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You are here: Home / Dessert / Peanut Butter Cup Brownie Cheesecake

Peanut Butter Cup Brownie Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

November 16, 2014 by Hugs & Cookies xoxo 22 Comments

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This cheesecake is for serious peanut butter lovers. We are talking about peanut butter cheesecake, peanut butter frosting and REESE”S peanut butter cups. Need I say more? Well, I suppose I should mention the delicious brownie bottom, too! Be sure your springform pan has 3 inch sides before making this. Then, it is a perfect fit! Enjoy!
pb cup cheesecake 2 pb cup cheesecake top view2 pb cup cheesecake reeses cake cheesecake

You’ll Need:

9 inch springform

Peanut Butter Cup Brownie Cheesecake

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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
  • Peanut Butter Frosting:
  • ⅔ cup creamy peanut butter
  • 8 tbsp butter softened
  • 1 cup confectioners' sugar
  • 5 peanut butter cups 4 of them cut in half

Instructions
 

  • brownie
  • Preheat oven to 350°F.
  • Butter a 9-inch spring form 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. Pour over the top of the cake. Chill.
  • Frosting:
  • Cream peanut butter and butter together in stand mixer with whisk attachment. Gradually add powdered sugar. Whip on high speed until light and fluffy.
  • Transfer icing to a piping bag and pipe swirls around and one in the center. Top each with 1/2 a peanut butter cup.

 

Creator of the recipe—> mmmm, brains

Recipe found and adapted from Christine’s Kitchen 

Peanut Butter Frosting recipe from Sprinkle Bakes

reeses

PB CHEESECAKE

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Filed Under: Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. marian smith peek says

    November 17, 2014 at 9:52 am

    this looks so good

    Reply
  2. Becky says

    November 17, 2014 at 5:20 pm

    Question: When making the hot water bath, it says, “Add hot water to roasting pan so it comes up 1 inch the sides of the pan.” – I’m confused…. Is the water supposed to be 1″ deep, or come to 1″ from the top of the spring form pan?

    The pic looks incredible!!!! MMMMMMMMMM!

    Reply
    • danielle says

      November 18, 2014 at 6:18 pm

      I just add enough water that it creeps up the sides a bit.

      Reply
  3. Teresa says

    November 17, 2014 at 9:26 pm

    This looks so good except I do not like cheesecake. I will have to make this for the family, they would love it. Thanks for sharing!

    Reply
  4. L. Lagerquist says

    November 22, 2014 at 11:20 pm

    And the water doesn’t seep through to the crust…right..

    Reply
    • danielle says

      November 22, 2014 at 11:22 pm

      no because u r wrapping the pan with foil

      Reply
      • L. Lagerquist says

        November 22, 2014 at 11:38 pm

        Wrapping the bottom and the sides…right..

        Reply
  5. Joan F. says

    December 17, 2014 at 1:37 pm

    HI you don’t happen to sell these cakes do you? I can’t bake to save my life and this one looks absolutely delicious!!! If you do please send me an email at the email address I left. Thank you!!!

    Reply
    • danielle says

      December 17, 2014 at 9:27 pm

      sorry, I don’t

      Reply
  6. paula says

    March 27, 2015 at 4:24 pm

    Do you put tje cheesecake batter on top of the brownie and then bake. Or bake seperate and assemble?

    Reply
  7. Jenny says

    March 27, 2015 at 7:18 pm

    Looks amazing… in the oven right now!! I feel like I should have done it in a 10 inch pan because I have so much cheesecake mix left over!! It was going to overflow!

    Reply
    • Jenny says

      March 28, 2015 at 6:20 am

      So far so good!! The topping is really excellent!! I’m afraid my crust is a little hard 🙁 I think I should have undercooked it.

      Reply
  8. Tami says

    July 20, 2016 at 4:12 pm

    After it bakes for 90 minutes in 325 oven do you turn oven off and leave it in the oven for one hour or take it out?

    Reply
    • Hugs & Cookies xoxo says

      July 24, 2016 at 6:44 pm

      take it out to cool

      Reply
  9. Elizabeth says

    October 21, 2016 at 2:30 pm

    Could you make this cheesecake and then freeze it for later?

    Reply
    • Jennifer says

      September 12, 2017 at 9:04 am

      I was wondering the same- how far in advance of a party could you make this ?

      Reply
      • Hugs & Cookies xoxo says

        September 23, 2017 at 1:08 pm

        Definitely the day before!

        Reply
  10. Brenda says

    April 4, 2018 at 2:05 pm

    Did I read that correctly? 2 POUNDS of cream cheese?? As in 4 8 ounce packages?

    Reply
    • Hugs & Cookies xoxo says

      April 7, 2018 at 3:39 pm

      yup!

      Reply

Trackbacks

  1. Foodies Network » Reeses Cheesecake says:
    November 17, 2014 at 12:47 pm

    […] Reeses Cake […]

    Reply
  2. Peanut Butter Cup Brownie Cheesecake | My Blog says:
    November 20, 2014 at 9:58 pm

    […] November 16, 2014 by danielle 5 Comments […]

    Reply
  3. DIY Peanut Butter Cup Brownie Cheesecake Tutorial says:
    December 21, 2014 at 6:34 pm

    […] butter cheesecake, you definitely don’t want to miss this delicious cake recipe. Head over to Hugs & Cookies xoxo to get the recipe and full step by step instructions on how to make this cake. […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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