Ultimate Reese Cheesecake Brownies

Spinning chocolate and jam makes this Ultimate Reese Cheesecake Brownies really annoying. These brownies are always lost in a rush at parties and events.


Reese recipes always make me smile though. So at this time I decided to add some peanut butter and jam to a layer of cheese cake before pouring it over the brownie mixture. After this they bake into the best brownies ever!

Ingredients :

For the Cheesecake Brownies
  • 1 – 8 ounce cream cheese, softened
  • 2 Tablespoons butter, softened
  • 1/4 cup peanut butter
  • 1 – 9×13 package box brownie mix
  • 1 Tablespoon cornstarch
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 – 14 ounce can sweetened condensed milk
  • 2 cups Reese’s peanut butter minis, halved (family sized bag)

For the Topping
  • 1/2 cup mini Reese’s Pieces
  • 1 3/4 cups milk chocolate chips
  • 1/2 cup peanut butter, divided


Instructions :
  1. Preheat 350 degrees oven. A 9 x 13 pan line with parchment paper coated.
  2. Make brownie dough according to packaging instructions. Scattered at the bottom of the prepared pan.
  3. Cream cream cheese, butter and peanut butter until creamy.
  4. Add condensed milk, eggs, and vanilla until they beat again until smooth. Stir Reese in half.
  5. Spoon or pour the cheese cake mixture over the soft brownie mixture. Roast 40 minutes. Remove and cool on the wire rack for one hour then cool to cool completely.
  6. Place chocolate chips and 1/4 cup of peanut butter in a safe microwave bowl. Heat for 30 seconds. Stir until thick. Heat again for 15 seconds if needed.
  7. Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until thick.
  8. Spread a mixture of chocolate chips on top of brownies cold cheesecake. Peanut butter spoons melt in rows in chocolate. Using a butter knife, circling the mixture. Sprinkle with mini Reese pieces. Leave it set before cutting it into box 24. Store it in the refrigerator.

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