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Peanut Butter Cheesecake with Brownie Bottom and Reese's

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.

Course Dessert
Cuisine American
Keyword Peanut Butter Cheesecake
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 12 slices
Calories 780 kcal
Author Catalina Castravet

Ingredients

For the brownies:

  • 1 package brownie mix
  • 15 peanut butter eggs or cups

For the Cheesecake:

  • 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

Toppings:

  • 2 small packages of peanut M&Ms
  • 1 small package of mini peanut butter cups

Instructions

  1. Preheat the oven to 325 degrees F, butter a 9″ spring form pan and set aside.

To make the brownies:

  1. 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).

To make the cheesecake:

  1. 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.

  2. 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.

Melt the chocolate:

  1. 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.

  2. Refrigerate the cheesecake before serving for at least 4 hours or overnight, until thoroughly chilled
Nutrition Facts
Peanut Butter Cheesecake
Amount Per Serving
Calories 780 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 16g100%
Cholesterol 83mg28%
Sodium 537mg23%
Potassium 432mg12%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 54g60%
Protein 18g36%
Vitamin A 580IU12%
Calcium 80mg8%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.