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Ultimate Reese’s Cheesecake Brownies

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Swirls of chocolate and peanut butter make these Ultimate Reese’s Cheesecake Brownies absolutely irresistible. These brownies always disappear in a hurry at parties and events.

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When the kids were younger they knew how much I loved Reese’s candies. Any time they got peanut butter cups from school, church, or parties they would bring them home and give them to me excitedly.

As they got older, they also developed a love for those peanut butter candies, so they weren’t as willing to hand them over. There were some very grudging candy sharing moments until they realized something.

They figured out that if they ate them before getting home that I wouldn’t know they ever had them. What?!?!?!?!  

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It’s ok. I buy bags of candy and cookies all the time and hide them, so the kids don’t know I have it. I guess that makes us even.  LOL! Although they have figured out my sneaky hiding spots the older they get.

The other day I found a couple of those hidden bags of peanut butter candies in the pantry and decided to put them to good use. Layering brownies and cheesecake into one fabulous dessert is one of my favorite things to do.

Have you seen these Cherry Cheesecake Brownies, these Cake Batter Cheesecake Brownies, or these Take 5 Cheesecake Brownies? Oh, boy!  They are all so good.

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Reese’s recipes always make me smile though. So this time I decided to add some peanut butter and peanut butter cups to the cheesecake layer before pouring it on top of the brownie batter. After these bake they become the best brownies ever!

Make sure the peanut butter cheesecake brownies cool completely before cutting into them. I realize this will test every ounce of patience you may have in you, but cheesecake is so much better chilled.

My tip is to make the brownie cheesecake the night before, and let it chill over night.

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Tips for making the Ultimate Reese’s Cheesecake Brownies:

Line a 9×13 pan with foil lined parchment paper. Set it aside.

Make your brownie batter first and pour it into the pan. Feel free to use a box brownie mix for a 9×13 pan or a double batch of these Homemade Chocolate Chip Brownies (minus the chocolate chips) for this layer.

Beat the cream cheese, butter, and peanut butter until creamy. Add a can of sweetened condensed milk, cornstarch, egg, and vanilla and beat again until creamy.

Stir in the chopped peanut butter cup candies gently. You can use regular Reese’s chopped up into quarters. Or use a bag of the Reese’s minis and cut them in half. Either one works.

Bake and cool these Ultimate Reese’s Cheesecake Brownies before adding the topping.

Topping for Reese’s Cheesecake Brownies:

Place a bag of milk chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat 15 seconds longer, if needed.

Spread the chocolate on top of the chilled peanut butter bars. Drizzle the top with more melted peanut butter.

Use a butter knife to swirl the peanut butter into the melted chocolate. Sprinkle with mini Reese’s Pieces and let it set.

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If you like these Ultimate Reese’s Cheesecake Brownies, you may enjoy these recipes:

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Ultimate Reese's Cheesecake Brownies

Ultimate Reese's Cheesecake Brownies

Yield: 24 brownies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Swirls of chocolate and peanut butter make these Ultimate Reese's Cheesecake Brownies absolutely irresistible. These brownies always disappear in a hurry at parties and events.

Ingredients

For the Cheesecake Brownies

  • 1 (9x13) package box brownie mix
  • 1 (8 ounce) cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • 1/4 cup creamy peanut butter
  • 1 (14 ounce) can sweetened condensed milk
  • 1 Tablespoon cornstarch
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Reese's peanut butter minis, halved (family sized bag)

For the Topping

  • 1 3/4 cups milk chocolate chips
  • 1/2 cup creamy peanut butter, divided
  • 1/2 cup mini Reese's Pieces

Instructions

  1. Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
  2. Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
  3. Beat cream cheese, butter and peanut butter until creamy.
  4. Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
  5. Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
  6. Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
  7. Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
  8. Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
  9. Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.

Notes

*The video does mention flour, but the actual ingredient is cornstarch. You can use either though.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 146mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 6g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cheesecake
 
Ultimate Reese's Cheesecake Brownies - swirls of peanut butter and chocolate and lots of Reese's candies turn these cheesecake bars into the best brownies ever! Make this recipe for parties and watch everyone go nuts for them! #cheesecake #brownies #peanutbutter #reesespeanutbuttercups #reesesdessert #cheesecakebrownies #recipe
 
Ultimate Reese's Cheesecake Brownies
(original photo from November 2010)
 
 
*The post and recipe for these Ultimate Reese’s Cheesecake Brownies was originally published November 16, 2010. The post and pictures have been updated and republished September 24, 2018.
 

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  • These look and sound so yummy. My family would love them…..peanut butter is a favorite around here. I think I need to print this recipe right now! Thanks for sharing!

    Reply

  • So after scrolling through all of your recipes. . .PLEASE move to Fort Wayne! 😉 I love to bake too. . .I so need to make more time for it. I’m definitely hitting your blog up for the recipes. So did you have a wonderful time in Florida? Looks like we’re in for some chilly weather!

    Reply

  • I love this recipe and love that you used a mix! It makes it easy for me to make it! Also, wanted to comment about the craft fair and how stinking talented you are!

