Reese’s Peanut Butter Chocolate Cake Cheesecake

Introduction:
Are you a fan of Reese’s Peanut Butter Cups? Do you love both chocolate cake and cheesecake? If you answered yes to either of these questions, you’re in for a treat! Combining the rich flavors of chocolate, the creamy texture of cheesecake, and the irresistible taste of Reese’s peanut butter, this Reese’s Peanut Butter Chocolate Cake Cheesecake recipe is a dream come true for dessert lovers. Perfect for special occasions, this decadent dessert will impress your guests and satisfy your sweet tooth. Read on to learn how to make this mouth-watering treat.

Ingredients:

• For the Chocolate Cake:
• 1 and 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 cup strong black coffee, cooled
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• For the Cheesecake Layer:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup Reese’s Peanut Butter Cups, chopped
• For the Chocolate Frosting:
• 1/2 cup butter, melted
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• For Garnish:
• Reese’s Peanut Butter Cups, whole and chopped
• Chocolate drizzle

Instructions:

this recipe

1. Prepare the Chocolate Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
• In a large bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt.
• Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for about 2 minutes until smooth. The batter will be thin.
• Pour the batter evenly into the prepared pans.
• Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes, then remove from pans to wire racks to cool completely.

1. Prepare the Cheesecake Layer:

• In a medium bowl, beat cream cheese, sugar, and peanut butter until smooth.
• Add vanilla and eggs, one at a time, beating on low after each addition just until blended.
• Fold in chopped Reese’s Peanut Butter Cups.
• Pour over one of the cooled chocolate cake layers in a springform pan that matches the size of your cake layers. Place the second chocolate cake layer on top.
• Bake at 325°F (163°C) for about 40-45 minutes or until set. Allow to cool completely, then refrigerate for at least 4 hours.

1. Prepare the Chocolate Frosting:

• Combine melted butter and cocoa in a large bowl.
• Alternately add powdered sugar and milk, beating to spreading consistency.
• Stir in vanilla.

1. Assemble the Cheesecake:

• Frost the top and sides of the chilled cake with chocolate frosting.
• Garnish with whole and chopped Reese’s Peanut Butter Cups and drizzle with chocolate.

Conclusion:
This Reese’s Peanut Butter Chocolate Cake Cheesecake is not just a cake; it’s an experience. With layers of moist chocolate cake, creamy peanut butter cheesecake, and rich chocolate frosting, this dessert combines all your favorite flavors into one irresistible treat. Whether for a birthday, holiday, or any special occasion, this cake is sure to dazzle and delight. So, why wait? Try this recipe today and indulge in the ultimate dessert!

Serving and Storage Tips:

1. Serving Suggestions:

• For an extra indulgent experience, serve each slice of Reese’s Peanut Butter Chocolate Cake Cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream.
• Garnish each serving with additional chopped Reese’s Peanut Butter Cups and a drizzle of chocolate sauce to enhance the presentation and flavor.

1. Storage Instructions:

• Store any leftover cheesecake covered in the refrigerator. It’s best to place it in an airtight container or cover the springform pan with plastic wrap or foil.
• Properly stored, the cheesecake will stay fresh for up to 3-4 days. Be sure to consume it within this timeframe for the best taste and texture.
• If you need to store the cheesecake for longer, you can freeze it. Wrap individual slices or the entire cheesecake securely in plastic wrap and aluminum foil before placing it in the freezer. Frozen cheesecake can last for up to 1-2 months.
• When ready to enjoy frozen cheesecake, allow it to thaw in the refrigerator overnight before serving. This gradual thawing process helps preserve the texture and flavor of the dessert.

1. Reheating Instructions (Optional):

• If you prefer your cheesecake slightly warmed, you can reheat individual slices in the microwave for a few seconds or in a preheated oven at a low temperature for a few minutes.
• Take care not to overheat the cheesecake, as it can cause the texture to become too soft or the chocolate frosting to melt excessively.

By following these serving and storage tips, you can ensure that your Reese’s Peanut Butter Chocolate Cake Cheesecake stays fresh and delicious, whether serving it immediately or saving some for later enjoyment.

