Chocolate- Peanut Butter Cup Cheesecake Cake

Here you go… here’s another one!- a CHOCOLATE- PEANUT BUTTER CUP CHEESECAKE CAKE

Chocolate Peanut Butter Cup Cheesecake Cake

What can I say?  I’m just totally crazy about cheesecake cakes.  Maybe one of these days I’ll write a cookbook totally devoted to this type of cake.  Wouldn’t that be a fun book to have?  Goodness, I think I’d gain about 40 pounds writing a book like that!  Anyway, the combination of chocolate and peanut butter is appealing to so many people these days, so I thought this would be a good combo for my latest cheesecake cake.  There are two layers of chocolate cake, and sandwiched in between the cake layers is a layer of peanut butter cheesecake.  The whole cake is covered with peanut butter frosting, topped with chocolate ganache, and then sprinkled with peanut butter cups.  IT’S VERY RICH… so a small slice’ll do ya just fine!

Chocolate Peanut Butter Cup Cheesecake Cake Prep 1

I’ve told you about my secret before, right?  >> these cake strips??  They are the best baking invention known to mankind.  Soak them in water, wrap them around each of your cake layers, and those cake layers will stay nice and flat for your cake.  You don’t want to have to deal with rounded mounds of cake!  I use them for every cake I bake.  They’re cheap ($8.10 for two), and they last forever.

Chocolate Peanut Butter Cup Cheesecake Cake Prep 2

Here’s how to assemble this cheesecake cake:  one cake layer goes on your platter.  I like to slip little pieces of wax paper under the edges so the frosting doesn’t mess up my platter.

Chocolate Peanut Butter Cup Cheesecake Cake Prep 3

A small amount of peanut butter frosting goes on top of the first cake layer.

Chocolate Peanut Butter Cup Cheesecake Cake Prep 4

Then the cheesecake layer goes on next!

Chocolate Peanut Butter Cup Cheesecake Cake Prep 5

More frosting is spread onto the cheesecake layer (the frosting just kind of helps the layers stick together a little better).

Chocolate Peanut Butter Cup Cheesecake Cake Prep 6

The 2nd layer of cake tops the cheesecake.

Chocolate Peanut Butter Cup Cheesecake Cake Prep 7

Then the whole thing is frosted.  Once you have everything covered, you can then slip out the wax paper and throw it away.

Chocolate Peanut Butter Cup Cheesecake Cake #recipe

I added a chocolate ganache to the top.  I’m not sure you really need it since the cake is completely and totally decadent and perfect all on its own.  It’s totally your call.  My chocolate seized up on me a little bit, so it’s not super shiny and beautiful (but it can be!)  Otherwise, the peanut butter cups are sprinkled over the top.  Don’t skip out on those!  The Reeses mini cups can be found in your market’s candy aisle.

Chocolate Peanut Butter Cup Cheesecake Cake #recipe - RecipeGirl.com

Ahhhh, the unveiling of the inside of the cake!  You know why I love this cake so much?  Because there are three kinds of desserts going on here > cake, cheesecake and candy!  You won’t need dessert for a week after eating a slice of this!  I served this at a little dinner party I had at my house recently.  A friend of mine that I hadn’t seen since high school was in town and we had him and his partner over for dinner.  They raved about this cake, which was really, really nice since my friend is a caterer in San Francisco!!   I’m so glad it was a big hit.  I’m thinking it would be cool for Father’s Day too… if your man or your Dad or your dude is into the chocolate-peanut butter combo.  It’s a special treat indeed!

Print Print Recipe

Chocolate- Peanut Butter Cup Cheesecake Cake

Yield: One large, decadent cake (small slices are perfect)

Prep Time: 1 hour

Cook Time: 1 hour 30 min

Ingredients:

PEANUT BUTTER CHEESECAKE LAYER:
Two 8-ounce packages cream cheese, at room temperature
1 1/4 cups creamy peanut butter (do not use natural)
1 cup granulated white sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract
One 8-ounce bag Reeses minis (or chopped Reeses Peanut Butter Cups (optional)

CHOCOLATE CAKE:
2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup boiling water

