Peanut Butter Cup Brownie Cheesecake

 This Peanut Butter Cup Brownie Cheesecake is the end all and be all of chocolate and peanut butter! With a thick brownie bottom, luscious peanut butter cheesecake filling, loaded with Reese’s cups, and topped with milk chocolate ganache, this Peanut Butter Cup Brownie Cheesecake is the bomb!


For Brownie Layer:

  • 1/2 cup Vegetable Oil
  • 1/4 cup Water
  • 1 box Brownie Mix, Like Betty Crocker Original Supreme w/ Hershey's Syrup
  • 1 Egg
  • 1/2 cup Mini Semisweet Chocolate Chips

For Cheesecake Layer:

  • 3 8 ounce packages Reduced Fat Cream Cheese, Softened
  • 1 1/4 cups Granulated Sugar
  • 1 cup Creamy Peanut Butter
  • 24 Miniature Reese's Peanut Butter Cups, Chopped
  • 3 Eggs, At room temperature
  • 2 teaspoons Pure Vanilla Extract

For Ganache and Topping:

  • 1 cup Milk Chocolate Chips
  • 3 tablespoons Unsalted Butter
  • 16 Miniature Reese's Peanut Butter Cups, Chopped
  • 1/4 cup Heavy Cream
Peanut Butter Cup Brownie Cheesecake


To Make the Brownie Layer:

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together brownie mix, oil, water, and egg.
  3. Fold in chocolate chips.
  4. Spread batter into the bottom of a well-greased 9-inch springform pan.
  5. Bake for about 25 minutes, or until a toothpick inserted 2 inches from the side comes out with moist crumbs.
  6. Cool in pan on a wire rack for 10 minutes.
  7. Meanwhile, prepare cheesecake layer.
To Make the Cheesecake Layer:
  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add sugar, and beat until combined.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla and creamy peanut butter.
  5. Fold in chopped Reese's cups.
  6. Pour batter evenly over brownie layer.
  7. Return to oven for 40-50 minutes, or until the edges are golden brown, and the center is slightly jiggly.
  8. Cool in the pan on a wire rack.
  9. Run a knife around the edge, and release the sides of the pan to remove cheesecake.

For the Ganache and Topping:

  1. In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
  2. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
  3. Pour ganache over cooled cheesecake.
  4. Sprinkle with chopped peanut butter cups.
  5. Allow 10-15 minutes for ganache to set. Cut and serve.

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