The Peanut Butter Chocolate Cake Cheesecake Recipe is an indulgent, yet rewarding experience. As I mixed the rich chocolate cake batter and layered it with a creamy peanut butter cheesecake filling, the anticipation grew.
The combination of the velvety cake, the smooth peanut butter, and the glossy chocolate ganache creates a perfect balance of textures and flavors.
The Peanut Butter Chocolate Cake Cheesecake Recipe is moist, the cheesecake layer is decadently creamy, and the ganache adds a delightful richness. The taste is pure bliss—sweet, slightly salty, and deeply satisfying.
I’m making this Peanut Butter Chocolate Cake Cheesecake Recipe for a close group of friends who appreciate good food. They love the fusion of flavors, and I know they’ll enjoy every bite.
The kitchen was filled with laughter and the sweet aroma of baking. It was a memorable time, full of joy and shared excitement over such a delicious creation.
Peanut Butter Chocolate Cake Cheesecake Recipe
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils:
Make sure you have the following utensils to make the process easier:
- 9-inch springform pan
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Oven
- Cooling rack
- Knife for slicing
Ingredients
For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup skim milk (or full-fat or almond milk)
- ½ cup butter, softened
- 1 tsp vanilla extract
- ½ cup boiling water
For the Peanut Butter Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter (do not use natural peanut butter)
- 1 cup powdered sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp cornstarch
For the Chocolate Ganache:
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 tsp butter
- 1 oz powdered sugar (about ¼ cup)
Instructions
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease your 9-inch springform pan and line the bottom with parchment paper. This ensures that your cake won’t stick to the pan when it’s done.
2. Make the Chocolate Cake Batter:
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the granulated sugar, egg, milk, melted butter, and vanilla extract until smooth. Slowly add the dry ingredients into the wet ingredients, mixing until well combined. Finally, stir in the boiling water (the batter will be thin, but this is perfectly fine).
3. Bake the Chocolate Cake Layer:
Pour the cake batter into the prepared springform pan. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a cooling rack.
4. Prepare the Peanut Butter Cheesecake Layer:
While the cake is cooling, beat the softened cream cheese with the creamy peanut butter in a medium-sized bowl until smooth. Add the powdered sugar and cornstarch, then mix again until fully incorporated. Add the eggs one at a time, beating well after each addition. Finally, fold in the sour cream, creating a smooth, thick batter.
5. Assemble the Layers:
Once the chocolate cake has cooled completely, pour the peanut butter cheesecake batter over the cake layer, spreading it evenly.
6. Bake the Cheesecake Layer:
Place the springform pan back into the oven and bake the entire dessert at 350°F (175°C) for 45 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Allow it to cool for 10 minutes in the pan before transferring it to a cooling rack. Let it cool to room temperature, then refrigerate for at least 4 hours (or overnight for best results).
7. Make the Chocolate Ganache:
To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for about 1-2 minutes. Stir until smooth and glossy. Add the butter and powdered sugar, and stir again until fully combined.
8. Top with Chocolate Ganache:
Once your cheesecake has chilled, pour the ganache over the cheesecake, spreading it evenly over the top with a spatula. Let the ganache set at room temperature or pop it in the fridge to speed up the process.
9. Slice and Serve:
Once the ganache is set, slice your Peanut Butter Chocolate Cake Cheesecake into 12 equal pieces. The cake is rich, so smaller slices are perfect!
10. Enjoy:
Serve and enjoy this amazing dessert with friends and family. Don’t forget to snap some photos because this cake is as beautiful as it is delicious!
Notes:
- Be sure to let the cheesecake cool completely before refrigerating it. This ensures the texture sets perfectly.
- This recipe requires patience, as the cooling and chilling time is essential for the cheesecake to achieve the perfect consistency.
- If you don’t have a springform pan, a regular round cake pan will work, though it may be a bit trickier to remove the cheesecake from the pan.
Nutritional Facts Peanut Butter Chocolate Cake Cheesecake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 580 kcal |
| Fat | 39g |
| Carbohydrates | 49g |
| Fiber | 3g |
| Protein | 12g |
Tips for Success
1. Ensure all ingredients for each layer are at room temperature before beginning to ensure smooth mixing and even baking.
2. Use a water bath or place a pan of water on the rack below the cheesecake while baking to prevent cracks.
3. For a neat presentation, run a knife under hot water and wipe dry before slicing the cheesecake.
4. Customize your cake with chopped peanuts, chocolate shavings, or peanut butter cups for added texture and flavor.
How Do I Prevent Cracks From Forming On The Cheesecake?
To prevent cracks, make sure not to overmix the cheesecake batter once the eggs are added. Also, baking the cheesecake in a water bath helps to regulate the temperature and prevent sudden changes that can cause cracking.
Finally, allowing the cheesecake to cool gradually in the turned-off oven with the door cracked open can also help.
