Chocolate Peanut Butter Cheesecake Cake

Chocolate Peanut Butter Cheesecake Cake 🍫

Ingredients:

• For the Chocolate Cake:

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• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

• For the Peanut Butter Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs

• For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

• For the Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1/4 cup heavy cream (more if needed)

• For the Garnish (optional):

• Mini Reese's peanut butter cups
• Chocolate shavings

Instructions:

1. Prepare the Peanut Butter Cheesecake Layer:

Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add the creamy peanut butter, granulated sugar, and vanilla extract, and beat until well combined.

Add the eggs one at a time, beating well after each addition.

Pour the cheesecake batter into the prepared pan and smooth the top.

Bake for 45-50 minutes, or until the center is set and the edges are lightly browned. Let it cool completely in the pan, then refrigerate for at least 4 hours or overnight.

2. Prepare the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.

Stir in the boiling water until the batter is thin and well combined.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

3. Prepare the Chocolate Ganache:

In a heatproof bowl, combine the semi-sweet chocolate chips and heavy cream.

Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. Let it cool slightly.

4. Prepare the Peanut Butter Frosting:

In a large mixing bowl, beat the unsalted butter and creamy peanut butter until smooth and creamy.

Gradually add the powdered sugar, beating on low speed until well combined.

Add the heavy cream and beat on high speed until the frosting is light and fluffy. Add more cream if needed to reach the desired consistency.

5. Assemble the Cake:

Place one chocolate cake layer on a serving plate.

Spread a thin layer of peanut butter frosting over the cake.

Carefully place the chilled peanut butter cheesecake layer on top.

Spread another thin layer of peanut butter frosting over the cheesecake layer.

Place the second chocolate cake layer on top.

Spread a thin layer of peanut butter frosting over the entire cake to create a crumb coat. Refrigerate for 30 minutes.

Frost the entire cake with the remaining peanut butter frosting.

6. Add the Ganache and Garnish:

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Garnish with mini Reese's peanut butter cups and chocolate shavings, if desired.

7. Serve and Enjoy:

Slice and serve this decadent Chocolate Peanut Butter Cheesecake Cake, and enjoy the rich layers of chocolate cake, creamy peanut butter cheesecake, and luscious frosting! 🍫🥜

This cake is a show-stopping dessert that's perfect for special occasions and guaranteed to satisfy your sweet tooth. Enjoy!