Introduction
This Peanut Butter Reese’s Brownie Cheesecake is an irresistible dessert for chocolate and peanut butter lovers. It combines a fudgy chocolate brownie base with a creamy peanut butter cheesecake layer, a silky chocolate ganache, and plenty of chopped Reese’s candies on top.
Every slice delivers several delicious textures: a soft brownie bottom, rich and creamy cheesecake, smooth chocolate ganache, and crunchy peanut butter chocolate pieces.
This impressive dessert is perfect for birthdays, holidays, family celebrations, dinner parties, or whenever you want an extra-special homemade chocolate dessert.
Recipe Overview
| Category | Details |
| Recipe | Peanut Butter Reese’s Brownie Cheesecake |
| Prep Time | 30 minutes |
| Brownie Baking Time | 15–18 minutes |
| Cheesecake Baking Time | 35–45 minutes |
| Chilling Time | At least 4 hours |
| Final Chill | 30 minutes |
| Total Time | About 5½ hours |
| Servings | 12–16 |
| Course | Dessert |
| Cuisine | American-inspired |
| Baking Temperature | 175°C / 350°F, then 165°C / 330°F |
Why You’ll Love This Recipe
This dessert brings together two classic flavors that work beautifully together: rich chocolate and creamy peanut butter.
The brownie layer is soft and fudgy rather than dry, providing the perfect base for the smooth peanut butter cheesecake.
The chocolate ganache adds an extra layer of richness, while chopped Reese’s candies provide a delicious combination of chocolate and peanut butter in every bite.
Although it looks like an impressive bakery-style dessert, the preparation is straightforward and can be completed ahead of time.
Ingredients
For the Brownie Base
| Ingredient | Amount |
| Unsalted butter, melted | 170 g / 3/4 cup |
| Granulated sugar | 200 g / 1 cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Unsweetened cocoa powder | 65 g / about 2/3 cup |
| All-purpose flour | 100 g / about 3/4 cup |
| Salt | 1/4 teaspoon |
For the Peanut Butter Cheesecake
| Ingredient | Amount |
| Full-fat cream cheese, softened | 680 g / 24 oz |
| Granulated sugar | 150 g / 3/4 cup |
| Creamy peanut butter | 150 g / about 2/3 cup |
| Large eggs | 3 |
| Heavy cream | 60 ml / 1/4 cup |
| Vanilla extract | 1 teaspoon |
For the Chocolate Ganache
| Ingredient | Amount |
| Chocolate chips or chopped dark chocolate | 200 g |
| Heavy cream | 120 ml / 1/2 cup |
For the Topping
| Ingredient | Amount |
| Mini Reese’s or chopped Reese’s peanut butter cups | 200 g |
| Crushed cookies or brownie crumbs | Optional |
Step-by-Step Instructions
1. Prepare the Baking Pan
Preheat your oven to 175°C / 350°F.
Lightly grease a 23 x 33 cm (9 x 13-inch) baking pan.
For easier removal, line the bottom and sides with parchment paper, leaving some paper hanging over the edges.
2. Make the Brownie Batter
In a large bowl, combine the melted butter and granulated sugar.
Whisk until well combined.
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract.
In a separate bowl, whisk together the cocoa powder, flour, and salt.
Gradually add the dry ingredients to the wet ingredients.
Mix just until the batter becomes smooth and no dry streaks remain.
Avoid overmixing.
3. Bake the Brownie Base
Pour the brownie batter into the prepared pan.
Spread it evenly into the corners.
Bake for approximately 15–18 minutes.
The brownie should be set around the edges while remaining slightly soft in the center.
Do not overbake because the brownie will continue cooking slightly as it cools and will bake again underneath the cheesecake layer.
Remove from the oven and allow it to cool for several minutes.
4. Prepare the Peanut Butter Cheesecake
Reduce the oven temperature to 165°C / 330°F.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the peanut butter and mix until completely incorporated.
