REESE'S Peanut Butter Cup Cheesecake Brownie

REESE'S Peanut Butter Cup Cheesecake Brownie

Cheesecake is great with a brownie crust. But what's even better is a brownie with a layered REESE'S Peanut Butter cheesecake topping. Swirls of cheesecake and bits of REESE'S Peanut Butter Cup Miniatures make these a chocolate and peanut butter wonder.

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • One REESE'S Peanut Butter Cups Miniatures (12-oz. pkg.) , divided
  • 1 cup unsalted butter (2 sticks) , melted
  • 2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs
  • 3/4 cup HERSHEY'S Cocoa
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • CHEESECAKE LAYER (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan or line with foil. Remove wrappers from 25 peanut butter cups; chop and set aside.
  • 2. Beat butter, sugar and vanilla in large bowl until combined. Add eggs, one at a time, beating well after each addition. Add cocoa, blending well.
  • 3. Stir together flour, baking powder and salt. Add to cocoa mixture, blending thoroughly.
  • 4. Reserve 1 cup brownie batter; pour remaining batter into prepared pan, spreading evenly. Set aside.
  • 5. Prepare CHEESECAKE LAYER. Pour cheesecake batter over brownie batter; spread with spatula to form even layer.
  • 6. Top with chopped peanut butter cups. Drop reserved brownie batter by spoonfuls over candy, leaving much of the candy layer exposed. Gently swirl cheesecake layer into brownie layer.
  • 7. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Garnish with additional peanut butter cups, if desired. Cover; refrigerate leftover brownies. Makes 24 brownies.
  • CHEESECAKE LAYER: Beat 2 packages (8 oz. each) softened cream cheese and 2/3 cup sugar in large bowl until well blended. Add 2 eggs and 1 teaspoon vanilla extract, beating until thoroughly blended.
Ingredients sitting on a table

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