Chocolate Peanut Butter Cheesecake Cake

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!

Recipe by: cafedelites.com

Serves: 16 slices

INGREDIENTS

Chocolate Cake:

½ cup butter

1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)

2 large eggs

½ cup skim milk (or full fat or almond milk)

1¼ cup all purpose flour (or plain flour)

½ cup unsweetened cocoa powder

2 teaspoons level baking powder

¼ teaspoon salt

¼ cup boiled water brewed with 2 teaspoons instant coffee (or ¼ cup strong brewed coffee)*, at room temperature

Cheesecake:

1 cup (8 oz | 250 g) light cream cheese, at room temperature

⅓ cup natural powdered sweetener (or sugar)

¼ cup creamy peanut butter (do not use natural)

½ cup sour cream (or natural, plain, or Greek yogurt)

1 large egg

1 teaspoons cornstarch

Chocolate Yogurt Glaze: (OPTIONAL)

3½ oz | 100g 70% dark or milk chocolate

3½ oz | 100g vanilla or naturally sweetened Greek yogurt**

Peanut Butter Yogurt Frosting: (OPTIONAL)

½ cup vanilla or naturally sweetened Greek yogurt, room temperature

2 tablespoons peanut butter

2 tablespoons powdered | confectioners sugar (or powdered sweetener)

NOTES

*The coffee CANNOT be tasted in the cake and just intensifies the chocolate flavour. BUT you can replace with ¼ cup plain water if you wish

**Use a yogurt you like the taste of. One not too bitter, or the bitterness will come out in the frosting

INSTRUCTIONS 

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.***

For The Cake:

1. 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.
2. 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.

For The Cheesecake Mixture:

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