Chocolate Peanut Butter Cheesecake

5 from 1 review

This chocolate peanut butter cheesecake is a combination of chocolate cake and peanut butter cheesecake. The two batters are swirled together and it is topped with chocolate frosting.

Prep Time45

Cook Time53

Chilling Time6

Total Time7 38

Servings: slices

Calories: 488kcal

Author: Stephanie Rutherford

Ingredients

Peanut Butter Cheesecake

16 oz Cream cheese room temperature
1/2 cup White granulated sugar
3/4 cup Peanut butter creamy
2/3 cup Sour cream room temperature
1/3 cup Heavy cream room temperature
1 tsp Pure vanilla extract
2 Large eggs room temperature

Chocolate Cake

1 cup All-purpose flour
2 TBSP Cornstarch
1/2 cup Unsweetened cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Oil canola or vegetable oil
3/4 cup White granulated sugar
2 Large eggs room temperature
1 tsp Pure vanilla extract
1 tsp White vinegar
1/4 cup Sour cream room temperature
1/2 cup Buttermilk room temperature
1/2 cup Hot water

Chocolate Frosting

1 cup Unsalted butter room temperature
2/3 cup Powdered sugar
1/3 cup Unsweetened cocoa powder
1 tsp Pure vanilla extract

US - Metric

Instructions

Peanut Butter Cheesecake

Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with 8-inch parchment paper circle and spray again.
Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Make sure to scrape the bowl using a rubber spatula.
16 oz Cream cheese, 1/2 cup White granulated sugar
Add in the peanut butter, sour cream, heavy cream, and vanilla. Mix on medium until smooth and combined.
3/4 cup Peanut butter, 2/3 cup Sour cream, 1/3 cup Heavy cream, 1 tsp Pure vanilla extract
Add in the eggs and mix on low speed until just combined. Take off the mixer and scrape the bowl. Set aside.
2 Large eggs

Chocolate Cake

In a large mixing bowl, mix the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
1 cup All-purpose flour, 2 TBSP Cornstarch, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
In a medium bowl, mix the oil, sugar, eggs, vanilla, vinegar, sour cream, and buttermilk. Slowly add in the hot water.
1/2 cup Oil, 3/4 cup White granulated sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 1 tsp White vinegar, 1/4 cup Sour cream, 1/2 cup Buttermilk, 1/2 cup Hot water
Pour the wet ingredients into the dry ingredients. Mix until completely combined and there are no flour clumps.
Pour 1/3rd of the chocolate cake batter in the pan. Spread so it is evenly across the bottom of the pan. Dollop 1/3rd of the cheesecake batter over the top of the cake batter. Don't use a knife to swirl!
Add another 1/3rd cake batter on top and another 1/3 cheesecake batter. Finish the rest of the cake batter and top with the remaining cheesecake batter. Use a spatula to make sure the top is smooth.
Bake for 45-55 minutes. Bake until the middle has a slight jiggle. Keep the cake in the pan and cool on a cooling rack completely.
Wrap the pan in foil and let it chill for 6 hours or overnight.

Chocolate Frosting

In a medium bowl, sift the powdered sugar and cocoa powder together. Set aside.
2/3 cup Powdered sugar, 1/3 cup Unsweetened cocoa powder
Using a mixer, beat the butter on high speed for 3 minutes. Scrape the bowl a few times to make sure all the butter is creamy.
1 cup Unsalted butter
Add in the powdered sugar on low speed and mix until combined. Add in the vanilla.
1 tsp Pure vanilla extract
Beat on high speed for 2 minutes. Scrape the bowl halfway through.
Take the cheesecake out of the pan. Spread the frosting over the top.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition