! I hope everyone enjoys it!

    Reply

  96. Shawna says

    I made this for a silent auction dessert dash. It made top dollar. Someone paid $2000 for this glorious dessert! They said it was worth it!

    Reply

  97. Dina McCreary says

    Hello! I have made this several times and it is delicious! I am wondering if it can be made without the brownie crust? I have someone that loves peanut butter but not brownies I would like to make this for. Thoughts?

    Reply

  98. Elysia Joy Zollman says

    I Soo Way Beyond Extremely Really Very Much Love Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust, Because I Soo Way Beyond Extremely Really Very Much Love All Different Type’s Of Reeses Candy’s And Also I Soo Way Beyond Extremely Really Very Much Love All Different Type’s Of Cheesecake’s And Also I Soo Way Beyond Extremely Really Very Much Love All Different Type’s Of Brownie’s To Be Eating That’s The Whole Reason Why I Soo Way Beyond Extremely Really Very Much Love Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust
    Recipe It’s Soo Way Beyond Extremely Really Very Much Delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply

    • Julie says

      I read a lot of the comments after I made this and agree with some of them. It is an EXPENSIVE cheesecake to make. Especially if you don’t have some of the ingredients on hand. But what you have to consider is you still have to buy the ingredients even though you won’t use the entire package. For example, I paid $3 for a bag of peanut butter chips. However, I only used a cup of them. So if you don’t bake often, this cheesecake is going to be expensive to make. So here are my suggestions.

      1. I would not make this with a brownie crust. You end up baking the brownies for 2 hours. I assume that is why you have to put the spring foam pan in water. To keep the brownies from cooking. Don’t really not. Not a great cook, but good enough that I made this and it turned out good. IF I make this again, I will make it with a graham cracker or cookie crust. The brownie crust was good, but not GREAT.

      2. You don’t need to add peanut butter and chocolate chips on top of the brownie. I did, but will not IF i make this again.

      3. I didn’t add the peanut butter cups on top of the brownie mix because I was afraid they would just melt into the brownies and wouldn’t be able to taste them. I did cut up some Reese’s Cups and baked them on top of the cheesecake. I would suggest just adding them when it cools. I also didn’t put the chocolate sauce on top. I would suggest just drizzling some hot fudge on top instead. But if you already have chocolate chips, I guess you could just make your own and follow the recipe for the sauce. I only had one cup of chips so I didn’t want to buy an entire bag just to make the sauce.

      4. I didn’t put the Reese cups around the edges either. If I was trying to impress someone or sell it, maybe I would. Like I said in number 3, just cut up Reese cups and put on top. Use as few or as many as you desire.

      5. If you can make this and let in sit in your fridge for 2-3 days, it taste better. I made it on Saturday. The piece I ate on Wed taster better than the piece I ate on Sat. Again, I am not a great baker, but I have noticed that the flavor comes out on some things the longer it sets.

      You can save a lot of money if you follow the steps above. Plus, I think there is too much extra stuff in this recipe. I don’t want you to think this was not a good cheesecake. It was. I just won’t make it the same way again.

      The recipe warns you about the size of your pan. I used a 9″ pan. It was FULL! However, it turned out fine.

      I hope this helps if you decide to make it. Enjoy!

      Reply

  100. Ruth says

    Followed exactly! At first i was worried it wouldnt fit in my 9 inch pan since it came practically to the very top rim, but then i remembered cheesecake doesnt raise much, if at all. All the way to the top, it baked perfect and tasted even better! Only thing was user error on my part, dont think the creamcheese was quite at room temp because there were tiny lumps of unmixed cream cheese but tasted awesome none the less.

    Reply

  101. KATHLEEN GRAY says

    made this before it was perfect, this time it did not cook in the center at all and the top was crusty, so disappointed as it is so costly to make, start at 350 for brownie then lower to 325 do I have that temp right, 325 for 90 minutes, why didnt it cook, my oven works as I bake every day, so cant figure out what went wrong

    Reply

  103. Eva says

    I wish I can figure out how to post a pic. But I helped my 11yr old son make this, and it turned out wonderfully. I had 2 springform pans, never realized they were different. Both 9”, but one of them was definitely taller than the other so obviously we used that one. No leftover batter at all! Filled it almost to the top, maybe 1/2” left to spare. Brownie was tasty. I was very nervous after the 90 min, it was jiggly, but I had to trust. The only thing I didn’t know is the first hour set time, was I supposed to take it out of the water bath? We weren’t sure so I let it sit as is for 30 min, then took it out for another 30. Then we let it cool for the 4 hours. Delicious

    Reply

  104. Kate says

    I’m making this right now, and I also had too much batter for the pan. I filled it to the rim and still had about a third of the cheesecake batter left. I think what happened with me is that my cream cheese was not smoothing out and I had lots of lumps, so I let the mixer run until it was mostly smooth, but it also became very airy and fluffy. So maybe that is what is happening with others. Maybe if I had softened the cream cheese a little more or run the mixer on a lower speed, it wouldn’t have increased in volume so much.

    Reply

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