Reeses Peanut Butter Chocolate Cake Cheesecake

Indulge in the decadent layers of this Reeses Peanut Butter Chocolate Cake Cheesecake, where creamy cheesecake meets rich chocolate and peanut butter flavors. This delightful dessert is perfect for special occasions or whenever you need a sweet treat.

Ingredients

1 1/2 cups crushed Oreo cookies
1/4 cup melted butter
24 oz cream cheese, softened
1 cup sugar
4 eggs
1 tsp vanilla extract
1/2 cup peanut butter
1 cup chocolate chips
1/2 cup heavy cream
12 mini Reeses peanut butter cups

Directions

1. Preheat the oven to 350°F (175°C). In a bowl, mix the crushed Oreo cookies with the melted butter. Press the mixture firmly into the bottom of a springform pan to create the crust.
2. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and peanut butter until fully combined.
3. Pour the cheesecake batter over the prepared Oreo crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Once baked, allow the cheesecake to cool completely at room temperature.
4. In a saucepan, melt the chocolate chips and heavy cream over low heat, stirring continuously until the mixture is smooth and well combined. Once the cheesecake is cooled, pour the chocolate ganache over the top.
5. Finally, garnish with mini Reeses peanut butter cups. Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 4 hours 20 minutes (including cooling)
Servings: 12 slices

Variations

• Nut Allergy Alternative: Use sun butter or almond butter instead of peanut butter for a nut-free option.
• Add a Crunch: Incorporate chopped nuts into the crust or sprinkle them on top of the ganache.
• Different Chocolates: Use white chocolate chips instead of semi-sweet for a sweeter twist.
• Swirl in Some Jam: Add a swirl of raspberry or strawberry jam into the cheesecake batter for added flavor.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to one week. It can be frozen for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

10 FAQs

1. Can I use a different type of cookie for the crust?
   Yes, you can use any chocolate cookies or even graham crackers.
2. What if I don’t have a springform pan?
   You can use a regular round cake pan, but you may need to cool it longer before removing.
3. Can I make this cheesecake ahead of time?
   Absolutely! It’s best made a day in advance to allow flavors to meld.
4. What should I do if my cheesecake cracks?
   Cracks are common; you can cover them with ganache or whipped cream for a beautiful finish.
5. How do I know when the cheesecake is done?
   It should be set around the edges and slightly jiggly in the center. It will firm up as it cools.
6. Can I add more Reeses cups on top?
   Yes! Feel free to decorate with as many as you like.
7. What’s the best way to slice cheesecake?
   Use a hot knife (dip in hot water and dry) for clean slices.
8. Can I use low-fat cream cheese?
   Yes, but the texture and richness may be affected.
9. What if I want a lower-sugar version?
   Substitute with sugar alternatives, but results may vary.
10. Can I use crunchy peanut butter instead?
    Yes, it adds a nice texture to the cheesecake.

Conclusion

Reeses Peanut Butter Chocolate Cake Cheesecake is an irresistible dessert that combines rich flavors and creamy textures, making it a hit for any gathering. With its easy preparation and delightful presentation, this cheesecake is sure to impress your guests and satisfy your sweet tooth. Enjoy every indulgent bite!

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