Peanut Butter Cheesecake with Brownie Bottom and Reese’s
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Peanut Butter Cheesecake with Brownie Bottom and Reese’s is a decadent and irresistible, easy to make cheesecake. It is loaded with Reese’s and covered in silky smooth chocolate ganache.
Peanut Butter Cheesecake with Brownie Bottom and Reese’s
This Peanut Butter Cheesecake with Brownie Bottom and Reese’s is like nothing you have ever tasted before. The first layer is made of gooey chocolate fudge brownies. What follows, is a layer of Peanut Butter Eggs. Finally a thick, dense and creamy layer of Peanut Butter Cheesecake that is topped with chocolate ganache. Peanut M&M’s and mini peanut butter cups are used to garnish the cake.
This cake is a peanut butter lover dream come true. The cheesecake’s filling comes together in a few minutes, and what I loved most, is that it didn’t crack in the oven. The brownies and the cheesecake taste amazing together, very rich, chewy and creamy. I hope you enjoy this dessert as much as we did. You really need this peanut butter cheesecake in your life if you consider yourself a peanut butter lover.
Peanut Butter Cheesecake Recipe Tips:
- The cream cheese should be at room temperature.
- Don’t over mix or whisk the cheeses on high speed. Best to mix on medium speed.
- Before adding the graham cracker crust to the springform pan, make sure you spray it with baking spray.
- Chilling the cheesecake enough is very important, if you want to get perfect slices. I recommend chilling for at least 6 hours, or better overnight.
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How to prevent cracks in cheesecake?
- Making sure that all the ingredients are at room temperature and well combined after being mixed.
- Adding flour or/and cornstarch to the batter (more on this below).
- Avoid opening the door oven while baking the cheesecake.
- Watch the cheesecake closely to avoid overtaking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, the cheesecake is done.
- Cooling the cheesecake in the oven, with the door slightly cracked is also very important and the sudden change in temperature can cause cracks.
- Bake the cheesecake in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake (more on this below).
How to fix a cracked cheesecake:
There are a few easy ways to hide or fix a cracked cheesecake top, here are my favorites:
- Let the cheesecake be completely cooled and refrigerated as per recipe instructions. Only when you have a cold cheesecake on hands, you can start fixing the cracks. This technique will work on small to medium cracks. If the crack is too dip, imagine splitting the cheesecake in half. I would recommend using this method to fix the crack as much as possible, and after that, continue by adding some topping to the cheesecake.
- You will need: 1) small offset spatula 2) hot water 3) kitchen towel.
- Now into fixing it: use the spatula dipped into hot water (or you can use your fingers, wet them in hot water first) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth. Clean the spatula with the towel as needed. In the end, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake.
- You can add a thin layer of sour cream topping if the cracks are small.
- You can add a layer of whipped cream topping and garnish the cheesecake with fresh fruits.
How do I know when a cheesecake is done baking?
Gently shake the cheesecake, If the cheesecake looks nearly set and only a small area in the center jiggles slightly, it is done. The center will firm up during the cooling time, as it will cook from the residual heat.
How to remove a cheesecake from the springform pan:
- Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. This way you will loosen and bits that stuck to the pan.
- Unbuckle the spring form pan and remove the circular band only after the cheesecake has been properly chilled and becomes cold.
- To transfer the cheesecake to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.
How to slice a cheesecake:
- Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Wipe the knife clean and run it it under hot water before making another cut.
- An easy, mess free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.
Can you freeze the Cheesecake:
Yes. Wrap cheesecake tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, it will maintain best quality for about 2 to 3 months.
Peanut Butter Cheesecake
Peanut Butter Cheesecake with Brownie Bottom and Reese's is a decadent and irresistible, easy to make cheesecake. It is loaded with Reese's and covered in silky smooth chocolate ganache.
- 1 package brownie mix
- 15 peanut butter eggs or cups
- 16 oz cream cheese at room temperature
- 3 eggs
- 1 cup sugar
- 2 cups creamy peanut butter
- 1 tbsp. vanilla extract
- For the Chocolate Top:
- 1 Bakers Semi-Sweet Chocolate Bar
- 2 small packages of peanut M&Ms
- 1 small package of mini peanut butter cups
- Preheat the oven to 325 degrees F, butter a 9″ spring form pan and set aside.
Follow the instructions on the box, once the batter is prepared, pour it into the pan and cover with a layer of peanut butter cups (I used peanut butter eggs).
Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar, vanilla extract and continue to beat on medium speed until well combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Using a spatula, scrape the bowl and mix on low for another 30 seconds. Pour the cheesecake filling on top of the raw brownie layer. Level the top with a spatula.
- Bake for 45 minutes to one hour or until the sides of the cheesecake are set and the middle just slightly jiggles. Turn of the oven, open the door slightly and let the cheesecake cool inside for one hour. Transfer the cake to a wire cooling rack and cool at room temperature for 2 hours.
Bring a medium saucepan half filled with water to a boil. Place chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and pour the chocolate on top of the cheesecake, using a spatula distribute it evenly. Decorate with mini peanut butter cups and peanut M&M’s.
- Refrigerate the cheesecake before serving for at least 4 hours or overnight, until thoroughly chilled
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