Chocolate- Peanut Butter Cup Cheesecake Cake
Here you go… here’s another one!- a CHOCOLATE- PEANUT BUTTER CUP CHEESECAKE CAKE
Chocolate- Peanut Butter Cup Cheesecake Cake
Yield: One large, decadent cake (small slices are perfect)
Prep Time: 1 hour
Cook Time: 1 hour 30 min
Ingredients:
PEANUT BUTTER CHEESECAKE LAYER:
Two 8-ounce packages cream cheese, at room temperature
1 1/4 cups creamy peanut butter (do not use natural)
1 cup granulated white sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract
One 8-ounce bag Reeses minis (or chopped Reeses Peanut Butter Cups (optional)
CHOCOLATE CAKE:
2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup boiling water
PEANUT BUTTER FROSTING:
3/4 cup butter, at room temperature
1 1/2 cups creamy peanut butter (do not use natural)
1/4 cup milk (or a little more, as needed)
3 cups powdered sugar
ON TOP:
Use this recipe for chocolate ganache- totally optional (because it's so decadent!
One 8-ounce bag Reeses minis (or chopped Reeses Peanut Butter Cups)
Directions:
1. Prepare the cheesecake layer: Preheat the oven to 325 degrees F.
Spray a 9-inch springform pan with nonstick spray. It's also nice if you
can line it with a round of parchment paper, if you have it. In a large
bowl, use an electric mixer to combine the cream cheese and peanut
butter until smooth. Mix in the sugar, then beat in the sour cream, eggs
and vanilla. Keep mixing until everything is nice and smooth. If you'd
like to have Reeses in the cheesecake, stir them in now. Scrape the
batter into the prepared pan and smooth the top. Bake until it is no
longer super wiggly in the middle when you (gently) shake the pan. A
tiny bit of wiggle is fine, but if there's a lot then it's not quite
done yet. It should take between 1 hour and 1 hour and 15 minutes to
bake the cheesecake until done (it's completely okay if the cheesecake
happens to crack- it will not be noticeable in the cake). Remove from
the oven and let cool on the counter. Transfer to the freezer and keep
frozen until ready to assemble the cake.
2. Prepare the cake layers: Preheat oven to 350°F. Grease and flour two
9-inch round baking pans. Whisk together sugar, flour, cocoa, baking
powder, baking soda and salt in large mixer bowl. Add eggs, milk, oil
and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir
in water (batter will be thin). Pour batter evenly into prepared pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
3. Prepare the frosting: In a large bowl, use an electric mixer to
combine the butter and peanut butter. Beat until smooth and
well-combined. Mix in 1/4 cup milk, then add in the sugar a little at a
time until it is all mixed in. Sprinkle in a little more milk, if
needed, and continue to beat until the frosting is a good spreading
consistency. It should be creamy and delicious!
4. Assemble the cheesecake cake: Place one cake layer into the center of
a cake plate or platter. Lightly frost the first layer of cake. Remove
the cheesecake from the freezer, take off the sides of the pan, and
slide a knife under the the cheesecake to release it from the pan and
peel off the parchment paper. Use a sharp knife to trim the cheesecake
around the edges, as needed to match the size of your cake layers (see
*Tips). Place the cheesecake layer on top of the first cake layer.
Lightly frost the cheesecake layer. Place the second cake layer on top
of the cheesecake.
5. Frost the cake: Scoop a good amount of frosting onto the top of the
cake. Use a flat spatula to spread the frosting smoothly across the top
and down the sides. If you're using the chocolate ganache, follow the
instructions for that and spread it over the top. Sprinkle Reeses on
top.
6. Refrigerate this cake until ready to serve (see tips below for serving and storage).
Tips:
*Measure your cheesecake layer against the cake layers. If the
cheesecake layer turns out to be slightly larger size round than your
cake layers, move it to a cutting board and use a knife to gently shave
off some of the exterior of the cheesecake.
*If you are serving this cake at a party, it’s perfectly okay to leave
the cake at room temperature for a couple of hours (the cheesecake thaws
very quickly). Otherwise, keep it stored in the refrigerator. It also
freezes perfectly. Freeze it as is, then wrap it in plastic wrap and
store it in the freezer until it is needed. Leftover slices may also be
wrapped and frozen.
Source: RecipeGirl.com
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