Peanut Butter Chocolate Cake Cheesecake Recipe

Peanut Butter Chocolate Cake Cheesecake Recipe

Are you prepared to go on a gourmet adventure that creates a delicious masterpiece by fusing the tastes of chocolate cake and peanut butter? There’s nowhere else to look! Dessert enthusiasts will find this peanut butter and chocolate cake cheesecake dish the ultimate delight. This dish will delight your taste senses and leave you wanting more, whether commemorating an important event or just needing something sweet.

Ingredients

  • Salt
  • Eggs
  • Sugar
  • Butter
  • Sour cream
  • Cream cheese
  • Cocoa powder
  • Vanilla extract
  • Baking powder
  • Chocolate chips
  • All-purpose flour
  • Creamy peanut butter

Preparation

Get ready to have your senses piqued as you set out to make this delicious dessert. To make the peanut butter cakes with chocolate cake in them cheesecake comes to life, follow these easy steps:

  1. Turn the oven on at 350°F (175°C), and dust a 9-inch compact pan with flour.
  2. To make the chocolate cake batter, mix the flour, baking powder, cocoa powder, and salt in a bowl.
  3. After smoothing out the butter, sugar, eggs, and vanilla essence, add the flour and salt and stir until thoroughly mixed.
  4. When a toothpick inserted towards the thickest portion of the cake comes out clean, bake the cake batter for 25 to 30 minutes in the preheated pan.
  5. Cream cheddar cheese, sugar, and peanut sauce should be beaten until creamy to create the cheesecake layer while the cake is baking.
  6. Add and thoroughly mix one egg at a time; toss in vanilla extract and sour cream.
  7. Spread the cheesecake mixture over the cooked, then fold in the chocolate chips.
  8. Put the cake back in the oven and continue to bake it for another 40 to 45 minutes, or until the cheesecake is set.
  9. Let the cake cool fully in the refrigerator for four hours or overnight.
Peanut Butter Chocolate Cake Cheesecake Recipe

Assembly

Prepare to wow your guests with this delicious dessert’s exquisite presentation. To assemble the peanut sauce chocolate cake cheesecake, just follow these easy steps:

  1. The chocolate cake should be carefully removed from the springform pan и put on a serving platter.
  2. Cover the very top of each chocolate cake with a thick layer of vanilla peanut butter icing.
  3. For an added indulgent touch, garnish with chopped peanuts or chocolate shavings.

Ingredients:

  • milk
  • butter
  • Vanilla extract
  • powdered sugar
  • chocolate cake powder
  • and creamy peanut butter

Instructions:

Creamy peanut butter, milk, and vanilla extract are added after butter, cocoa powder, and powdered sugar have been beaten together until smooth and spreadable.

Serving Suggestions

For the ultimate treat, serve this creamy peanut butter chocolate cake frosting cheesecake with a scoop of vanilla sorbet or whipped cream. For a delicious blend of aromas, serve it with a glass of chilled milk or a mug of hot coffee.

Take-ups

Try varying the culinary combinations in this recipe to suit your unique tastes. To add texture and richness to the cake batter, combine chopped almonds or chocolate ganache. For an extra blast of fruity or roasted sweetness, one may add a mix of raspberry jelly or caramel frosting to the cheesecake layer.

Storage Tips

Any leftover cake can be kept in the fridge in an airtight container for up to three or four days. Individual slices can be frozen for up to a month if tightly wrapped in plastic and aluminum foil. Before serving, let it thaw overnight in the refrigerator.

Troubleshooting

  • Cracked Cheesecake: Ensure all ingredients are at room temperature and don’t overmix the cheesecake batter to prevent cracking.
  • Dry Cake: Use a toothpick test to check for doneness and not overbake the cake layers.
  • Soggy Bottom: Properly oil and flour the pan to guarantee consistent baking and prevent the cake from sticking.

Nutritional Information

Enjoying this rich dessert does not mean you must relinquish your fitness objectives. The breakdown of nutrients by serving is as follows:

  • Fat: 28g
  • Protein: 9gCalories: 450
  • Carbohydrates: 42g
Peanut Butter Chocolate Cake Cheesecake Recipe

Chocolate Peanut Butter Cheesecake Cake Recipe

This recipe for choco peanut butter cheesecake layers light cocoa butter cheesecake between layers of rich, fudgy chocolate cake.

