Chocolate Peanut Butter Cheesecake Cake

What’s not to love about this Chocolate Peanut Butter Cheesecake Cake? This stunning cake has layers of homemade chocolate cake and peanut butter cheesecake. Topped with a creamy peanut butter frosting and dark chocolate ganache, this cake is sure to satisfy that sweet tooth!

Why This Recipe is Best

From the homemade layers of chocolate cake to the luscious peanut butter cheesecake, who could resist this stunning masterpiece?

It’s an impressive dessert that’s sure to be a big hit!

We partnered with Dove Chocolates to make this decadent treat.

• 2 layers of rich chocolate cake
• Creamy peanut butter cheesecake
• Fluffy peanut butter frosting
• Chocolate Ganache
• Dove Chocolates

You may have seen this cake featured on Dove chocolate packaging! Now it’s time for YOU to make it.

Ingredient Notes

• Cream Cheese – Be sure to let it soften at room temperature and also use the block style cream cheese, not the type that comes in a tub.
• Peanut Butter – A creamy peanut butter is necessary here (not crunchy). Use your favorite brand.
• Sour Cream – This adds an extra layer of tanginess to the cheesecake. You can also substitute Greek yogurt if desired.
• Cocoa Powder – Using a dark chocolate cocoa powder makes the cake layer extra rich and chocolate-y. If needed, you can swap it for regular unsweetened cocoa.
• Coffee – Cooled brewed coffee is my secret to getting the deepest chocolate flavor in the cake. And don’t worry, the cake will NOT taste like coffee.
• Chocolates – We’re using Dove® Dark Chocolate PROMISES to melt down to make the most delicious ganache. I also recommend you get some Dove® Peanut Butter and Milk Chocolate PROMISES to use as a garnish on this cake.

Easy Instructions

This recipe is simple to make, but because of the many layers, it does have a few steps. Let’s take a look.

STEP 1. Make the cheesecake.

Beat the cream cheese with granulated sugar for 2-3 minutes until creamy. Add in peanut butter, salt and eggs. Beat well. Beat in sour cream and heavy cream, scraping down the sides of the bowl as needed. Mix on high for 2 minutes until thick and creamy.

Pour the cheesecake mixture into a prepared springform pan. Bake at 325 degrees F for 45 minutes in the rack above a pan of water. Turn off the oven and let the cheesecake sit in the oven for an additional 25-30 minutes then remove and cool. Transfer to the refrigerator until ready to use. Or freeze until ready to use.

STEP 2. Make the chocolate cakes.

Combine the flour, cocoa, salt, baking soda and baking powder in a bowl. Set aside. In a measuring cup, combine cooled coffee with milk. Set aside.

Beat the butter and sugar in a large mixing bowl for 5 minutes with an electric mixer. Beat in the eggs, one at a time. Slowly add in the dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

Once all the ingredients are added, beat the cake mixture for about 2-3 minutes until fluffy, scraping down the sides of the bowl as needed.

Divide the cake batter into two prepared 9-inch cake pans. Bake in a 350°F oven for 25 minutes. Remove and allow to cool for about 10 minutes in the pan. Invert on a wire rack and cool completely.

STEP 3. Make the frosting.

Beat the butter for about 3 minutes in an electric mixer until pale in color, scraping down the sides of the bowl as needed. Add in peanut butter, sugar and milk and beat for 3-5 more minutes, until frosting is fluffy and well blended.

Reserve about 1 1/2 cups of frosting for the garnish and spoon into a decorator bag with tip. Set aside.

STEP 4. Make the ganache.

Melt 15 Dove® Dark Chocolate PROMISES with heavy cream in a microwave safe glass bowl for 30 seconds. Stir and heat for an additional 30 seconds. Use a whisk to stir quickly until it’s smooth.

Set aside and allow to cool for about 15 minutes.

STEP 5. Assemble the cake.

Place one layer of chocolate cake on a cake platter. Add the cheesecake on top of that (be sure to remove parchment paper!) and top with your second layer of chocolate cake. If needed, trim the edges to make sure they are all the same size.

Spread peanut butter frosting on the sides and top of cake in a thick layer. Pour cooled ganache over the center of the cake and smooth out to the edges, allow the ganache to drip down the sides of the cake.

Using your reserved frosting, pipe a few swirls on the top of the cake and add your Dove® Peanut Butter and Milk Chocolate PROMISES as a garnish. You can also pipe some stars of frosting on the bottom edge of the cake. Behold your creation!

Tips and Tricks

• Make in advance. If you’re making this cake the same day, start early, as you want to give the cheesecake time to chill and set. If you have time, I suggest making the cheesecake the day before and refrigerating it until you’re ready to assemble the cake. You can even make it days in advance and freeze the cheesecake!
• You will want to use the same size cake pans as your springform pan for the cheesecake so your layers are even. I used 9-inch cake pans and a 9-inch springform pan.
• If you absolutely must, you can substitute your favorite boxed chocolate cake mix. However, once you try a homemade, from-scratch recipe, you may never go back!
• When baking the cheesecake, I put a large 15x12x2-inch broiler pan in the bottom of my oven with about an inch of water. I place this on the bottom rack while my oven preheats (and keep it in there the entire time). The moisture from the water helps prevent cracking in the cheesecake, and also results in a very moist cheesecake!