    Reply

  • I actually have all the ingedients on hand to make these… which as you said is bad for my thighs, but great for my tummy! 🙂 Sounds like a fun treat to make for this week’s dessert. Thanks for sharing….

    Reply

  • Thank you for sharing such a luscious recipe! I cannot wait to try these – perfect fall dessert! I teach a Home Ec. class at my children’s school and we will be making these!
    <>< Concetta

    Reply

  • I’m not much of a cheesecake person but my hubby is a FANATIC, and anything reeses is his favorite candy…I am soooooooooo going to make these for him next time I need a favor! lol
    Thanks so much for linking them up!!!!!!! 🙂

    Reply

  • I think I can feel the pounds being added to my thighs just looking at these delicious treats!

    I think I just might have to take these to my family’s Thanksgiving Dinner!!

    Thanks for the recipe!

    Hope you’ve had a wonderful iFellowship Day!

    Reply

  • This might be a weird comment for you: I am actually writing with a favor…because your blog impresses me so much and you seem to be a person up for a ‘challenge’ and I have a challenge for you if you dare to except it…cackle cackle. Here’s hoping you are feeling generous this holiday season. MMM-Kay…every year I host a cookie exchange party and this year I am making the invitations. So I have a card making challenge for you…what would be a good-looking card invite for a cookie exchange party for Christmas…just throwing this challenge out to you in cyber space….whatcha’ say?

    Reply

  • Oh honey! These babies are right up my alley. I always tease that brownies are my favorite food group and I basically live off of peanut butter-perfect combination. Thanks for sharing. I’ll definitely be making these.

    Reply

  • Hi
    I am so sorry.. I just saw where you asked to be emailed if anyone used your pictures on their website…I did not email you first..Won’t happen again..But I
    Just wanted to let you know that I “ Featured” you AGAIN on Santa’s Gift Shoppe Blog Hop today for your great project & inspiration! Be sure to grab the “I was featured” on Santa’s Gift Shoppe Button/Code for your sidebar! You deserve it! Thanks so much..If you’re not a follower already we’d love for you to join us…I must LOVE your stuff..It draws me in..
    Barb

    Reply

  • Yikes, if I make these I’ll blow my Weight Watchers points for a week! So I’ll forward the link to my daughter who loves Reese’s too. blessings on your day!

    Reply

  • I am 3 weeks from due date & I just spent WAYYYYY too long looking at all your recipies…droolinhg…& of course I sent your link over to my sister who likes to bake & I just happen to be going over there tomorrow 🙂 Hoping it will “inspire her” to whip these babies up 🙂

    Reply

  • Ever seen (or rented) the movie “ET”? I bet your favorite scene is when the boy gave him the…you guessed it! Reeses pieces® I don’t think ET would like cheesecake, but he loves the reeses pieces® on top of these bars.. as for these cheesecake brownie bars, I love to make these. Maybe for sweetest day. 😉

    Reply

  • […] It is a good thing I keep things like Oreos, brownies, coffee, and a big tub of Cool Whip on hand at all times to help get me through blog stress!!!  Take a look at this brownie would you?  You can see why this had to made and eaten while working on the blog move stuff?  These fun ghost brownies were a Halloween take on these Ultimate Reese’s Cheesecake Brownies. […]

    Reply

  • Would have been helpful to know what brand brownie you used. I don’t normally make anything from a mix, but was in a hurry to get it done and was at the store for the other ingredients anyway, and all the brownie mixes were for an 8×8 pan or 9×9, not 9×13. So I mixed 2 boxes, and followed the rest of the instructions. Well it has now been over an hour and the inside in the middle is still not baked. After 50 min I put the pan in my convection oven, since the cupcakes I was also making were finished, and it was still burning too much on top after 10 more minutes in the convection, and still not baked in the middle. So I covered the top in foil and continued baking for another 15 min. Just took it out, top is burned further yet, almost as brown as the brownie on the bottom, and finally the toothpick is coming out without unbaked brownie batter clinging to it. If they still taste good when all is said and done, I will try again, but next time I’m baking the brownie first, and then adding the cream cheese batter to bake.

    Reply

    • I am so sorry to hear this. But you needed to use a box mix for a 9×13…mixing 2 8×8 or 9×9 will yield more batter than you need which is why it didn’t bake right for you. For this recipe I used a mix from Aldi. I know Pillsbury and a few other brands do have a brownie mix specifically for the 9×13 size. Brand doesn’t matter…size does. I hope you give it another chance using the right size pan. Also, brownies and cheesecake set up more as they cool, so over baking is not recommended.

      Reply

      • Ohhh no! I wish i would have known this because in your story part you mentioned to double your 8×8 brownie recipe if you want to do it all from scratch so i doubled your brownie recipe and now i’m in this ladies same predicament ??

        Reply

        • If you are using my homemade brownie recipe, you are ok to double that and use it in a 9×13 pan. I double that one all the time for cheesecake brownies if I’m out of box mixes. Is yours not baking right? I have never baked these longer than 50 minutes.

