Posts tagged ‘Cake’
One of the many reasons I love baking is being able to share my creations with those I love, my friends and family, and spread the love. So, when my bestie, Eliza (who is still in school – poor her!), invited me to celebrate her birthday with her at college, I jumped at the chance to bake her a cake.
Eliza and I have a lot in common. For one, we both love peanut butter and chocolate, especially in the form of Reese’s Peanut Butter Cup! That’s why her cake of choice was a Peanut Butter Chocolate Cheesecake.
Since I also made a second cheesecake (White Chocolate Raspberry – recipe to come!), I wanted an easy recipe that didn’t require too many ingredients. After some research, I compiled this recipe from a few difference sources (listed below). What I created was a rich, flavorful cheesecake filled with yummy peanut butter cream cheese filling and topped with chocolate ganache and peanut butter frosting. It’s like a Reese’s cup in cheesecake form!
Peanut Butter Chocolate Cheesecake
- Homemade or store-bought graham or Oreo crust (9 inch) – I used Ready Crust Reduced Fat Graham crust because I couldn’t find an Oreo crust and buying a crust saved me time.
Peanut Butter Filling
- 12 oz cream cheese, at room temp – I used 4 oz Neufchatel (1/3 Less Fat Cream Cheese) and 8 oz nonfat cream cheese.
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 4 oz semisweet chocolate, chopped – I used chocolate chips
- 1 tbsp butter
- 1/2 cup heavy cream
Peanut Butter Frosting
- 1/6 cup smooth peanut butter
- 3/2 cup powdered sugar
- 3/4 tsp vanilla extract
- 2 tbsp cup milk (plus more to achieve desired consistency)
Any additional decorations – I used semisweet chocolate chips and a Reese’s cup
Preheat oven to 350F degrees.
For the peanut butter cheesecake filling…
Reduce the speed to low and add eggs one at a time, beating until combined after each addition.
Pour filling over crust.
Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 35-40 minutes.
The edges of mine browned a bit because my oven doesn’t bake very evenly (and I forgot to turn the cake half-way through baking). Yours don’t need to be browned like mine.
While cooling, the raised, “puffy” cheesecake filling sunk in a bit. This is normal. After cooling, it looked like this:
For the chocolate topping…
Pour the chocolate evenly over the tart. Do so slowly, so the chocolate doesn’t pour over the sides.
Refrigerate until set, at least 4 hours or overnight.
Using the amounts outlined in the ingredients, follow the instructions for the frosting from my Chocolate Peanut Butter Cup Cupcakes w/Peanut Butter Frosting recipe.
Decorate as you wish. Be creative! I used the frosting, semisweet chocolate chips, and a Reese’s Cup.
This slice is 1/16 of the cake.
I hope you enjoyed this recipe. Please leave a comment. I love hearing from you! If you try this recipe, tell me how it goes.
Question: What is your favorite type and flavor of cake?
My favorite “traditional” cake is probably moist chocolate cake with raspberry filling and lots of chocolate frosting. I am also a huge believe in the power of sprinkles. Sprinkles make anything better! My favorite flavor of cheesecake is, you guessed it, peanut butter and chocolate!