Peanut Butter Cheesecake and Chocolate Layer Cake
Ingredients
Peanut Butter Cheesecake
- 16 ounces cream cheese soft
- ¾ cup sugar
- ½ cup creamy peanut butter
- pinch of kosher salt
- 2 eggs
- ⅓ cup sour cream
- ⅓ cup heavy cream
Chocolate Cake
- ½ cup salted butter soft
- 1 ½ cup sugar
- 2 eggs
- 1 ½ cup flour
- ½ cup unsweetened cocoa powder
- ½ tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup brewed coffee cooled
- ½ cup milk
Frosting
- 1 ½ cup salted butter soft
- 1 cup creamy peanut butter
- 5 cups confectioner's sugar sifted
- ¼ cup whole milk
Ganache
- 4 ounces semi sweet chocolate chips
- ⅓ cup heavy cream
- peanut butter cup minis for garnish and 1 regular size for center
Instructions
Cheesecake
- Preheat oven to 325°F.
- Fill the sides of a cheesecake moat with hot water.
- Line 9 inch springform pan with parchment circle.
- Beat cream cheese and sugar.
- Add peanut butter, salt, and eggs. Mix well.
- Add sour cream and heavy cream,
- Mix until smooth and creamy.
- Pour in pan and bake 45 minutes.
- Shut oven and leave cheesecake in oven 25 minutes more.
- Remove and cool completely. Then refrigerate.
Cake
- Grease and line two 9-inch cake pans with parchment and grease parchment.
- Preheat oven to 350°F.
- Combine cooled coffee with milk and set to the side.
- Beat butter and sugar 5 minutes.
- Add eggs, one at a time.
- Slowly add all the dry ingredients, alternating with the coffee mixture in 3 additions.
- Pour into the 2 pans and bake 25 mins. Cool and refrigerate,
Frosting
- Beat butter until creamy.
- Add peanut butter, sugar, and milk.
- Beat fluffy!
Ganache
- Microwave chocolate and cream until melted.
- Let cool a bit.
Assembly
- Place chocolate cake on platter, top with cheesecake and then the second chocolate cake.
- Frost with frosting.
- Pour on ganache.
- Pipe on peanut butter frosting decorations and decorate with reese's!
- Chill until serving time!