Indulge in the ultimate chocolate and peanut butter lover’s dream! This decadent Reese’s Peanut Butter Chocolate Cake Cheesecake features a rich, moist chocolate cake base topped with a creamy peanut butter cheesecake layer. It’s finished with silky chocolate ganache and plenty of chopped Reese’s Peanut Butter Cups for the perfect crunchy, salty-sweet finish. Every slice delivers an irresistible blend of fudgy cake, velvety cheesecake, and classic Reese’s flavor.
**Prep Time:** 30 minutes
**Baking Time:** 1 hour 10 minutes
**Refrigeration Time:** 4 hours (or overnight for best results)
**Total Time:** Approximately 5 hours 40 minutes
**Servings:** 12 slices (9-inch springform pan)
Ingredients
#### Chocolate Cake Layer
– 1 cup all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 cup granulated sugar
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup vegetable oil (or canola oil)
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup buttermilk (or ½ cup milk + ½ tablespoon vinegar/lemon juice)
– ½ cup hot water (or hot coffee for deeper chocolate flavor)
#### Peanut Butter Cheesecake Layer
– 2 (8 oz) packages full-fat cream cheese, softened to room temperature
– ½ cup granulated sugar
– ½ cup creamy peanut butter (Jif or Skippy recommended)
– 2 large eggs
– 1 teaspoon vanilla extract
– ¼ cup sour cream (optional, for extra creaminess)
#### Chocolate Ganache Topping
– ½ cup heavy whipping cream
– 1 cup semi-sweet or milk chocolate chips
– 2 tablespoons creamy peanut butter (optional, for extra peanut flavor)
#### Garnish
– 8–10 Reese’s Peanut Butter Cups, chopped
– Additional whole or halved Reese’s for decoration
– Optional: melted peanut butter drizzle or extra chocolate drizzle
Instructions
1. **Preheat and Prepare Pan**
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan tightly with aluminum foil to prevent leaks if using a water bath.
2. **Make the Chocolate Cake Layer**
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Add oil, egg, vanilla, buttermilk, and hot water. Mix until smooth (batter will be thin).
Pour into the prepared springform pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan while you prepare the cheesecake layer.
3. **Prepare the Peanut Butter Cheesecake Layer**
Reduce oven temperature to 325°F (163°C).
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add peanut butter, vanilla, and sour cream (if using). Beat until fully combined.
Add eggs one at a time, mixing on low speed just until incorporated — do not overmix.
Gently pour the cheesecake batter over the cooled chocolate cake layer. Smooth the top.
4. **Bake the Cheesecake**
Place the springform pan in a large roasting pan and add hot water to come halfway up the sides (water bath method for creamier texture).
Bake for 40–45 minutes until the cheesecake is set around the edges but still slightly jiggly in the center.
Turn off the oven, crack the door, and let the cake cool inside for 30–60 minutes. Then remove and cool completely to room temperature.
5. **Make the Chocolate Ganache**
Heat the heavy cream in a small saucepan or microwave until just simmering.
Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in peanut butter if using.
Let ganache cool slightly until thickened but still pourable.
6. **Assemble and Chill**
Pour the ganache over the cooled cheesecake and spread evenly.
Generously top with chopped Reese’s Peanut Butter Cups.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
Pro Tips for Perfect Results
– Room-temperature ingredients are essential for a smooth cheesecake layer without lumps.
– The hot water (or coffee) in the cake batter creates a wonderfully moist texture and enhances chocolate flavor.
– Avoid overbaking the cheesecake — a slight jiggle in the center is perfect.
– For cleaner slices, run a sharp knife under hot water and wipe dry between cuts.
– Use a springform pan for easy release and beautiful presentation.
Variations and Substitutions
– **Extra Peanut Butter**: Swirl extra peanut butter into the cheesecake batter before baking.
– **Lighter Version**: Use reduced-fat cream cheese and light sour cream (texture will be slightly less rich).
– **No Water Bath**: You can bake without it, but the cheesecake may crack slightly on top (still tastes great).
– **Gluten-Free**: Substitute a 1:1 gluten-free flour blend in the cake layer.
Storage
– Store covered in the refrigerator for up to 5 days.
– Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
– Best served cold or slightly chilled.
This Reese’s Peanut Butter Chocolate Cake Cheesecake is a show-stopping dessert perfect for birthdays, holidays, or any celebration where you want to impress chocolate-peanut butter fans. The combination of moist cake, creamy cheesecake, and crunchy Reese’s is truly addictive!
Let me know if you’d like a 9×13 version, nutritional estimates adjusted for specific ingredients, or any other modifications. Enjoy!
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Reese’s Peanut Butter Chocolate Cake Cheesecake
- Total Time: 520
- Yield: 12 slices 1x
Description
A luxurious two-layer dessert blending chocolate cake with peanut butter cheesecake, crowned with chocolate ganache and Reese’s Cups. Perfect for chocolate and peanut butter lovers.
Ingredients
For chocolate cake layer:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot water
For peanut butter cheesecake layer:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup creamy peanut butter
2 large eggs
For chocolate ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (180°C)
Prepare 8-inch springform pan with parchment paper lining
Mix dry ingredients (flour, cocoa, sugar, baking soda, salt) in a bowl
In separate bowl, blend oil, egg, vanilla, buttermilk, and hot water
Fold wet ingredients into dry mixture until combined
Pour into prepared pan and bake 18-20 minutes
Cool slightly before refrigerating 30 minutes
In a stand mixer, beat cream cheese, sugar, peanut butter, and eggs until smooth
Pour over cooled cake layer in pan
Return to refrigerator for at least 4 hours
Prepare ganache by heating cream until hot, then pouring over chocolate chips until melted and smooth
Chill ganache until thickened (1-2 hours)
Spread over chilled cheesecake and top with crumbled Reese’s Cups
Notes
Ensure cake layer is completely cooled before adding cheesecake layer
For safety, refrigerate for full 4 hours before serving
Best served at room temperature
- Prep Time: 30
- Cook Time: 70
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 55g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 25g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg
