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Peanut Butter Chocolate Cake Cheesecake




Chocolate Cake:

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cup cocoa, heaping

2 tsp baking soda

1 tsp salt

2 eggs, room temp

1 cup buttermilk

1/2 cup butter, melted

1 Tbsp vanilla extract

1 cup hot black coffee


4 packages (32 oz total) full-fat cream cheese, softened

1 1/4 cups sugar

1/2 cup sour cream

2 tsp vanilla extract

5 eggs

12 fun-sized Reese’s Peanut Butter cups, chopped

1 can (14 oz) dulce de leche

Peanut Butter Buttercream:

3/4 cup butter

3/4 cup shortening

3/4 cup peanut butter

1 1/2 tsp vanilla

4-5 cups powdered sugar


2 cups semi-sweet chocolate chips

1 cup heavy cream

1 tsp vanilla


Bake the Cakes: Prepare chocolate cake according to instructions, bake, cool, and slice for layering.

Make Cheesecake: Beat cream cheese, add sugar, sour cream, and vanilla. Incorporate eggs one at a time, fold in Reese’s, bake using a water bath method, and chill.

Prepare Buttercream: Cream butter, shortening, and peanut butter. Gradually add powdered sugar to reach desired consistency.

Assemble the Cheesecake: Layer chocolate cake and cheesecake with dulce de leche and buttercream. Coat with ganache and decorate with more buttercream.

Chill: Allow the assembled cake to set in the refrigerator before serving.❤️


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