Reese's® Brownie Bottomed Peanut Butter and Milk Chocolate Chip Cheesecake Recipe - Allrecipes.com
Reese's(R) Brownie Bottomed Peanut Butter and Milk Chocolate Chip Cheesecake Recipe
  • READY IN 7+ hrs

Reese's® Brownie Bottomed Peanut Butter and Milk Chocolate Chip Cheesecake

Recipe by  

"Peanut Butter and Chocolate are the bold flavors in this incredible cheesecake direct from Hershey's Kitchens to yours. Finish the presentation with melted Reese's Peanut Butter & Milk Chocolate Chips drizzled on top."

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Original recipe makes 10 to 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 10 mins
  • READY IN

    7 hrs 25 mins

Directions

  1. Heat oven to 350 degrees F. Grease 9-inch springform pan. Set aside 2 tablespoons chips.
  2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
  3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer.
  4. Immediately after removing brownie from oven, sprinkle remaining chips over brownie surface. Spoon cheesecake mixture over chips. Return to oven; continue baking 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool 2 hours; cover. Refrigerate 3 to 4 hours or until thoroughly chilled. Remove side of pan.
  5. Combine 1/2 teaspoon shortening and reserved 2 tablespoons chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Store, covered, in refrigerator.
  6. Cheesecake Layer: Beat 3 packages (8 oz. each) softened cream cheese and 3/4 cup sugar until smooth in large mixer bowl. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2005

This cheesecake was really good but when making it again I will make a few changes: First of all... you DO NOT have to bake the brownie ahead of time. I was skeptical but SO glad that I didn't bake it first because it would have come out way too overdone. I used a regular box brownie mix and poured half into the springform pan then I layered all my other ingredients right over the uncooked brownie-- it came out perfect! I also took the advice of some other reviewers and added 1/3 cup peanut butter to half the cheesecake batter and then layered it-- i would definitely do that again. What I didn't like was the peanut butter and chocolate chip layer above the brownie. To me-- cheesecake is supposed to be rich and creamy and I didn't enjoy having to bite through hard chips. What I might do next time is melt the chips first and then swirl them together, OR layer reese's peanut butter cups on top of the brownie... Another thing I did differently was melt some creamy peanut butter to drizzle over the top vs. using the chips... The peanut butter melted so much easier and tasted/looked great on top with the melted chocolate chips and was very easy to drizzle. Overall the cheesecake had a great taste and was very attractive... just like I said-- the hard/crunchy chips on the bottom just threw me off a little as far as the texture-- try it with layering reese's peanut butter cups and let me know how it comes out!

 
Most Helpful Critical Review
Dec 01, 2003

I was very disappointed with how hard the brownie layer came out. But the cheesecake was delicious.

 

54 Ratings

Jan 30, 2005

Absolutely awesome. needs to be more Peanut buttery though. Here's what I did......Before pouring cheesecake mixture in, divide in 1/2. Melt 3/4 cup peanut butter (maybe thats a lot, but I like peanut butter so screw it), and mix with 1/2 cheesecake batter. Pour regular batter in, then pour peanut butter cheescake batter over that. When its baked and cut open, you can see the different layers of cheescake as well, so its a bit more attractive too. Will make again. Rock.

 
Dec 01, 2003

SO rich, SO yummy, SO easy! I made this to take as dessert to a friend's house, and we all LOVED it! I took the suggestion of an earlier review and used a packaged brownie mix just to save time, and baked it about 8 minutes short of being done. Then I continued with the recipe and it turned out great. The brownie was moist, the cheesecake was fabulous... the only thing I might do differently next time is to use only half of the brownie mix- using the whole mix made a really thick brownie "crust". Make sure to have ice cold glasses of milk ready! YUM!

 
Oct 23, 2003

MMMMMM this was so good. I was short on time, so i used brownie mix from the box. I didnt bake this at all before i put the cheesecake on top and it came out just perfect. I also added 1/4 cup of peanutbutter to the cheesecake mix and it was awesome!! I am so making this again!!!!

 
Dec 01, 2003

This was an outstanding recipe. Easy to make and well liked. I made it for the first time to share on Christmas Day. It was a hit. I will make it again in the future. The brownie was a little hard, but I will not bake it as long next time.

 
Dec 12, 2003

I always read the reviews before I make a recipe from allrecipes.com and I am really glad I did this time as well! This was a yummy cheesecake altho I do wish it had more of a chocolate and peanut butter taste to it. I tasted the filling and the brownie the most. This was probably the nicest looking cheesecake I have ever made - it had NO cracks! I now know that is from overbaking. Definitely you'll want to use the boxed brownie mix and just half of it. Also, don't cook it all the way, maybe just til firm. I think the next time I make this recipe I will chop up some of the chips and mix them in to the cheesecake mixture, or better yet, how do you think some chopped recess peanut butter cups would work in the mix? YUM!

 
Dec 01, 2003

This was a great cheesecake. I also used a boxed brownie mix and only baked it for about 10 minutes prior to adding the chessecake filling and it came out perfect. There was nothing left but the plate!!

 

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Nutrition

  • Calories
  • 719 kcal
  • 36%
  • Carbohydrates
  • 71.1 g
  • 23%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 42.8 g
  • 66%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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