There's more Gardening Pins to see...
Come take a look at what else is here!
He used Pinterest to start his rooftop oasis
Join Pinterest to find all the things that inspire you.
Creating an account means you’re okay with Pinterest's Terms of Service and Privacy Policy.
50+
billion Pins
to explore
15
seconds to
sign up (free!)
Visit site
  • Better Off Wed

    Chocolate Peanut Butter Cheesecake Cake #cakerecipe #cake #cheesecake #peanutbutter #chocolate #dessert

  • Nancy Clark

    Chocolate Peanut Butter Cheesecake Cake Ingredients: CHEESECAKE: 1 1/4 pounds bar cream cheese (20 oz), room temperature 3/4 cups sugar 1/2 tablespoon vanilla extract 1/4 teaspoon coarse salt 2 large eggs 1/2 cup sour cream CAKE: Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large or large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee FROSTING: 8 ounces cream cheese 3 cups confectioners' sugar (more or less, depending on consistency, your preference) 3/4 teaspoon salt 1 1/2 cups creamy peanut butter (not natural) 1 teaspoon pure vanilla extract 3/4 cup heavy cream (more or less, depending on consistency, your preference) Directions: CHEESECAKE: Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze. CAKE: Preheat the oven to 350 degrees F. Butter 2 (9-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. FROSTING: Beat cream cheese and peanut butter with a mixer on medium speed. Add salt, then vanilla. Alternating, add confectioners' sugar and heavy cream until desired consistency is reached. Use immediately, or cover and refrigerate until needed. ASSEMBLY: Place one layer of cake on cake stand. If desired, frost top with peanut butter frosting. Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a layer of the peanut butter frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved chocolate, chocolate chips, or decoration of your choosing. Refrigerate until ready to serve.

  • Caitlin Clayton

    Chocolate peanut butter cake

  • Brandy

    Chocolate Peanut Butter Cheesecake Cake - I just made this for a co-worker's birthday, and it was intense! My chocolate cake recipe is only slightly different (also on this board) and I tweaked the cheesecake so it included peanut butter and didn't need to be baked in water. (Sorry for all the extra notes!)

  • Brandon Flores

    Chocolate Peanut Butter Cheesecake recipe.

Related Pins

Peanut Butter Chocolate Cake - Simply Delicious— Simply Delicious

Chocolate cake with a buckeye in the middle and peanut butter frosting! Yum!

peanut butter + nutella + crescent rolls (or chocolate instead of PB)..have to try!

Mini nutella cheesecakes from The Baker Upstairs. Rich, delicious, and silky smooth, these cheesecakes make a beautiful and elegant dessert for any special occasion! www.thebakerupsta...

white chocolate...peanut butter...cheesecake... brownies!! YUM! Jamielyn Nye- IHeartNaptime

Peanut Butter Mousse Pie: delicious, decadent and perfect with chocolate ganache

Lots of peanut butter and chocolate recipes -- 27 Ways To Experience The Holy Matrimony Of Peanut Butter And Chocolate

CHOCOLATE PEANUT BUTTER CHEESECAKE | This cheesecake starts with an Oreo crust and then a layer of chocolate cheesecake topped by a layer of peanut butter cheesecake. And if that wasn’t enough, we’re finishing it off with chocolate ganache and peanut butter cups on top. Can you hear your treadmill calling you? It can wait. CLICK FOR RECIPE

Wow, the most amazing Peanut Butter Cheesecake ever - need to make this for my husbands birthday next month!