Reese’s Peanut Butter Chocolate Cake Cheesecake Recipe

Imagine a dessert that mixes cheesecake‘s creaminess with chocolate and peanut butter’s richness. Welcome to the Reese’s Peanut Butter Chocolate Cake Cheesecake. It’s a treat that will make your taste buds happy. This dessert is perfect for those who love peanut butter and chocolate, blending their flavors in every bite.

Key Takeaways

• Creamy peanut butter cheesecake layered atop a moist chocolate cake base
• Decadent chocolate ganache topping and Reese’s peanut butter cups for an impressive presentation
• Nutritional information indicates the cake contains 279 calories per serving
• Yields an 8-inch round cake, perfect for sharing with friends and family
• Detailed step-by-step instructions for achieving a flawless bake every time

Why This Chocolate Peanut Butter Cheesecake Will Become Your Favorite

Calling all Reese’s cup fans! This reese’s candy bar cake is set to be your new favorite dessert. It combines chocolate and peanut butter in a way that’s hard to resist.

The cheesecake’s mix of textures and tastes is what makes it special. It has a creamy filling with peanut butter, an Oreo crust for crunch, and Reese’s cups for extra chocolate-peanut butter flavor.

This cheesecake is easy to make and looks amazing. It has a chocolate ganache topping and Reese’s pieces for decoration. It’s perfect for any occasion or just because you want something sweet. Plus, it stays fresh for 4-5 days, making it great for planning ahead.

“This Reese’s Peanut Butter Chocolate Cake Cheesecake is the ultimate treat for any Reese’s lover. The combination of the Oreo crust, peanut butter cheesecake filling, and chocolate ganache topping is simply irresistible.”

Looking for a show-stopping dessert for a party or a special treat at home? This reese’s candy bar cake with cream cheese peanut butter frosting is your go-to. It’s sure to impress and satisfy your sweet tooth.

Essential Ingredients for the Perfect Cheesecake Base

Making a delicious no-bake or layered cheesecake needs the right ingredients. Whether you want a Hershey’s chocolate taste or a peanut butter twist, the base is key. Let’s look at the main parts for the perfect texture and flavor.

Crust Components

The crust is the base of your cheesecake. For a rich Oreo cookie crust, you need:

• 32 Oreo cookies, crushed into fine crumbs
• 6 tablespoons of unsalted butter, melted

Cheesecake Filling Essentials

The creamy filling is the heart of your dessert. You’ll need:

1. 32 ounces of full-fat, brick-style cream cheese
2. 1 cup of granulated sugar
3. 1/3 cup of sour cream
4. 1 cup of creamy peanut butter (avoid natural varieties)
5. 2 teaspoons of vanilla extract
6. 4 large eggs and 2 egg yolks

Topping and Decoration Materials

To make your Reese’s Peanut Butter Chocolate Cake Cheesecake even better, try these toppings and decorations:

• 1 cup of semi-sweet chocolate chips
• 1/2 cup plus 2 tablespoons of heavy whipping cream
• 1/2 cup of powdered sugar
• 1/2 cup of creamy peanut butter
• Full-size Reese’s peanut butter cups, chopped or halved

By focusing on these key ingredients, you’ll make a rich, no-bake cheesecake or a layered Hershey’s chocolate masterpiece. Your guests will be asking for more.

Kitchen Tools and Equipment Needed

To make the perfect Reese’s Peanut Butter Chocolate Cake Cheesecake, you need the right tools. A good springform pan and an electric mixer are key. Each tool helps make the cheesecake turn out just right. Here’s what you’ll need to make this rich dessert:

• 9-inch springform pan: This pan helps your cheesecake come out without sticking.
• Parchment paper: It prevents the cheesecake from sticking to the pan.
• Mixing bowls: You’ll need different sizes for the recipe’s parts.
• Electric mixer: A stand or handheld mixer is crucial for the cheesecake’s creaminess.
• Silicone pan for water bath: It helps bake the cheesecake evenly and prevents cracks.
• Foil: Wrapping the pan in foil keeps water out during baking.
• Heat-proof bowl: You need it for the chocolate ganache topping.
• Piping bag with Ateco tip #847: It’s for decorating the whipped cream topping.
• Cake carrier: It’s important for storing and moving your finished cheesecake.

For the Oreo crust, a food processor or blender is handy. An oven thermometer is also good to keep your oven at the right temperature.

With these tools, you’re ready to make a stunning Reese’s Peanut Butter Chocolate Cake Cheesecake. It will surely wow your guests.

Making the Perfect Oreo Cookie Crust

To make the ultimate chocolate cheesecake with a peanut butter twist, start with an Oreo cookie crust. This crust balances chocolate and crunch perfectly with the creamy peanut butter filling.

Crushing and Mixing Methods

Start by gathering 25 Oreo cookies, keeping the filling inside. Use a food processor or a ziploc bag and a rolling pin to crush the Oreos finely. Then, put the crumbs in a bowl and mix in 5 tablespoons of melted unsalted butter. Keep mixing until it looks like wet sand.

