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Reese’s Peanut Butter Chocolate Cake Cheesecake

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  • 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

Description

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!

Ingredients

Units Scale

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)

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.

Find it online: https://recipe.ukfinda.com/reeses-peanut-butter-chocolate-cake-cheesecake/