Why You’ll Love This Recipe

This Chocolate Peanut Butter Cheesecake Cake is a true showstopper for anyone who loves the combination of rich chocolate and creamy peanut butter. With moist chocolate cake layers, a silky peanut butter cheesecake center, and a glossy chocolate ganache on top, each bite is indulgent and unforgettable. Whether you’re making it for a birthday, a holiday, or simply to treat yourself, this dessert guarantees compliments and satisfied smiles.

Preparation and Cooking Time

This recipe requires several steps, but each one is simple when taken at a steady pace. From mixing the chocolate cake batter to preparing the cheesecake filling and assembling the layers, the process typically takes about 30 minutes of prep time and 1 hour of baking and cooling between steps. With chilling time included, you can expect the entire dessert to be ready in about 2–3 hours.

Ingredients Overview

This cake is made using classic pantry staples combined with decadent ingredients that take the flavor to the next level. The chocolate cake batter is light yet moist, thanks to boiling water, while the peanut butter cheesecake layer adds incredible creaminess. A silky chocolate ganache brings everything together, making this dessert visually stunning and irresistibly delicious.

Ingredients

Chocolate Cake

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Peanut Butter Cheesecake Filling

• 16 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Ganache

• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter

Optional Garnishes

• Chopped peanuts
• Chocolate shavings
• Whipped cream

Step-by-Step Instructions

Preparing the Chocolate Cake

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until smooth.
4. Stir in the boiling water. The batter will become thin, which is what makes the cake moist.
5. Grease two 9-inch round cake pans and divide the batter evenly.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Let the cakes cool for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Peanut Butter Cheesecake Filling

1. Beat the softened cream cheese until smooth.
2. Mix in the creamy peanut butter and powdered sugar until fully combined.
3. Add vanilla extract.
4. Add eggs one at a time, mixing on low speed until just combined to avoid overmixing.

Assembling the Cake

1. Place one cooled chocolate cake layer on a serving platter.
2. Spread the cheesecake filling evenly over the first layer.
3. Gently place the second chocolate cake layer on top.

Making the Ganache

1. Heat the heavy cream in a small saucepan until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl.
3. Let it sit for 5 minutes, then add butter and stir until smooth and glossy.

Finishing Touches

1. Pour the ganache over the cake, letting it drip naturally down the sides.
2. Add optional toppings like chopped peanuts, chocolate shavings, or whipped cream.
3. Chill in the refrigerator for at least 1 hour before slicing to help the cake set and improve texture.

Tips and Tricks

Ensure Even Layers

Use a long serrated knife to level your cake layers if needed. This helps the cheesecake filling sit neatly between them.

Avoid Overmixing

When preparing the cheesecake filling, mix only until ingredients are incorporated. Overmixing can introduce too much air, affecting the texture.

Perfect Ganache

Let the ganache cool slightly before pouring so it thickens just enough to coat the cake beautifully without running off too quickly.

Storage

Store your cake in the refrigerator, covered, for up to 4 days. Its flavor often improves by the next day as the layers meld together.

Irresistible Reese’s Peanut Butter Cup Cheesecake

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• Author: Sophia

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Ingredients

Scale 1x2x3x

Chocolate Cake

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Peanut Butter Cheesecake Filling

• 16 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Ganache

• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter

Optional Garnishes

• Chopped peanuts
• Chocolate shavings
• Whipped cream

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Instructions

Preparing the Chocolate Cake

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until smooth.
4. Stir in the boiling water. The batter will become thin, which is what makes the cake moist.
5. Grease two 9-inch round cake pans and divide the batter evenly.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Let the cakes cool for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Peanut Butter Cheesecake Filling

1. Beat the softened cream cheese until smooth.
2. Mix in the creamy peanut butter and powdered sugar until fully combined.
3. Add vanilla extract.
4. Add eggs one at a time, mixing on low speed until just combined to avoid overmixing.

Assembling the Cake

1. Place one cooled chocolate cake layer on a serving platter.
2. Spread the cheesecake filling evenly over the first layer.
3. Gently place the second chocolate cake layer on top.

Making the Ganache

1. Heat the heavy cream in a small saucepan until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl.
3. Let it sit for 5 minutes, then add butter and stir until smooth and glossy.

Finishing Touches

1. Pour the ganache over the cake, letting it drip naturally down the sides.
2. Add optional toppings like chopped peanuts, chocolate shavings, or whipped cream.
3. Chill in the refrigerator for at least 1 hour before slicing to help the cake set and improve texture.