Name: Chocolate Peanut Butter Cheesecake
Prep time: 1 h
Cook time: PT-484688H40M27S
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 ½ cups buttermilk; 16 oz cream cheese, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup creamy peanut butter; 1 cup unsalted butter, softened; 1 cup creamy peanut butter; 3 cups powdered sugar; ¼ cup heavy cream; 1 teaspoon vanilla extract

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Why You’ll Love This Recipe

Perfect Flavor Combination – The classic pairing of chocolate and peanut butter shines in every layer.
Moist and Creamy Texture – The chocolate cake is soft and fluffy, while the peanut butter cheesecake adds a smooth, creamy contrast.
Showstopper Dessert – This cake is as impressive in appearance as it is in taste, making it ideal for special celebrations.
Easy to Make – Despite its layered look, this cake is surprisingly simple to prepare with step-by-step instructions.
Indulgent and Satisfying – Perfect for peanut butter and chocolate lovers who crave a rich and flavorful dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Large eggs
Vanilla extract
Buttermilk

For the Peanut Butter Cheesecake:

Cream cheese, softened
Granulated sugar
Large eggs
Vanilla extract
Creamy peanut butter

For the Peanut Butter Frosting:

Unsalted butter, softened
Creamy peanut butter
Powdered sugar
Heavy cream
Vanilla extract

Directions

Preheat the oven to 325°F (165°C). Grease and flour two 9-inch round baking pans.
Make the chocolate cake batter: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
Divide the batter evenly between the two prepared pans.
Prepare the peanut butter cheesecake layer: In a separate bowl, beat the cream cheese until smooth.
Add sugar and beat until creamy. Add the eggs one at a time, mixing well. Stir in vanilla extract and peanut butter until smooth.
Layer the cheesecake: Drop spoonfuls of the peanut butter cheesecake mixture evenly over the chocolate cake batter in each pan.
Bake for 50-60 minutes or until the cheesecake layer is set and a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 15 minutes before transferring to a wire rack.
Prepare the peanut butter frosting: Beat the butter and peanut butter until creamy.
Gradually add powdered sugar, alternating with heavy cream, beating until light and fluffy. Stir in vanilla extract.
Assemble the cake: Place one cake layer on a serving plate and spread peanut butter frosting on top.
Carefully place the second cake layer on top, cheesecake side down. Frost the top and sides of the cake with the remaining frosting.
Serve and enjoy! Slice into this indulgent treat and savor the delicious layers.

Servings and Timing

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 50-60 minutes
Cooling Time: 30 minutes
Total Time: Approximately 2 hours

Variations

Chocolate Ganache Topping: Drizzle melted chocolate over the frosting for an extra chocolatey finish.
Crunchy Peanut Butter: Swap creamy peanut butter with crunchy peanut butter for added texture.
Chocolate Chips: Stir in mini chocolate chips into the cheesecake layer for extra richness.
Salted Caramel Twist: Drizzle salted caramel over the cake before serving for a sweet-salty contrast.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.

Storage & Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: Allow refrigerated cake to come to room temperature before serving, or warm slices slightly in the microwave for a softer texture.

FAQs

How do I prevent the cheesecake layer from sinking?

Make sure the chocolate cake batter is thick enough to support the cheesecake mixture and avoid overmixing.

Can I make this cake ahead of time?

Yes! You can bake the layers a day in advance and frost the cake before serving.

What type of peanut butter should I use?

Creamy peanut butter works best for a smooth consistency, but you can use crunchy for added texture.

Can I use a different frosting?

Absolutely! A chocolate ganache or cream cheese frosting would pair well with this cake.

How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s done.

Can I use a boxed cake mix instead of homemade?

Yes, a chocolate cake mix can be used as a shortcut, but homemade cake offers better flavor.

What’s the best way to frost the cake smoothly?

Use an offset spatula and chill the cake for a few minutes before applying the final coat of frosting.

Can I use natural peanut butter?

It’s best to use processed peanut butter, as natural peanut butter can be too oily and separate.

What can I use instead of buttermilk?

Mix 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice as a substitute.

How long should I let the cake cool before frosting?

At least 30 minutes to ensure the frosting doesn’t melt.

Conclusion

This Chocolate Peanut Butter Cheesecake is the ultimate indulgence, combining layers of rich chocolate cake, creamy peanut butter cheesecake, and a smooth peanut butter frosting. Whether for a birthday, holiday, or just a treat-yourself moment, this dessert is sure to impress. Try it today and enjoy the perfect harmony of chocolate and peanut butter!