Chocolate Peanut Butter Cheesecake Cake (Ultimate Layered Dessert)

Chocolate Peanut Butter Cheesecake Cake is the kind of dessert that makes people stop talking mid-bite. With two chocolate cake layers, a creamy peanut butter cheesecake center, fluffy peanut butter buttercream, and rich chocolate ganache, this is the ultimate celebration cake.

Chocolate Peanut Butter Cheesecake Cake

Let me just say this upfront: this is not a shy little dessert. This cake walks into the room like it pays rent. It is tall, rich, dramatic, and unapologetically extra.

If you love the flavor of chocolate and peanut butter together, then buckle up. This beauty combines moist chocolate cake, a creamy peanut butter cheesecake layer, peanut butter buttercream, and a glossy chocolate ganache on top. Basically, it tastes like a giant Reese’s cup that went to finishing school.

Why You’ll Love This Cake

• It combines cake and cheesecake in one dessert
• The chocolate and peanut butter combo is ridiculously good
• It is perfect for birthdays and special occasions
• It looks impressive and tastes even better
• It is a total showstopper on any dessert table

Aside from the flavor, the texture situation here is just outrageous. You get soft chocolate cake, creamy cheesecake, fluffy buttercream, and silky ganache all in one bite. Frankly, it’s doing the most, and I respect it.

Looking for more cake ideas? Check out my best cake recipes collection, where I share easy, moist, and show-stopping cakes for any occasion.

The Story Behind This Cake

This cake was inspired by Uncle Johnny, who requested a birthday cake with all of his favorite things: chocolate, peanut butter, and cream cheese. In other words, he was not aiming for subtlety, and honestly, I love that for him.

After a few sleepless nights and one full dessert spiral, I had a little eureka moment. Why not use a peanut butter cheesecake as the middle layer? And just like that, this glorious monster of a cake was born.

This Is a Project Cake, But It’s Worth It

I will not lie to you, this is a serious cake. It is not difficult because the steps are complicated, but because there are several components involved. So yes, it may take a day or two to put everything together.

However, the minute you cut into it and see those layers, all the effort suddenly feels very justified. Also, when people take that first bite and go silent for a second, you’ll know you nailed it.

How to Decorate It

You can keep the decoration simple with ganache drips, or you can fully commit to the peanut butter fantasy and pile candy on top. We decorated this one with mini peanut butter cups and little swirls of frosting, and I have zero regrets.

The only thing I would change? Add plenty of ganache from the start. I made the mistake of being stingy the first time and had to whip up more at the last minute. Learn from my emotional damage.

When to Make This Cake

This chocolate peanut butter cheesecake cake is perfect for birthdays, holidays, and any moment when a regular cake just feels a little too humble. If you want to wow a crowd, this is the cake.

And yes, it feeds a lot of people. An army, maybe. Or one determined family with zero self-control.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes. In fact, this cake is easier to assemble when the cheesecake layer is fully chilled, and the cake layers are made in advance.

Can I freeze chocolate peanut butter cheesecake cake?
Yes. You can freeze the assembled cake or individual slices, well wrapped, for later.

Does this cake need to be refrigerated?
Yes, because it contains a cheesecake layer and buttercream.

Can I decorate it without peanut butter cups?
Absolutely. Ganache drips, chopped peanuts, or simple buttercream swirls all work beautifully.

I hope you can try this delicious chocolate peanut butter cheesecake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Print Recipe

5 from 3 votes

Chocolate Peanut Butter Cheesecake Cake

This chocolate peanut butter cheesecake cake features two rich chocolate cake layers, a creamy peanut butter cheesecake center, fluffy peanut butter buttercream, and silky chocolate ganache. The ultimate decadent dessert for special occasions.

Prep Time15 minutes mins

Cook Time1 hour hr 40 minutes mins

Cooling Time8 hours hrs

Total Time1 hour hr 55 minutes mins

Course: Dessert

Cuisine: American

Keyword: cheesecake cake, chocolate cake, peanut butter cake, peanut butter cheesecake

Servings: 32 servings

Calories: 731kcal

Author: Tiffany Bendayan

Ingredients

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

US Customary - Metric

Instructions

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

Assembly

• 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 sides of the cake with buttercream, then smooth with an offset spatula
• Place the cake in the freezer for 10-15 minutes to set the crumb coat and prevent crumbs from mixing into the final layer
• 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 over the top of the cake, letting it drip naturally down the sides
• Decorate with the remaining buttercream
• If desired, add some reese's cups all over the bottom of the cake
• Enjoy!

Notes

- Make sure all ingredients are at room temperature before starting, especially the cream cheese, eggs, and butter. This helps create a smooth cheesecake and even cake texture.

- Do not overbake the cheesecake layer. The center should still have a slight jiggle when removed from the oven, it will set as it cools.

- Chill the cheesecake completely before assembling the cake. For best results, freeze it for at least 2 hours, so it is easier to handle.

- When assembling the chocolate peanut butter cheesecake cake, apply a thin crumb coat first and chill before adding the final layer of buttercream. This keeps the frosting smooth and clean.

- If the ganache is too thick, let it cool slightly. If it is too thin, allow it to sit for a few minutes before pouring.

- This cake can be made in advance. Assemble the layers and refrigerate for up to 2 days before serving.

- For easier slicing, chill the cake for 20-30 minutes before cutting. Use a sharp knife and wipe it clean between slices.

- Store leftovers covered in the refrigerator for up to 4 days.

-- You can decorate this cake with chopped peanut butter cups or chocolate shavings for an extra indulgent finish.

Nutrition

Serving: 1slice | Calories: 731kcal | Carbohydrates: 65g | Protein: 12g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 123mg | Sodium: 478mg | Potassium: 338mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1025IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 1.4mg

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