PEANUT BUTTER FROSTING:
3/4 cup butter, at room temperature
1 1/2 cups creamy peanut butter (do not use natural)
1/4 cup milk (or a little more, as needed)
3 cups powdered sugar

ON TOP:
Use this recipe for chocolate ganache- totally optional (because it's so decadent!
One 8-ounce bag Reeses minis (or chopped Reeses Peanut Butter Cups)

Directions:

1. Prepare the cheesecake layer: Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray. It's also nice if you can line it with a round of parchment paper, if you have it. In a large bowl, use an electric mixer to combine the cream cheese and peanut butter until smooth. Mix in the sugar, then beat in the sour cream, eggs and vanilla. Keep mixing until everything is nice and smooth. If you'd like to have Reeses in the cheesecake, stir them in now. Scrape the batter into the prepared pan and smooth the top. Bake until it is no longer super wiggly in the middle when you (gently) shake the pan. A tiny bit of wiggle is fine, but if there's a lot then it's not quite done yet. It should take between 1 hour and 1 hour and 15 minutes to bake the cheesecake until done (it's completely okay if the cheesecake happens to crack- it will not be noticeable in the cake). Remove from the oven and let cool on the counter. Transfer to the freezer and keep frozen until ready to assemble the cake.

2. Prepare the cake layers: Preheat oven to 350°F. Grease and flour two 9-inch round baking pans. Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir in water (batter will be thin). Pour batter evenly into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

3. Prepare the frosting: In a large bowl, use an electric mixer to combine the butter and peanut butter. Beat until smooth and well-combined. Mix in 1/4 cup milk, then add in the sugar a little at a time until it is all mixed in. Sprinkle in a little more milk, if needed, and continue to beat until the frosting is a good spreading consistency. It should be creamy and delicious!

4. Assemble the cheesecake cake: Place one cake layer into the center of a cake plate or platter. Lightly frost the first layer of cake. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the the cheesecake to release it from the pan and peel off the parchment paper. Use a sharp knife to trim the cheesecake around the edges, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Lightly frost the cheesecake layer. Place the second cake layer on top of the cheesecake.

5. Frost the cake: Scoop a good amount of frosting onto the top of the cake. Use a flat spatula to spread the frosting smoothly across the top and down the sides. If you're using the chocolate ganache, follow the instructions for that and spread it over the top. Sprinkle Reeses on top.

6. Refrigerate this cake until ready to serve (see tips below for serving and storage).

Tips:

*Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake.
*If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.

Source: RecipeGirl.com

Other cheesecake cakes you might enjoy:
Red Velvet Cheesecake Cake
Strawberry Cheesecake Cake
Chocolate Cheesecake Cake
Carrot Cake Cheesecake Cake
Meyer Lemon Cheesecake Cake
Red, White and Blue Cheesecake Cake

Leave a Comment




45 Responses to “Chocolate- Peanut Butter Cup Cheesecake Cake”

  1. 1

    Katrina @ Warm Vanilla Sugar — June 5, 2014 @ 3:22 AM

    Your cakes always impress me! Love this one so freaking hard!

  2. 2

    Liz S. — June 5, 2014 @ 4:06 AM

    This. is. epic.

  3. 3

    Taylor @ Food Faith Fitness — June 5, 2014 @ 5:02 AM

    I can’t even handle the amazing of this! First off, those cake strips? GENIUS! I didn’t know.
    Chocolate Peanut Butter Cups are my favorite treat…and cheesecake is my favorite dessert. Combined with cake? Mind blown.
    Pinned!

  4. 4

    Chelsea @chelseasmessyapron — June 5, 2014 @ 5:52 AM

    Oh my gosh, I can’t believe this is for reals!! This is the kind of cake I would want – all of my favorite things! I love that there is a cheesecake layer in between and you decorated it beautifully :) Pinning!

  5. 5

    Amanda — June 5, 2014 @ 6:06 AM

    This is amazing. Love the different layers!

  6. 6

    Anna @ Crunchy Creamy Sweet — June 5, 2014 @ 7:57 AM

    This is my favorite of your cheesecake cakes, Lori!! Amazing!!!

