I was thinking of replicating the delicious cheesecakes from the Cheesecake Factory and came across their ‘Reese’s Peanut Butter Chocolate Cake Cheesecake,’ despite the long name, it looked incredible, so I decided to give it a go.
I can’t say for sure if my version matches theirs, as I’ve never tasted it, I simply drew some inspiration from it.
Prep Time
- Preparation Time: 55 minutes
- Cooking Time: 1 hour 45 minutes (for the cake and cheesecake layers)
- Type of Dish: Dessert
- Style of Cooking: American cuisine
- Estimated Total Time: 2 hours 40 minutes plus overnight chilling time
Ingredients
Following the ingredients you’ll need to get the best results for cheesecake factory reeses cheesecake.
The Ganache:
- 300 grams of milk chocolate, finely chopped
- 150 grams of double cream
- 50 grams of unsalted butter
Chocolate Cake Layers:
- 50 grams of cocoa powder
- 80 milliliters of hot water combined with 1 teaspoon of instant coffee
- 200 milliliters of vegetable oil
- 120 grams of buttermilk
- 4 large eggs
- 200 grams of all-purpose flour
- 125 grams of granulated sugar
- 125 grams of brown sugar
- 1 teaspoon of baking soda
- 2 teaspoons of white vinegar
The Cheesecake Layers:
- Approximately 10 Reese’s peanut butter cups
- 600g of full-fat cream cheese
- 200g of peanut butter (smooth or crunchy, smooth was used here)
- 150g of granulated sugar
- 45g of corn flour, along with 2 teaspoons of vanilla extract and 220ml of warm double cream (heat in the microwave for 30-60 seconds), plus 120g of melted white chocolate
Extras:
- Additional peanut butter for layering in the center of the cake
- Whipped cream for decorating
- A few extra Reese’s peanut butter cups to place on top
Directions
Let’s start to make this incredible cake:
Making the Ganache:
- In a big mixing bowl, combine the chopped chocolate, cream, and butter. Microwave the mixture for 30 seconds.
- Remove it from the microwave and stir well, then return it for another 15 seconds of heating.
- Continue this process of heating and stirring until the chocolate is fully melted and you achieve a silky ganache.
- For an extra smooth texture, I recommend straining it to eliminate any lumps.
- Once done, cover the ganache and let it sit at room temperature to firm up.
Chocolate Cake Layers Making:
- Begin by preheating your oven to 180°C (350°F) and prepare two 8-inch cake pans by greasing and lining them.
- In a spacious mixing bowl, combine cocoa powder with hot water or coffee, and whisk until well blended.
- Incorporate the oil, buttermilk, and eggs into the mixture, whisking until everything is nicely combined.
- Gradually add the flour and both types of sugar, whisking just until you achieve a smooth batter.
- In a small bowl, mix baking soda with vinegar; it will fizz up, so give it a quick stir before adding it to your cake batter.
- Whisk the baking soda and vinegar mixture into the batter until fully incorporated.
- Divide the batter evenly between the prepared cake pans and place them in the oven to bake for about 35-40 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean when the cakes are ready.
- After baking, allow the cakes to cool in the pans for about 20 minutes before removing them.
- Wrap the cooled cakes in cling film and store them in the refrigerator for later use.
Making the Cheesecake Layers:
- Start by preheating your oven to 170°C (325°F) and prepare two 8-inch cake pans by greasing and lining them.
- Chop your peanut butter cups into small pieces and pop them in the freezer while you prepare the batter.
- In a large mixing bowl, combine cream cheese, peanut butter, sugar, corn flour, and vanilla, then mix until smooth.
- Gradually add half of the cream, whisking it in, followed by the rest of the cream, and then incorporate the melted white chocolate. Gently fold in the frozen peanut butter cup pieces.
- Pour the batter into the prepared cake pans, spreading it evenly, and bake for about 30 minutes. They’re ready when the edges are set but the center remains slightly wobbly. After baking, turn off the oven, crack the door open, and let the cakes cool inside for 30 minutes before transferring them to the fridge to chill overnight.
Whipping the Ganache:
- At this stage, your ganache should be firm enough to whip.
- Use an electric mixer to whip it until it becomes lighter in color and fluffier in texture.
- Once you’ve achieved the desired consistency, set it aside.
Assembling the Cheesecake:
- To start, I trimmed the tops of my cake layers for a more uniform look, but feel free to skip this step if you prefer.
- Lay one cake layer on a cake board or plate, then spread a layer of cheesecake on top.
- Next, add a layer of peanut butter, followed by the second cake layer, and then another layer of cheesecake.
- You can get creative with the decoration; I simply used whipped ganache for icing, coated the sides with chocolate sprinkles, and topped it off with whipped cream and chopped peanut butter cups.
- Have fun and enjoy your delicious creation!
The Perfect Balance of Flavors
The Reese’s Cheesecake is a masterclass in balancing flavors. The rich, creamy texture of the cheesecake pairs perfectly with the smooth chocolate and the nutty peanut butter, creating a dessert that is both indulgent and satisfying.
Each bite offers a harmonious blend of sweetness and a touch of saltiness, making it a dessert that never overwhelms the palate but leaves you craving more.
The Secret to the Perfect Crust
The crust is the foundation of any great cheesecake, and in this case, it’s a buttery, slightly crunchy graham cracker base that complements the creamy filling. The subtle sweetness of the crust provides the perfect contrast to the richness of the cheesecake, ensuring each bite has a satisfying texture and taste.
Tips for Serving Reese’s Cheesecake at Home
- Serve chilled for the best texture and flavor.
- Pair with a hot cup of coffee or a glass of milk to balance the richness.
- Garnish with extra Reese’s peanut butter cups or a drizzle of chocolate sauce for added indulgence.
