Reese’s Peanut Butter Cup Cheesecake

Reese’s Peanut Butter Cup Cheesecake Recipe

Ingredients

FOR THE BROWNIE BOTTOM:
6 Tablespoons Unsalted Butter melted + Extra for greasing
2 large Eggs
1 cup + 2 Tablespoons Flour
1/4 cup Unsweetened Hersheys Cocoa
1-1/2 cup Sugar
1 Tablespoon Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
6 whole Peanut Butter Cups cut
1/2 teaspoon Baking Powder
1/2 teaspoon Salt

FOR THE CHEESECAKE FILLING:
2 pounds Cream Cheese Softened
5 large Eggs
1 1/2 cup Brown Sugar Packed
1 cup Smooth Peanut Butter
1/2 cup Whipping Cream
1 Tablespoon Vanilla Extract

TOPPING:
Peanut Butter Cups chopped or cut in halves
Hot Fudge Ice Cream Topping (optional)

Directions

Step 1: Heat oven to 350F

BAKING THE BROWNIE BOTTOM

Step 2: Grease a deep 9-inch Springform pan with butter.

Step 3: In a large bowl, mix together butter, sugar and vanilla. Add in the eggs one at a time until fully incorporated. Stir in flour, cocoa, baking powder and salt, mix well.

Step 4: Spread the mixture into the greased/prepared pan. Bake for 25 to 30 minutes or until a toothpick comes out clean.

MEANWHILE MAKE YOUR CHEESECAKE FILLING- SEE BELOW

Step 5: Immediately after removing brownie bottom from your oven, evenly place the chocolate chips, peanut butter chips and peanut butter cups over brownies surface.

FOR THE CHEESECAKE FILLING:

Step 6: In a large bowl or Mixer, beat the cream cheese until smooth. Add in the eggs, one at a time, mixing well after each addition. Add sugar, peanut butter and cream, beat until smooth. Stir in vanilla extract.

Step 7: Spoon the cheesecake filling over that layer and reduce oven temp to 325 F.

Step 8: Double-wrap Springform pan with foil to prevent water getting in. Wrap the foil up the sides so that the seam of the pan bottom and springform side is covered- top uncovered. Place the pan into a LARGER baking pan. Pour hot water into the larger pan so that the water comes to about 1 inch up the sides of the Springform pan with your cheesecake inside.

Step 9: Bake at 325 F for 1 & 1/2 hours or until firm and lightly browned. Remove & allow to cool on a wire rack for at least one hour. Refrigerate for at least 4 hours, overnight is BEST.

Step 10: Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible and remove the spring form ring and bottom of the pan. Add peanut butter cup halves around the edge of the cake. (Melting chocolate over the top is optional).

Slice and enjoy!!