  7. 7

    Laura @ Laura's Culinary Adventures — June 5, 2014 @ 8:28 AM

    Gah! So decadent! I would drool over a cheesecake cookbook :)

  8. 8

    Deb Harrington — June 5, 2014 @ 8:58 AM

    OMG Lori, this looks so very sinful; I feel guilty about pinning it. I would LOVE to make this ASAP! Chocolate & cheesecake :D

  9. 9

    Erin @ The Spiffy Cookie — June 5, 2014 @ 9:01 AM

    I’ve been wanting to try out those baking strips but was worried they didn’t do anything. Glad to know they work! Also this cake is blowing my mind!

  10. 10

    Averie @ Averie Cooks — June 5, 2014 @ 9:11 AM

    three kinds of desserts going on here > cake, cheesecake and candy! = AND THAT is why this is the perfect dessert! As you said, you won’t need dessert for a week, okay maybe a few days for me, but this is seriously one of your best ever. It ranks up there with that red velvet showstopper you made about 6 months ago. You make the best yeast dough and the best fancy layer cakes! pinned

  11. 11

    Marcie — June 5, 2014 @ 9:59 AM

    This cheesecake cake looks so rich and delicious! I love chocolate and peanut butter, and combining it with cheesecake would be pure heaven. ????

  12. 12

    Annalise @ Completely Delicious — June 5, 2014 @ 11:22 AM

    Lori this cake is amazing!

  13. 13

    Lynna — June 5, 2014 @ 11:41 AM

    Whoa, totally decadent and awesome! I haven`t yet tried making a cheesecake cake. Haha. Making just either cheesecake or cake is already time-consuming for me. LOL! Love this combo, of course!

  14. 14

    Lindsay @ Life, Love and Sugar — June 5, 2014 @ 11:46 AM

    Amazing! I can’t even handle it. Love cheesecake and cake together – yum!

  15. 15

    JulieD — June 5, 2014 @ 1:04 PM

    YES Please!!!

  16. 16

    Lynn @ the actor's diet — June 5, 2014 @ 1:33 PM

    I think I want to marry you!

  17. 17

    Joseph Sciascia — June 5, 2014 @ 4:39 PM

    YES!!!! It was a big hit with your caterer friend, moi, lol…..
    OMG, we soooooooo loved it, the best damn dessert we have ever consumed in our life, not kidding. I catch myself daydreaming about it from time to time….like now!

  18. 18

    Joseph Sciascia — June 5, 2014 @ 4:40 PM

    You really need to open up a sweet shop Lori, You could sell this cake for $50 bucks and people would line up at your door to buy it, I know I would!

  19. 19

    Emily @ Life on Food — June 5, 2014 @ 6:03 PM

    Woah!! The cheesecake layer alone deserves a cheer. Love this cake!

  20. 20

    Arianne — June 5, 2014 @ 8:36 PM

    I’m not the biggest fan of peanut butter but that looks tempting :D

  21. 21

    Maegan @thebakermama — June 5, 2014 @ 8:50 PM

    Oh Lori! You’ve done it again! This looks absolutely incredible! Can’t wait to bake it!

  22. 22

    Elizabeth @ Confessions of a Baking Queen — June 5, 2014 @ 9:10 PM

    I love pb cup desserts. The first layer cake I made when I was about 11 was a pb one, haven’t made one since but I think this would be a great addition to my to bake list!! And yes a small slice, but a small slice every hour ;) LOL

  23. 23

    Mir — June 6, 2014 @ 7:09 AM

    Oh my good lord. What have you done?! There’s a cheesecake in your cake! Aaaah!
    I love it I love it. Honestly. I’m kind of freaking out here.

  24. 24

    Miss @ Miss in the Kitchen — June 6, 2014 @ 12:26 PM

    This is over the top amazing! I love the idea of layer a cheesecake in the middle, so delicious!

  25. 25

    Lori Lange — June 6, 2014 @ 3:07 PM

    I’m so glad you guys enjoyed- come back again and I’ll make another one!

  26. 26

    Kate @ Diethood — June 6, 2014 @ 4:02 PM

    My jaw is on the floor. I LOOOOVE everything about this cake!

