Reese's® Peanut Butter Chocolate Cake Cheesecake Recipe

Prepare and bake cake layers

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray and line bottoms with parchment paper. In a large bowl whisk together 2 cups flour, 1.75 cups sugar, 0.75 cup cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt until evenly combined.

In a separate bowl whisk 2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil and 2 tsp vanilla until smooth. Add wet ingredients to dry and mix until just combined. With mixer on low, slowly add 1 cup hot brewed coffee (or hot water) until batter is smooth and pourable.

Divide batter evenly between prepared pans (about 2 cups batter per pan). Bake 25–30 minutes or until a toothpick in center comes out with a few moist crumbs. Remove pans to a rack and let cakes cool in pans 10 minutes, then turn out onto racks and cool completely. If cakes dome, level with a serrated knife to create two flat layers.

Prepare cheesecake filling

Reduce oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of aluminum foil (to waterproof for a water bath). Place one cooled chocolate cake layer in the bottom of the springform (trim to fit if necessary) so it lines the bottom; place the pan on a rimmed baking sheet for easier handling.

In a large bowl using an electric mixer, beat 32 oz softened cream cheese on medium speed until very smooth and free of lumps (2–3 minutes). Gradually add 1 cup granulated sugar and 2 tbs cornstarch and beat until combined and silky, scraping bowl as needed.

Add 4 large eggs one at a time, mixing on low speed after each addition just until incorporated (do not overmix). Mix in 1 cup sour cream, 0.25 cup heavy cream, 2 tsp vanilla extract and 0.5 tsp salt on low speed until smooth. The batter should be thick but pourable.

Gently fold in 12 chopped Reese's Peanut Butter Cups, reserving a handful (about 1/2 cup) for the top garnish. Pour the cheesecake batter over the cake layer in the springform, smoothing the top with an offset spatula. If an even cheesecake height is desired, tap the pan gently on the counter to remove air bubbles.

Carefully place the springform into a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform (water bath). Bake in the preheated 325°F oven for 60–75 minutes, or until the edges are set and the center still slightly jiggles when shaken gently. Avoid overbaking to prevent cracks.

After baking, turn off oven and crack oven door open; let cheesecake cool in the oven for 1 hour to reduce cracking. Then remove the water bath and let the cake cool to room temperature on a rack. Once cooled, place the second chocolate cake layer on top of the cheesecake (center it). Refrigerate the assembled cake, uncovered, for at least 4 hours, preferably overnight, to fully set.

Make caramel sauce (stovetop)

While cheesecake is chilling (or just before serving), make the caramel: In a medium heavy-bottomed saucepan over medium heat, melt 1 cup granulated sugar in an even layer without stirring for 2–3 minutes. Once edges begin to liquefy, gently stir with a heatproof spatula until all sugar is melted and amber in color (watch closely to avoid burning).

Remove pan from heat and carefully add 6 tbs unsalted butter (mixture will bubble). Stir until butter is incorporated. Slowly pour in 0.5 cup heavy cream while stirring (it will bubble vigorously). Return to low heat and stir until smooth. Remove from heat and stir in 1 tsp sea salt. Let caramel cool to warm (not hot) consistency before using.

Make chocolate ganache

Place 1.5 cups semisweet chocolate chips in a heatproof bowl. Heat 0.75 cup heavy cream in a small saucepan until just simmering, then pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in 2 tbs unsalted butter and a pinch (0.25 tsp) coarse sea salt to finish. If ganache is too thick to pour, warm gently over a bowl of hot water and stir to loosen.

When cheesecake is fully chilled and firm and the caramel and ganache are at room/warm serving consistency, remove the springform ring. Place the cheesecake on a serving platter.

Spoon the warm caramel sauce over the center of the top cake layer and gently spread it toward the edges, leaving a little border so caramel doesn’t drip too far over the sides. Optionally drizzle a little caramel down the sides with a spoon.

Pour the ganache over the top, starting in the center and smoothing toward the edges so it slightly drips over the sides. Use an offset spatula to create a smooth finish if desired.

Immediately sprinkle the reserved chopped Reese's and the extra 8 chopped Reese's evenly over the ganache. If desired, finish with a light pinch of coarse sea salt for contrast.

Chill the finished cake 30–60 minutes to set the ganache and caramel. Slice with a sharp hot knife (dip in hot water and wipe clean between cuts) into 10–12 slices and serve chilled or at cool room temperature. Store leftovers covered in the refrigerator up to 4 days.