Dreamy Reeses Peanut Butter Chocolate Cake Cheesecake Recipe

Decadent layers of chocolate and creamy peanut butter create a magical reeses peanut butter chocolate cake cheesecake that dances on taste buds.

Sweet dreams become reality with this irresistible dessert.

Chocolate fanatics will fall head over heels for this rich, indulgent treat.

Silky smooth textures blend perfectly between each delectable bite.

Rich ganache and smooth cheesecake combine in a symphony of delightful flavors.

Crumbly graham cracker crusts provide a delicious foundation for this incredible dessert.

You cannot resist the temptation of this ultimate chocolate and peanut butter masterpiece.

Prepare to wow everyone at your next gathering with this show-stopping confection.

Variations on Reeses Peanut Butter Chocolate Cake Cheesecake Worth Trying

• Gluten-Free Chocolate Cookie Crust: Replace regular chocolate crumbs with gluten-free chocolate cookie crumbs, ensuring those with gluten sensitivities can enjoy this decadent dessert.
• Dairy-Free Cheesecake Option: Swap cream cheese with dairy-free cream cheese alternatives and use coconut cream instead of sour cream to create a plant-based version of the recipe.
• Low-Sugar Modification: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the rich flavor profile.
• Keto-Friendly Adaptation: Replace traditional ingredients with almond flour for the crust, use sugar-free chocolate chips, and incorporate cream cheese with a low-carb sweetener to make this dessert compatible with ketogenic dietary requirements.

Why Reeses Peanut Butter Chocolate Cake Cheesecake Stands Out

• Combines two ultimate favorites- cheesecake and Reeses, creating an irresistible treat that satisfies both chocolate and peanut butter cravings.
• Perfect for bakers wanting to level up their skills, this recipe teaches water bath baking and ganache making with clear, manageable steps.
• Impressive dessert that wows guests at birthday parties, holiday gatherings, or special occasions, guaranteeing compliments and requests for seconds.
• Can be prepared entirely in advance, with cheesecake chilling overnight, making party planning stress-free and allowing more time to enjoy with guests.

What Ingredients Go Into Reeses Peanut Butter Chocolate Cake Cheesecake

• Chocolate Crumbs: A rich chocolatey foundation for the crust, dark and crunchy.
• Butter: Helps bind the crust together with a smooth, rich flavor.
• Granulated Sugar: Adds sweetness and helps crisp the crust.

• Cream Cheese: Provides the creamy, tangy base for the cheesecake, smooth and rich.
• Peanut Butter: Delivers a classic nutty flavor and signature Reeses taste.
• Sour Cream: Adds moisture and tangy depth to the cheesecake texture.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.
• Eggs: Bind and provide structure to the cheesecake filling.
• Reeses Peanut Butter Cups: Adds chocolate and peanut butter chunks throughout the filling.

• Heavy Cream: Creates a smooth, glossy chocolate ganache.
• Chocolate Chips: Melts into a rich, silky ganache topping.
• Additional Reeses Peanut Butter Cups: Perfect for garnishing and decorative finish.
• Melted Peanut Butter: Optional drizzle for extra peanut butter flavor.

How to Make Reeses Peanut Butter Chocolate Cake Cheesecake

Step 1: Prepare Oven And Pan

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

Step 2: Create Chocolate Crust

• Chocolate crumbs
• Melted butter
• Sugar

Press mixture firmly into pan bottom. Bake for 10 minutes, then cool completely.

Step 3: Whip Creamy Cheesecake Base

• Peanut butter
• Sour cream
• Vanilla extract

Gently incorporate eggs one at a time. Fold in chopped Reeses Peanut Butter Cups.

Step 4: Bake With Water Bath Technique

Pour cheesecake batter over cooled crust. Position springform pan inside larger baking dish. Fill outer pan with hot water, reaching 1-2 inches up sides. Bake 60-70 minutes until edges set and center remains slightly wobbly.

Step 5: Cool Slowly

Switch off oven. Crack door open, allowing cheesecake to cool gradually for one hour.

Step 6: Chill Thoroughly

Refrigerate cheesecake, covered, for minimum 4 hours or overnight.

Step 7: Craft Luxurious Chocolate Topping

Heat heavy cream until steaming. Add chocolate chips. Let sit briefly, then stir until glossy.

Step 8: Decorate And Serve

Drizzle ganache over chilled cheesecake. Garnish with halved Reeses Peanut Butter Cups around edges. Optional: Drizzle melted peanut butter on top. Slice and enjoy!

Tips for Success With Reeses Peanut Butter Chocolate Cake Cheesecake

• Master the Water Bath: Create a perfect, crack-free cheesecake by ensuring hot water surrounds the pan during baking, which helps distribute heat evenly and prevents sudden temperature changes.
• Control Cream Cheese Temperature: Allow cream cheese to soften at room temperature for 30-60 minutes before mixing to achieve a smooth, lump-free batter that blends seamlessly.
• Prevent Overbeating Eggs: Mix eggs gently on low speed and just until incorporated to maintain the cheesecake's silky texture and prevent potential air bubbles.
• Slice Like a Pro: Wipe your knife with a hot, clean cloth between each cut to create clean, beautiful slices without dragging the creamy filling.
• Store Smartly: Keep the cheesecake covered in the refrigerator for up to 5 days, and for best flavor, let it sit at room temperature for 15-20 minutes before serving to enhance taste and texture.

