Peanut Butter Chocolate Cake Cheesecake Recipe
This peanut butter chocolate cake cheesecake recipe delivers a rich, indulgent flavor. The chocolate cake layers are moist and slightly fudgy, while the peanut butter cheesecake adds a creamy, nutty sweetness that balances the chocolate.The ganache on top is smooth and decadent, adding a glossy finish that enhances the overall taste. People enjoy this dessert for its luxurious texture and bold flavors, often asking for seconds.
Equipment
- 2 round 9-inch cake pans
- 1 springform pan (9-inch)
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Saucepan (for ganache)
- Cooling rack
Ingredients
Chocolate Cake Layers
- ¾ cup unsweetened cocoa powder 75 g
- 2 cups granulated sugar 400 g
- 1¾ cups all-purpose flour 220 g
- 2 large eggs
- 1½ tsp salt 9 g
- 1 cup milk 240 ml / 245 g
- 1½ tsp baking powder 6 g
- 1½ tsp baking soda 6 g
- 1 cup boiling water or hot coffee 240 ml
- ½ cup vegetable or canola oil 120 ml / 110 g
- 2 tsp vanilla extract 10 ml
Peanut Butter Cheesecake Layer
- 1 cup creamy peanut butter 250 g
- ½ cup sour cream 120 g
- 24 –32 oz cream cheese softened (680–900 g)
- 3 –4 large eggs
- 1 cup granulated sugar 200 g
- 2 tsp vanilla extract 10 ml
Chocolate Ganache & Topping
- 1 cup semi-sweet chocolate chips or chopped chocolate 170 g
- 1 cup heavy cream 240 ml / 240 g
- 15 –20 mini peanut butter cups halved (for garnish)
Instructions
Start with the cheesecake layer
- Preheat the oven to 325°F (165°C). Lightly grease a 9-inch spring form pan and line the bottom with parchment paper.
Make the cheesecake filling
- Beat the cream cheese until smooth and lump-free. Add the sugar and peanut butter and mix until creamy. Blend in the sour cream and vanilla, and then add the eggs one at a time, mixing just until combined.
Bake the cheesecake
- Pour the filling into the prepared pan and bake for 45–55 minutes, until the edges are set and the center still has a slight jiggle. Let it cool completely, then refrigerate for at least 1 hour.
Turn up the oven for the cake
- Increase the oven temperature to 350°F (175°C). Grease two 9-inches round cake pans and set them aside.
Mix the dry cake ingredients
- In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder, and baking soda.
Add the wet ingredients
- Add the eggs, milk, oil, and vanilla to the dry mixture. Slowly stir in the hot water or coffee until the batter is smooth.
Bake the cake layers
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Make the chocolate ganache
- Heat the heavy cream until it just begins to steam. Pour it over the chocolate and let it sit for about 2 minutes, then stir until smooth and glossy.
Assemble the cake
- Place one chocolate cake layer on a serving plate. Carefully add the chilled cheesecake layer on top, then finish with the second chocolate cake layer.
Finish and decorate
- Pour the ganache over the cake, letting it drip down the sides. Garnish with mini peanut butter cups and chill for about 30 minutes before slicing.
Notes
Note: For cleaner slices, chill the cake for at least 2 hours before serving. Hot coffee instead of water enhances the chocolate flavor without tasting like coffee. Use full-fat cream cheese for the best texture.