Well my friends, by this afternoon, I have already received four calls from moms who want the same dessert recipe. Apparently my boys boasted about how awesome their mom was for making this amazing dessert and those boys told their mommas. Now they all want to surprise their kids with this amazing Reese’s cheesecake. At first I wanted to make it my secret recipe, but I figured we mommas gotta stick together right? So here it is, for you fellow mother!
Check out what our friends over at Shugary Sweets had to say about this:
“What’s not to love about this Chocolate Peanut Butter Cheesecake Cake? Topped with a creamy peanut butter frosting and dark chocolate ganache, this cake is sure to satisfy that sweet tooth!”
My goodness, I will admit, this is the best chocolate peanut butter cheesecake recipe I have ever had in my life, much less made!
Ingredients
FOR THE CHEESECAKE:
2 packages (8 oz each) Philadelphia cream cheese, softened
3/4 cup Domino granulated sugar
1/2 cup creamy Peter Pan peanut butter
pinch of kosher salt
2 large eggs
1/3 cup Daisy sour cream
1/3 cup heavy whipping cream
FOR THE CAKE:
1/2 cup Land O’ Lakes unsalted butter, softened
1 1/2 cup Domino granulated sugar
2 large eggs
1 1/2 cup Gold Medal all-purpose flour
1/2 cup unsweetened Hershey’s dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup strong brewed coffee, cooled
1/2 cup MacArthur milk
FOR THE FROSTING:
1 1/2 cup Land O’ Lakes unsalted butter, softened
1 cup creamy Peter Pan peanut butter
5 cups Domino powdered sugar
4 Tbsp McArthur milk
Instructions
FOR THE CHEESECAKE:
Preheat oven to 325°F. Using a large, shallow roasting pan, fill with about 1 inch of water and place on bottom rack of oven.
Place a circle of parchment paper in bottom of 9-inch springform pan. Set aside.
In a large mixing bowl, beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in peanut butter, salt, and eggs. Beat well.
Beat in sour cream and heavy cream, scraping down sides of the bowl as needed. Allow to mix on high for two minutes until thick and creamy. Pour into prepared springform pan and place in bottom 2/3 of oven (one rack above the roasting pan). Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 25-30 minutes. Remove from oven and cool completely on wire rack. Once cooled, refrigerate (in pan) until ready to use. Or, remove from pan and freeze until later use (thaw in refrigerator if frozen).
FOR THE CAKE:
Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
In a measuring cup, combine cooled coffee with milk*. Set aside.
In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
FOR THE FROSTING:
Beat butter for about 3 minutes in an electric mixer until pale in color, scraping down the sides of the bowl as needed. Add in peanut butter, sugar, and milk. Beat an additional 3-5 minutes until frosting is fluffy and well blended.
Reserve about 1 1/2 cups of frosting for the garnish and spoon into a decorator bag with tip. Set aside.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add some chocolate syrup over the top if you’d like
Thanks again to Shugary Sweets for this amazing recipe.