Preparation: 15 minutes

Cooking: 55 minutes

Cool Time: 2 hours

Total: 3 hours 10 minutes

Ingredients

  • ¼tspsalt
  • ½cupbutter
  • 2largeeggs
  • ¼cupboiled water
  • 2tspinstant coffee
  • 2tsplevel baking powder
  • ½cupunsweetened cocoa powder
  • 1¼cupall purpose flour, or plain flour
  • ½cupskim milk, or full fat or almond milk
  • 1cupgranulated sugar, or a natural granulated baking sweetener that measures 1:1 with sugar

For Cheesecake:

  • 1largeegg
  • 1tspcornstarch
  • ⅓cupnatural powdered sweetener, or sugar
  • 1cuplight cream cheese, at room temperature
  • ¼cupcreamy peanut butter; do not use natural
  • ½cupsour cream, or natural, plain, or Greek yogurt

Chocolate Yogurt Glaze: (OPTIONAL)

  • 1½oz70% dark, or milk chocolate
  • 1½ozvanilla Greek yogurt, or naturally sweetened Greek yogurt

Peanut Butter Yogurt Frosting: (OPTIONAL)

  • 2tbsppeanut butter
  • 2tbsppowdered sugar, or powdered sweetener

Instructions

Adjust oven temperature to 350°F. Grease a small 8-inch circular springform pan with cooking oil spray; cover with parchment or baking paper and leave aside.

Cake:

  • Beat the butter and sugar in a large bowl until light and fluffy. One at a time, beat in the eggs until they are creamy and light. Add the milk and beat until completely blended.
  • Sift the flour, baking powder, cocoa powder, and salt into the wet ingredients. After adding the coffee, whip the mixture until smooth, fluffy, and well combined. Set aside.

Cheesecake Mixture:

  1. The ingredients for the cheesecake should be combined and lump-free after roughly a minute on low speed.
Assemble Cake:
  1. Half of the cake batter should be evenly poured into the prepared pan. Do not swirl through; instead, pour ⅓ of the cream cheese mixture over the cake layer. To uniformly cover the cake, spoon the remaining cake batter over the cream cheese mixture and then the remaining cream cheese mixture over the top.
  2. Bake for 50 to 55 minutes in a preheated oven, or until the middle is just set—there will be a very tiny wobbling. After 30 minutes, if it is starting to brown, tent it with foil, being careful not to let the foil adhere to the cheesecake. To allow the cheesecake to set even more, leave the oven door slightly ajar and leave the cheesecake inside for 20 minutes.
  3. Take it out of the oven and let it chill for two hours. It should be soft but sufficiently set at this point to serve warm or, if desired, cover with foil and chill for up to six hours or overnight.
Peanut Butter Chocolate Cake Cheesecake Recipe

Peanut Butter Chocolate Cake Cheesecake Recipe

Is it possible to use crunchy peanut butter for creamy in this recipe?

Indeed, you may add more texture to the cheesecake layer by using crunchy peanut butter.

How long can I prepare this cake ahead of time?

When the cake is ready to be served, it can be made up to two days ahead of time and refrigerated.

Can the completed cake be frozen?

The assembled cake can indeed be frozen for up to a month. Before serving, let it thaw overnight in the refrigerator.

Is it possible to replace all-purpose flour with almond flour?

For a gluten-free version, you can replace the all-purpose flour with almond flour, however the texture may change slightly.

Can I substitute semi-sweet chocolate chips with milk chocolate?

Yes, you can use milk chocolate chips to give the layers of cake and cheesecake a richer flavor profile.

Conclusion

With this delicious peanut butter chocolate cake cheesecake recipe, you may indulge your senses and sate your sweet tooth. Even the pickiest palates will be impressed by this dessert’s rich flavors, creamy texture, and gorgeous presentation. This recipe will improve your dessert game to new heights regardless of your level of experience in the kitchen.

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