Recipe FAQs

More Cheesecake Cake recipes

I’m a big fan of combining cakes with cheesecake to create a delicious, mile high, cheesecake cake recipe! Here are a few of my favorites:

• The BEST Red Velvet Cheesecake Cake recipe starts with two layers of homemade red velvet cake with a layer of cheesecake in the middle. Topped with delicious cream cheese frosting and white chocolate curls, you’ll want to make this cake for friends and family every holiday!
• Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting!
• Two layers of homemade spice cake with an eggnog cheesecake filling. This Eggnog Cheesecake Cake is topped with a creamy eggnog buttercream frosting!
• The most beautiful, delicious layered cake! Salted Caramel Chocolate Cheesecake Cake! This is exactly what you were looking for, right?
• This Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center and it’s all topped with a delicious cream cheese frosting!
• If you’re looking for a delicious dessert, give this Cinnamon Roll Cheesecake Cake a try! Layers of homemade cinnamon cake and cinnamon cheesecake topped with a sweet, cinnamon frosting!
• Chocolate Peppermint Cheesecake Cake: double chocolate layer cake with peppermint cheesecake center and peppermint frosting!!

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Chocolate Peanut Butter Cheesecake Cake

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By: Aimee

What's not to love about this Chocolate Peanut Butter Cheesecake Cake? This stunning cake has layers of homemade chocolate cake and peanut butter cheesecake. Topped with a creamy peanut butter frosting and dark chocolate ganache, this cake is sure to satisfy that sweet tooth!

Prep Time: 5 hours hours

Cook Time: 5 hours hours

Total Time: 10 hours hours

Servings: 16 servings

Ingredients 

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For the Cheesecake:

• ▢ 2 packages cream cheese, softened 8 ounce each
• ▢ ¾ cup granulated sugar
• ▢ ½ cup creamy peanut butter
• ▢ pinch of kosher salt
• ▢ 2 large eggs
• ▢ ⅓ cup sour cream
• ▢ ⅓ cup heavy whipping cream

For the Cake:

• ▢ ½ cup unsalted butter softened
• ▢ 1 ½ cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 ½ cup all-purpose flour
• ▢ ½ cup unsweetened dark chocolate cocoa powder
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ cup strong brewed coffee cooled
• ▢ ½ cup milk

For the Frosting:

• ▢ 1 ½ cup unsalted butter softened
• ▢ 1 cup creamy peanut butter
• ▢ 5 cups powdered sugar
• ▢ 4 Tablespoons milk

For the Ganache:

• ▢ 15 Dove® Dark Chocolate PROMISES about 4 ounce
• ▢ ⅓ cup heavy whipping cream
• ▢ 8 Dove® Peanut Butter and Milk Chocolate PROMISES for garnish

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Instructions 

For the Cheesecake:

• Preheat oven to 325°F. Using a large, shallow roasting pan, fill with about 1 inch of water and place on bottom rack of oven.
• Place a circle of parchment paper in bottom of 9-inch springform pan. Set aside.
• In a large mixing bowl, beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in peanut butter, salt, and eggs. Beat well.
• Beat in sour cream and heavy cream, scraping down sides of the bowl as needed. Allow to mix on high for two minutes until thick and creamy. Pour into prepared springform pan and place in bottom 2/3 of oven (one rack above the roasting pan). Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 25-30 minutes. Remove from oven and cool completely on wire rack. Once cooled, refrigerate (in pan) until ready to use. Or, remove from pan and freeze until later use (thaw in refrigerator if frozen).

For the Cake:

• Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
• In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
• In a measuring cup, combine cooled coffee with milk*. Set aside.
• In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
• Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
• Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

For the Frosting:

• Beat butter for about 3 minutes in an electric mixer until pale in color, scraping down the sides of the bowl as needed. Add in peanut butter, sugar, and milk. Beat an additional 3-5 minutes until frosting is fluffy and well blended.
• Reserve about 1 1/2 cups of frosting for the garnish and spoon into a decorator bag with tip. Set aside.

For the Ganache:

• Unwrap 15 Dove® Dark Chocolate PROMISES and place in a microwave safe glass bowl. Add the cream and microwave for 30 seconds. Stir and heat for an additional 30 seconds. Using a whisk, quickly stir this until it’s smooth.
• Set aside and allow to cool for about 15 minutes. You can do this while you refrigerate the frosted cake.

To Assemble:

• On a cake platter, place one layer of chocolate cake. Add the cheesecake on top of that (be sure to remove parchment paper!) and top with your second layer of chocolate cake. If needed, trim the edges to make sure they are all the same size.
• Spread peanut butter frosting on the sides and top of cake in a thick layer. Refrigerate cake for about 15 minutes while you prepare the ganache.
• Pour cooled ganache over the center of the cake and smooth out to the edges, allow the ganache to drip down the sides of the cake.
• Using your reserved frosting, pipe a few swirls to the top of the cake and add your unwrapped Dove® Peanut Butter and Milk Chocolate PROMISES. You can also pipe some stars of frosting to the bottom edge of the cake. ENJOY.
• Keep cake refrigerated until ready to enjoy!

Notes

• The coffee in the cake does NOT give it a coffee flavor, it just boosts the chocolate flavor. If you desire, you can replace the 1/2 cup of coffee with an additional 1/2 cup of milk instead (making the total amount 1 cup of milk)
• If you’re making it the same day, start early, as you want to give the cheesecake time to chill and set. If you have time…I suggest making the cheesecake the day before and refrigerating it until you’re ready to assemble the cake. You can even make it days in advance and freeze the cheesecake!
• You will want to use the same size cake pans as your springform pan for the cheesecake. Otherwise, you’ll be doing some “shaving” of one of the cakes to make them equal.
• I used 9-inch cake pans and a 9-inch springform pan.

Nutrition

Calories: 624kcal, Carbohydrates: 60g, Protein: 16g, Fat: 37g, Saturated Fat: 17g, Polyunsaturated Fat: 16g, Cholesterol: 128mg, Sodium: 236mg, Fiber: 2g, Sugar: 49g

Course: Cake

Cuisine: American

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