Choc Peanut Butter Cheesecake Cake_lc.jpg

Chocolate Peanut Butter Cheesecake Cake

You know everything you love in life like chocolate and peanut butter and cheesecake? Well, it's in this cake.


  • 1/2 cup butter
  • 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
  • 2 large eggs
  • 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 level baking powder
  • 1/4 teaspoon salt
  • 1/4 cup instant coffee
  • Cheesecake:
  • 1 cup (8 oz | 250 g) 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 large egg
  • 1 teaspoons corn-starch
  • Chocolate Ganache
  • 300g dark chocolate
  • 150ml whipping cream
  • Crushed peanuts to decorate


  1. 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.***
  2. 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.
  3. 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.
  4. Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
  5. 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.
  6. 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. Chill in the fridge for 3 hours or overnight.
  7. To make the ganache add chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Pour over the pre-prepare cake while it’s still in the cake tin and sprinkle with crushed nuts. Chill for 4 hours or overnight before serving.