Best Peanut Butter Chocolate Cake Cheesecake

Peanut Butter Chocolate Cake Cheesecake combines rich peanut butter cake with a creamy cheesecake layer, creating a decadent dessert loved by many.

The blend of smooth peanut butter, chocolate chunks, and velvety cheesecake results in a harmonious taste experience that delights every bite.

Watching others prepare this dessert sparked inspiration to recreate it at home, capturing its unique texture and flavor.

The standout feature lies in the balance between the dense peanut butter cake and the light, creamy cheesecake, enhanced by a luscious chocolate ganache topping.

Step-by-step instructions help bring this impressive dessert to life, ensuring delicious results every time.

Why We Love This Recipe

This Peanut Butter Chocolate Cake Cheesecake stands out because it combines rich, creamy cheesecake with the bold flavor of peanut butter and the smooth finish of chocolate ganache.

The balance between the moist cake layer and the velvety cheesecake creates a satisfying texture that delights the palate.

The use of quality ingredients like real peanut butter and semi-sweet chocolate elevates the taste, making it indulgent and memorable. The layers complement each other perfectly, offering a luxurious dessert experience.

This Peanut Butter Chocolate Cake Cheesecake impresses both visually and in flavor, making it a favorite for those who appreciate rich, decadent desserts.

How To Prepare Peanut Butter Chocolate Cake Cheesecake?

Recipe Details

Preparation Time: 30 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes (including cooling)

Course: Dessert

Cuisine: American

Yield: about 12 slices.

Kitchen Utensils Needed

• 9-inch spring form pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Saucepan
• Baking rack
• Knife for chopping chocolate
• Double boiler or microwave-safe bowl (for melting chocolate)
• Cooling rack

Ingredients

Peanut Butter Cake:

• ½ tsp salt (skip if using salted butter)
• ⅓ cup (80 g) unsalted butter, softened
• 1⅔ cups (210 g) all-purpose flour
• ¾ cup (150 g) soft brown sugar
• ⅔ cup (150 g) smooth, unsweetened peanut butter
• 3 tbsp (24 g) cornstarch
• 3 large eggs, room temperature
• 1½ tsp vanilla extract
• ½ tsp baking soda
• 2 tsp baking powder
• ⅓ cup (75 g) unflavored vegetable oil
• ½ cup (100 g) white granulated sugar
• 1 cup (225 g) buttermilk

Cheesecake Batter:

• 2 lbs (900 g) cream cheese, softened to room temperature
• 1 cup (8 fl oz / 240 ml) heavy cream or heavy whipping cream
• 4 large eggs, room temperature, lightly beaten
• 1¼ cups (9.37 oz / 265 g) brown sugar
• 1 cup (9.5 oz / 270 g) creamy peanut butter (not natural)
• ½ tsp salt
• 5 oz (140 g) semi-sweet chocolate, finely chopped
• 1 tbsp vanilla extract

Ganache:

• ½ batch homemade whipped cream (about 1 cup)
• 3 oz (85 g) semi-sweet or dark chocolate, finely chopped
• ½ cup (118 ml) heavy cream

Instructions

1. Preheat and Prepare the Pan:

Preheat your oven to 325°F (165°C). Grease and flour a 9-inch spring form pan, or line the bottom with parchment paper.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt (if using).

3. Cream Butter and Sugars:

In a large bowl, beat the softened butter, brown sugar, granulated sugar, and peanut butter with an electric mixer until light and fluffy.

4. Add Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. Combine Wet and Dry Ingredients:

Alternately add the dry ingredients and buttermilk to the peanut butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Finally, fold in the vegetable oil until the batter is smooth.

6. Bake the Peanut Butter Cake:

Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.

7. Prepare the Cheesecake Batter:

Beat the cream cheese in a large bowl until smooth. Add the brown sugar and beat until creamy. Mix in the peanut butter, salt, and vanilla extract. Gradually add the beaten eggs, followed by the heavy cream, mixing gently. Fold in the finely chopped semi-sweet chocolate.

8. Assemble and Bake Cheesecake Layer:

Once the peanut butter cake has cooled, spread the cheesecake batter evenly over the cake base in the spring form pan. Bake at 325°F (165°C) for about 40 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center. Turn off the oven and leave the cake inside with the door slightly ajar for 1 hour.

9. Cool and Chill:

Remove the cake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.

10. Make Ganache and Finish the Cake:

Heat the heavy cream in a saucepan until it just begins to boil. Pour it over the chopped chocolate in a bowl and let sit for 2 minutes, then stir until smooth. Gently fold in the whipped cream. Spread the ganache over the chilled cheesecake layer before serving.

Notes

Use room temperature ingredients for best mixing and texture. Do not substitute natural peanut butter in the cheesecake batter; it affects texture.

Make sure not to overbake the cheesecake; it should be slightly jiggly in the center when done. Ganache can be made a day ahead and refrigerated; bring to room temp and re-whip before spreading.

