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Chocolate peanut butter cheesecake is made in one pan!!! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for this Holiday season.

Creamy, melt-in-your-mouth peanut butter cheesecake bakes on top of a fudgy rich chocolate cake with only 254 calories without the frosting.

PREP: 15 MINS

COOK: 55 MINS SERVES:16 slices

TOTAL: 1 hr 10 MINs

Ingredient

½ cup butter
1 cup granulated sugar.
2 large eggs
½ cup skim milk or full fat or almond milk
1 ¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 tsp. level baking powder
¼ tsp salt
¼ cup boiled water brewed powder with 2 tsp instant coffee(or ¼ cup strong brewed coffee)* at room temp

CHEESECAKE

1 cup (250g) light Cheese cream, at room temp
1/3 cup natural powdered sweetener (or sugar)
¼ cup creamy peanut butter(don’t use natural)
½ cup plain, or Greek yogurt, sour cream, or natural
1 large egg
1 tsp. cornstarch

Instructions

Preheat oven to 350oF | 1750C. Grease lightly an 8-inch round spring form pan with cooking oil spray; line with parchment paper/ baking and set aside.

FOR CAKE:

In a large bowl, beat butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until good mix.
Add in the flour, baking powder, cocoa powder, and salt; mix together the wet ingredients, until fluffy well. Pour the coffee and beat the batter until fluffy, mix together, and smooth for 1 min. set aside

FOR CHEESECAKE:

For 1 minute on low speed, beat the cheesecake ingredients together until smooth and lump-free.

Assemble Cake:

Pour half of the cake batter into the prepared pan. Pour 1/3 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 cover the cake entirely.
Bake preheated oven for 50-55 min, or until the center is just set. If you find it is browning after 30 min, tent it with foil being careful the foil does not stick to the cheesecake. Slightly open the door and keep it in a jar with the cheesecake still in the oven for 20 min for all the cheesecake to set.
Remove from the oven and allow cooling for two hours. It will be soft but set enough to serve slightly warm at this stage. OR cover with foil and refrigerate for 6 hours or overnight.

FROST CAKE:

Chill the cake, and remove it from the baking pan onto a serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Then spread the peanut butter frosting over the top of the cake.

About Post Author

Priya 프리야

안녕하세요, “Hi, I’m Priya Pailkar, and I’m a Content writer. I’ve always been passionate about Korean Cultural and food, and I love exploring and learning about Korean Cultural.In my free time, I enjoy watching Korean dramas and love learning Korean traditions. I find that these different pursuits help me stay balanced and inspired.I’m excited to share my knowledge and insights with others through my blog.Thanks for stopping by, and I hope you enjoy my content!”감사합니다

pvpailkar@gmail.com

https://koreawithpriya.blog/