Description
Chocolate Peanut Butter Cheesecake
Ingredients
Chocolate Cake:
1 ¾ cups flour
1 ½ cups sugar
¾ cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Peanut Butter Cheesecake:
16 oz cream cheese, softened
1 cup peanut butter
1 cup sugar
1 tsp vanilla extract
2 large eggs
Chocolate Ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream
Peanut Butter Frosting (optional):
½ cup butter, softened
1 cup peanut butter
2 cups powdered sugar
¼ cup heavy cream
Garnish (optional):
Mini Reese’s cups
Chocolate shavings
Instructions
Preheat Oven: Set to 350°F (175°C) and grease two 8-inch pans.
Chocolate Cake: In a bowl, combine all dry ingredients. In another, whisk eggs, milk, oil, and vanilla. Gradually combine with the dry ingredients, then mix in boiling water. Pour into pans and bake for 30-35 minutes. Let cool completely.
Peanut Butter Cheesecake: Beat cream cheese, peanut butter, and sugar until smooth. Add vanilla and eggs, mixing well.
Assemble Layers: Place a chocolate cake layer, followed by the peanut butter cheesecake, and finish with the second cake layer.
Ganache: Heat cream, pour over chocolate chips, and whisk until smooth. Drizzle generously over the cake.
Optional Frosting: Beat butter, peanut butter, powdered sugar, and cream until fluffy. Frost the base of the cake for extra flavor.
Chill for 2 hours, garnish with Reese’s cups and chocolate shavings, and serve. Enjoy every creamy, chocolaty bite!
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Step-by-Step Guide
Follow these detailed instructions for a flawless layered dessert. First, ensure all ingredients, especially cream cheese and eggs, are at room temperature for smooth blending. Prepare the chocolate cake layers first. When adding the boiling water, the batter will become thin; this is normal and creates a moist cake. Bake until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack. For the cheesecake layer, beat the cream cheese and peanut butter on low speed to avoid incorporating too much air, which can cause cracking. Add eggs one at a time, mixing just until combined. Assembly is key: place the first cake layer on your serving plate, then evenly spread the entire cheesecake batter over it. Gently top with the second cake layer.
Serving Suggestions
This rich cake is best served slightly chilled. For clean slices, dip your knife in hot water and wipe it dry between each cut. Pair a slice with a cold glass of milk, a bold cup of coffee, or a scoop of vanilla bean ice cream to complement the intense flavors. For a festive presentation, create a platter with additional mini Reese’s cups, whole peanuts, and drizzled melted chocolate.
How-to Summary
This Chocolate Peanut Butter Cheesecake is a stunning three-layer dessert. It combines a moist chocolate cake, a creamy no-bake peanut butter cheesecake layer, and a luxurious chocolate ganache. The process involves baking the cake layers, mixing the simple cheesecake filling, assembling, and finishing with an elegant ganache drip. Chilling sets the layers for perfect slicing.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. You can bake the cake layers up to 2 days in advance, wrap them tightly, and store at room temperature. The assembled cake can be refrigerated, covered, for up to 24 hours before serving.
Can I use natural peanut butter? We do not recommend natural or oily peanut butters, as they can separate and make the cheesecake layer greasy. Use a standard, shelf-stable creamy peanut butter for best results.
How do I store leftovers? Keep the cake covered in the refrigerator for up to 5 days. The flavors often deepen and improve after a day.
Can I freeze this cheesecake cake? Yes. Wrap the fully assembled and chilled cake (without garnish) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
My ganache is too thick/too thin. How can I fix it? If too thick, gently heat it with a teaspoon of additional warm cream. If too thin, add a few more chocolate chips while the mixture is still warm, or let it cool at room temperature to thicken.
Common Mistakes to Avoid
- Using cold cream cheese or eggs, which leads to a lumpy cheesecake batter.
- Over-mixing the cheesecake filling after adding eggs, which incorporates too much air and can cause cracking.
- Assembling the cake while the layers are still warm, causing the cheesecake layer to melt.
- Pouring ganache that is too hot over the cake, which can cause it to run off completely instead of forming beautiful drips.
- Skipping the chilling time, which is essential for the cake to set properly for clean slicing.
Conclusion
This Chocolate Peanut Butter Cheesecake is the ultimate celebration dessert, masterfully layering rich, familiar flavors into an impressive showstopper. By following the detailed steps and tips provided, you can confidently create a decadent, professional-looking cake that is sure to earn rave reviews. Remember to chill thoroughly, garnish generously, and savor each incredible bite of this peanut butter and chocolate masterpiece.