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REESE Peanut Butter and Chocolate Cheesecake Brownies

A chewy brownie is topped with a creamy REESE chocolate peanut butter spread cheesecake and covered with a REESE chocolate peanut butter spread ganache, resulting in chocolate/peanut butter ecstasy!


Guess what Canada?!? REESE Peanut Butter Chocolate Spread has finally made it's way to Canada! I had stumbled upon it while visiting my Mother in Law last year and was hoping us Canadians would get in on the Peanut Butter Chocolate action too. Boy am I glad we did! If you are a fan of the irresistible REESE Peanut Butter Cups, then you have got to try their new spread!

When a few jars arrived at the house, Queenie quickly laid claim to them. I explained that I wanted to try and make a recipe using the spread and she agreed that I could have one of the two jars for baking, LOL. She's been enjoying the spread on toast in the morning and we've all been enjoying it with apple slices. A deliciously fun way to jazz up snack time!


I knew right away I wanted to try and create a cheesecake brownie, with the spread. My girlfriends and I were planning a back to school BBQ during Labour Day weekend, so I quickly volunteered to bring dessert. Let me tell you, as soon as they heard the six words- REESE Chocolate Peanut Butter Cheesecake Brownies, they could barely wait to try them. 

I incorporated this addictive smooth, chocolaty peanut butter spread into the cheesecake filling and chocolate ganache for these cheesecake brownies. The result was fantastic! 


REESE Chocolate Peanut Butter Cheesecake Brownies


6 Tbs cocoa

1/2 C (1 stick) butter

1 C sugar

1/2 tsp vanilla

1/4 tsp salt

1/3 C flour

2 eggs


2- 8oz pkgs cream cheese, softened

2/3 C REESE Chocolate Peanut Butter Spread


1/4 C sugar

1 tsp vanilla


1 1/2 C semi sweet chocolate

1/2 C REESE Chocolate Peanut Butter Spread

2 Tbs light cream

6 REESE Peanut Butter Cups, chopped

Preheat oven to 350 degrees. Grease an 9x9 inch square baking dish and line with parchment paper; so that some of the paper hangs over the sides. 

In a small pot, melt the butter over low heat. Whisk in the cocoa powder and sugar, until smooth. Remove from heat let cool 5 minutes. Beat in eggs, flour, vanilla and salt; whisking until smooth. Spread into the bottom of prepared baking dish and set aside.

In a mixer bowl, beat the cream cheese until light and fluffy; using the paddle attachment. Beat in the REESE Chocolate Peanut Butter Spread, sugar, vanilla and eggs; beating until smooth. Pour cheesecake batter over brownie batter in pan. 

Bake in preheated oven for 35-45 minutes; until cheesecake is set. Remove from oven and cool to room temperature. 

For the ganache, in a small pot melt together the chocolate and REESE Chocolate Peanut Butter Spread. Once melted, whisk in the cream until mixture is smooth and silky. Pour over cooled cheesecake brownie and sprinkle with chopped REESE Peanut Butter Cups. Place in refrigerator to set. 


Disclaimer: This post is sponsored by Hershey’s Canada and I have been compensated monetarily and with product. All opinions on this blog are my own.


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