Chocolate Peanut Butter Cup Cheesecake Cake

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This Chocolate Peanut Butter Cup Cheesecake Cake is another one of my favorite cheesecake cake recipes!

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!

How to Make a Chocolate Peanut Butter Cup Cheesecake Cake

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.

How to Make a Chocolate Peanut Butter Cup Cheesecake Cake

How to make a Chocolate Peanut Butter Cup Cheesecake Cake:

One chocolate 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.

How to Make a Chocolate Peanut Butter Cup Cheesecake Cake

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

How to Make a Chocolate Peanut Butter Cup Cheesecake Cake

Then the cheesecake layer goes on next!

How to Make a Chocolate Peanut Butter Cup Cheesecake Cake

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

How to Make a Chocolate Peanut Butter Cup Cheesecake Cake

The 2nd layer of cake tops the cheesecake.

How to Make a Chocolate Peanut Butter Cup Cheesecake Cake

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

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 Mother’s Day or Father’s Day too… if your mom or Dad or your dude or chick is into the chocolate-peanut butter combo.  It’s a special treat indeed!

Here are a few more cheesecake cake recipes you might enjoy:

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5 from 4 votes

Chocolate Peanut Butter Cup Cheesecake Cake

Totally decadent cake for chocolate and peanut butter lovers!  Serve slivers for individual servings- it's rich!
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 20 servings
Calories 877kcal
Course Dessert
Cuisine American
Keyword cheesecake cake, chocolate peanut butter cake, chocolate peanut butter cup cheesecake cake, peanut butter cup cake



  • Two 8-ounce packages cream cheese, at room temperature
  • 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
  • 8 ounces Reeses minis (or chopped Reeses Peanut Butter Cups)


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


  • 3/4 cup (1½ sticks) butter, at room temperature
  • cups creamy peanut butter, (do not use natural)
  • 1/4 cup milk (or a little more, as needed)
  • 3 cups powdered sugar

CHOCOLATE GANACHE (recipe from Ina Garten):

  • 8 ounces good semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon instant coffee granules


  • 8 ounces Reeses minis (or chopped Reeses Peanut Butter Cups)



  • 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.


  • 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.


  • 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!


  • 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.


  • 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. For the ganache:  Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.  Set aside until slightly cool to the touch, and then drizzle over the top of the cake and let it drip down the sides.  Sprinkle Reeses on top.
  • Refrigerate this cake until ready to serve (see tips below for serving and storage).



  • *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.


Serving: 1serving | Calories: 877kcal | Carbohydrates: 86g | Protein: 17g | Fat: 55g | Saturated Fat: 20g | Cholesterol: 110mg | Sodium: 672mg | Potassium: 558mg | Fiber: 5g | Sugar: 67g | Vitamin A: 785IU | Vitamin C: 0.1mg | Calcium: 123mg | Iron: 3mg
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  • Kasey wrote:

    About how tall does this cake end up being?

    • Lori Lange wrote:

      I don’t recall- it has been a while since I’ve made it!

  • Ann Hajost wrote:

    Wondering if anyone has ever used fudge sauce for top using instead of ganache?

  • Mom of 2 wrote:

    I’m Looking forward to making this one too . I made your red velvet cheesecake for a birthday it was amazing! Wondering if I could make ahead of time? Do cake layers and cheese cake layers keep in the freezer?

    • Lori Lange wrote:

      Yes, if you wrap each layer well then it should be fine in the freezer!

  • Connie Chiles wrote:

    Oh my gosh this was absolutely delicious and a huge hit on Thanksgiving. It has several steps, but it’s so worth the time spent. The ganache was a great final touch. I did not add peanut butter cups to the cheesecake. Garnishing the top was just right. Definitely one of the most favorite desserts I’ve made and will be making it again.

    • Lori Lange wrote:

      So happy to hear you loved it!

  • Deatra wrote:

    I made this cake and it was good but very rich. Thanks for the recipe

  • Alma Dexter wrote:

    I’m making the cheese cake right now and I was wondering if I had to freeze it or can it just be refrigerated

    • Lori Lange wrote:

      Freeze- it will be easiest to handle when you need to put it in between layers.

  • Carol S. wrote:

    Fantastic cake! Not hard to make, and everyone loved it!

  • Denise Gaylord wrote:

    Sugar overload. Gotta try this. Trying adding a touch of karo syrup to the ganache, keeps the choclate smooth & shiny.

  • Salwa wrote:

    Hey Lori. Recently, I made this cheesecake for my lil sister’s b’day & it turned out amaaaaazing. The recipe/cake was a hit n super delicious too. Got double thumbs up from my family.
    I just altered it a bit by not frosting the entire cake, instead I covered the cake with chocolate peanut butter swirl ganache. Wish I could upload & show you it’s picture. Bdw thanks for such a wonderful recipe.

  • Debbie wrote:

    This looks amazing! I’m going to bake one this weekend just because…
    A quick tip on seized ganache: it basically has too much fat. Try stirring some plain old lukewarm milk into the ganache, one teaspoon at a time, until it comes back together. (I use full cream milk, but any other type will do). No more wasted ingredients!

  • Brittany wrote:

    I made this for my husbands birthday and it was a huge success! Thanks so much!! I want to make this same one for my father in law but I want to do classic cheesecake rather than the peanutbutter. Is there anything I need to add to the cheesecake? Of course I would omit the peanutbutter.. But would that alter the whole recipe and not turn out? 

  • Josee wrote:

    Made it for a family gathering, it was a big hit ! One sibling said it was the best cake he’s ever had his whole life ! Thanks for the recipe 🙂 wish I could post pictures on here. Anywho what I did for the top was went along side with Reese minis and added shredded chocolate in the middle. Great success! Thx

  • Diana wrote:

    I made this cake and it was DELICIOUS!!! Thank you for this recipe! How can I send you a picture?? Love from Guatemala ????