Description
This indulgent peanut butter chocolate cake cheesecake combines layers of rich chocolate cake, creamy peanut butter cheesecake, and silky ganache for the ultimate dessert mashup.
Ingredients
Chocolate Cake Layer:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup hot brewed coffee
Peanut Butter Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/4 cup sour cream
Ganache Topping (optional):
3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
Pinch of salt
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and foil.
2. Mix cake ingredients until smooth. Pour into prepared pan.
3. In a separate bowl, blend cream cheese, sugar, and peanut butter. Add eggs, vanilla, and sour cream until smooth.
4. Pour cheesecake layer over cake batter. Use a water bath if baking together.
5. Bake for 50–60 minutes or until center jiggles slightly. Turn off oven, leave door ajar for 1 hour.
6. Cool completely. Chill at least 6 hours or overnight.
7. Prepare ganache: heat cream, pour over chocolate chips. Stir smooth.
8. Pour ganache over chilled cake. Let set.
9. Slice and serve chilled.
Notes
Use processed peanut butter (like Jif or Skippy) for best results.
To freeze, wrap individual slices tightly in foil and store up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg