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You are here: Home / Recipes / Chocolate Peanut Butter Cheesecake Cake

By Karina 55 Comments Filed Under: Cakes

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!

Chocolate Peanut Butter Cheesecake Cake… What more to say than who doesn’t love peanut butter and chocolate together? Oh yeah, in a CHEESECAKE *slash* cake form!

This recipe has been so popular, we’ve made it into a video, showing with a chocolate ganache frosting!

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! | https://cafedelites.com

Another slice of decadence deserving of a drumroll just in time for EASTER — or the weekend. I give you Peanut Butter Cheesecake / Chocolate Cake. Creamy, melt in your mouth peanut butter cheesecake bakes on top of a fudgy and rich chocolate cake — made in the ONE pan! Only 254 calories without the frosting OR 313 WITH! The frosting is NOT made with ANY cream. No heavy cream. No whipping cream. Not even BUTTER. AND it’s HEALTHY! Or healthy-er than the usual frosting and optional because the cake is so good on its own it doesn’t need anything more.

chocolate-peanut-butter-cheesecake-cake-ultimate-dessert-1

Chocolate Peanut Butter Cheesecake Cake

I’ve been working on this recipe since I posted the Carrot Cake Cheesecake and the Blueberry Lemon Cheesecake Cake. A few (I’m talking around six) failed attempts at this one, and finally I broke the mould, so to speak. Because who doesn’t love peanut butter and chocolate together?

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! | https://cafedelites.com

I mean, do you see the fluffiness, the fudginess, and the creaminess all in the same slice down there? ↓↓↓ And if that wasn’t enough, I topped it with an even creamier special frosting AND blended up some Reese’s chips along with some chocolate chips to sprinkle over the lusciousness.

Some tips:

  • Line your spring form baking tin. Do NOT attempt to just lightly grease it, or the cake will stick. It’s super fudgy. Don’t risk it.
  • The cake pan / tin required is 8-inch. Please don’t attempt to bake it in a larger tin.
  • The cheesecake layer requires normal peanut butter. Please do not use natural peanut butter.
  •  There is no need to swirl the layers. Just follow the recipe and directions EXACTLY as they are written.
  • No, you do not have to make the yogurt frosting. It is optional.
  • If you want to attempt to substitute ingredients, do so at your own risk and discernment. This is the recipe I have tested and baked countless times, and unfortunately I cannot tell you if coconut flour, almond flour, gluten free flour, maple syrup, honey, no eggs or flax eggs, oil instead of butter, etc, will work. I have not tried it with any other ingredient.
  • ENJOY!

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! | https://cafedelites.com

WATCH US MAKE Chocolate Peanut Butter Cheesecake Cake RIGHT HERE!

Chocolate Peanut Butter Cheesecake Cake

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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Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
Serves: 16 slices

Ingredients

Chocolate Cake:

  • 1/2 cup butter
  • 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
  • 2 large eggs
  • 1/2 cup skim milk (or full fat or almond milk)
  • 1 1/4 cup all purpose flour (or plain flour)
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons level baking powder
  • 1/4 teaspoon salt
  • 1/4 cup boiled water brewed with 2 teaspoons instant coffee (or 1/4 cup strong brewed coffee)*, at room temperature

Cheesecake:

  • 1 cup (8 oz | 250 g) light cream cheese, at room temperature
  • 1/3 cup natural powdered sweetener (or sugar)
  • 1/4 cup creamy peanut butter (do not use natural)
  • 1/2 cup sour cream (or natural, plain, or Greek yogurt)
  • 1 large egg
  • 1 teaspoons cornstarch

Chocolate Yogurt Glaze: (OPTIONAL)

  • 3 1/2 oz | 100g 70% dark or milk chocolate
  • 3 1/2 oz | 100g vanilla or naturally sweetened Greek yogurt**

Peanut Butter Yogurt Frosting: (OPTIONAL)

  • 1/2 cup vanilla or naturally sweetened Greek yogurt , room temperature
  • 2 tablespoons peanut butter
  • 2 tablespoons powdered | confectioners sugar (or powdered sweetener)

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 1/4 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

Calories: 287kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 212mg | Potassium: 267mg | Fiber: 2g | Sugar: 18g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1.9mg

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! | https://cafedelites.com
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Reader Interactions

Comments

  1. Julia Wei says

    September 23, 2020 at 12:28 am

    5 stars
    Just made this for my dad’s birthday and it was amazing! Absolutely covered the top with crushed peanuts and they added nice texture. I baked for 45 minutes and the edges were perfect while the center was a creamier fudgey. When cooling, the center sunk, so I filled it in with the peanut butter glaze, and it looked and tasted as a five layer cake. I didn’t have normal peanut butter so I used natural, and didn’t notice anything too off. Great recipe.

    Reply
  2. Bonnie says

    February 10, 2020 at 6:16 am

    5 stars
    I’ve just made this for the second time. Nothing short of fabulous! I made the ganache icing and it is so easy to make! Takes me longer than 15 minutes to get in the oven, but worth it!

