Decadent Chocolate Peanut Butter Cheesecake
Introduction
Indulge in the ultimate chocolate and peanut butter lover’s dream with this decadent cheesecake. The rich, fudgy chocolate cake layers perfectly with the creamy peanut butter cheesecake filling and is topped with a luscious chocolate ganache. Customize it with a peanut butter frosting and your favorite toppings for a truly personalized treat.
Ingredients:
- Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Peanut Butter Cheesecake:
- 16 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Peanut Butter Frosting (optional):
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- ¼ cup heavy cream
- Garnish (optional):
- Mini Reese’s cups
- Chocolate shavings
- Chopped peanuts
Instructions:
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Make the Chocolate Cake: Combine dry ingredients in a large bowl. Whisk together wet ingredients in a separate bowl. Gradually add wet ingredients to dry ingredients, then stir in boiling water. Divide batter between prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the Peanut Butter Cheesecake: Beat cream cheese, peanut butter, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the peanut butter cheesecake filling evenly over it. Top with the second cake layer.
- Make the Chocolate Ganache: Heat heavy cream in a microwave-safe bowl in 30-second intervals, stirring between each interval. Pour over chocolate chips and stir until smooth. Pour over the cake.
- Add the Frosting (optional): Beat butter, peanut butter, powdered sugar, and cream until fluffy. Frost the base of the cake.
- Chill and Garnish: Chill the cake for at least 2 hours. Garnish with mini Reese’s cups, chocolate shavings, or chopped peanuts.
Tips:
- For a richer flavor: Use high-quality dark chocolate chips and peanut butter.
- For a smoother texture: Strain the ganache before pouring it over the cake.
- For a more intense chocolate flavor: Add a teaspoon of instant coffee powder to the ganache.
- For a salted caramel twist: Add a pinch of salt to the peanut butter cheesecake filling.
- For a gluten-free version: Use gluten-free flour and baking powder.
Variations:
- Swirl the cheesecake filling and chocolate cake batter for a marbled effect.
- Add a layer of chocolate sauce between the cake layers.
- Top with fresh berries or whipped cream.
- Make mini cheesecakes using muffin tins.
Enjoy this decadent treat!
Don’t miss interesting posts on Famousbio
