Chocolate Peanut Butter Cheesecake Cake


For Peanut Butter Cheesecake
24 oz Cream Cheese softened
1 cup peanut butter the smooth kind
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon pure vanilla extract
4 eggs large and at room temperature
1/3 cup sour cream
For Chocolate Cake (makes 2 – 9″ cakes)
1 Cup Butter unsalted, 2 sticks
2 1/4 Cups Cake Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Brown Sugar
3/4 Cups Granulated Sugar
4 Eggs large
4 oz Semi-Sweet Chocolate
2 Teaspoons pure vanilla extract
1 Cup Buttermilk*
For Peanut Butter Buttercream
2 cups Butter softened,
2 cups Peanut Butter the creamy kind
2 teaspoons Vanilla Extract
6 cups Confectioners’ Sugar sifted
8 Tablespoons Heavy Cream maybe more if needed
For Chocolate Ganache
1 Cup Semi- Sweet Chocolate Chips
1/2 Cup Heavy Cream
To decorate
2 Cups Mini Reese’s optional


For Peanut Butter Cheesecake
Line the bottom of a 9″ springform pan with parchment paper. Spray the bottom and sides with nonstick spray and wrap the outside of the pan with aluminum foil
Preheat oven to 350 degrees Fahrenheit
Using a stand mixer with a paddle attachment, mix the cream cheese on medium speed until creamy. About 3 minutes
Add the peanut butter and mix for one more minute
Add brown sugar and granulated sugars and mix for 1-2 minutes. Add the vanilla
Add the eggs, one at a time. Beating well after each addition
Finally, add the sour cream and mix until combined
Pour this mixture into the prepared pan
Place the pan on a large baking pan and fill it 1/3 of the way with boiling water
Bake for 50-55 minutes or until the cake barely jiggles in the center
Remove from heat and place on top of a cooling rack to cool
After the cake cools completely, cover with plastic wrap and freeze
For Chocolate Cakes
Preheat oven to 350 degrees Fahrenheit
Line the bottom of 2- 9″ Cake pans with parchment paper. Spray with nonstick spray the bottom and sides of the cake
In a bowl, sift the flour, baking soda and salt. Place aside
In the bowl of a stand mixer, combine the butter and sugar. Cream on medium speed until lightened in color. About 2-3 minutes
Add the eggs, one at a time, beating well after each addition. Add the vanilla extract
Melt the chocolate in the microwave doing 15 second intervals. Do not let chocolate burn
Add the chocolate to the mixer and mix until combined
Reduce speed of mixer
Alternatively add the flour mixture and the buttermilk in 2-3 batches. Starting and ending with the dry ingredients. Mix until combined
Divide the batter between the 2 pans and bake
Bake for 25-35 minutes or until a a skewer inserted in the middle of the cake comes out clean
Remove from oven and let them cool on a cooling rack for 20 minutes
After 20 minutes, unmold and let the cool completely on the rack
For Peanut Butter Buttercream
In a stand mixer, cream the butter and peanut butter for 2-3 until soft
Carefully add the powdered sugar in 3-4 batches
Add the vanilla and mix
Finally add the heavy cream and mix. If the buttercream appears to stiff, add some more cream
For Chocolate Ganache
In a bowl, add the chocolate chip
Boil the heavy cream in a pot
Pour the hot heavy cream on top of the chocolate chips and let it stand for 2 minutes
After 2 minutes, mix with a spoon until the chocolate chips are completely melted
Remove the frozen cheesecake from the freezer and unmold
With a sharp long knife, slice the top part so it becomes smooth
Repeat the same process with the chocolate cake. Run your knife horizontally along the top to ensure the cake is as flat as possible
Place a little buttercream on the bottom of the cake plate. Place the first chocolate cake on top
Cover with a thin layer of buttercream
Place the cheesecake on top and cover the cheesecake with a thin layer of buttercream
Place the second chocolate cake on top of the cheesecake
Cover the top and the sides of the cake with a thin layer of buttercream (to crumb coat)
Place the cake in the freezer for 10-15 minutes. This will prevent the buttercream to catch any crumbs
Cover the entire top and sides of the cake with the buttercream. Use an off set spatula to smooth down the sides. Save a 1/2 cup of buttercream to decorate the cake
Refrigerate for 15-20 minutes until the buttercream hardens a bit
Drizzle the warm ganache all over the top of the cake and let it drip down the sides
Decorate with the remaining buttercream
If desired, add some reese’s cups all over the bottom of the cake

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