    Reply
  3. Ally says

    December 17, 2019 at 5:17 am

    Thank you for sharing your brilliant and delicious recipies Karina. You have made me a better cook effortlessly! X

    Reply
  4. Ilene says

    December 18, 2018 at 6:40 am

    I am not a peanut butter fan but this looks amazing. Can I just leave out the peanut butter? Anything you would add instead? Maybe more cream cheese?

    Reply
    • Karina says

      December 19, 2018 at 10:44 am

      Absolutely! Replace the peanut butter with extra cream cheese and it should be delicious. Happy holidays!

      Reply
  5. Maui says

    September 25, 2018 at 3:48 pm

    Can I use espresso?

    Reply
    • Karina says

      September 26, 2018 at 6:50 pm

      Yes, that will give it an added flavor.

      Reply
  6. Michael says

    August 20, 2018 at 2:16 am

    Can I use boxed cake mix instead?

    Reply
    • Karina says

      August 24, 2018 at 3:29 pm

      That should work great! I like that idea too!

      Reply
  7. Leslee says

    July 14, 2018 at 11:30 am

    5 stars
    Crap. Just noticed my pan was too big. Do not go larger than the stated 8 inch people. Layers were really thin, hoping the ganache with fix my faux pas with pan size. On a plus size the cake batter is delicious. Anyone else make the same mistake?

    Reply
  8. Suhair houry says

    April 27, 2018 at 10:54 pm

    Sorry just read it’s replaceable by water

    Reply
  9. Suhair houry says

    April 27, 2018 at 10:42 pm

    Hi Karina I love your recepies they r easy and understandable my children loved my cooking since I followed u if I want to skip coffee in this cake do I need an alternative thx alot

    Reply
  10. Suhair houry says

    April 27, 2018 at 10:37 pm

    Hi I am interested in doing this cake I love your recepies they r easy and understood if I want to skip the coffee do I need any kind of liquid instead thx alot

    Reply
    • Karina says

      April 29, 2018 at 8:46 pm

      I have not made it without the coffee before and am not sure what to substitute it with for this specific recipe. This is one that every ingredient counts on. You are welcome to leave it out if needed! Hope you enjoy it!

      Reply
  11. Nora says

    August 12, 2017 at 2:14 am

    Just made this and tastes as good as it looks and everyone LOVED it!!! Thanks for the recipe and tips!

    Reply
  12. cat says

    August 11, 2017 at 11:47 pm

    hi. when you say leave in it over with door open for 20 mins to set, is it with the oven turned off or on? and do you bake with fan force? how can you tell if cake bit is cooked? thanks!

    Reply
  13. Elaina says

    August 11, 2017 at 12:59 am

    When opening the oven door slightly for the last portion of baking, should the oven be turned off or leave it on?

    Reply
  14. L. R. says

    July 03, 2017 at 3:05 am

    5 stars
    Help! Its in the oven, and NOW I realize I forgot the sugar in the cheesecake! I just know this is going to be a total disaster after all this work 🙁

    Reply
  15. Carolyn Wilson says

    June 20, 2017 at 10:34 am

    I made this cheesecake this weekend and it was absolutely delicious! I made it with chocolate ganache. Love all your tips! I hate when people try to substitute and ask what if ….

    Thank you!
    Carolyn

    Reply
  16. Jessica says

    June 19, 2017 at 5:38 am

    When you say to leave the oven door open for 20 min, is that with the oven on or off?

    Reply
  17. Jeanette Schutz says

    June 12, 2017 at 5:13 am

    5 stars
    I can’t wait to try this!! And the fact that you’ve tried to use low fat ingredients makes it even better!! thank you so much for posting this. Chocolate, peanut butter, cheesecake — Triple win here!! Pinning now.

    Reply
  18. Pam says

    April 12, 2017 at 8:15 pm

    5 stars
    Thank you for sharing! 🙂 This is sinfully tempting which I simply cannot resist to make for my hubby who has a sweet tooth 🙂 Before I make, please enlighten me on how to do the frosting using the chocolate-yogurt glaze, peanut butter yogurt glaze and the chocolate ganache. Do I first spread the chocolate around the sides and the peanut butter on top and then I pour over the ganache??? Thanks in advance!

    Reply
  19. Aisha says

    April 07, 2017 at 8:52 am

    A great recipe. Can we substitute butter for cisco vegetable shortening?
    THANK YOU !

    Reply
  20. LUCAS TROCCOLI says

    April 04, 2017 at 12:51 pm

    5 stars
    My sincere congratulations for your excellent page, recipes, how excellent they are.

    Exquisite dessert, I will try to do.

    Thank you

    Reply
  21. Kathleen Richardson says

    March 31, 2017 at 8:03 am

    5 stars
    I made this cake today. Wow!!!

