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Chocolate Peanut Butter Cake

Irresistible Chocolate Peanut Butter Cake for Sweet Moments

This Chocolate Peanut Butter Cake is a delightful dessert that perfectly combines rich chocolate and creamy peanut butter flavors.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Oreo Crumbs Creates a sturdy, chocolatey base; graham cracker crumbs can be a substitute.
  • 1/2 cup Unsalted Butter Binds everything together; can be replaced with coconut oil for a dairy-free option.
For the Filling
  • 16 oz Cream Cheese Delivers a rich, creamy texture; try a vegan cream cheese alternative for a dairy-free version.
  • 1 cup Sugar Sweetens the filling beautifully; agave syrup or honey can work in a pinch.
  • 3 large Large Eggs Adds essential structure and moisture; consider flax eggs or applesauce for a vegan alternative.
  • 1 cup Smooth Peanut Butter A must for deep flavor; both natural and commercial varieties shine in this recipe.
  • 1 tbsp Vanilla Extract Enhances the dessert’s flavor profile; feel free to swap in almond extract.
  • 1/2 cup Heavy Cream Increases richness in both the filling and ganache; coconut cream can be a dairy-free substitute.
  • 1 cup Miniature Chocolate Chips Offers delightful bursts of chocolate; dark chocolate chips can heighten the richness.
For the Ganache
  • 1 cup Milk Chocolate Chips Forms the delectable ganache topping; swap for semi-sweet or dark chocolate.
For the Garnish
  • 1/2 cup Chopped Reese’s Cups Adds a crunchy flavor contrast; optional substitutes can elevate your presentation.
  • 1/4 cup Crushed Roasted Peanuts

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • Small saucepan

Method
 

Preparation Steps
  1. In a mixing bowl, combine Oreo crumbs and melted unsalted butter until well blended. Press firmly into the bottom of a greased 9-inch springform pan and freeze for about 10 minutes.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, mixing well, then incorporate the eggs one at a time, ensuring they’re fully blended. Follow with the smooth peanut butter and vanilla extract.
  3. Pour approximately two-thirds of the filling onto the chilled crust, spreading evenly. Dollop the remaining filling on top in random spots, then gently swirl it into the base for a marbled effect. Sprinkle miniature chocolate chips on top.
  4. Preheat your oven to 325°F (160°C). Prepare a water bath by placing your springform pan into a larger baking dish filled with water. Bake for 60 to 75 minutes, or until edges are set and the center slightly jiggles.
  5. While the cake cools, heat heavy cream in a small saucepan until it just begins to bubble. Stir in milk chocolate chips until smooth and glossy.
  6. Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. Sprinkle with chopped Reese’s Cups and crushed roasted peanuts. Refrigerate for at least 4 hours or overnight before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 7gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow your cream cheese to reach room temperature for easy blending. Using a water bath prevents cracks in your cake, while chilling for at least 4 hours ensures perfect texture.

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