Add the eggs one at a time, mixing on medium-low speed after each addition.
Add the heavy cream and vanilla extract.
Mix only until everything is smooth and combined.
Avoid excessive beating because incorporating too much air can cause the cheesecake to puff and crack during baking.
5. Add the Cheesecake Layer
Pour the peanut butter cheesecake mixture over the slightly cooled brownie base.
Spread it evenly with a spatula.
If desired, gently drag the tip of a knife through the cheesecake mixture to create a subtle marbled effect.
6. Bake the Cheesecake
Place the pan in the preheated oven.
Bake at 165°C / 330°F for approximately 35–45 minutes.
The edges should look set while the center should have only a slight jiggle.
Do not wait until the center becomes completely firm because the cheesecake will continue to set as it cools.
7. Cool Completely
Remove the cheesecake from the oven.
Allow it to cool at room temperature.
Once cooled, cover the pan and refrigerate for at least 4 hours, preferably overnight.
The cheesecake needs sufficient chilling time to become firm enough to slice cleanly.
8. Make the Chocolate Ganache
Place the chopped chocolate or chocolate chips in a heatproof bowl.
Heat the heavy cream in a small saucepan until it is hot and just beginning to simmer.
Do not bring it to a vigorous boil.
Pour the hot cream over the chocolate.
Let the mixture sit undisturbed for approximately 2 minutes.
Slowly whisk from the center outward until the chocolate melts completely and the ganache becomes smooth and glossy.
9. Add the Ganache
Remove the chilled cheesecake from the refrigerator.
Pour the chocolate ganache over the top.
Use an offset spatula or the back of a spoon to spread it evenly across the surface.
10. Add the Reese’s Topping
Immediately sprinkle the chopped Reese’s candies over the ganache.
Add crushed cookies or brownie crumbs if desired.
Gently press the toppings into the soft ganache so they stay in place once it sets.
11. Chill Again
Return the cheesecake to the refrigerator for approximately 30 minutes.
This allows the ganache to firm up and makes the dessert easier to slice.
12. Slice and Serve
Use a sharp knife to cut the cheesecake into squares.
For cleaner slices, dip the knife in hot water, wipe it dry, and then cut.
Repeat between slices.
Serve chilled.
Best Tips
Use full-fat cream cheese for the richest and most stable cheesecake layer. Make sure it is softened to room temperature before mixing.
Do not overmix the cheesecake batter after adding the eggs. Gentle mixing helps reduce excess air and can minimize cracks.
Avoid overbaking the brownie base. It should remain slightly soft because it will be covered with cheesecake and continue baking later.
The cheesecake should still have a slight wobble in the center when it comes out of the oven. It will become firmer as it cools and chills.
For the cleanest slices, refrigerate the cheesecake overnight before adding the final decorations.
Best Ingredient Options
Creamy peanut butter works best because it blends smoothly into the cheesecake mixture.
Natural peanut butter can be used, but make sure it is thoroughly stirred before measuring because the oil can separate.
Sharp or dark chocolate creates a nice contrast with the sweet peanut butter cheesecake.
Milk chocolate can be used for a sweeter ganache.
Full-fat cream cheese provides the best texture. Reduced-fat varieties may produce a softer cheesecake.
Recipe Variations
For an extra chocolatey version, add a handful of chocolate chips to the brownie batter.
For a peanut butter swirl, reserve a few tablespoons of softened peanut butter and swirl it gently through the cheesecake before baking.
For extra crunch, add chopped roasted peanuts over the ganache.
For a chocolate cookie base, replace part or all of the brownie base with a crushed chocolate cookie crust.
You can also drizzle warm peanut butter over the chilled ganache before adding the chopped Reese’s candies.
What to Serve With
This cheesecake is rich enough to serve on its own, but a small scoop of vanilla ice cream makes an excellent pairing.
