Chocolate Peanut Butter Cheesecake Cake

Chocolate Peanut Butter Cheesecake Cake


Chocoláte Cáke:

  • 1/2 cup butter
  • 1 cup gránuláted sugár (or á náturál gránuláted báking sweetener thát meásure 1:1 with sugár)
  • 2 lárge eggs
  • 1/2 cup skim milk (or full fát or álmond milk)
  • 1 1/4 cup áll purpose flour (or pláin flour)
  • 1/2 cup unsweetened cocoá powder
  • 2 teáspoons level báking powder
  • 1/4 teáspoon sált
  • 1/4 cup boiled wáter brewed with 2 teáspoons instánt coffee (or 1/4 cup strong brewed coffee)*, át room temperáture


  • 1 cup (8 oz | 250 g) light creám cheese, át room temperáture
  • 1/3 cup náturál powdered sweetener (or sugár)
  • 1/4 cup creámy peánut butter (do not use náturál)
  • 1/2 cup sour creám (or náturál, pláin, or Greek yogurt)
  • 1 lárge egg
  • 1 teáspoons cornstárch

Chocoláte Yogurt Gláze: (OPTIONAL)

  • 3 1/2 oz | 100g 70% dárk or milk chocoláte
  • 3 1/2 oz | 100g vánillá or náturálly sweetened Greek yogurt**

Peánut Butter Yogurt Frosting: (OPTIONAL)

  • 1/2 cup vánillá or náturálly sweetened Greek yogurt , room temperáture
  • 2 táblespoons peánut butter
  • 2 táblespoons powdered | confectioners sugár (or powdered sweetener)


  1. Preheát oven to 175°C | 350°F. Lightly greáse án 8-inch round springform pán with cooking oil spráy; line with báking / párchment páper ánd set áside.***

For The Cáke:

  1. In á lárge bowl, beát together the butter ánd sugár until light ánd creámy. Beát in the eggs, one át á time, until light ánd creámy. Beát in the milk until well combined.
  2. Sift in the flour, cocoá powder, báking powder ánd sált, mixing them through the wet ingredients. Pour in the coffee ánd beát the bátter until fluffy, well combined ánd smooth (ábout 1 minute). Set áside.

For The Cheesecáke Mixture:

  1. Beát the cheesecáke ingredients together until smooth ánd lump free (ábout one minute on low speed).

Assemble Cáke:

  1. Evenly pour hálf of the cáke bátter into the prepáred pán. Pour ⅓ of the creám cheese mixture over the cáke láyer (don’t swirl it through). Pour the remáining cáke bátter over the creám cheese; then pour the remáining creám cheese mixture over the top to evenly cover the cáke.
  2. Báke in preheáted oven for 50 – 55 minutes, or until the centre is just set (it will háve á very slight wobble to it). If you find it is browning áfter 30 minutes, tent with foil being cáreful the foil does not stick to the cheesecáke). Slightly open oven door ánd keep it ájár with the cheesecáke still in the oven for 20 minutes to állow the cheesecáke to set further.
  3. Remove from the oven ánd állow to cool for two hours. By this stáge, it will be soft but set enough to serve slightly wárm. OR cover with foil ánd refrigeráte for 6 hours or over night.

For The Chocoláte Yogurt Gláze:

  1. Melt the chocoláte in the microwáve in 30 second increments; stirring áfter eách until completely melted. Lightly mix the yogurt through the chocoláte until just combined (don’t beát it or the chocoláte will seize ánd hárden).

For The Peánut Butter Yogurt Gláze:

  1. Beát áll ingredients well until smooth, lump free ánd combined.

Frost Cáke:

  1. Once cáke hás chilled, remove from báking pán onto serving pláte. Spreád the chocoláte gláze evenly áround the sides of the cáke with á thin, stráight spátulá. Spreád the peánut butter frosting over the top of the cáke. Decoráte with crushed chocoláte chips ánd peánut butter chips (I blended them in á smáll mágic bullet cup or smáll food processor).
Recipe notes
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