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