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a Reese's Devil's Food Cake Cheesecake topped with Reese's Pieces and Reese's Mini Peanut Butter Cups with a border of Jumbo Reese's Pieces Cereal surrounding the perimeter

Reese’s Devil’s Food Cake Cheesecake w/Oreo Cookie Crust

  • Author: Kelly
  • Total Time: 3 hours
  • Yield: Serves 12 1x
  • Diet: Vegetarian


This is the ultimate Reese’s chocolate-peanut butter Devil’s Food cake cheesecake dessert. Oreo cookie crust layered with vanilla bean cheesecake, super moist chocolate cake, more cheesecake, and topped off with the peanut buttery goodness of Reese’s makes this a really delicious and unexpected cheesecake that’s hard not to love. 



For this Reese’s Pieces Peanut Butter Cup dessert, you’ll first need to bake a thin Devil’s Food cake layer in an 8-inch cake pan. You’ll only need this one (thinner) cake layer for the recipe, so you’ll need to plan to have other prepared cake pans or paper-lined muffin tins ready to bake the remaining Devil’s Food cake batter. Think of it as a bonus because they freeze extremely well and don’t need any frosting to eat them.

The second component is the vanilla bean cheesecake base. And since the Devil’s Food cake layer is somewhat suspended in between the cheesecake layers, you’ll notice you need quite a bit of cheesecake batter for this recipe. Depending on what size springform pan you bake in (9-inch or 10-inch) you may end up with a little extra cheesecake batter. If for any reason you do, simply bake it off in a separate baking pan (or in a foil-lined muffin tin) and you’ll have a few super tasty crustless cheesecakes to freeze. 

Oreo Cookie Crust Ingredients

  • 3 sleeves (42 cookies), cream removed (350g)
  • 7 tablespoons butter, melted (98g)

Devil’s Food Cake Ingredients

  • 5 1/2 tablespoons butter, room temperature (75g)
  • 5 1/2 tablespoons vegetable oil (grapeseed, canola, or vegetable) (75g)
  • 2 cups sugar (400g)
  • 1 1/2 teaspoon vanilla extract (20g)
  • 2 large eggs, at room temperature (100g)
  • 1/2 cup boiling water (118g)
  • 1 cup buttermilk, room temperature (250g)
  • 2 cups all-purpose flour (240g)
  • 1/2 cup cocoa powder (50g)
  • 1 teaspoon baking powder (4g)
  • 1 teaspoon baking soda (4g)
  • 1 1/2 teaspoons espresso powder (3-4g)
  • 1 teaspoon kosher salt (6g)

*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.

Vanilla Bean Cheesecake Ingredients

  • 32 ounces cream cheese (4 bricks), room temperature (908g)
  • 1 1/2 cups granulated sugar (340g)
  • 6 large eggs, room temperature (300g)
  • 3 teaspoons pure vanilla extract (or 1 teaspoon extract + 2 teaspoons vanilla bean powder) (12g)
  • 1/2 cup heavy cream (120g)
  • 1/4 cup all-purpose flour (40g)
  • 1/4 teaspoon kosher salt (1g)

Cheesecake Toppers

  • Reese’s Puff’s Jumbo Cereal (enough to line the perimeter of the finished dessert)
  • 8 to 10 mini Reese’s Peanut Butter Cups, cut in half
  • 1 cup Reese’s Pieces candies, or more to taste


