If you love chocolate and peanut butter, this Reese’s Peanut Butter Chocolate Cake Cheesecake is a dream come true. Imagine rich chocolate cake layered with creamy cheesecake, all topped with delicious peanut butter frosting and chocolate ganache. This dessert brings together everything you love in one delightful treat!

Why Make This Recipe

Making this cake is worth the time and effort. Not only does it combine the best flavors of chocolate and peanut butter, but it also impresses everyone at gatherings. Whether it’s a birthday, an anniversary, or just a treat for yourself, this cake is sure to satisfy your sweet tooth and leave everyone asking for more!

How to Make Reese’s Peanut Butter Chocolate Cake Cheesecake

Ingredients

1 3/4 cup all-purpose flour
2 cup sugar
Heaping 3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs (room temperature)
1 cup buttermilk
1/2 cup butter (melted)
1 tbsp vanilla extract
1 cup black coffee (hot)
4 (8 oz) packages full-fat cream cheese (softened)
1 1/4 cup sugar
1/2 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
3/4 cup butter (softened)
3/4 cup shortening
3/4 cup peanut butter
1 1/2 tsp vanilla
4-5 cups powdered sugar
2 cups semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla extract

Directions

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, then 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. Wrap in saran wrap and refrigerate once fully cool.
Preheat your oven to 475°F (245°C). Fill a large pan with about 1/2 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. Cover and refrigerate for at least 4-6 hours, preferably overnight.
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 desired consistency is reached.
In a heat-proof bowl, place the chocolate chips. Heat heavy cream until just boiling and pour over the chocolate chips. Let sit for 5-7 minutes, then stir until smooth. Let cool slightly.
On a turntable or cake stand, place one layer of chocolate cake. Spread half of the dulce de leche on top, followed by one layer of the cheesecake, then about 1 cup of the peanut butter buttercream.
Add the second layer of chocolate cake, spread with the remaining dulce de leche, and top with the second layer of cheesecake.
Trim the edges of the cake if needed. Apply a thin layer of peanut butter buttercream around the sides and top as a crumb coat. Freeze for 30 minutes.
Pour ganache over the top and sides, repeating until completely covered.
Drizzle warm peanut butter over the top of the cake and decorate with remaining peanut butter buttercream.

How to Serve Reese’s Peanut Butter Chocolate Cake Cheesecake

Slice the cake into wedges and serve it chilled. It pairs well with a scoop of vanilla ice cream or a glass of cold milk. You can also add some crushed Reese’s on top for extra decoration!

How to Store Reese’s Peanut Butter Chocolate Cake Cheesecake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. You can also freeze slices for up to 2 months for later enjoyment.

Tips to Make Reese’s Peanut Butter Chocolate Cake Cheesecake

Use Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for a smoother mixture.
Don’t Skip the Refrigeration: Letting the cheesecake chill properly builds its texture and flavor.
Keep It Even: When stacking the layers, make sure they are even for the best presentation.

Variation

For a twist, you can add a layer of caramel or sprinkle some sea salt on top of the ganache for a salted chocolate-peanut butter combo!

FAQs

Can I use low-fat cream cheese?

Using low-fat cream cheese is an option, but it may alter the texture and flavor slightly. Full-fat cream cheese gives the cheesecake a rich and creamy taste.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center has a slight jiggle. It will continue to set as it cools.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time! It’s perfect for parties. Just store it properly in the fridge or freezer.