          Reply

  • I was at least able to salvage most of it, just cut off the crust around the edge. The surface on top is too burned to taste great as well, but when I bite together with the brownie, I hardly notice it. My fiends who are coming tonight will still eat it. 😉 I have never seen those brands in any grocery store in my area. My guess if you are in the US, there’s a lot of things people talk about using there that Canada seems to not believe in or something. Unbelievably, this is still good enough that it will be gobbled up! But next time I will find a from-scratch recipe online, or not be so greedy and use all the batter from 2 boxes. I suppose I could bake some in another dish, so as not to waste…. just wouldn’t feel right throwing out brownie!

    Reply

    • Yes, they will be just fine in the pan with parchment as long as you sprayed the pan with nonstick spray. I just prefer the parchment so I can make clean cuts for pictures and serving! I hope you enjoy them!

      Reply

  • I would like the old recipe, I have made it for my family several times and they loved it, I pinned it thinking it would stay the same. Now I wish I would have copied it.

    Reply

    • The differences in the new updated recipe is that I added 1/4 cup peanut butter to the cheesecake batter, left out the extra Reese’s candy bars, and added extra chocolate to the top. Feel free to leave out the peanut butter and to use extra Reese’s candy bars in the batter if you prefer.

      Reply

      • I just put these in the oven and then happened to watch the video. In the video flour is mentioned tho none is listed in the recipe ingredients. I just noticed 1 tbs cornstarch is listed but it’s not mentioned in the steps. I’m guessing flour is needed to help the cheesecake layer rise. Is 1 tbs the amount of flour needed?

        Reply

        • No, actually the recipe is correct. My husband helps me do the videos and he thought it was flour, and I didn’t catch it before publishing it. To be quite honest, either one will work though.

          Reply

  • The video shows flour being added.

    Cornstarch is included in the list of ingredients but not mentioned in the steps.

    I noticed both of these things after putting these in the oven.

    Reply

    • Thank you for letting me know cornstarch wasn’t mentioned in the instructions. I have that fixed. I also added a note about the the video mentioning flour. Either one will work. How did yours turn out???

      Reply

  • Help! I’ve made these amazing brownies in the past but can’t get the link for the recipe to work this time. What am I doing wrong?

    Reply

    • Hi, Melissa. I am so glad you have made and enjoyed these brownies. We had a site issue today that took down all the recipe cards. Everything has been fixed, so you should be able to access the recipe again.

      Reply

  • Hi! Help! I made these, followed instructions, and the middle of the brownie was raw. Do you have any idea what could’ve happened or if I could bake the brownie partially first? The ingredients aren’t cheap so wanted to ask before I mess it up again ha thank you so much! The corners were delicious though!

    Reply

    • I wonder if your oven runs just a little bit cooler than mine. We have made these quite a few times and never had them be raw in the middle. You could always bake them 4-5 minutes longer. They can be slightly gooier in the center depending on what brand of brownie mix you use. My favorite brownie mix is actually the Aldi box brownies. You could partially bake the brownies, then add the cheesecake layer and finish baking it, but I wonder if that would affect the baking time. I haven’t done it that way, so I’m sorry that I don’t have an exact answer for you.

      Reply

  • Hi, I followed your recipe exactly, and the brownies turned out raw in the middle. I see some other comments to the same effect. Also, you don’t list an oven temperature on your baking instructions. I am very disappointed that this did not work, the ingredients cost a fair amount. maybe there should be a weight given for the amount of brownie batter to use, this would help with different size brownie mixes….. Also, I feel the cooking instructions should be different, as there is no way to get the two batters to cook evenly. Thank you for your help !!!!

    Reply

    • I’m so sorry you were disappointed in these. I do have to say that gooey and raw are two very different things though. Is there a slighty gooey center where the cheesecake and brownie meet? Yes, and it’s that way in all of mine too. That does not mean it is raw or not cooked. As long as you used a box mix (or homemade) brownie for a 9×13 pan, it will be fine. If you want to bake the brownie for 20 minutes ahead of time and then pour the cheesecake batter on and bake an additional 25-30 minutes, that is also an option.

      Reply

  • …… sorry, the baking temp is written on your website, but somehow did not get included when I clicked on the “print” version. So sorry for the misinformation !!!!

    Reply

  • 1st time making these!! My husband loves reeses everything! I’m making brownies today 9/29/2020, as you suggest to the day before. After making the cheesecake part tomorrow, how long would I need to bake the 2 together or do I just refrigerate at that point? Thanks, hope they turn out right.

    Reply

  • Please disregard my question emailed a few minutes ago. I just realized I need to bake the brownies and do the cheesecake layer both the day before, then finish with topping tomorrow. Thanks

    Reply

  • Everyone at my workplace hates me…and LOVES me at the same time! I just made these for our annual Thanksgiving Luncheon, and they were devoured! Is it a problem that the center brownie part was still gooey??? I think not! No one seemed to care or notice, so I guess you could say they were a big hit!

    Reply

    • Oh, no. I am so sorry to hear that. How long did you bake the cheesecake brownies? I have found that different brownie mixes tend to bake a little differently, with some being a little gooier than others. Mine were gooey but I wouldn’t say it was raw.

      Reply
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