  • one 8-inch cake pan
  • one 9-inch or 10-inch springform cake pan


Baking the Devil’s Food Cake Portion

  1. Preheat the oven to 350°F/176°C + prep the cake pans. Heat the oven and butter or spray one 8-inch aluminum cake pan. Lightly flour the pan making sure to cover the inside well. Tap out any remaining flour. Line the bottom of the cake pans with parchment paper and set aside until ready to fill. *You will only need one 
  2. Prepare the dry ingredients. To a large mixing bowl, add the flour, cocoa powder, espresso, baking powder, and salt and whisk well to combine and set aside.
  3. Prepare the baking soda + water solution. Boil the water (or microwave it until very hot), add the baking soda, and stir until dissolved, set aside.
  4. Prepare the wet ingredients. In the bowl of an electric mixer (or by hand using a whisk), beat the butter, oil, sugar, and vanilla until light and fluffy approximately 2 to 3 minutes scraping down the sides of the bowl once or twice while mixing to ensure all ingredients are well incorporated. Add the eggs and whisk just until incorporated. Add the buttermilk and baking soda-water mixture and mix just until combined.
  5. Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and use a rubber spatula or whisk to gently combine the ingredients until no flour streaks remain. *After combining everything you should still have some visible lumps and that’s exactly what you want.
  6. Portion the cake batter. Add just enough cake batter to one 8-inch cake pan to come up the side about 1 1/2 inches (or about halfway up an 8×2-inch cake pan). Portion the remaining batter into prepared baking pans or muffin tins and bake them as treats for another moment (you can even freeze them). 
  7. Bake the cakes. Bake the cakes for 25 to 30 minutes for the thinner cake (and up to 35 minutes for regular cake), or until a toothpick comes out clean and the tops are just set and slightly springy when touched. 
  8. Cooling the cakes. Remove the cakes from the oven and place them onto a cooling rack for 15 to 20 minutes to slightly cool and then gently remove the cakes from the pans to finish cooling directly on the cooling rack. When the cake is completely cooled, it can be assembled and baked inside the cheesecake. 

Making the Vanilla Bean Cheesecake, Assembling the Dessert + Baking

  1. Preheat the oven 325°F/170°C and prepare the springform cake pan or muffin pan. If using a springform pan, lightly butter an 8 or 9-inch springform pan and line it with parchment paper on the bottom and sides.
  2. Prepare the Oreo Cookie crust. Remove the cream from the cookies and add them to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. Add the melted butter and combine using a fork or your hands. Add the cookie mixture to the prepared cake pan. Bake for 7 to 8 minutes, or until set. Remove from oven to cool. 
  3. Prepare the cheesecake base. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the flour and mix just until blended. Add the eggs, vanilla extract, and vanilla bean powder (if using) and blend for a few seconds just until no egg streaks remain. Stir in the heavy cream just until blended. Do not over-mix. 
  4. Assemble the dessert. Pour the cheesecake batter directly into the cake pan about 1/3 of the cheesecake base and place the cooled Devil’s Food cake directly in the middle. Cover the cake with the remaining cheesecake batter pressing the cake down gently as it floats to the top.  Give it a gentle but firm “tap-tap” on the counter to remove any air bubbles. 
  5. Bake the cheesecake. Bake the cheesecake for 35 minutes, or until the cheesecake is set and slightly puffy, but not browned. When the cheesecake is ready, a toothpick inserted into the middle should come out clean and you should be able to lightly touch the top without it sticking to your finger. Remove it from the oven to a wire rack and allow it to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. 
  6. Decorate the cheesecake. Add a ring of jumbo Reese’s Puff cereal around the perimeter of the cheesecake. Fill in with the Reese’s Pieces candies and Reese’s peanut butter cups and Enjoy!


  • You only need one (thinner) Devil’s Food cake layer for this dessert recipe, so you’ll need to plan to have other prepared cake pans or paper-lined muffin tins ready to bake the remaining Devil’s Food cake batter. The full recipe makes enough for two regular 8-inch Devil’s Food cakes or 24 cupcakes. 
  • Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter/base once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
  • If you don’t want to remove the cream from the Oreo Cookies when making the cookie crust use 1 to 2 tablespoons (14-28g) less butter. Leaving the cream makes a much sweeter cookie crust that for our tastes is too sweet for this caramel white chocolate base.  But if you really have a sweet tooth, it may just be perfect for you.

How Do You Store Cheesecake?

You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage. 

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.

    • If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
    • If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat. 
    • If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Category: Cakes + Tortes
  • Method: Oven Bake
  • Cuisine: American


  • Serving Size: 1 slice

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