Reese’s peanut butter cup cheesecake on a brownie crust is as dreamy as it sounds. Sinful, rich, scrumptious and perfect for any occasion!
Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust
You’ll Need:
9 inch Springform
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
- Preheat oven to 350°F.
- 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!
- Stir together butter, sugar and vanilla in a bowl.
- Add eggs.
- Stir in flour, cocoa, baking powder and salt.
- Spread in prepared pan. Bake about 25 minutes.
- 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
- Beat cream cheese in bowl of mixer until smooth.
- Add eggs, one at a time.
- Add sugar, peanut butter and cream. Mix until smooth.
- Add vanilla.
- Pour filling into pan. Make sure you lowered oven to 325 at this point
- 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.
- Bake at 325 for 90 minutes.
- Let cool 1 hour.
- Run knife around edge and chill at least 4 hours.
Topping
- 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
