Peanut Butter Chocolate Cake Cheesecake
Peanut Butter Chocolate Cake Cheesecake is a rich, indulgent dessert that layers creamy peanut butter cheesecake between moist chocolate cake. The combination of sweet chocolate and salty peanut butter creates a perfect balance of flavors. Finished with a smooth chocolate ganache or drizzle, this dessert is ideal for celebrations or special occasions, delivering a decadent treat in every bite.
Equipment
- 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
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.
Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt (if using).
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.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
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.
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.
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.
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.
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.
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.