    Reply
  22. Zara says

    February 17, 2017 at 3:40 pm

    This looks amazing. My hubby loves peanut butter and cheesecake and I love chocolate. I want to make this for his birthday but cant seem to find corn starch in UK supermarkets. All we have is corn flour.

    Reply
    • Karina says

      February 18, 2017 at 2:29 pm

      Hi Zara! So sorry for the confusion! Corn starch is also known as corn flour 🙂 I hope you both like it! And Happy Birthday to him!

      Reply
  23. Pam says

    November 20, 2016 at 12:18 pm

    Ready to make this! I’m not a yogurt fan though. Can you suggest one that I could use? Thank you!

    Reply
    • Karina says

      November 20, 2016 at 8:07 pm

      Hi Pam. You can use sour cream instead of yoghurt. Otherwise, I like Chobani greek yoghurt 2% fat 🙂

      Reply
  24. Donna Perry says

    September 18, 2016 at 10:47 pm

    Can I use full fat cream cheese? The cheesecake looks amazing.

    Reply
    • Karina says

      September 19, 2016 at 7:09 am

      Hi Donna. Yes, of course! I hope you enjoy it!

      Reply
  25. Shanna Sorenson says

    September 18, 2016 at 7:55 am

    Oh my this looks so yummy!

    Reply
    • Karina says

      September 19, 2016 at 7:11 am

      Thank you Shanna!

      Reply
  26. Mary says

    September 05, 2016 at 4:23 am

    5 stars
    Absolutely delicious. Total crowd pleaser. So, so good.

    Reply
    • Karina says

      September 05, 2016 at 7:54 am

      Mary I’m so happy to hear that!

      Reply
  27. Stefie says

    August 29, 2016 at 12:28 am

    Dear Karina, thank you for the amazing recipe! Before trying it out, I just wanted to quickly ask when you say a cup of something e.g., do you always mean 250 gr/ml of it (like you mentioned 250gr cream cheese)? Thank you in advance, can’t wait to try it out!

    Reply
    • Karina says

      September 01, 2016 at 7:00 am

      Yes! 250g for cream cheese. But for flour, 1 cup is 110 grams. I hope that helps Stefie!

      Reply
  28. Jeanna says

    August 25, 2016 at 11:32 pm

    I LOVE LOVE LOVE your tips. But alas, 99% of the people won’t read them and will still ask “Can I substitute ______”
    But you tried, and gave me a smile for the day 😉

    Reply
    • Karina says

      August 26, 2016 at 4:46 am

      Ah Jeanna, you so get me! I did try, but I guess it’s human nature lol!

      Reply
  29. Paulina says

    August 20, 2016 at 5:44 am

    I made this last week, sooo goood!!! Thanx for the recepie

    Reply
  30. Sudhakar says

    July 19, 2016 at 6:33 am

    Woww, it looks lusciou

    Reply
  31. Danielle says

    June 29, 2016 at 11:49 am

    Do you line just the bottom of the pan with parchment, or do you also line the sides of the pan with it as well? Thanks!

    Reply
    • Karina says

      June 29, 2016 at 12:01 pm

      Hi Danielle, I suggest lining both the base and sides 🙂

      Reply
  32. Jealith says

    June 22, 2016 at 4:51 am

    5 stars
    This looks amazing ! I have to buy a smaller size pan but this looks completely worth it. Definitely going into my recipe collection. Can’t wait to make it. Thank you so much for posting this!

    Reply
  33. Brenda says

    June 16, 2016 at 8:30 am

    Do you grease parchment paper

    Reply
    • Karina says

      June 16, 2016 at 12:56 pm

      Hi Brenda. No need too if it’s good quality parchment 🙂

      Reply
  34. Hope says

    June 15, 2016 at 8:27 am

    Do u need to do a water bath for this because of the cheesecake component?

    Reply
    • Karina says

      June 15, 2016 at 8:37 am

      No water bath needed.

      Reply
  35. Jaye says

    June 09, 2016 at 4:47 pm

    Would 2% milk work fine here?

    Reply
    • Karina says

      June 09, 2016 at 4:54 pm

      Hi Jaye. Yes that’s fine 🙂

      Reply
  36. Margaret Ann @ MAK and Her Cheese says

    June 09, 2016 at 6:41 am

    Cheesecake? yes, please.
    Chocolate? Is that even a question?
    Peanut butter? Bring it on.
    All together? OMG triple win!!! Thanks for the recipe!

    Reply
  37. Chels says

    June 06, 2016 at 9:18 am

    Those are some pretty dreamy layers!

    Reply
  38. Peggy says

    June 06, 2016 at 12:33 am

    5 stars
    Somebody said cheesecake! Oh my god. This is a must try recipe..

    Reply
  39. Mary says

    June 05, 2016 at 12:01 am

    What an amazing dessert!!! Pinned. Thanks for all the effort you put in to create this masterpiece.

    Reply
    • Karina says

      June 06, 2016 at 9:20 am

      Thank you for pinning Mary!

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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