Peanut Butter and Chocolate Cheesecake

Double Decker Peanut Butter Chocolate Cheesecake

 

I really don’t know what to say about this Peanut Butter and Chocolate Cheesecake.

I mean the name and the picture alone really speaks volumes.

I’m kinda speechless ~ and if you know me, you know THAT NEVER HAPPENS!

Double Decker Peanut Butter Chocolate Cheesecake

I decided to go double decker style with this one rather than meld the peanut butter into the chocolate cheesecake as I have done in the past.

I just thought this needed to be really showstopping and well… I think the show is stopped!

You will drop jaws when you show up with this gigantic cake! I think it weighed over 10lbs!!

One slice is probably enough for two people…but who am I kidding?

You will not want to share~ I guarantee it!

It is a pretty intense building on recipes project since it requires 4 recipes before you can put it all together.

So give yourself 2 days to complete it, and try not to eat all the Reese’s before decorating day!

In addition to the cheesecake recipes listed below you will also have to prepare 1 Recipe Chocolate Ganache and ½ Recipe Fudge Brownie baked into an 8″ cake pan for the base

This can all be done while the cheesecakes are baking or up to 4 days ahead of time (just freeze the brownie base like I did! and keep the ganache in the fridge until you are ready to use it)


[b]Peanut Butter Cheesecake[/b]
 
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Prepare an 8" cake Pan (I don't use springform pans click here for why) withpan grease and a parchment paper circle Preheat oven to 350°F You will also need a larger pan for the water bath
Author:
Serves: 1-8" Cake
Ingredients
  • Cream Cheese 3- 8ounce packages (675g)
  • Peanut Butter 1¼ cup (312g)
  • Light Brown Sugar 1¼ cup (263g)
  • Eggs large 3 (150g)
  • Sour Cream ¼ cup (57g)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. Cream the softened cream cheese smooth then add the brown sugar and mix smooth
  2. Combine the eggs and vanilla extract and then add the eggs 1 at a time to the creaming mixture while mixing on low to medium speed
  3. Be sure to scrape the bottom and sides of the bowl for an even mix
  4. Add the peanut butter and mix smooth
  5. Add the sour cream last and mix smooth
  6. Pour into the prepared 8" pan (or a springform pan)
  7. Bake in a water bath at 350°F for the first 15minutes then turn the oven down to 325°F for another 45 minutes.
  8. Click here for how to know when your cheesecake is done
  9. I like to turn the oven off after the hour of baking and allow it to cool down with the cheesecake still inside.
  10. Remove from oven after about 45 minutes and cool the rest of the way at room temperature.
  11. Refrigerate overnight then un-mold and proceed as in the video
 
Chocolate Cheesecake
 
Prep time
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Total time
 
Author:
Serves: 1-8" cake
Ingredients
  • Cream Cheese 3-8ounce packages (675g)
  • Granulated Sugar ¾ cup (150g)
  • Eggs large 3 (150g)
  • Sour Cream ¼ cup (57g)
  • Heavy Cream 3 Tablespoons (45ml)
  • Couverture Chocolate 8ounces (226g)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. Cream the softened cream cheese smooth then add the sugar and mix smooth
  2. Combine the eggs and vanilla extract
  3. Add the eggs 1 at a time to the creaming cheese mixture while mixing on low to medium speed
  4. Be sure to scrape the bottom and sides of the bowl for an even mix
  5. Add the sour cream & the heavy cream together at once and mix smooth
  6. Add the melted chocolate last and mix smooth
  7. Pour into the prepared 8" pan (or a springform pan)
  8. Bake in a water bath at 350°F for the first 15minutes then turn the oven down to 325°F for another 45 minutes.
  9. Click here to see How to Know When Your Cheesecake is done
  10. I like to turn the oven off after the hour of baking and allow it to cool down with the cheesecake still inside.
  11. Remove from oven after about 45 minutes and cool the rest of the way at room temperature.
  12. Refrigerate overnight then un-mold and proceed as in the video
For those who believe the double decker is just too decadent~ here is the original Chocolate & Peanut Butter Cheesecake I shared a couple years ago!

This recipe will make just 1 8″ Cake so you won’t have to feel so guilty when you eat the entire thing!