1. Can I use a different type of nut butter in the cheesecake?
   Yes, you can substitute the peanut butter with other nut butters such as almond butter or cashew butter for a different flavor profile. Keep in mind that the consistency and sweetness may vary, so you might need to adjust the sugar accordingly.
2. How do I prevent my cheesecake from cracking?
   Cheesecakes often crack due to sudden temperature changes or overbaking. To prevent cracking, make sure to:

• Bake the cheesecake in a water bath, which helps maintain a moist environment and even temperature while baking.
• Avoid overmixing the batter, especially after adding the eggs.
• Let the cheesecake cool gradually in the oven with the door slightly open for about an hour after turning off the heat. This slow cooling helps prevent sudden temperature changes that can cause cracks.

1. Can this cheesecake be made gluten-free?
   Yes, to make this cheesecake gluten-free, substitute the all-purpose flour in the chocolate cake with your preferred gluten-free flour blend designed for baking. Additionally, ensure all other ingredients, like the peanut butter cups and cocoa powder, are certified gluten-free.
2. What is the best way to slice the cheesecake for serving?
   For clean and neat slices, use a long, thin knife that has been heated with hot water and dried just before slicing. Dip the knife into hot water and wipe it dry between each cut. This technique helps you get through the layers of chocolate cake and dense cheesecake smoothly, reducing the chance of the layers sticking to the knife or crumbling.

Reese’s Peanut Butter Chocolate Cake Cheesecake

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Reese’s Peanut Butter Cup Cheesecake is a rich, creamy dessert loaded with peanut butter flavor, filled with chunks of Reese’s Peanut Butter Cups, and topped with chocolate ganache. This decadent cheesecake is a dream for peanut butter and chocolate lovers!

• Author: Stephanie
• Prep Time: 1 hour 10 minutes
• Cook Time: 4 hours
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Crust:

• 2 cups (200g) chocolate graham cracker crumbs or crushed chocolate cookies
• 1/2 cup (115g) unsalted butter, melted
• 2 tbsp granulated sugar

For the Peanut Butter Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 1/4 cups (300g) creamy peanut butter
• 1 cup (200g) granulated sugar
• 1 cup (240ml) sour cream, room temperature
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 15–20 mini Reese’s Peanut Butter Cups, chopped

For the Chocolate Ganache Topping:

• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy cream

For Garnish:

• 5–6 mini Reese’s Peanut Butter Cups, halved
• 1/4 cup (60ml) melted peanut butter (optional, for drizzle)

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Instructions

• Preheat the Oven:

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

• Make the Crust:

  • In a medium bowl, combine the chocolate crumbs, melted butter, and sugar.
  • Press the mixture into the bottom of the prepared springform pan, packing it down evenly.
  • Bake the crust for 10 minutes, then set aside to cool.

• Prepare the Peanut Butter Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  • Add the peanut butter, sour cream, and vanilla extract, mixing until well combined.
  • Add the eggs, one at a time, mixing on low speed after each addition.
  • Fold in the chopped Reese’s Peanut Butter Cups.

• Bake the Cheesecake:

  • Pour the cheesecake batter over the cooled crust and spread evenly.
  • Place the springform pan in a larger baking pan and fill the outer pan with 1-2 inches of hot water to create a water bath.
  • Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

• Chill the Cheesecake:

  • Remove from the oven, cover, and chill in the fridge for at least 4 hours or overnight.

• Make the Chocolate Ganache:

  • In a microwave-safe bowl, heat the heavy cream until hot but not boiling. Add the chocolate chips and let sit for 1-2 minutes.
  • Stir until smooth, then let it cool slightly before pouring over the chilled cheesecake.

• Garnish and Serve:

  • Garnish the cheesecake with halved Reese’s Peanut Butter Cups around the edges and drizzle with melted peanut butter, if desired.
  • Slice and serve!

Notes

• Make it gluten-free: Use gluten-free chocolate cookies for the crust.
• Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.
• Make it extra: Add chopped Reese’s on top of the ganache for even more peanut butter goodness.