Can I Use A Different Size Pan If I Don’t Have A 9-Inch Springform Pan?
Using a different size pan will affect the baking time and possibly the texture. If you use a larger pan, the layers may be thinner and may require less baking time.
Conversely, if you use a smaller pan, the layers will be thicker and may require more baking time. Adjust accordingly and keep an eye on the cheesecake as it bakes.
What Can I Substitute For Heavy Cream In The Chocolate Ganache?
If you don’t have heavy cream, you can substitute half-and-half or whole milk, but the ganache may not be as rich and creamy.
Another option is to use coconut cream for a dairy-free alternative, which will impart a slight coconut flavor to the ganache.
Can I Freeze This Cheesecake?
Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator before serving.
The texture may be slightly different after freezing, but it should still taste delicious.
Conclusion
Peanut Butter Chocolate Cake Cheesecake Recipe is the epitome of indulgence, offering a perfect balance of flavors and textures.
The experience of preparing it is both exciting and rewarding, from mixing the rich chocolate cake batter to layering it with the smooth peanut butter cheesecake.
The final result is a dessert that’s moist, creamy, and full of delightful contrasts. Sharing this treat with friends or family makes the experience even more special, creating lasting memories in the kitchen.
The blend of sweet, salty, and rich flavors ensures that this dessert will be a hit every time, making it the ultimate go-to Peanut Butter Chocolate Cake Cheesecake Recipe for any occasion.
The joy and satisfaction of creating such a masterpiece make the whole process worthwhile.
You Might Also Like
German Butter Cake Recipe – A Delicious Treat
Butter Cake Mastro’s Recipe || Homemade
Warm Butter Cake Recipe || Comfort Dessert
Peanut Butter Tandy Cake Recipe – A Timeless Delight
Peanut Butter Chocolate Cake Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Oven
- Cooling rack
- Knife (for slicing)
Ingredients
For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup skim milk or full-fat or almond milk
- ½ cup butter softened
- 1 tsp vanilla extract
- ½ cup boiling water
For the Peanut Butter Cheesecake Layer:
- 16 oz cream cheese softened
- 1 cup creamy peanut butter do not use natural peanut butter
- 1 cup powdered sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp cornstarch
For the Chocolate Ganache:
- 4 oz semi-sweet chocolate chopped
- ½ cup heavy cream
- 1 tsp butter
- 1 oz powdered sugar about ¼ cup
Instructions
Preheat the Oven:
- Start by preheating your oven to 350°F (175°C). Grease your 9-inch springform pan and line the bottom with parchment paper. This ensures that your cake won’t stick to the pan when it’s done.
Make the Chocolate Cake Batter:
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the granulated sugar, egg, milk, melted butter, and vanilla extract until smooth. Slowly add the dry ingredients into the wet ingredients, mixing until well combined. Finally, stir in the boiling water (the batter will be thin, but this is perfectly fine).
Bake the Chocolate Cake Layer:
- Pour the cake batter into the prepared springform pan. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a cooling rack.
Prepare the Peanut Butter Cheesecake Layer:
- While the cake is cooling, beat the softened cream cheese with the creamy peanut butter in a medium-sized bowl until smooth. Add the powdered sugar and cornstarch, then mix again until fully incorporated. Add the eggs one at a time, beating well after each addition. Finally, fold in the sour cream, creating a smooth, thick batter.
Assemble the Layers:
- Once the chocolate cake has cooled completely, pour the peanut butter cheesecake batter over the cake layer, spreading it evenly.
Bake the Cheesecake Layer:
- Place the springform pan back into the oven and bake the entire dessert at 350°F (175°C) for 45 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Allow it to cool for 10 minutes in the pan before transferring it to a cooling rack. Let it cool to room temperature, then refrigerate for at least 4 hours (or overnight for best results).
Make the Chocolate Ganache:
- To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for about 1-2 minutes. Stir until smooth and glossy. Add the butter and powdered sugar, and stir again until fully combined.
Top with Chocolate Ganache:
- Once your cheesecake has chilled, pour the ganache over the cheesecake, spreading it evenly over the top with a spatula. Let the ganache set at room temperature or pop it in the fridge to speed up the process.
Slice and Serve:
- Once the ganache is set, slice your Peanut Butter Chocolate Cake Cheesecake into 12 equal pieces. The cake is rich, so smaller slices are perfect!
Enjoy:
- Serve and enjoy this amazing dessert with friends and family. Don’t forget to snap some photos because this cake is as beautiful as it is delicious!
Notes
- Be sure to let the cheesecake cool completely before refrigerating it. This ensures the texture sets perfectly.
- This recipe requires patience, as the cooling and chilling time is essential for the cheesecake to achieve the perfect consistency.
- If you don’t have a springform pan, a regular round cake pan will work, though it may be a bit trickier to remove the cheesecake from the pan.