Chocolate Peanut Butter Cheesecake Cake

Name: Chocolate Peanut Butter Cheesecake Cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 16 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup butter; 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar); 2 eggs (large); 1/2 cup skim milk (or full fat or almond milk); 1 1/4 cup all purpose flour (or plain flour); 1/2 cup unsweetened cocoa powder; 2 teaspoons baking powder (leveled); 1/4 teaspoon salt; 1/4 cup water (boiled, brewed with 2 teaspoons instant coffe, or 1/4 cup strong brewed coffee, at room temperature); 1 cup light cream cheese (at room temperature); 1/3 cup natural powdered sweetener (or sugar); 1/4 cup creamy peanut butter (do not use natural); 1/2 cup sour cream (or natural, plain, or Greek yogurt); 1 egg (large ); 1 teaspoons cornstarch; 3 1/2 oz 70% dark chocolate (or milk chocolate); 3 1/2 oz vanilla Greek yoghurt (or naturally sweetened Greek yogurt); 1/2 cup vanilla Greek yogurt (naturally sweetened Greek yogurt, room temperature); 2 tablespoons peanut butter; 2 tablespoons powdered sugar (or powdered sweetener)

Chocolate Peanut Butter Cheesecake Cake made in the ONE pan! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert!

⏱️ 70 min 🔪 Prep: 15 min 🔥 Cook: 55 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

16 servings

1/2 cup butter
1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
2 eggs (large)
1/2 cup skim milk (or full fat or almond milk)
1 1/4 cup all purpose flour (or plain flour)
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder (leveled)
1/4 teaspoon salt
1/4 cup water (boiled, brewed with 2 teaspoons instant coffe, or 1/4 cup strong brewed coffee, at room temperature)
1 cup light cream cheese (at room temperature)
1/3 cup natural powdered sweetener (or sugar)
1/4 cup creamy peanut butter (do not use natural)
1/2 cup sour cream (or natural, plain, or Greek yogurt)
1 egg (large )
1 teaspoons cornstarch
3 1/2 oz 70% dark chocolate (or milk chocolate)
3 1/2 oz vanilla Greek yoghurt (or naturally sweetened Greek yogurt)
1/2 cup vanilla Greek yogurt (naturally sweetened Greek yogurt, room temperature)
2 tablespoons peanut butter
2 tablespoons powdered sugar (or powdered sweetener)

Steps

Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking / parchment paper and set aside.***
In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.
Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.
Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
Bake in preheated oven for 50 - 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.
Remove from the oven and allow to cool for two hours. By this stage, it will be soft but set enough to serve slightly warm. OR cover with foil and refrigerate for 6 hours or over night.
Melt the chocolate in the microwave in 30 second increments; stirring after each until completely melted. Lightly mix the yogurt through the chocolate until just combined (don't beat it or the chocolate will seize and harden).
Beat all ingredients well until smooth, lump free and combined.
Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake. Decorate with crushed chocolate chips and peanut butter chips (I blended them in a small magic bullet cup or small food processor).

Nutrition Facts (per serving)

Macronutrients

Calories27914% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 56.688

Per Serving Rp 3.543/serving

🏠 Save ~Rp 113.376 compared to buying!

📋 Price Breakdown (25% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
butter	0.5 cup	-	-
granulated sugar	1 cup	-	-
eggs	2	-	-
skim milk	0.5 cup	-	-
all purpose flour	0.25 cup	-	-
unsweetened cocoa powder	0.5 cup	Rp 8.000/100g	Rp 9.480
baking powder	2 teaspoons	Rp 8.000/100g	Rp 16.000
salt	0.25 teaspoon	-	-
water	0.25 cup	-	-
light cream cheese	1 cup	-	-
natural powdered sweetener	0.3333333333333333 cup	Rp 8.000/100g	Rp 6.320
creamy peanut butter	0.25 cup	-	-
sour cream	0.5 cup	-	-
egg	1	-	-
cornstarch	1 teaspoons	-	-
70% dark chocolate	1.5 oz	-	-
vanilla Greek yoghurt	1.5 oz	-	-
vanilla Greek yogurt	0.5 cup	Rp 15.000/200g	Rp 8.888
peanut butter	2 tablespoons	-	-
powdered sugar	2 tablespoons	Rp 8.000/100g	Rp 16.000