Cheesecake Factory Peanut Butter Chocolate Cake Cheesecake
A copycat of The Cheesecake Factory's Reese's Peanut Butter Chocolate Cake Cheesecake: layers of moist chocolate cake, Reese's-studded cheesecake and dulce de leche, filled with peanut butter buttercream and covered in chocolate ganache.
Nutritionper 100 gāŗ
Ingredients
| 1 3/4 cups (220 g) | all-purpose flour |
| 2 cups (400 g) | sugar (cake) |
| heaping 3/4 cup (75 g) | cocoa |
| 2 teaspoons | baking soda |
| 1 teaspoon | salt |
| 2 | eggs, room temperature (cake) |
| 1 cup (240 ml) | buttermilk |
| 1/2 cup (113 g) | butter, melted (cake) |
| 1 tablespoon | vanilla extract (cake) |
| 1 cup (240 ml) | black coffee, hot |
| 4 packages, 8 oz each (900 g) | full-fat cream cheese, softened |
| 1 1/4 cups (250 g) | sugar (cheesecake) |
| 1/2 cup (120 g) | sour cream |
| 2 teaspoons | vanilla extract (cheesecake) |
| 5 | eggs (cheesecake) |
| 12 | fun-sized Reese's Peanut Butter cups, chopped |
| 1 can, 14 oz (400 g) | dulce de leche |
| 3/4 cup (170 g) | butter (buttercream) |
| 3/4 cup (150 g) | shortening |
| 3/4 cup (190 g) | peanut butter (buttercream) |
| 1 1/2 teaspoons | vanilla (buttercream) |
| 4-5 cups (480-600 g) | powdered sugar |
| 2 cups (340 g) | semi-sweet chocolate chips |
| 1 cup (240 ml) | heavy cream (ganache) |
| 1 teaspoon | vanilla (ganache) |
| 1/4 cup (65 g) | peanut butter, for drizzling |
Instructions
Chocolate cake:
- Preheat oven to 175Ā°C (350Ā°F). Line the bottoms of two 23 cm (9-inch) round pans with parchment and spray with cooking spray.
- In a large bowl mix the flour, sugar, cocoa, baking soda and salt.
- Add the eggs, buttermilk, melted butter and vanilla and mix until smooth.
- Fold in the hot coffee until a runny batter forms.
- Pour into the pans and bake about 30-35 minutes. Cool in the pans 10 minutes, then invert onto racks. Once fully cool, wrap and refrigerate.
Cheesecake: 6. Preheat oven to 245Ā°C (475Ā°F). Fill a large pan with about 1 cm (1/2 inch) water. Spray a 23 cm (9-inch) springform pan with cooking spray and wrap the bottom in foil. 7. Beat the cream cheese until fluffy. Mix in the sugar, sour cream and vanilla until combined. 8. Mix in the eggs one at a time, blending after each. Fold in the chopped Reese's cups. 9. Pour into the prepared pan and set it in the water dish. Bake 10 minutes, then reduce to 175Ā°C (350Ā°F) and bake another 50-60 minutes, until just set. 10. Cool, then cover and refrigerate at least 4-6 hours or overnight. Trim about 1-2.5 cm (1/2-1 inch) off the top to level, then split the cheesecake in half horizontally and chill.
Peanut butter buttercream: 11. Cream the butter and shortening until fluffy, then add the peanut butter and vanilla. Add the powdered sugar one cup at a time until the desired consistency, and set aside. 12. Thin the dulce de leche with a few teaspoons of milk.
To assemble: 13. On a cake stand, place one chocolate cake layer and top with half the dulce de leche. 14. Top with one cheesecake layer, spread about 1 cup buttercream, then add the second cake layer. 15. Spread the rest of the dulce de leche and top with the other cheesecake layer. 16. Trim to even, then apply a thin crumb coat of buttercream. Freeze about 30 minutes to firm up. 17. Make the ganache: place the chocolate chips in a heatproof bowl. Heat the cream until it just starts to boil, pour over the chips and cover 5-7 minutes, then stir until smooth. Let thicken slightly. 18. Remove the cake from the freezer and pour ganache over the top, spreading down the sides; repeat until covered. 19. Warm the 1/4 cup peanut butter until liquid and drizzle over the top. 20. Decorate the top and bottom with the remaining buttercream. Keep refrigerated.