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Chocolate Peanut Butter Cheesecake Cake

Chocolate Peanut Butter Cheesecake Cake 🔥🔥🔥


For Peanut Butter Cheesecake

24 oz Cream Cheese softened

1 cup peanut butter the smooth kind

3/4 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon pure vanilla extract

4 eggs large and at room temperature

1/3 cup sour cream

For Chocolate Cake (makes 2 – 9″ cakes)

1 Cup Butter unsalted, 2 sticks

2 1/4 Cups Cake Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Cup Brown Sugar

3/4 Cups Granulated Sugar

4 Eggs large

4 oz Semi-Sweet Chocolate

2 Teaspoons pure vanilla extract

1 Cup Buttermilk*

For Peanut Butter Buttercream

2 cups Butter softened,

2 cups Peanut Butter the creamy kind

2 teaspoons Vanilla Extract

6 cups Confectioners’ Sugar sifted

8 Tablespoons Heavy Cream maybe more if needed

For Chocolate Ganache

1 Cup Semi- Sweet Chocolate Chips

1/2 Cup Heavy Cream

To decorate

2 Cups Mini Reese’s optional


For Peanut Butter Cheesecake

Line the bottom of a 9″ springform pan with parchment paper. Spray the bottom and sides with nonstick spray and wrap the outside of the pan with aluminum foil

Preheat oven to 350 degrees Fahrenheit

Using a stand mixer with a paddle attachment, mix the cream cheese on medium speed until creamy. About 3 minutes

Add the peanut butter and mix for one more minute

Add brown sugar and granulated sugars and mix for 1-2 minutes. Add the vanilla

Add the eggs, one at a time. Beating well after each addition

Finally, add the sour cream and mix until combined

Pour this mixture into the prepared pan

Place the pan on a large baking pan and fill it 1/3 of the way with boiling water

Bake for 50-55 minutes or until the cake barely jiggles in the center

Remove from heat and place on top of a cooling rack to cool

After the cake cools completely, cover with plastic wrap and freeze

For Chocolate Cakes

Preheat oven to 350 degrees Fahrenheit

Line the bottom of 2- 9″ Cake pans with parchment paper. Spray with nonstick spray the bottom and sides of the cake

In a bowl, sift the flour, baking soda and salt. Place aside

In the bowl of a stand mixer, combine the butter and sugar. Cream on medium speed until lightened in color. About 2-3 minutes

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

Melt the chocolate in the microwave doing 15 second intervals. Do not let chocolate burn

Add the chocolate to the mixer and mix until combined

Reduce speed of mixer

Alternatively add the flour mixture and the buttermilk in 2-3 batches. Starting and ending with the dry ingredients. Mix until combined

Divide the batter between the 2 pans and bake

Bake for 25-35 minutes or until a a skewer inserted in the middle of the cake comes out clean

Remove from oven and let them cool on a cooling rack for 20 minutes

After 20 minutes, unmold and let the cool completely on the rack

For Peanut Butter Buttercream

In a stand mixer, cream the butter and peanut butter for 2-3 until soft

Carefully add the powdered sugar in 3-4 batches

Add the vanilla and mix

Finally add the heavy cream and mix. If the buttercream appears to stiff, add some more cream

For Chocolate Ganache

In a bowl, add the chocolate chip

Boil the heavy cream in a pot

Pour the hot heavy cream on top of the chocolate chips and let it stand for 2 minutes

After 2 minutes, mix with a spoon until the chocolate chips are completely melted


Remove the frozen cheesecake from the freezer and unmold

With a sharp long knife, slice the top part so it becomes smooth

Repeat the same process with the chocolate cake. Run your knife horizontally along the top to ensure the cake is as flat as possible

Place a little buttercream on the bottom of the cake plate. Place the first chocolate cake on top

Cover with a thin layer of buttercream

Place the cheesecake on top and cover the cheesecake with a thin layer of buttercream

Place the second chocolate cake on top of the cheesecake

Cover the top and the sides of the cake with a thin layer of buttercream (to crumb coat)

Place the cake in the freezer for 10-15 minutes. This will prevent the buttercream to catch any crumbs

Cover the entire top and sides of the cake with the buttercream. Use an off set spatula to smooth down the sides. Save a 1/2 cup of buttercream to decorate the cake

Refrigerate for 15-20 minutes until the buttercream hardens a bit

Drizzle the warm ganache all over the top of the cake and let it drip down the sides

Decorate with the remaining buttercream

If desired, add some reese’s cups all over the bottom of the cake


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