Chocolate Peanut Butter Cheesecake Cake
User Reviews
4.6
48 reviews
Excellent
Chocolate Peanut Butter Cheesecake Cake
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Chocolate Peanut Butter Cheesecake Cake made in the ONE pan! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert!
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Ingredients
Chocolate Cake:
- ½ cup butter
- 1 cup granulated sugar or a natural granulated baking sweetener that measure 1:1 with sugar
- 2 eggs large
- ½ cup skim milk or full fat or almond milk
- 1 ¼ cup all purpose flour or plain flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder leveled
- ¼ teaspoon salt
- ¼ cup water boiled, brewed with 2 teaspoons instant coffe, or ¼ cup strong brewed coffee, at room temperature
Cheesecake:
- 1 cup light cream cheese at room temperature
- ⅓ cup natural powdered sweetener or sugar
- ¼ cup creamy peanut butter do not use natural
- ½ cup sour cream or natural, plain, or Greek yogurt
- 1 egg large
- 1 teaspoons cornstarch
Chocolate Yogurt Glaze: (OPTIONAL)
- 3 ½ oz 70% dark chocolate or milk chocolate
- 3 ½ oz vanilla Greek yoghurt or naturally sweetened Greek yogurt
Peanut Butter Yogurt Frosting: (OPTIONAL)
- ½ cup vanilla Greek Yogurt naturally sweetened Greek yogurt, room temperature
- 2 tablespoons peanut butter
- 2 tablespoons powdered sugar or powdered sweetener
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Instructions
- Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking / parchment paper and set aside.***
For The Cake:
- In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.
- Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.
For The Cheesecake Mixture:
- Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Assemble Cake:
- Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
- Bake in preheated oven for 50 - 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.
- Remove from the oven and allow to cool for two hours. By this stage, it will be soft but set enough to serve slightly warm. OR cover with foil and refrigerate for 6 hours or over night.
For The Chocolate Yogurt Glaze:
- Melt the chocolate in the microwave in 30 second increments; stirring after each until completely melted. Lightly mix the yogurt through the chocolate until just combined (don't beat it or the chocolate will seize and harden).
For The Peanut Butter Yogurt Glaze:
- Beat all ingredients well until smooth, lump free and combined.
Frost Cake:
- Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake. Decorate with crushed chocolate chips and peanut butter chips (I blended them in a small magic bullet cup or small food processor).
Notes
- *The coffee CANNOT be tasted in the cake and just intensifies the chocolate flavour. BUT you can replace with ¼ cup plain water if you wish*Use a yogurt you like the taste of. One not too bitter, or the bitterness will come out in the frosting*Please don't be tempted to NOT line your baking tin. The cake will stick to the sides without the parchment or baking paper
- OPTIONAL CHOCOLATE GANACHE FROSTING (AS SHOWN IN THE VIDEO):
- Bring 1 cup heavy cream to a gentle simmer over low-medium heat. Take off heat immediately, and break 7-ounces or 200-grams chocolate of choice (we used 70% cocoa) into pieces. Add chocolate pieces to the cream; cover with a lid and allow to sit for 5 minutes undisturbed. After 5 minutes, the chocolate will have started to melt. Begin to whisk the chocolate through the cream slowly, and gradually whisk faster to combine. Cool slightly (about 15 minutes), before pouring over the cake.
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
56mg
(19%)
Sodium
246mg
(10%)
Potassium
214mg
(6%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
341IU
(7%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 246mg | 10% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 341IU | 7% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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