Creative Twists on the Classic Reese’s Cheesecake
While the classic Reese’s Cheesecake is already a hit, there are many ways to add your twist. Consider incorporating layers of fudge, adding a peanut butter swirl to the filling, or even making Reese’s cheesecake parfait for a fun, individual dessert option. These variations allow you to put your spin on a beloved treat.
Frequently Asked Questions
What makes Reese’s Cheesecake different from regular cheesecakes?
Reese’s Cheesecake stands out because it combines the classic creaminess of cheesecake with the rich, nutty flavor of Reese’s peanut butter cups. This combination creates a unique and indulgent dessert that offers a delightful contrast of textures and tastes.
Can I make Reese’s Cheesecake at home?
Yes, you can make Reese’s Cheesecake at home with a few simple ingredients. While the process may take some time, the result is a delicious, homemade version of the iconic dessert that is sure to impress your family and friends.
How should I store Reese’s Cheesecake?
Store Reese’s Cheesecake in the refrigerator to keep it fresh. It’s best to cover the cheesecake with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other flavors from the fridge.
What drinks pair well with Reese’s Cheesecake?
Reese’s Cheesecake pairs well with a variety of drinks. A hot cup of coffee or espresso balances the richness, while a cold glass of milk complements the sweet and salty flavors.
Can I freeze Reese’s Cheesecake?
Yes, you can freeze Reese’s Cheesecake. To do so, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, let it thaw in the refrigerator for several hours or overnight.
Can I customize Reese’s Cheesecake with other candies?
Absolutely! You can customize Reese’s Cheesecake by adding other candies like M&M’s, Snickers, or even a drizzle of caramel. These additions can add a fun twist and extra layers of flavor to the dessert.
Try Out My Other Recipes!
Easy Vanilla Bread Pudding
Cheesecake Factory Reeses Cheesecake An Incredible Addition
Ingredients
- Milk Chocolate: Adds a creamy sweet richness to the ganache, balancing the flavors.
- Double Cream: Provides a smooth texture and enhances the richness of the ganache.
- Unsalted Butter: Adds a glossy finish to the ganache and contributes to a creamy texture.
- Cocoa Powder: Intensifies the chocolate flavor in the cake layers.
- Hot Water Mixed With Instant Coffee: Enhances the depth of the chocolate flavor.
- Vegetable Oil: Keeps the cake layers moist and tender.
- Buttermilk: Adds moisture and a slight tanginess to balance the sweetness.
- Eggs: Provide structure and stability to the cake.
- Plain Flour: Forms the base of the cake giving it structure.
- Granulated Sugar: Sweetens the cake while helping to create a tender crumb.
- Brown Sugar: Adds a deeper molasses-like flavor to the cake.
- Baking Soda: Helps the cake rise by creating air pockets.
- White Vinegar: Reacts with the baking soda to further assist in leavening the cake.
- Reese’s Peanut Butter Cups: Infuse the cheesecake layers with a rich peanut butter and chocolate flavor.
- Full Fat Cream Cheese: Provides a creamy tangy base for the cheesecake layers.
- Peanut Butter: Adds a rich nutty flavor and creamy texture to the cheesecake.
- Corn Flour: Thickens the cheesecake providing structure without making it dense.
- Vanilla Extract: Enhances the overall flavor of the cheesecake.
- Warm Double Cream: Helps melt the white chocolate ensuring a smooth consistency.
- White Chocolate: Adds sweetness and a smooth rich texture to the cheesecake layers.
- Extra Peanut Butter: Intensifies the peanut butter flavor in the cake’s middle layer.
- Whipped Cream: Provides a light airy topping to contrast the dense cake.
- More Reese’s Peanut Butter Cups: Add visual appeal and reinforce the dessert’s signature flavor.
Instructions
Making the Ganache:
- Mix chopped chocolate, cream, and butter in a large bowl.
- Microwave for 30 seconds, stir, then heat for another 15 seconds.
- Keep heating and stirring until the chocolate is fully melted and smooth.
- Strain the mixture to remove any lumps for a smoother texture.
- Cover and let the ganache sit at room temperature until it thickens.
Making the Chocolate Cake Layers:
- Preheat the oven to 180°C (350°F) and grease two 8-inch cake pans.
- Mix cocoa powder with hot water or coffee in a large bowl.
- Add oil, buttermilk, and eggs, then whisk until well combined.
- Slowly add flour and sugar, mixing until the batter is smooth.
- In a small bowl, mix baking soda and vinegar, then add it to the batter.
- Pour the batter into the cake pans and bake for 35-40 minutes.
- Check with a toothpick to see if the cakes are done; it should come out clean.
- Let the cakes cool in the pans for 20 minutes, then wrap them in cling film and refrigerate.
Making the Cheesecake Layers:
- Preheat the oven to 170°C (325°F) and grease two 8-inch cake pans.
- Chop peanut butter cups into small pieces and freeze them.
- Mix cream cheese, peanut butter, sugar, corn flour, and vanilla in a large bowl.
- Add cream slowly, then mix in melted white chocolate.
- Fold in the frozen peanut butter cup pieces.
- Pour the batter into the cake pans and bake for 30 minutes.
- Let the cakes cool in the oven for 30 minutes, then refrigerate overnight.
Whipping the Ganache:
- When the ganache is firm, whip it with an electric mixer until it’s light and fluffy.
Assembling the Cheesecake:
- If needed, trim the tops of the cake layers to make them even.
- Place one cake layer on a plate, then spread a layer of cheesecake on top.
- Add a layer of peanut butter, then place the second cake layer on top.
- Add another layer of cheesecake on top.
- Decorate with whipped ganache, chocolate sprinkles, whipped cream, and chopped peanut butter cups.
