Cheesecake Coma – [Chocolate Peanut Butter Cheesecake]

A couple days ago I decided to bake a cake for a friend’s birthday.  In brainstorming what to bake, I asked what kind of ingredients he wanted in the dessert and he landed on peanut butter & chocolate.  With this in mind I immediately decided I would bake a chocolate cheesecake with Reese’s Peanut Butter mini cups as the toppings!  I searched online and found a super easy chocolate cheesecake recipe from Kraft’s website, but instead of using normal chocolate squares I opted to use some Lindt chocolate wafers.  I also made a chocolate glaze for the cheesecake and topped it off with some fresh raspberries.  This cheesecake was super creamy and required simple ingredients.  The mixture of the peanut butter cups & chocolate cheesecake is to die for!!  I would definitely make and eat this cake again!  :)  The raspberries and peanut butter cups are an easy way to decorate the cake.  They’ll definitely make people drool over it even before having a piece to eat.


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Recipe (8″ round cake pan)

Chocolate Cheesecake:

18 Oreo Cookies, finely crushed (about 1-1/2 cups)
2 tablespoons butter, melted
3 pkg cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 1/2 cups of Lindt chocolate wafers or 1 pkg (225g) of semi-sweet chocolate, melted, cooled slightly
3 eggs
1 pkg Reese’s Peanut Butter Mini Cups
1 pkg fresh raspberries

Chocolate Glaze:
1 cup of Lindt chocolate wafers
1/8 cup of butter

to 325

COMBINE: cookie crumbs and butter; press onto bottom of 8-inch springform pan.

CREAM: together cream cheese, sugar, and vanilla in a large bowl until blended.  Add in slightly cooled chocolate and mix well.  Add in eggs 1 at a time, mixing on low speed after each egg is added until blended well.  Pour mixture into pan over cookie crumb crust.

BAKE: at 55 to 60 min or until center is almost set.

CHOCOLATE GLAZE: melt chocolate with butter over hot water, sittring until smooth. Run knife around rim of pan to loosen cake and then pour glaze over the entire cake.  Make sure the cake is cooled before removing the rim.

TOPPINGS: cut up mini peanut butter cups into 4’s.  Decorate with raspberries in the middle and then add in cut up mini peanut butter cups around the edges.


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