Chocolate Peanut Butter Cheesecake Cake
Indulge in the ultimate dessert delight with our Chocolate Peanut Butter Cheesecake Cake! This luscious creation layers rich chocolate cake and creamy cheesecake, all enveloped in velvety chocolate frosting. Topped with a generous drizzle of peanut butter and a sprinkle of Reese's Pieces, each bite is a heavenly combination of flavors that will satisfy any sweet tooth!
Prep
30
min
Cook
100
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- 1/2 cup (1 stick) melted unsalted @Kerrygold USA butter (114 g)
- 2 200g blocks of softened unsalted butter
- 3 SOFTENED 8oz blocks @Philly Cream Cheese cream cheese
- 3 eggs
- 5 eggs total (added 3 first, then the remaining 2)
- 1/3 cup heavy cream (79.2 ml)
- 1 cup milk of choice (I used @Chobani extra creamy oat) (240 ml)
- 1/3 cup sour cream (79.2 ml)
🫙Pantry Staples(7)
- 1 box @Betty Crocker chocolate fudge cake mix
- 1/2 cup cocoa powder of choice (I used Dutch) (120 ml)
- 1 cup cocoa powder (240 ml)
- 1/2 cup @SKIPPY®️ Peanut Butter creamy peanut butter (114 g)
- 3 cups powdered sugar (600 g)
- 1/2 cup white sugar (100 g)
- 1 tbsp vanilla extract (15 ml)
📦Other(3)
- 2 boxes of cake mix TOTAL
- 1/2 cup @NESCAFÉ USA instant coffee + hot water (you’ll add 1 tsp of coffee to your hot and mix together) (120 ml)
- 10-12 chopped up @Reese’s cups
Nutrition (per serving)
Calories
621
Protein
14g
Carbs
58g
Fat
41g
👨🍳 Instructions
- 1
Mix all cake ingredients until smooth, spray baking pan, and add batter.
- 2
Bake for 35-40 minutes at 350 degrees or until a toothpick comes out clean.
- 3
Allow to cool on the counter for 30 minutes before placing cakes in the fridge.
- 4
Blend cheesecake ingredients until smooth and fold in chopped Reese’s cups.
- 5
Spray and add cheesecake mixture to cheesecake pan and bake for 1 hour at 350 degrees.
- 6
Allow to cool on the counter for about an hour, then remove from the cheesecake pan and place into the freezer to set for at least 2 hours.
- 7
Blend chocolate frosting ingredients until smooth.
- 8
On a cake board, add a little frosting to the bottom and place the first cake on top.
- 9
Layer more frosting in between and add the cheesecake to the middle.
- 10
Add another layer of frosting and then top with the second cake.
- 11
Frost the entire cake and cover the bottom half with chocolate sprinkles.
- 12
Drizzle peanut butter on top of half of the cake and decorate as desired.
💡 Pro Tips
- ✓Blend softened cream cheese at 50% speed for 2-3 minutes maximum to avoid incorporating excess air, which causes the cheesecake layer to puff during baking and then collapse, creating a sunken center.technique50% speed, 2-3 minutes max
- ✓Add the cheesecake batter to the cake layer when the cake has cooled to 70-75°F (room temperature), not warm, because heat transfer will cause the bottom cake layer to compress and the cheesecake to set unevenly.timing70-75°F cake temperature
- ✓Use Dutch-process cocoa powder (already alkaline at pH 7-8) rather than natural cocoa (pH 5-6) because it dissolves completely into the batter without clumping and intensifies chocolate flavor by 20-30% through better emulsification with the butter.ingredientpH 7-8 vs pH 5-6
- ✓Chill the cheesecake mixture to 60-65°F before folding in chopped Reese's cups because warm batter will melt the peanut butter cups, causing them to disperse into streaks rather than remaining as distinct textured pieces throughout the layer.technique60-65°F batter temperature
- ✓Freeze the assembled cake for at least 4 hours (not just 2) before slicing because the cheesecake layer needs to set to 28°F to maintain structural integrity when cut; 2 hours only reaches 35-40°F, causing the layers to separate.timing4 hours minimum, 28°F core temperature
Share this recipe
Prep
30
min
Cook
100
min
Serves
12
people
Level
intermediate
Share this recipe
Chocolate Peanut Butter Cheesecake Cake
Indulge in the ultimate dessert delight with our Chocolate Peanut Butter Cheesecake Cake! This luscious creation layers rich chocolate cake and creamy cheesecake, all enveloped in velvety chocolate frosting. Topped with a generous drizzle of peanut butter and a sprinkle of Reese's Pieces, each bite is a heavenly combination of flavors that will satisfy any sweet tooth!