Nutrition Facts Of Peanut Butter Chocolate Cake Cheesecake

Nutrition	Amounts
Calories	550
Fat	38g
Carbohydrates	40g
Protein	8g
Sugar	30g

How To Decorates And Serve

To decorate, start by spreading a smooth layer of the chocolate ganache evenly over the chilled cheesecake. You can add a dollop of whipped cream on top for extra creaminess.

Sprinkle some chopped peanuts or chocolate shavings for texture and a nice finishing touch. For a more elegant look, drizzle some melted peanut butter or chocolate in thin lines across the surface.

Serve the cake chilled, slicing carefully with a warm knife to get clean pieces. This dessert pairs wonderfully with a cup of coffee or a glass of cold milk, making it a perfect treat to enjoy and share.

Expert Tips

1. Bring all ingredients to room temperature before starting. This ensures that the batter mixes evenly, preventing lumps and resulting in a smooth, consistent texture for both the cake and cheesecake layers.

2. Cream the butter and sugars thoroughly until the mixture is light and fluffy. This step incorporates air into the batter, helping the cake rise well and develop a tender crumb.

3. Mix the cheesecake batter gently and avoid overbeating. Over mixing can introduce too much air, causing cracks or holes in the cheesecake when it bakes.

4. Bake the cheesecake at a low temperature (around 325°F/160°C). Lower heat helps the cheesecake cook slowly and evenly, keeping it creamy instead of dry or crumbly.

5. Cool the cheesecake gradually by leaving it in the oven with the door cracked open after baking. This slow cooling process prevents sudden temperature changes that often cause cracking on the surface.

Why My Recipe Works

My Peanut Butter Chocolate Cake Cheesecake works because it combines well-balanced flavors and carefully chosen ingredients that complement each other perfectly.

The peanut butter and chocolate create a rich, satisfying taste, while the cheesecake layer adds smoothness and lightness.

The Peanut Butter Chocolate Cake Cheesecake base provides structure and moisture, preventing the dessert from feeling too heavy.

Using room-temperature ingredients and proper mixing techniques ensures a smooth batter and creamy cheesecake texture.

Baking at the right temperature and allowing the cake to cool and set fully helps achieve the perfect consistency. All these details come together to create a delicious, impressive dessert every time.

Is A Water Bath Necessary For Baking The Cheesecake?

A water bath, or bain-marie, is highly recommended because it creates a gentle, moist heat environment that prevents the cheesecake from drying out and cracking.

The steam helps maintain even baking temperature and adds moisture to the oven, which is especially helpful for delicate cheesecakes.

However, if you don’t have the setup, wrapping the pan tightly with foil and cooling the cheesecake slowly in the oven can still give good results.

Can I Replace Buttermilk With Regular Milk?

Buttermilk’s acidity helps activate the baking soda and tenderize the cake crumb. If you don’t have buttermilk, you can mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar.

Let it sit for 5-10 minutes until it curdles slightly before using. This substitute mimics the acidity and works well in the cake batter.

How Long Should The Cheesecake Chill Before Serving?

For best texture and flavor development, the cheesecake should chill in the refrigerator for at least 4 hours, though overnight chilling (8-12 hours) is ideal.

This resting time allows the cheesecake to firm up fully, making slicing easier and enhancing the creamy, smooth texture.

Is It Possible To Prepare The Cake And Cheesecake Layers Ahead Of Time?

Yes, you can bake the peanut butter cake layer a day or two in advance and keep it wrapped tightly at room temperature or in the fridge.

The cheesecake batter is best prepared fresh to maintain its light texture. Assemble and bake the cheesecake layer on top just before baking for optimal results.

What Type Of Chocolate Is Best For The Ganache?

Semi-sweet or dark chocolate bars are preferred for ganache because they provide a rich, slightly bitter contrast to the sweetness of the cake and peanut butter.

Milk chocolate is sweeter and softer, which can make the ganache less balanced. Finely chopping the chocolate ensures it melts smoothly when combined with hot cream.

How to Store Leftovers

To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. Keep it refrigerated to maintain freshness and prevent the cheesecake from drying out.

Properly stored, the cake will stay delicious for up to 4-5 days. Before serving again, let it sit at room temperature for about 15-20 minutes to soften slightly.

Avoid freezing if possible, as the texture of the cheesecake and ganache can change when thawed, but if needed, wrap it well and freeze for up to a month. Thaw slowly in the refrigerator before enjoying.

Conclusion

This Peanut Butter Chocolate Cake Cheesecake recipe is both easy to follow and incredibly delicious. I really enjoyed making it, and my family was very happy with the result.

The combination of peanut butter, chocolate, and creamy cheesecake creates a wonderful treat everyone loves. Now that you understand how to make it, you should try it soon.

It’s a great dessert to impress your friends or just enjoy a special homemade sweet anytime. Give it a go—you won’t regret it!

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