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Easy Chocolate Peanut Butter Cheesecake Cake
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Easy Chocolate Peanut Butter Cheesecake Cake

Indulge in this easy Chocolate Peanut Butter Cheesecake Cake recipe, blending rich chocolate and creamy peanut butter for a dessert that’s irresistible.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Category: Dessert
Kitchen: American
Keyword: Air Fry Chocolate Chip Cookies, chicken stirfry easy recipe, Chocolate Chip Cookies In Air Fryer, comfort food recipes, easy easy dinner recipes, easy recipes, sweet recipes easy indian sweets recipes
Servings: 12
Author: Dorothy

Ingredients

For the Cheesecake Layer

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract

For the Chocolate Cake Layers

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup boiling water

For the Frosting

  • 1 cup unsalted butter, softened
  • ¾ cup creamy peanut butter
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup heavy cream (as needed)

Instructions

Make the Cheesecake Layer

  1. Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth.
  3. Add eggs, one at a time, and mix until combined.
  4. Stir in peanut butter and vanilla extract until smooth.
  5. Pour the mixture into the prepared pan and bake for 40-45 minutes or until set. Let it cool completely and refrigerate for at least 4 hours or overnight.

Make the Chocolate Cake Layers

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add eggs, buttermilk, oil, and vanilla extract. Mix until well combined.
  4. Stir in boiling water (the batter will be thin).
  5. Divide the batter evenly between the pans and bake for 30-35 minutes. Cool the cakes completely.

Make the Frosting

  1. In a large bowl, beat butter and peanut butter until creamy.
  2. Gradually add powdered sugar and cocoa powder, mixing well.
  3. Add heavy cream as needed to achieve the desired consistency.

Assemble the Cake

  1. Place one chocolate cake layer on a serving plate. Spread a thin layer of frosting.
  2. Add the cheesecake layer on top and spread another thin layer of frosting.
  3. Place the second chocolate cake layer on top.
  4. Frost the top and sides of the cake evenly. Decorate as desired.

Notes

Chill the assembled cake for at least 2 hours before serving for easier slicing. For a nut-free option, substitute peanut butter with sunflower seed butter. Store leftovers in an airtight container in the refrigerator for up to 5 days.