Fresh strawberries or raspberries provide a bright, slightly tart contrast to the chocolate and peanut butter.
A cup of coffee, espresso, or unsweetened tea also balances the sweetness beautifully.
For an extra indulgent presentation, drizzle individual slices with a little warmed peanut butter or chocolate sauce.
Make-Ahead Instructions
This dessert is ideal for making ahead.
The brownie and cheesecake layers can be prepared and chilled the day before serving.
You can also prepare the entire cheesecake, including the ganache and toppings, up to 2 days ahead.
Keep it covered and refrigerated until ready to serve.
For the cleanest presentation, add delicate toppings shortly before serving if necessary.
Storage
Store the cheesecake covered in the refrigerator.
It will keep well for approximately 4–5 days.
Because the dessert contains cream cheese and dairy, keep it refrigerated and do not leave it at room temperature for extended periods.
Reheating
This cheesecake is designed to be served chilled and does not require reheating.
If you prefer a slightly softer texture, allow an individual slice to sit at room temperature for approximately 10–15 minutes before serving.
Do not microwave the entire cheesecake.
Freezing
This cheesecake freezes well when properly wrapped.
Cut it into individual portions and wrap each piece tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe container.
Freeze for up to 2–3 months for the best quality.
Thaw individual slices overnight in the refrigerator.
For the best texture, avoid freezing the cheesecake while it is uncovered.
Common Mistakes to Avoid
Do not use cold cream cheese because it can leave lumps in the cheesecake mixture.
Avoid overbaking the cheesecake. A slightly soft center is normal and will firm up during refrigeration.
Do not pour hot ganache over a warm cheesecake. The cheesecake should be thoroughly chilled first.
Avoid cutting the dessert before it has had enough time to chill because the layers may slide or produce messy slices.
Do not add the Reese’s pieces before the ganache has been spread because they may become unevenly distributed.
Nutrition Estimate
The following values are approximate and depend on the exact brands and portion sizes used.
| Nutrient | Estimated Amount Per Serving |
| Calories | 550–650 kcal |
| Protein | 9–12 g |
| Carbohydrates | 55–65 g |
| Fat | 34–42 g |
| Saturated Fat | 17–22 g |
| Fiber | 3–5 g |
| Sugar | 40–48 g |
| Sodium | 300–450 mg |
| Calcium | 100–150 mg |
Frequently Asked Questions
Can I make this cheesecake without Reese’s candies?
Yes. You can use chopped peanut butter cups from another brand, chocolate chips, chopped peanuts, or simply leave the topping off.
Does the brownie base need to cool completely?
It should cool until it is no longer hot before adding the cheesecake mixture. A slightly warm base is fine.
Why does my cheesecake crack?
Overmixing, excessive air in the batter, or overbaking can contribute to cracks. Mix gently after adding the eggs and remove the cheesecake while the center still has a slight jiggle.
How long should the cheesecake chill?
Chill it for at least 4 hours, but overnight is even better for a firm texture and clean slices.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter can be used if you enjoy pieces of peanuts throughout the cheesecake, although creamy peanut butter produces a smoother filling.
Can I use milk chocolate for the ganache?
Yes. Milk chocolate creates a sweeter and softer ganache. Dark chocolate provides a stronger contrast to the sweet cheesecake.
Can I freeze this cheesecake?
Yes. Wrap individual slices well and freeze for up to 2–3 months. Thaw overnight in the refrigerator before serving.
Final Thoughts
This Peanut Butter Reese’s Brownie Cheesecake is the perfect dessert for anyone who loves the combination of chocolate and peanut butter.
The fudgy brownie base, creamy peanut butter cheesecake, silky chocolate ganache, and generous Reese’s topping create an indulgent dessert with layers of flavor and texture.
Prepare it ahead, chill it thoroughly, slice it into squares, and serve it cold for an impressive homemade dessert that is perfect for celebrations, holidays, or a special family treat.