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This is quite possible my most favorite dessert I have ever made. Layers of chocolate and peanut butter cheesecake, on top of a bed of Reese’s pb cups, in an oreo crust, topped with chocolate ganache.

Difficulty: 3 (you can do it)

Hands On Time: 30 minutes    Cook Time: 60 minutes    Set Time: 2 hrs    Total Time: 3 hrs 30 minutes     Servings: 10-12

Behold, the glory of Peanut Butter Chocolate Cheesecake. There may just be Reese’s PB cups in here. Mmmhmmm. You heard me. REESE’S PB CUPS IN THIS CHEESECAKE.

Cheesecake has been a long time favorite dessert of mine. When I was younger I always would get the cheesecake desserts at restaurant. As I’ve gotten older, it’s usually the chocolate desserts. But when there’s chocolate cheesecake? No contest. I don’t care how much I’ve stuffed myself with appetizer bread and dinner. Gosh darn it I’m going to order and eat all of that chocolate cheesecake. Or this one. This Berry Cheesecake is pretty darn good too.

Peanut Butter Chocolate Cheesecake
Print
Total Time
3 hr 30 min
Total Time
3 hr 30 min
FOR THE CRUST
  1. 20 oreos
  2. 4 tbsp buter - melted
FOR THE CHEESECAKE
  1. 24 oz cream cheese - room temperature
  2. 1 cup sugar
  3. Pinch of salt
  4. 1 tsp vanilla
  5. 3 eggs
  6. ½ cup sour cream
  7. ½ cup peanut butter
  8. 6 oz semi sweet chocolate - melted
  9. 15 Reese's peanut butter cups
FOR THE GANACHE TOPPING
  1. 2 cups cream
  2. 1 bag (12 oz) semi sweet chocolate chips
FOR THE CRUST
  1. Heat oven to 350.
  2. Place the oreos in a food processor and blend until completely chopped.
  3. Mix the chopped oreos with the melted butter.
  4. Press the oreo mixture into the bottom of a buttered 9 inch spring form pan.
  5. Bake for 5 minutes.
FOR THE CHEESECAKE
  1. In a mixer with the paddle attachment, blend the cream cheese and the sugar until smooth.
  2. Add in the salt, vanilla, eggs and sour cream - blend until smooth.
  3. Divide the cheesecake batter evenly between two bowls.
  4. In one bowl mix in the peanut butter.
  5. In the second bowl, mix in the melted chocolate.
  6. Place the peanut butter cups in the bottom of the pan with the oreo crust, as many as you can fit!
  7. Pour the chocolate cheesecake mixture over the oreo crust and the peanut butter cups.
  8. Carefully pour the peanut butter cheesecake mixture over the chocolate cheesecake mixture.
  9. Bake for 45 minutes (cheesecake will still be jiggly after 45 minutes, that is okay)
  10. Chill the cheesecake for 1-2 hours. Then carefully remove from the springform pan.
FOR THE GANACHE TOPPING
  1. Heat the cream in a small sauce pan until it just starts to bubble.
  2. Remove from heat and add the chocolate chips - let sit for 5 minutes and then whisk until smooth.
  3. Carefully pour chocolate ganache over cooked and cooled cheesecake.
  4. Let sit in the fridge for 1-2 hours before serving.
The DIY Foodie https://thediyfoodie.com/

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28 Comments

  1. I am planning to make this for my boyfriend’s birthday next week. I have never attempted a cheesecake before and I do not have a spring form pan, what size do you recommend for this recipe? thanks:)

    • Hi Lindsay! I would recommend a 9 inch springform pan. You definitely want a springform pan for cheesecake or you won’t be able get the cheesecake out of the pan. An 8 inch or 10 inch will work as well. Just adjust the baking time slightly. Let me know if you have any more questions or need help figuring out the springform pan 🙂

    • Hi Dixie, I have not! You can definitely try it. If you were to freeze it, I would suggest putting plastic wrap touching the cheesecake so it doesn’t get any sort of film. Let me know if it works.

    • Hi! I have to say I have never made cheesecake without sour cream before…so I can’t say how it would turn out! You could try replacing the sour cream with yogurt, or heavy cream possibly. Sorry I don’t have a better answer for you!

      • I was looking for a recipe for peanut butter chocolate cheesecake that I can make in a muffin tin. Do you think this will work? I hope so because this really looks good.
        Thanks, Donna.

        • Hi Donna! I’m sure it would cook fine in a muffin tin, but you would not want to cook it nearly as long. If you find another recipe for cheesecake in a muffin tin, you can probably use that cooking time. But my concern is getting the cheesecake out of the muffin tin! I don’t know if they would come out very easily because cheesecake is so soft…but let me know!!

    • Hi Dawn! Those both sound like awesome suggestions! I’m sure the graham cracker crust would work just fine and the sea salt sounds like a nice touch 🙂

  2. Can you make this recipe using less sugar? 1 cup sugar sounds too sweet for me, given the chocolate chips in the ganache, the cookie crumb crust, and the Reese’s PB cups! Thanks:)

    • Hey Emily, you can definitely try it! I would think it would work out just fine, but I have never tried it myself. Maybe you can cut the sugar in half to start and see how it is? Let me know if you try it that way and how it turns out!

  3. Does the chocolate ganache get poured on top when the cheesecake comes out of oven or should you wait for it to cool? if so, how long should you wait? thanks!!

    • That is a GREAT question! I definitely need to go edit that in the recipe. After you take the cheesecake out of the oven, chill it for about an hour. Then carefully remove the springform pan and pour over the (room temperature) chocolate ganache. If you don’t want the ganache to run down the sides of the cheesecake, you can pour the ganache on while it is still in the pan and chill it again for about 30 minutes. Hopefully this makes sense, please let me know if you have any more questions! And thank you for bringing that to my attention 🙂

    • Great question! I used regular sized PB cups but you can use mini and it will work just as well. Thanks for pointing that out! I will be sure to change the recipe to include that 🙂 hope you enjoy it!

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