Storing Reeses Peanut Butter Chocolate Cake Cheesecake the Right Way

• Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Wrap individual slices or the whole cheesecake in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month to maintain optimal texture and flavor.
• Move frozen cheesecake to the refrigerator overnight for gradual, even defrosting. Avoid room temperature thawing to prevent bacterial growth.
• Warm individual slices gently in the microwave for 15-20 seconds at 50% power. Alternatively, let the slice sit at room temperature for 15-20 minutes before serving to soften and enhance flavors.

What Goes Well With Reeses Peanut Butter Chocolate Cake Cheesecake

• Brew a strong espresso or dark roast coffee to complement the rich chocolate and peanut butter flavors, cutting through the creamy cheesecake with a robust caffeine kick.
• Select a dessert wine like late harvest Riesling or Moscato d'Asti, which offers sweet notes that harmonize perfectly with the decadent chocolate and peanut butter dessert.
• Serve a small shot of Frangelico or amaretto alongside the cheesecake, introducing complementary nutty undertones that intensify the peanut butter's depth and create a luxurious tasting experience.
• Pour a chilled glass of whole milk to balance the dessert's richness, providing a cool, smooth counterpoint that refreshes the palate between indulgent bites.

Reeses Peanut Butter Chocolate Cake Cheesecake Recipe

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4.8 from 21 reviews

• Total Time: 5 hours 10 minutes
• Yield: 12 1x

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Description

Reeses peanut butter chocolate cake cheesecake combines rich chocolate and creamy peanut butter in a sinful dessert sensation. Dessert lovers will savor each indulgent bite of this irresistible sweet masterpiece.

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Ingredients

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Main Ingredients:

• 3 8-ounce (226 grams) packages cream cheese, softened
• 1 ¼ cups (300 grams) creamy peanut butter
• 1 cup (200 grams) granulated sugar
• 3 large eggs, room temperature
• 1 cup (240 milliliters) sour cream, room temperature

Crust Ingredients:

• 2 cups (200 grams) chocolate graham cracker crumbs or crushed chocolate cookies
• ½ cup (115 grams) unsalted butter, melted
• 2 tablespoons granulated sugar

Topping and Garnish Ingredients:

• 15–20 mini Reeses Peanut Butter Cups, chopped
• 1 cup (170 grams) semi-sweet chocolate chips
• ½ cup (120 milliliters) heavy cream
• 5–6 mini Reeses Peanut Butter Cups, halved
• ¼ cup (60 milliliters) melted peanut butter (optional, for drizzle)
• 1 teaspoon vanilla extract

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Instructions

1. Establish an oven environment at 325F (160C) and prepare a 9-inch springform pan with greasing and parchment paper lining.
2. Construct the chocolate crust by thoroughly blending chocolate crumbs, melted butter, and sugar until uniformly mixed.
3. Press the crust mixture firmly and evenly into the pan’s bottom, creating a compact base.
4. Briefly bake the crust for 10 minutes, then allow it to cool completely at room temperature.
5. In a spacious mixing bowl, cream together cream cheese and sugar until achieving a silky, lump-free consistency.
6. Incorporate peanut butter, sour cream, and vanilla extract, stirring until ingredients are seamlessly integrated.
7. Gently introduce eggs one at a time, mixing at low speed to maintain the batter’s delicate texture.
8. Delicately fold chopped Reeses Peanut Butter Cups throughout the cheesecake mixture.
9. Transfer the batter into the prepared crust, ensuring an even and smooth surface.
10. Create a water bath by placing the springform pan inside a larger baking vessel filled with hot water.
11. Bake for approximately 60-70 minutes, monitoring until edges stabilize and center remains slightly wobbly.
12. After baking, deactivate the oven and allow the cheesecake to rest with the door slightly ajar for one hour.
13. Refrigerate the cooled cheesecake for a minimum of 4 hours or preferably overnight.
14. Prepare chocolate ganache by heating cream and combining with chocolate chips until a glossy, smooth mixture forms.
15. Once the cheesecake is thoroughly chilled, cascade the ganache across the surface.
16. Embellish the perimeter with halved Reeses Peanut Butter Cups and optional peanut butter drizzle.
17. Slice and serve the decadent cheesecake, revealing layers of chocolate and peanut butter indulgence.

Notes

• Swap graham cracker crumbs with gluten-free cookie crumbs to make the recipe celiac-friendly, ensuring everyone can enjoy this decadent dessert.
• Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie version without compromising the rich, indulgent flavor profile.
• Prevent cheesecake cracking by allowing cream cheese to reach room temperature before mixing and avoiding overmixing the batter, which can incorporate excess air.
• Create a stable water bath by wrapping the springform pan’s exterior with aluminum foil to prevent water seepage and potential soggy crust during baking.

• Prep Time: 1 hour 10 minutes
• Cook Time: 4 hours
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 550
• Sugar: 37g
• Sodium: 350mg
• Fat: 36g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 80mg