Comments on:

By: amandamay83

amandamay83 — Wed, 27 Mar 2013 14:21:50 +0000

I have to rate this two stars, just so future bakers will take note of this! Before I start, let me say, the cheesecake is delicious. BUT!!!

The proportions in this recipe are so ridiculously off, I don’t even know where to begin. The recipe mentions that she has a “little” cheesecake filling left over. Clearly, she and I define “little” differently, because I had enough for a second cake. No joke. I have large Parkay container of cheesecake filling sitting in my fridge.

Similarly, it has you make way too much of that ganache topping, especially if you’re going to follow the directions and just put it around the rim as a glue for the Reeses. I poured on top of the whole cake and I STILL had way too much.

It’s a tasty cake, but I’d strongly suggest you halve the cheesecake filling.

(I also second the reviews that suggest wrapping the bottom of the pan in foil.)

By: Sarah

Sarah — Fri, 03 Aug 2012 00:44:46 +0000

This recipe is awesome. I did keep out the peanut butter chips and next time I would use fewer chocolate chips/Reese’s in the middle layer. It was very difficult to cut. The only other suggestion I would have is put tinfoil over the spring form pan before you bake the brownie bottom. I didn’t and it was too hot to get a good seal on the pan before putting it in the water bath. This caused the bottom layer to be a bit more wet than I was hoping. This is very rich and very good. It will take a week to eat. Enjoy!

By: nathan campbell

nathan campbell — Wed, 01 Aug 2012 10:38:55 +0000

cheesecake is my fav penut butter is my fav now i can have my cake and eat it 2

By: cass1318

cass1318 — Mon, 16 Apr 2012 20:28:12 +0000

This dessert is AMAZING!! It was my first time making a cheesecake and it was surprisingly easy. I followed the instructions almost exactly (with the exception of using the small/individual Reese’s and using 4 extra large eggs in the batter instead of 5 large). The only thing I might change next time is using less chocolate/pb/Reese’s on top of the brownie. It was insanely hard to cut! Maybe I used too much since I was using the smaller Reese’s, but after it had been in the fridge overnight, that layer was so hard it took 2 people to cut the cake! And it’s certainly rich enough, I think you could leave out (say) the chocolate chips and you’d never know. I also had a lot of leftover cheesecake batter, so I lined a muffin tin, put a little Reese’s on the bottom of each and poured the rest of the batter into it (I think it filled up 7 reg cupcake size). Those were great too! Also, I cooked my cheesecake for 1.5 hours and didn’t check it until that time. It was quite brown on top, a lot darker than the picture, so I took it out right at 1.5 hours. I was worried it was overcooked but it seemed fine (more than fine!). I served it with the chocolate sauce (on the side) and whipped cream. I would definitely say don’t skip the whipped cream. It’s a nice balance to an extremely rich, decadent slice of heaven! I made it for a birthday party, and let’s just say people moaned instead of speaking. It was one of the best desserts I’ve ever had in my life (and PB is not even my favorite flavor).

By: littleohme

littleohme — Wed, 20 Apr 2011 19:30:57 +0000

I used this brownie base for another cheesecake recipe. It was perfect – dense, moist, delish! Thanks for the recipe!

By: food4friends

food4friends — Mon, 24 Jan 2011 15:51:55 +0000

Made this last week for a fund raiser, and as stated by others the filling is enough for two cheesecakes, so that is what I did. Made a second crust (halved the recipe) and put it in my smallest spring form pan. Baked the smaller cake about an hour and it came out perfect, just like it’s big brother. Everyone raved about the taste and the texture. Will definitely make this again. Thanks.

By: jessiks

jessiks — Tue, 28 Dec 2010 04:19:56 +0000

I make cheesecakes for all of our family/holiday functions – I found this recipe last week, and just made it for the second time! The batter does make quite a bit – so what I did with the remaining batter: got out my muffin tin & some cupcake papers, placed a mini reeses in the bottom of the cupcake paper, and poured the cheesecake mixture on top, and when cooled, used some of the peanut-butter ganache topping to finish it off (they were DIVINE!) – baked them for about 20 minutes & came out perfect! This second time I made it, I used a gluten-free brownie mix (hubby’s grandma has celiac & I’m taking this one to her house for Christmas), and put it in the biggest springform I had (so no leftover batter this time!) I didn’t use the reeses/choc chips/pb chips over the brownie mixture (I honestly forgot, but the cheesecake is super rich without it), and instead of drizzling the ganache mixture on top, I covered the whole top of the cheesecake with it and did a rough chop on 6 whole reeses cups and sprinkled it over the top. Truly awesome recipe Erika! Love it!

By: wvasweetness

wvasweetness — Mon, 20 Dec 2010 20:08:22 +0000

There really are no words to describe how incredibly amazing this cheesecake is. It is rich, decadent, and gorgeous. It was very easy (pretty fool-proof!) to make, and the brownie crust is the best I’ve ever had. Not to mention – the filling: TO DIE FOR.

The recipe is right about making the cheesecake the day before – I didn’t, and wish I would have! Even after sitting for 4 hours, it will still warm and not completely set in the middle (although that did not stop us from eating it!) But it was even BETTER (hard to believe) the next day after it had been refrigerated over night.

I used the water bath technique mentioned in the recipe, and also let the cheesecake cool in the oven (turned off and with the door cracked) to make sure there were no cracks – and there weren’t.

I agree with the previous reviewer about the chocolate drizzle making a lot more than you need… but that didn’t hurt my feelings, since it was just as good when eaten with a spoon.

If you’re looking for a dessert to make for the holidays… a birthday… a special occasion… or just for any occasion… this is it. I already added it to my “keeper” recipes – and can’t say enough good things about it! I rarely give a recipe 5 stars (well, mitts!) – but this one deserves it!

By: lmillhouse

lmillhouse — Thu, 15 Jul 2010 13:51:47 +0000

this is amazing! i have never attempted anything cheesecake related before and it turned out great. very easy and very delicious. i love rich desserts and this hit the spot!
only helpful hint is the chocolate drizzle makes more than you actually need. i ended up with a lake on top of my cake. good but not pretty.

By: cdiller

cdiller — Sat, 14 Nov 2009 15:59:28 +0000

OH so yummy. Very rich…. cut small slices for sure. My entire family just absolutely loved it.