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Peanut Butter Cheesecake with Reese's cups is one of the best desserts you will ever make! #peanutbutter #cheesecake #peanutbuttercheesecake #sweetandsavorymeals #cakerecipes

Brownie Peanut Butter Cheesecake

Peanut Butter Cheesecake with Reese's cups is one of the best desserts you will ever make!
Course Dessert
Cuisine American
Keyword Peanut Butter Cheesecake
Prep Time 1 hour
Cook Time 1 hour
Chill 6 hours
Total Time 8 hours
Servings 12 slices
Calories 1089kcal
Author Catalina Castravet


Brownie Layer:

  • 19.9 oz box brownie mix and ingredients required on box
  • 15 Peanut Butter Cups


  • 24 ounces cream cheese softened to room temperature
  • 12 ounces peanut butter
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1/2 cup heavy cream
  • 15 Peanut Butter Cups

Chocolate Ganache:

  • 12 ounces milk chocolate finely chopped
  • 2 tablespoons peanut butter
  • 1 cup heavy cream
  • 1 tablespoon corn syrup

Chocolate Whipped Cream:

  • 1 1/2 cups whipped cream
  • 1/4 cup powdered Sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract


  • Peanut M&M’s
  • Peanut M&M’s chopped
  • Chopped Peanuts
  • Peanut butter cups


Brownie Layer:

  • Lightly coat a 9-inch or 10-inch springform pan with nonstick spray and set aside.
  • Cover the outside of the pan with foil.
  • Prepare brownie mix according to directions on the box.
  • Pour batter into springform pan.
  • Press Peanut Butter cups lightly onto the surface of the brownie layer.
  • Freeze for one hour, or until the layer is settled.

Cheesecake Filling:

  • Preheat oven to 325 degrees F.
  • In a large bowl, beat cream cheese and peanut butter for 1 minute. Add sugar, salt and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
  • With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
  • Add sour cream, cream and vanilla extract and beat until mixed through.
  • Pour HALF of the batter on top of the brownie layer in the prepared pan. Level the top with a spatula and arrange a layer of Peanut Butter Cups.
  • Add the rest of the cheesecake batter. Level the top with a spatula.
  • Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  • Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
  • Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
  • Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
  • Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.

Chocolate Ganache:

  • Add chopped chocolate, peanut butter and corn syrup to a medium bowl and set aside.
  • In a small saucepan over medium heat, bring the cream to a rolling simmer. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy.
  • Set aside, at room temperature, until needed.
  • Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.

Whipped Cream:

  • Add all ingredients to a cold bowl and whisk until fluffy.
  • Add to a piping bag fitted with the star tip and pipe on the cheesecake.
  • Refrigerate until ready to serve.
  • Garnish and serve.



Calories: 1089kcal | Carbohydrates: 122g | Protein: 23g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 101mg | Sodium: 842mg | Potassium: 664mg | Fiber: 5g | Sugar: 96g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 4mg