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- 1/2 cup (1 stick) melted unsalted @Kerrygold USA butter (114 g)
- 2 200g blocks of softened unsalted butter
- 3 SOFTENED 8oz blocks @Philly Cream Cheese cream cheese
- 3 eggs
- 5 eggs total (added 3 first, then the remaining 2)
- 1/3 cup heavy cream (79.2 ml)
- 1 cup milk of choice (I used @Chobani extra creamy oat) (240 ml)
- 1/3 cup sour cream (79.2 ml)
🫙Pantry Staples(7)
- 1 box @Betty Crocker chocolate fudge cake mix
- 1/2 cup cocoa powder of choice (I used Dutch) (120 ml)
- 1 cup cocoa powder (240 ml)
- 1/2 cup @SKIPPY®️ Peanut Butter creamy peanut butter (114 g)
- 3 cups powdered sugar (600 g)
- 1/2 cup white sugar (100 g)
- 1 tbsp vanilla extract (15 ml)
📦Other(3)
- 2 boxes of cake mix TOTAL
- 1/2 cup @NESCAFÉ USA instant coffee + hot water (you’ll add 1 tsp of coffee to your hot and mix together) (120 ml)
- 10-12 chopped up @Reese’s cups
Nutrition (per serving)
Calories
621
Protein
14g
Carbs
58g
Fat
41g
👨🍳 Instructions
- 1
Mix all cake ingredients until smooth, spray baking pan, and add batter.
- 2
Bake for 35-40 minutes at 350 degrees or until a toothpick comes out clean.
- 3
Allow to cool on the counter for 30 minutes before placing cakes in the fridge.
- 4
Blend cheesecake ingredients until smooth and fold in chopped Reese’s cups.
- 5
Spray and add cheesecake mixture to cheesecake pan and bake for 1 hour at 350 degrees.
- 6
Allow to cool on the counter for about an hour, then remove from the cheesecake pan and place into the freezer to set for at least 2 hours.
- 7
Blend chocolate frosting ingredients until smooth.
- 8
On a cake board, add a little frosting to the bottom and place the first cake on top.
- 9
Layer more frosting in between and add the cheesecake to the middle.
- 10
Add another layer of frosting and then top with the second cake.
- 11
Frost the entire cake and cover the bottom half with chocolate sprinkles.
- 12
Drizzle peanut butter on top of half of the cake and decorate as desired.
💡 Pro Tips
- ✓Blend softened cream cheese at 50% speed for 2-3 minutes maximum to avoid incorporating excess air, which causes the cheesecake layer to puff during baking and then collapse, creating a sunken center.technique50% speed, 2-3 minutes max
- ✓Add the cheesecake batter to the cake layer when the cake has cooled to 70-75°F (room temperature), not warm, because heat transfer will cause the bottom cake layer to compress and the cheesecake to set unevenly.timing70-75°F cake temperature
- ✓Use Dutch-process cocoa powder (already alkaline at pH 7-8) rather than natural cocoa (pH 5-6) because it dissolves completely into the batter without clumping and intensifies chocolate flavor by 20-30% through better emulsification with the butter.ingredientpH 7-8 vs pH 5-6
- ✓Chill the cheesecake mixture to 60-65°F before folding in chopped Reese's cups because warm batter will melt the peanut butter cups, causing them to disperse into streaks rather than remaining as distinct textured pieces throughout the layer.technique60-65°F batter temperature
- ✓Freeze the assembled cake for at least 4 hours (not just 2) before slicing because the cheesecake layer needs to set to 28°F to maintain structural integrity when cut; 2 hours only reaches 35-40°F, causing the layers to separate.timing4 hours minimum, 28°F core temperature