Reese’s Cheesecake
Step-by-step instructions
Follow these easy steps to create your Reese’s Cheesecake:
- Preheat your oven following the brownie mix package instructions.
- Prepare the brownie mix by combining it with vegetable oil and eggs as directed, then pour the batter into a greased springform pan.
- Bake according to package instructions and allow it to cool completely.
- In a mixing bowl, beat the cream cheese until nice and smooth. Gradually add in the granulated sugar while continuing to beat until combined.
- Mix in the vanilla extract and creamy peanut butter, ensuring everything is fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Pour this creamy concoction over the cooled brownie base.
- Scatter the miniature peanut butter cups and regular peanut butter cups over the cheesecake layer.
- Refrigerate for at least 4 hours, or better yet, overnight to let it set.
- Finally, remove from the springform pan and slice to serve!
Best ways to enjoy it
When it comes to serving Reese’s Cheesecake, a bit of creativity can make a beautiful presentation. Consider drizzling warm chocolate sauce or caramel over individual slices for added flair. Fresh berries can offer a refreshing contrast to the richness of this cake. Additionally, pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.
Keeping leftovers fresh
To ensure the longevity of your Reese’s Cheesecake, keep any leftovers properly stored. Place slices in an airtight container and refrigerate; they will stay fresh for up to a week. If you want to store it longer, you can freeze individual slices wrapped in plastic wrap and then sealed in a freezer bag; they should last for up to three months. Always thaw in the refrigerator before serving for best texture and flavor.
Helpful cooking tips
Here are some extra tips to elevate your cheesecake game:
- Use room temperature cream cheese for a smoother filling.
- Don’t skip refrigerating the cheesecake overnight; this ensures it fully sets and gains a firmer texture.
- If desired, you can crush some of the peanut butter cups to sprinkle in the cheesecake layer for a more uniform chocolate-peanut butter flavor.
Creative twists
Feel free to get creative! For a change of flavors, try adding a layer of raspberry or strawberry puree for a fruity pop. You can also experiment with different types of chocolates, like white chocolate chips or even a hint of espresso powder to amplify the chocolate flavor. For a healthier spin, consider using Greek yogurt instead of some of the cream cheese.
Common questions
What is the prep time for this cheesecake?
The active prep time is about 30 minutes, but remember to allot at least 4 hours for chilling!
Can I use a different type of brownie mix?
Absolutely! You can use any brownie mix—just ensure it’s about the same size as the one listed for best results.
How do I know when the cheesecake is set?
The cheesecake is set when the edges are firm, but the center still has a slight jiggle. It will firm up more as it chills in the refrigerator.
Is it possible to make this recipe gluten-free?
Yes! Just swap the brownie mix for a gluten-free version, and you’re good to go!
Now, grab those ingredients and treat yourself to a slice of heaven!
Reese’s Cheesecake
A delightful fusion of rich chocolate and creamy peanut butter, this cheesecake features a fudgy brownie base, a smooth cheesecake layer, and is topped with miniature and regular peanut butter cups.
For the Brownie Base
- 1 box 18.4-oz box brownie mix
- 1/2 cup vegetable oil
- 5 pcs eggs
For the Cheesecake Filling
- 3 packages 8 oz cream cheese (Use room temperature for smoother filling.)
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 3/4 cup creamy peanut butter
- 1 cup heavy cream (Whip until stiff peaks form.)
For Topping
- 14 pcs miniature peanut butter cups
- 34 pcs regular peanut butter cups
Preparation
- Preheat your oven following the brownie mix package instructions.
- Prepare the brownie mix by combining it with the vegetable oil and eggs as directed, then pour the batter into a greased springform pan.
- Bake according to package instructions and allow it to cool completely.
Cheesecake Filling
- In a mixing bowl, beat the cream cheese until nice and smooth.
- Gradually add in the granulated sugar while continuing to beat until combined.
- Mix in the vanilla extract and creamy peanut butter, ensuring everything is fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assembly
- Pour the creamy filling over the cooled brownie base.
- Scatter the miniature and regular peanut butter cups over the cheesecake layer.
- Refrigerate for at least 4 hours, or preferably overnight to let it set.
- Remove from the springform pan, slice, and serve!
For serving, consider drizzling warm chocolate sauce or caramel over slices. Leftovers can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to three months. Always thaw in the refrigerator before serving.