Chocolate Peanut Butter Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1- 8" Cake
Ingredients
  • Cream Cheese 3 8ounce packages (675g)
  • Granulated Sugar 1 cup (200g)
  • Eggs Large 5 (250g)
  • Vanilla Extract 2 teaspoons
  • Semi Sweet Baking Chocolate 6 ounces (approx. 1 cup of chopped chocolate) (180g)
  • Creamy Peanut Butter ¾ cup (170g)
  • Sour Cream ½ cup (114g)
  • Reese's Peanut Butter Cups 6
Instructions
  1. Cream the softened cream cheese smooth then add the sugar and mix smooth
  2. Combine the eggs and vanilla extract
  3. Add the eggs 1 at a time to the creaming cheese mixture while mixing on low to medium speed
  4. Be sure to scrape the bottom and sides of the bowl for an even mix
  5. Add the sour cream, the peanut butter and then the melted chocolate last and mix smooth after each addition
  6. Pour into the prepared 8" pan (or a springform pan)
  7. Bake in a water bath at 350°F for the first 15minutes then turn the oven down to 325°F for another hour.
  8. I like to turn the oven off after the hour of baking and allow it to cool down with the cheesecake still inside.
  9. Click here to see how to know when your cheesecake is done
  10. Remove from oven after about 45 minutes and cool the rest of the way at room temperature.
  11. Refrigerate overnight then un-mold and proceed as in the video
Below is the video for How to Know When Your Cheesecake is Baked

 

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26 Comments

  1. This looks unbelievable and I definitely plan to make it soon! I am puzzled about the third recipe provided. First, there is the peanut butter cheesecake, then the chocolate cheesecake and then the chocolate peanut butter cheesecake. Is the last one a bonus for us lazy bones who don’t want to take the time to make the first two and layer them? Thanks for providing us with these amazing recipes, I think. They may be just too much good stuff.

  2. Hi Gretchen,
    Love, love, love you and your great recipes. I’m not a fan of chocolate cheesecake, could I layer the peanut butter cheesecake between two layers of chocolate cake instead???

  3. Gretchen, This is fantastic! Already I’m thinking about my birthday in a few weeks.
    I’m just trying to work out how I could veganise it. I could use tofutti for the cream cheese and I could make my own vegan peanut butter cups and use vegan chocolate and cashew cream for the ganache. But the eggs have got me stumped. I’m thinking aquafaba – but i’m still left with no yolks. Any ideas?

    1. I think flax eggs may work better here?
      1 egg =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth

      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

      OR
      EGG REPLACER

      2 eggs= Egg Replacer 1 Tablespoon plus 4 Tablespoons warm water

      Mix the egg replacer with the warm water and whisk smooth

      5 Eggs =
      2½ Tablespoons (7½teaspoons) + 9 Tbs warm water

  4. Hey Gretchen, this is one amazing cake!(as all your cakes actually)
    Btw, is it just my eyes or you have become sooo much thinner?
    Love

  5. Hi Gretchen,

    For the chocolate cheesecake,
    Is the 8 oz you used in the video semisweet or unsweetened?
    LOVE this cake!

      1. Hi Gretchen – Do you use philadelphia for your cream cheese? In the UK phili is very expensive as 680g would cost about £7 or $9-10. Can you use any cream chesse.

        Loving learning with you

        John

  6. Hi Gretchen,

    I love your recipes. I made a two layer chocolate cake and that turned out really amazing and all my friends loved it. I’m planning to make this cheesecake today but am wondering about the quantity of ingredients I have to use. I have two 9 inch cake pans that are 1.5 inch deep. How should I adjust this recipe for that?

  7. Hey Gretchen I really want to try this recipe but do you think I could half the recipe for both cheesecakes and that way when I layer them together it would be a normal size cheesecake?

      1. Ok good I like the idea of having 2 different flavors.. just didn’t want it so enormous bc I myself am trying to loss some weight ha!

  8. Hey, how do I get in contact with Gretchen these days. I don’t see much availability on Facebook. Used to be able to post our creations to a photo album and used to be able to send messages. These used to be more of a conversation and sharing scenario on the blog as well. This is the only way that I could find that she might read something I write and respond in a timely manner.

    I am looking to share pictures and stories about the wedding cake that I made my sister. I know that I was able to do this type of thing in the past.

    1. HI Will, my facebook page is still open to sharing from visitors, people do it all the time and I do go there daily to check in and chat with folks. Since I am no longer doing this as my full time jib though, I cannot check in as often as I did in the past but I do try to respond in a “timely manner”

      1. Ok, I posted the picture of my wedding cake in the visitor section on your Facebook page. I am dying to have you see it and get your reaction Gretchen.

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