Description
Reese’s Peanut Butter Chocolate Cake Cheesecake
Ingredients
Chocolate Cake:
1 ¾ cup all-purpose flour
2 cup sugar
Heaping ¾ cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs (room temperature)
1 cup buttermilk
½ cup butter (melted)
1 Tbs vanilla extract
1 cup black coffee (hot)
Cheesecake:
4 (8 oz) packages full-fat cream cheese (softened)
1 ¼ cup sugar
½ cup sour cream
2 tsp vanilla extract
5 large eggs
12 fun-sized Reese’s Peanut Butter Cups (chopped)
1 (14 oz) can of dulce de leche
Peanut Butter Buttercream:
¾ cup butter (softened)
¾ cup shortening
¾ cup peanut butter
1 ½ tsp vanilla
4-5 cups powdered sugar
Ganache:
2 cups semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla extract
Instructions
1. Make the Chocolate Cake:
Preheat your oven to 350°F (175°C). Line the bottoms of 2 (9-inch) round baking pans with parchment paper and spray with cooking spray.
In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
Add the eggs, buttermilk, melted butter, and vanilla extract, and mix until smooth.
Fold in the hot coffee until a runny batter forms.
Pour the batter into the prepared baking pans and bake for about 30-35 minutes.
Remove from the oven and let cool in the pans for 10 minutes before inverting onto cooling racks. Once fully cool, wrap in saran wrap and refrigerate.
2. Make the Cheesecake:
Preheat your oven to 475°F (245°C). Fill a large pan with about ½ inch of water and spray a 9-inch springform pan with non-stick cooking spray. Wrap the bottom in foil.
In a large bowl with an electric mixer, beat the cream cheese until fluffy.
Mix in sugar, sour cream, and vanilla until combined.
Add the eggs one at a time, blending well after each addition. Fold in the chopped Reese’s Peanut Butter Cups.
Pour the mixture into the prepared pan and place the pan in the water bath.
Bake for 10 minutes, then reduce the heat to 350°F (175°C) and continue to bake for another 50-60 minutes until the cheesecake is just set.
Remove from the oven and let cool. Once cool, cover and refrigerate for at least 4-6 hours, preferably overnight.
3. Make the Peanut Butter Buttercream:
In a large bowl, cream together butter and shortening until fluffy.
Add the peanut butter and vanilla, mixing until well combined.
Gradually add in powdered sugar, one cup at a time, until the desired consistency is reached.
4. Make the Ganache:
In a heat-proof bowl, place the chocolate chips.
In a saucepan, heat the heavy cream until it just starts to boil, then pour over the chocolate chips.
Cover and let sit for 5-7 minutes. Stir until the chocolate is melted and smooth. Let it sit until it thickens slightly.
5. Assemble the Cake:
On a turntable or cake stand, place one layer of chocolate cake. Spread half of the dulce de leche on top.
Add one layer of the cheesecake on top of the dulce de leche, followed by about 1 cup of the peanut butter buttercream.
Place the second layer of chocolate cake on top, spread with the remaining dulce de leche, and add the second layer of cheesecake.
Trim the edges of the cake if needed for evenness, then apply a thin layer of peanut butter buttercream around the sides and top for a crumb coat. Freeze for 30 minutes to firm up.
Remove the cake from the freezer and pour the ganache over the top, spreading it down the sides. Repeat until the top and sides are fully covered.
Heat ¼ cup peanut butter until liquid and drizzle over the top of the cake.
Decorate the top and bottom of the cake with any remaining peanut butter buttercream.
Enjoy
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Step-by-Step Guide
This dessert is a project, but following these steps ensures success. First, bake and cool the chocolate cake layers completely, wrapping them tightly once cool. For the cheesecake, the water bath is non-negotiable to prevent cracking; ensure your springform pan is well-wrapped in foil. Let the cheesecake chill overnight for a firm, sliceable texture. When assembling, use a serrated knife to level the cake and cheesecake layers for a stable structure. The crumb coat of buttercream and subsequent freeze is crucial for a smooth, clean ganache finish.
Serving Suggestions
This rich cake is best served at room temperature for about 20 minutes after refrigeration. Use a sharp, hot knife (dipped in hot water and wiped dry) for clean slices. Pair with a glass of cold milk, a strong black coffee, or a dessert wine like a tawny port. For a garnish, sprinkle with sea salt flakes or crushed, salted peanuts to balance the sweetness.
How-to Summary
Create this masterpiece by baking and chilling two chocolate cake layers and a Reese’s-studded cheesecake layer. Assemble with dulce de leche and peanut butter buttercream, applying a crumb coat before freezing. Finish with a poured chocolate ganache and a drizzle of warm peanut butter.
Frequently Asked Questions
Can I make components ahead of time? Absolutely. The cake layers can be baked, wrapped, and frozen for up to a month. The cheesecake can be made and refrigerated for 2-3 days. Assemble the day you plan to serve.
What can I use instead of dulce de leche? You can use a thick caramel sauce, but dulce de leche provides a distinctive, milky flavor. To make your own, simmer a sealed can of sweetened condensed milk in water for 3 hours (fully submerged).
My ganache is too runny/thick. How do I fix it? If too runny, add more chopped chocolate. If too thick, gently reheat with a splash of warm cream. Ideal pouring consistency is like warm pudding.
Can I omit the coffee in the cake? Yes, use an equal amount of hot water. The coffee enhances the chocolate flavor without making the cake taste like coffee.
How should I store leftovers? Cover tightly and refrigerate for up to 5 days. The flavors often improve after a day.
Common Mistakes to Avoid
- Using cold cream cheese for the cheesecake, which leads to a lumpy batter.
- Skipping the water bath for the cheesecake, causing cracks.
- Assembling with warm components, which will melt the buttercream and make the structure unstable.
- Pouring ganache that is too hot onto the crumb coat, which can melt the buttercream underneath.
- Not leveling the cake and cheesecake layers, resulting in a wobbly, uneven final product.
Conclusion
This Reese’s Peanut Butter Chocolate Cake Cheesecake is the ultimate celebration dessert, combining beloved textures and flavors into one stunning showpiece. While it requires time and attention to detail, each component—from the moist chocolate cake to the creamy, peanut butter cup-filled cheesecake—is worth the effort. By following the detailed guide and avoiding common pitfalls, you’ll create a decadent, memorable dessert that perfectly balances rich chocolate, salty peanut butter, and sweet caramel. It’s a guaranteed crowd-pleaser for any special occasion.