  27. 27

    Shinee — June 6, 2014 @ 5:34 PM

    Oh boy, this is sounds and looks fantastic! I think I just gained 5 lbs just by looking at it. Haha

  28. 28

    Danielle — June 8, 2014 @ 7:24 AM

    Does this cheesecake need a water bath? I noticed on your other cheesecake cake recipes you specify a using a water bath in your directions (I am a newbie baker :) ) I did not use one and my cheesecake turned out tasting like peanut butter fudge. So yummy, but did it take on a denser consistency because of the lack of water?

  29. 29

    Kate @Framed Cooks — June 8, 2014 @ 9:02 AM

    Whoa!! The peanut butter cup topping grabbed me, but this whole recipe is a show-stopper. And I love the cake strips…gotta get me some. All-around fabulous.

  30. 30

    Joanne — June 9, 2014 @ 3:44 AM

    I’ve always loved your cheesecake cakes…but this is definitely my favorite yet!

  31. 31

    Lori Lange — June 11, 2014 @ 7:30 AM

    The water bath should not affect the consistency of the cheesecake (it just prevents cracking). I’ve stopped using the water baths for my cheesecake cakes since it doesn’t really matter if the cheesecake cracks or not.. since the layer is hidden between two layers of cake. This cheesecake is rich and dense, for sure!

  32. 32

    Julianne @ Beyond Frosting — June 11, 2014 @ 10:26 AM

    This Peanut Butter Cup Cheesecake is ALL TIME amazing!

  33. 33

    suzy — June 11, 2014 @ 10:38 PM

    I put chunky peanut butter in the frosting and in the chocolate cake. This cake has been a crowd pleaser. Thank you love the recipe!

  34. 34

    Ann Lessard — June 12, 2014 @ 10:28 AM

    well i just got to say that i had never heard/seen those cake strips before and though oh yeh some more money wasted, but did send for them you never know they may just work. My friend and i are in the process of making this cake, i used the strips and oh Boy i can certainly recommend them they WORK. the cake is looking good so far we just have to assemble it now.

  35. 35

    Lori Lange — June 13, 2014 @ 6:20 AM

    Aren’t they great!!?

  36. 36

    Ann Lessard — June 16, 2014 @ 5:07 AM

    We made this cake, my friend and i, we had half each, everyone that had a slice was in cake heaven.

  37. 37

    Colleen — June 23, 2014 @ 1:18 PM

    You don’t need the baking strips if you preheat the oven at 350 and as soon as you put the cakes in the oven, turn it down to 325. No dome; and money in your pocket.

  38. 38

    dina — July 10, 2014 @ 5:14 PM

    chocolate and pb is delicious! yum!

  39. 39

    Roxy | Roxy's Kitchen — July 12, 2014 @ 7:17 PM

    This looks amazing, Lori! I’m not a big fan of PB (looks so tempting though) but my husband loves it… I might surprise him one of these days with your cake. Thanks for the recipe!

  40. 40

    enrica — August 29, 2014 @ 4:09 AM

    sprry, you said ” do not use natural peanut butter ” what does it mean ? i have bought the SKIPPY , is it right ?

  41. 41

    Lori Lange — September 1, 2014 @ 9:01 PM

    yes, Skippy is fine.

  42. 42

    Kelly Johnson — October 1, 2014 @ 11:54 AM

    I’m in the process of making this as I type! I do have a question about the gnache though.. Do I let it cool before I put it on the cake? Thank you!

  43. 43

    Lori Lange — October 1, 2014 @ 9:32 PM

    Somewhat, yes.

  44. 44

    Mandi — November 25, 2014 @ 4:27 PM

    Hi,
    Amazing recipe. I’m praying you get this and respond right away. I am preparing this tonight (Tuesday), so it’s ready for Thanksgiving (Thursday). So i’m wondering if I should freeze the cheesecake for a 1/2hour o or so to give it some extra time to cool and then prepare the cake with frosting and all tonight or freeze it and wait till thursday to frost. I’m just afraid if I don’t frost the cake tonight it will dry out, but I am also afraid that if I do put the layer of cake on top of the cheesecake it will not keep up under the weight and not frozen. I hope that made sense.

    Mandi

  45. 45

    Lori Lange — November 26, 2014 @ 8:37 AM

    Hi Mandi, Just getting this now… what did you decide to do?