Reese's Peanut Butter Chocolate Cake Cheesecake
Ingredients
Chocolate Cake:
1 ¾ cup all-purpose flour 🍞
2 cup sugar 🍬
Heaping ¾ cup cocoa powder 🍫
2 tsp baking soda 🥄
1 tsp salt 🧂
2 large eggs (room temperature) 🥚
1 cup buttermilk 🥛
½ cup butter (melted) 🧈
1 Tbs vanilla extract 🍦
1 cup black coffee (hot) ☕️
Cheesecake:
4 (8 oz) packages full-fat cream cheese (softened) 🧀
1 ¼ cup sugar 🍬
½ 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 🍯
Peanut Butter Buttercream:
¾ cup butter (softened) 🧈
¾ cup shortening 🧁
¾ cup peanut butter 🥜
1 ½ tsp vanilla 🍦
4-5 cups powdered sugar 🍬
Ganache:
2 cups semi-sweet chocolate chips 🍫
1 cup heavy cream 🥛
1 tsp vanilla extract 🍦
Instructions
1. Make the Chocolate Cake:
1️⃣ 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.
2️⃣ In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
3️⃣ Add the eggs, buttermilk, melted butter, and vanilla extract, and mix until smooth.
4️⃣ Fold in the hot coffee until a runny batter forms.
5️⃣ Pour the batter into the prepared baking pans and bake for about 30-35 minutes.
6️⃣ Remove from the oven and let cool in the pans for 10 minutes before inverting onto cooling racks. Once fully cool, wrap in saran wrap and refrigerate.
2. Make the Cheesecake:
1️⃣ Preheat your oven to 475°F (245°C). Fill a large pan with about ½ inch of water and spray a 9-inch springform pan with non-stick cooking spray. Wrap the bottom in foil.
2️⃣ In a large bowl with an electric mixer, beat the cream cheese until fluffy.
3️⃣ Mix in sugar, sour cream, and vanilla until combined.
4️⃣ Add the eggs one at a time, blending well after each addition. Fold in the chopped Reese's Peanut Butter Cups.
5️⃣ Pour the mixture into the prepared pan and place the pan in the water bath.
6️⃣ 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.
7️⃣ Remove from the oven and let cool. Once cool, cover and refrigerate for at least 4-6 hours, preferably overnight.
3. Make the Peanut Butter Buttercream:
1️⃣ In a large bowl, cream together butter and shortening until fluffy.
2️⃣ Add the peanut butter and vanilla, mixing until well combined.
3️⃣ Gradually add in powdered sugar, one cup at a time, until the desired consistency is reached.
4. Make the Ganache:
1️⃣ In a heat-proof bowl, place the chocolate chips.
2️⃣ In a saucepan, heat the heavy cream until it just starts to boil, then pour over the chocolate chips.
3️⃣ Cover and let sit for 5-7 minutes. Stir until the chocolate is melted and smooth. Let it sit until it thickens slightly.
5. Assemble the Cake:
1️⃣ On a turntable or cake stand, place one layer of chocolate cake. Spread half of the dulce de leche on top.
2️⃣ Add one layer of the cheesecake on top of the dulce de leche, followed by about 1 cup of the peanut butter buttercream.
3️⃣ Place the second layer of chocolate cake on top, spread with the remaining dulce de leche, and add the second layer of cheesecake.
4️⃣ Trim the edges of the cake if needed for evenness, then apply a thin layer of peanut butter buttercream around the sides and top for a crumb coat. Freeze for 30 minutes to firm up.
5️⃣ Remove the cake from the freezer and pour the ganache over the top, spreading it down the sides. Repeat until the top and sides are fully covered.
6️⃣ Heat ¼ cup peanut butter until liquid and drizzle over the top of the cake.
7️⃣ Decorate the top and bottom of the cake with any remaining peanut butter buttercream.
Enjoy 😉