Proper Crust Formation Techniques

Press the Oreo crust mixture into a 9-inch springform pan. Make sure to press it firmly to the bottom and up the sides. This will give your peanut butter dessert a strong base. Bake it at 325°F for 8-10 minutes, then let it cool completely before adding the cheesecake filling.

To keep the crust dry during baking, cover the springform pan with aluminum foil. This step helps keep the crust intact and ready for the cheesecake.

Reese’s Peanut Butter Chocolate Cake Cheesecake: Step-by-Step Instructions

Get ready for a truly decadent treat with our layered cheesecake recipe. It combines the amazing taste of reese’s candy bar cake. Follow along as we show you how to make this delicious masterpiece.

1. Preheat your oven to 300°F (150°C).
2. In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy.
3. Add the sour cream, peanut butter, and vanilla extract, mixing until well combined.
4. Beat in the eggs one at a time, making sure each addition is smooth.
5. Fold in the chopped Reese’s peanut butter cups, spreading them evenly.
6. Pour the creamy layered cheesecake batter into the crust, smoothing the top.

To avoid cracks, bake in a water bath at 300°F (150°C) for about 1 hour and 25 minutes. After it’s set, turn off the oven. Let it cool in the oven with the door closed for 30 minutes. Then, open the oven door and cool for another 30 minutes.

Refrigerate the reese’s candy bar cake for 5-6 hours, or better yet, overnight. Top it with chocolate ganache and peanut butter whipped cream. Enjoy every bite of this rich dessert, with its perfect mix of chocolate and peanut butter.

Creating the Creamy Peanut Butter Filling

Making the perfect peanut butter cheesecake filling is key. It gives you a rich, velvety texture that’s a joy to taste. Start by making sure all your ingredients, like cream cheese, peanut butter, and eggs, are at room temperature. This helps them blend better.

Mixing Sequence

Begin by beating the cream cheese, sugar, and a bit of flour on low speed. Keep mixing until it’s smooth and creamy. Then, add the sour cream, peanut butter, and vanilla extract slowly. This prevents air pockets.

Finally, add the eggs one at a time. Gently fold them in to keep the filling silky.

Temperature Control Tips

The temperature of your ingredients is very important. Overmixing can cause cracks in the cheesecake. So, mix on low speed and scrape the bowl often. This ensures even mixing and avoids air pockets.

Incorporating Reese’s Cups

To add more flavor, fold in chopped Reese’s cups at the end. This adds creamy peanut butter and crunchy chocolate. It makes every bite a treat.

For a smooth and creamy filling, take your time and pay attention to temperature. Fold in ingredients gently. With these tips, you’ll make a dessert that everyone will love.

Water Bath Method for Crack-Free Baking

Baking a chocolate cheesecake recipe or a peanut butter dessert can be tricky. Getting that perfect, crack-free surface is key. The secret to a smooth, professional-looking cheesecake is the water bath method.

To ensure your chocolate cheesecake recipe or peanut butter dessert bakes evenly and without cracks, follow these simple steps:

1. Wrap the exterior of your springform pan in a double layer of heavy-duty aluminum foil. Make sure to seal the edges tightly to prevent water from seeping in.
2. Place the foil-wrapped springform pan inside a larger, oven-safe pan or roasting dish.
3. Pour warm water into the larger pan, filling it about halfway up the sides of the springform pan. This creates a water bath, or “bain-marie,” that helps regulate the temperature and moisture in the oven.

The water bath method does more than just prevent cracks. It also ensures even heat distribution, which is crucial for a chocolate cheesecake recipe or peanut butter dessert. The added moisture in the oven prevents the top of the cheesecake from drying out and cracking during the long baking time.

By following the water bath method, you’ll be well on your way to creating a chocolate cheesecake recipe or peanut butter dessert that is not only delicious, but also visually stunning. Enjoy your perfectly baked, crack-free cheesecake!

Chocolate Ganache and Decorative Toppings

To make your Reese’s Peanut Butter Chocolate Cake Cheesecake even better, add a rich chocolate ganache and a playful peanut butter whipped cream. The homemade ganache, made with Hershey’s chocolate chips and heavy cream, adds a glossy finish. It perfectly matches the creamy peanut butter filling.

Ganache Preparation

In a medium saucepan, heat the heavy whipping cream over medium heat until it starts to simmer. Remove it from the heat and add Hershey’s semi-sweet chocolate chips. Let the chocolate melt, stirring now and then, until it’s smooth and shiny. Once it cools a bit, pour it over the cheesecake, spreading it all the way to the edges.

Decoration Techniques

To make the peanut butter whipped cream, mix powdered sugar, creamy peanut butter, vanilla extract, and heavy whipping cream in a big bowl. Use a hand mixer or stand mixer to whip it until it’s light and fluffy. Put the whipped cream in a piping bag with a large star tip, like Ateco tip #847.

Pipe swirls around the cheesecake’s edge. Place halved Reese’s Peanut Butter Cups between the swirls. Chill the cheesecake for at least 30 minutes before serving. This lets the flavors mix and the texture set.