Peanut Butter Cup Cheesecake Cake
A peanut butter cheesecake stuffed with peanut butter cups in between two layers of my favorite chocolate cake. Frosted with peanut butter and chocolate buttercream and topped with a chocolate peanut butter ganache!
PSSSSST! FOLLOW ME ON INSTAGRAM TO GET NEW DESSERTS DAILY!
This cake is a peanut butter cup lover’s dream come true.
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- Feel free to use any chocolate cake recipe you’d like to pair with these peanut butter cheesecake layers. But I’m providing you with my very favorite chocolate cake recipe below!
- I’ve found the easiest way to get the cheesecake to release from the cake pan is to line it with foil and give it a light spray before pouring the batter inside. I like using a cake pan for this cheesecake (instead of a springform pan) so that it’s the exact same size as the chocolate cake layers.
- The reason I’m instructing you to place the cheesecake layer in between the layers of cake before chilling is that the condensation caused by the cakes moving from room temp to chilled causes them to stick together– rendering additional layers of frosting between the cakes unnecessary. Although, if you’d like to add extra frosting between the layers anyway, don’t let me stop you!
- The instructions in the recipe below are tailored to baking the cake layers in an 8- or 9-inch round cake pan. However, the cake layers that I photographed for this post were baked 6-inch cake pans. I did this solely for photographic purposes. I like the way taller cakes look photos, and I felt like it would display the layers of filling a little better if I could make it a 5-layer cake. Since this is NOT a cake decorating blog (I dabble, but I’m not good enough to instruct!), but rather a baking blog, I’m providing instructions in the recipe based on how I would normally bake this if I weren’t photographing it. And because 8- or 9-inch baking pans are much more common in the average household kitchen. All this means is that you will get a three layer cake (just like this one) using the recipe in this post instead of the 5-layer cake you see pictured. I will provide adaptations to the recipe in the recipe box notes for those of you who do own 6-inch baking pans and want to make the taller cake.
- Chocolate Cake recipe baked and cooled in two 9-inch rounds
For the Cheesecake:
- 16 ounces cream cheese, softened
- ½ cup sugar
- ¹⁄3 cup creamy peanut butter
- 2 eggs
- ½ tsp vanilla
- 8 Reese's Cups, unwrapped
For the Peanut Butter (and Chocolate) Frosting:
- ¾ cup butter, room temperature
- ¾ cup creamy peanut butter
- 6 cups powdered sugar
- 2 tsp vanilla
- 10-12 tbsp milk or half and half
- 2-3 tbsp cocoa powder
Chocolate Peanut Butter Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- Reese's cups
- salted peanuts
- chocolate chips or chocolate shavings
Prepare the chocolate cakes.
Prepare the cheesecake filling:
- Preheat the oven to 325ºF.
- Beat together the cream cheese and sugar until smooth. Mix in the peanut butter.
- Mix in the eggs one at a time and the vanilla.
- Line a 9-inch cake tin with foil and lightly spray with non-stick cooking spray, and layer the Reese's cups inside. Pour the batter over the Reese's cups.
- Bake for 40 minutes. Let cool to room temperature before layering the cheesecake in between the two layers of chocolate cake.
Cover the cakes (layered together) and let chill completely.
Prepare the frosting:
- Using a stand mixer fitted with the whisk attachment, whisk the butter and the peanut butter until smooth and mixed.
- Add the powdered sugar one cup at a time, alternating each addition with 2 tablespoons of milk (add the vanilla with one of the milk additions), until everything has been added and frosting has reached desired consistency. Scrape down the sides of the bowl as needed.
- Leave about one cup of the peanut butter frosting in the mixing bowl, and transfer the rest to a covered container.
- Mix the cocoa powder into the remaining cup of frosting until smooth, scraping down the sides and adding a splash of milk as needed.
- Keep covered in an airtight container until ready to use.
Make the ganache:
Over low-medium heat, stir the chocolate chips and the peanut butter until melted and smooth. Let cool for a few minutes before spreading on the cake.
- Place the three layers of cake (that should stick together after being chilled) on your serving plate.
- Frost the cake with the peanut butter frosting with an offset spatula. Spread the chocolate frosting in random spots on top of the peanut butter frosting to achieve a marbled look.
- Chill the cake for about 30-60 minutes before pouring the ganache over top.
- Add any additional toppings if desired. Keep chilled until ready to serve.
Calories 1029 | Fat 64g | Saturated Fat 32g | Carbs 113g | Fiber 4g | Sugar 100g | Protein 8g
Nutrition is approximated and does not include optional toppings
- Adaptations for 6-inch baking pans: divide the chocolate cake batter into 3 baking pans and bake at 350º for 35 minutes or until toothpick inserted comes out clean. Divide the cheesecake batter into 2 baking pans. Bake for 45 minutes or until the center is no longer jiggly. Layer as shown in the photos.
More Chocolate Peanut Butter Recipes!
1 YEAR AGO: 100+ AMAZINGLY GLUTEN FREE DESSERTS
2 YEARS AGO: HUMMINGBIRD CUPCAKES
3 YEARS AGO: SMALL BATCH REFRIGERATOR JAM
4 YEARS AGO: 101+ MORE RICE KRISPIES TREATS RECIPES
5 YEARS AGO: SKINNY COW S’MORES
6 YEARS AGO: NUTELLA S’MORES CREPES
7 YEARS AGO: EASTER SUGAR COOKIES
8 YEARS AGO: MILK CHOCOLATE TOFFEE BROWNIES