Reese’s Peanut Butter Chocolate Cake Cheesecake – Triple-Layered Bliss!

Reese’s Peanut Butter Chocolate Cake Cheesecake – Triple-Layered Bliss! 🎂

Have you ever dreamed of a dessert that perfectly combines the richness of chocolate, the creaminess of cheesecake, and the iconic taste of peanut butter? Reese’s Peanut Butter Chocolate Cake Cheesecake is your ultimate indulgence! This triple-layered delight, with its soft chocolate cake, luscious cheesecake, and creamy peanut butter buttercream, is the ideal treat for special occasions or simply to pamper yourself.

Ingredients

Chocolate Cake:

• ¾ cup all-purpose flour
• 2 cups granulated sugar
• ¾ cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup melted butter
• 1 tbsp vanilla extract
• 1 cup hot black coffee ☕

Cheesecake Layer:

• 32 oz cream cheese, softened
• ¼ cup sugar
• ½ cup sour cream
• 2 tsp vanilla extract
• 5 large eggs
• 12 Reese’s Peanut Butter Cups, chopped
• 14 oz dulce de leche

Peanut Butter Buttercream:

• ¾ cup butter, softened
• ¾ cup shortening
• ¾ cup peanut butter
• ½ tsp vanilla extract
• 4-5 cups powdered sugar

Chocolate Ganache:

• 2 cups semi-sweet chocolate chips 🍫
• 1 cup heavy cream 🥛
• 1 tsp vanilla extract

Instructions

Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment paper.
2. In a large bowl, mix all dry ingredients. Add eggs, buttermilk, melted butter, and vanilla, and stir until combined.
3. Gradually pour in hot coffee while stirring until the batter is smooth.
4. Divide the batter between the pans and bake for 30-35 minutes. Let cool completely, then refrigerate.

Cheesecake Layer:

1. Preheat the oven to 475°F (245°C) and prepare a water bath.
2. Beat cream cheese until light and fluffy. Add sugar, sour cream, and vanilla, and mix well.
3. Add eggs one at a time, then gently fold in chopped Reese’s Peanut Butter Cups.
4. Bake at 475°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for another 50-60 minutes until set. Chill overnight.

Peanut Butter Buttercream:

1. Beat butter and shortening until fluffy.
2. Add peanut butter and vanilla extract, then gradually mix in powdered sugar until smooth and creamy.

Chocolate Ganache:

1. Heat heavy cream until it begins to simmer, then pour it over the chocolate chips. Let sit for 5 minutes.
2. Stir until smooth and thickened.

Assembly

1. Layering: Start with one chocolate cake layer. Spread dulce de leche on top, add the cheesecake layer, and coat with peanut butter buttercream. Repeat with the second cake layer.
2. Crumb Coat: Apply a thin layer of buttercream around the entire cake, then freeze for 30 minutes.
3. Ganache Finish: Pour the ganache over the top of the cake, letting it drip down the sides.
4. Decorate: Drizzle warmed peanut butter over the top and pipe additional buttercream swirls for a finishing touch.

• Prep Time: 30 mins
• Total Time: 2 hours
• Servings: 12

Frequently Asked Questions

1. How can I prevent the cheesecake layer from cracking?

• Avoid overmixing after adding the eggs and bake the cheesecake in a water bath to keep it moist and prevent cracks.

2. What can I use as a substitute for buttermilk?

• Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

3. Why does my ganache turn lumpy?

• Ensure the heavy cream is hot enough (but not boiling) before pouring it over the chocolate. Stir gently to achieve a smooth consistency.

Common Mistakes and Fixes

Uneven Cake Layers:

• Use a leveler or trim the tops of the cakes before layering for a smooth finish.

Sunken Cheesecake Center:

• Avoid opening the oven door frequently, as this can cause temperature fluctuations.

Runny Buttercream:

• Use softened but not melted butter, and avoid working in a warm environment. Chill the buttercream if it becomes too soft.

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