Reese's Peanut Butter Chocolate Cake Cheesecake from The Cheesecake Factory features layers of rich chocolate cake, creamy peanut butter cheesecake, and a decadent chocolate ganache, topped with chopped Reese's peanut butter cups for a perfect blend of sweet, nutty, and chocolate flavors.
Equipments
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups
- Measuring spoons
- Parchment paper
- Baking sheet
- Saucepan
- Cooling rack
- Offset spatula
- Large knife
- Food processor (optional, for crust)
- Microwave-safe bowl (for melting chocolate)
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup hot water
- 1 cup chopped Reese’s Peanut Butter Cups
Using softened cream cheese and creamy peanut butter ensures a smooth and creamy cheesecake layer, while melting the unsalted butter before mixing it with chocolate cookie crumbs helps create a firm, flavorful crust. Measuring ingredients like granulated sugar, sour cream, and heavy cream accurately guarantees the right balance of sweetness and texture in the cheesecake. Incorporate the baking powder, baking soda, and salt carefully to maintain a light, tender chocolate cake layer throughout the dessert. When melting semi-sweet chocolate chips, using a microwave-safe bowl to gently heat avoids burning and keeps the ganache glossy. Your Reese's Peanut Butter Chocolate Cake Cheesecake copycat will capture the rich, decadent flavors of The Cheesecake Factory's original with these ingredient tips.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Line bottom of springform pan with parchment paper.
- Mix chocolate cookie crumbs and melted butter; press into pan for crust.
- Bake crust 10 minutes; set aside to cool.
- Lower oven temperature to 325°F (163°C).
- Beat cream cheese, peanut butter, and granulated sugar until smooth.
- Add sour cream; mix.
- Add eggs, one at a time, beating after each addition.
- Add vanilla extract; mix until combined.
- Pour cheesecake batter over cooled crust.
- Bake 40–45 minutes, until set around edges and slightly jiggly in center.
- Cool to room temperature, then refrigerate until firm, at least 4 hours.
- For chocolate cake: Increase oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Add buttermilk, vegetable oil, eggs, vanilla, and milk; mix until combined.
- Stir in hot water until smooth batter forms.
- Pour into prepared pan.
- Bake 30–35 minutes, until toothpick comes out clean.
- Cool cake completely on a rack.
- For ganache: Heat heavy cream in saucepan until simmering.
- Pour over chocolate chips in bowl; let sit 2 minutes.
- Whisk until smooth ganache forms.
- Chill slightly until thickened but pourable.
- Assembly: Place cake layer on serving plate.
- Top with peanut butter cheesecake layer.
- Spread or pour ganache over top.
- Use offset spatula to smooth the ganache over cake and sides.
- Sprinkle chopped Reese’s Peanut Butter Cups on top.
- Refrigerate 30 minutes or until set before slicing.
Substitution
The Reese's Peanut Butter Chocolate Cake Cheesecake copycat combines layers of moist chocolate cake, smooth peanut butter cheesecake, and glossy chocolate ganache, finished with chopped Reese's Peanut Butter Cups for a rich, indulgent dessert. If you don't have Reese's cups on hand, substituting with chopped peanut butter candies or peanut butter chips can maintain the nutty flavor profile. Creamy peanut butter is essential for the cheesecake layer, but natural peanut butter can be used if you adjust the sugar slightly to balance its less sweet, more robust taste. When baking the cake and cheesecake layers, ensure your springform pan is well sealed to prevent leaks, and use parchment paper to ease removal. Your cooling rack will help the cake set properly; avoid slicing until fully cooled to keep the ganache smooth and ganache toppings intact.
Tips
Make sure your cream cheese and peanut butter are fully softened to avoid lumps in the cheesecake batter, ensuring a smooth and creamy texture. Press the chocolate cookie crust firmly and evenly into the springform pan to prevent it from crumbling apart after baking. When baking the cheesecake, a slight jiggle in the center means it is perfectly baked and will firm up during cooling; overbaking can cause cracks. Chill the assembled cake for at least 30 minutes after adding the ganache and toppings to allow it to set properly for clean slicing.
Nutritions
Reese's Peanut Butter Chocolate Cake Cheesecake from The Cheesecake Factory offers a calorie-dense dessert combining high-fat ingredients such as cream cheese, peanut butter, and heavy cream with sugar and chocolate, making it rich in saturated fat and sugars. The cake provides a substantial amount of protein from the cream cheese and peanut butter, while the chocolate cookie crust and ganache add carbohydrates primarily from refined sugars. Your indulgence in this dessert delivers energy but should be balanced with mindful portion control due to its high calorie and sugar content. Consuming this cake occasionally fits best within a diet that prioritizes nutrient-dense, whole foods for overall health.
Storage
Store your Reese's Peanut Butter Chocolate Cake Cheesecake in an airtight container or wrap it tightly with plastic wrap to maintain freshness and prevent it from absorbing odors in the refrigerator. Keep it chilled at or below 40degF (4degC) and consume within 3-4 days for optimal taste and texture. For longer storage, freeze the cake wrapped securely in plastic wrap and aluminum foil for up to 2 months, thawing it overnight in the refrigerator before serving.
Variation or Alternatives
Swap the chocolate cookie crust with a graham cracker crust mixed with a tablespoon of cocoa powder for a slightly different texture and flavor. Replace creamy peanut butter with natural peanut butter to add a richer, more intense nutty taste and slightly grainier texture to your cheesecake layer. For a lighter ganache, use dark chocolate chips instead of semi-sweet, enhancing the bittersweet contrast that balances the sweetness of the cake. You may also freeze individual slices after assembly for a firm, ice-cream-like dessert experience.
Allergies
The Reese's Peanut Butter Chocolate Cake Cheesecake contains common allergens such as peanuts from the peanut butter and Reese's Peanut Butter Cups, dairy from cream cheese, sour cream, heavy cream, and butter, as well as eggs and wheat from flour. Your ingestion of this dessert could pose serious risks if you have allergies to nuts, dairy, eggs, or gluten. It's essential to review ingredient lists carefully and consult with a healthcare professional if you have any known food allergies before consuming this cake.
Why this recipe?
Reese's Peanut Butter Chocolate Cake Cheesecake from Cheesecake Factory combines rich, creamy cheesecake with layers of peanut butter and decadent chocolate, delivering a complex flavor profile that satisfies both sweet and savory cravings. The harmonious blend of textures--from the smooth cheesecake to the crunchy peanut butter cups--creates a unique dessert experience that appeals to a broad audience. Making a copycat version allows you to customize the sweetness and richness to your preference while saving money compared to dining out. Your homemade cheesecake can replicate this indulgent treat, offering a rewarding project and a delicious payoff.