cheesecake cake

Moist layers of chocolate cake, Reese's cheesecake, caramel and peanut butter buttercream are made into a rich delicious cake.

Copycat Cheesecake Factory Reese's Peanut Butter Chocolate Cake Cheesecake

all-purpose flour

sugar

cocoa

tsp baking soda

salt

eggs (room temp)

buttermilk

butter (melted)

Tbs vanilla extract

black coffee (hot)

sour cream

tsp vanilla extract

eggs

fun sized Reese's Peanut Butter cups (chopped)

can of dulce de leche

butter

shortening

peanut butter

vanilla

chocolate chips

heavy cream

To make chocolate cake, preheat oven to 350.

Line bottoms of 2 9" round baking pans with parchment paper and spray with cooking spray, set aside.

In large bowl mix together your flour, sugar, cocoa, baking soda and salt.

Add your eggs, buttermilk, butter and vanilla and mix until smooth.

Fold in your hot coffee until a runny batter forms.

Pour into your prepared baking pans and bake for about 30-35 minutes.

Remove from oven and let cool in pans for about 10 minutes before inverting on cooling racks.

Once fully cool, wrap in saran wrap and refrigerate.

To make your Cheesecake preheat your oven to 475.

Fill large pan with about 1/2" of water and spray a 9" springform pan with non-stick cooking spray and wrap bottom in tinfoil.

In large bowl with electric mixer mix your cream cheese until fluffy. Mix in your sugar, sour cream and vanilla until combined.

Mix in 1 egg at a time, making sure to blend after each addition. Fold in your chopped Reese's Peanut Butter Cups.

Pour into your prepared pan and place pan in water dish.

Place in oven and bake for 10 minutes and reduce heat to 350 and continue to bake another 50-60 minutes or until cheesecake is just set.

Remove from oven and let cool, once cool cover and refrigerate at least 4-6 hours if not overnight.

Once cooled trim off about 1/2-1" of the top of the cheesecake to make level and then using a cake leveler or serrated knife split cake in half, chill until ready for use.

Before you begin to construct your cake make your peanut butter butter cream by creaming together your butter and shortening, once fluffy add your peanut butter and vanilla.

Adding one cup at a time add in your powdered sugar until desired consistency is reached, set aside.

Add your dulce de leche to a bowl and add a few tsp of milk to thin out.

On a turntable or cake stand add 1 of your layers of chocolate cake and top with half of your dulce de leche.

Top your dulce de leche with 1 layer of your cheesecake.

Spread with about 1 cup of your peanut butter buttercream and top with 2nd layer of cake.

Spread the rest of your dulce de leche and top with other layer of cheesecake.

Trip outside of cake if need be to make even and spread a thin layer of your peanut butter buttercream to do a crumb coating and seal any gaps or spaces in the cake.

Place in the freezer for about 30 minutes to harden up slightly.

Meanwhile to make your ganache add your chocolate chips to heat proof bowl and add your heavy cream to sauce pan and heat until it just starts to boil.

Pour your cream over chocolate chips and cover for about 5-7 minutes.

Remove cover and stir until chocolate melts into cream.

Let sit until it starts to thicken slightly but not too thick.

Remove cake from freeze and pour some of your ganache over the top and spread down the sides of your cake (ganache should slightly harden once it hits the cool cake).

Repeat until top and sides of cake are covered.

Place your 1/4 cup peanut butter in small bowl and heat until liquid and drizzle over top of your cake.

Decorate top and bottom of cake with remaining buttercream.

TO ASSEMBLE

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!

Carrot Cake Cheesecake Cake

unsalted butter, softened

(8 oz) cream cheese, softened

pecans

(8 oz each) cream cheese, softened

tsp kosher salt

heavy whipping cream

vegetable oil

vanilla extract

baking soda

baking powder

ginger

cloves

nutmeg

cinnamon

carrots,

Prepare the cheesecake layer first. This can be...

Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.

Preheat oven to 325 degrees. Using a large...

Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.

Prepare 9-inch springform pan by lining the bottom...

Prepare 9-inch springform pan by lining the bottom (inside) with a circle of parchment paper.

Beat cream cheese with granulated sugar for 2-3...

Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.

Beat in sour cream and heavy cream, until light and...

Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of oven, on a rack just above the water bath (you don't have to actually put the pan in the water to achieve the same results)

Bake cheesecake for 45 minutes. Turn oven off...

Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

When cooled, remove outside portion of the springform pan...

When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

Preheat oven to 350 degrees F. Grease and...

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.

Mix sugar, oil, vanilla, and eggs. Add flour,...

Mix sugar, oil, vanilla, and eggs. Add flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.Fold in carrots.

Bake for 38-42 minutes. Cool in pans on...

Bake for 38-42 minutes. Cool in pans on wire rack for 10 minutes, then remove from pans and cool completely.

In a large mixing bowl, combine cream cheese and butter....

In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.

To assemble the cake, layer one layer of...

To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!

Store in the refrigerator, covered, for up to...

Store in the refrigerator, covered, for up to 3 days. ENJOY

https://mediavine-res.cloudinary.com/video/upload/krgvtzto7qoyd6suifja.mp4

This Guinness and Baileys Cheesecake Cake has two layers of homemade chocolate Guinness cake with a Baileys cheesecake center and frosted with a Baileys cream cheese whipped cream.

Guinness and Baileys Cheesecake Cake

cocoa powder

Guinness beer (room temperature)

cream cheese (room temperature)

Baileys Irish Cream (original)

Preheat oven to 325 degrees. Cut a parchment circle to fit in the bottom of a 9-inch springform pan. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.

In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy.

Add in the granulated sugar and flour. Beat until the sugar and flour is incorporated into the cream cheese.

Add in the eggs one at a time and beat until it's combined. Scrape down the sides and bottom of the bowl before adding the next egg.

Add in the vanilla extract and Baileys and beat until combined.

Pour the cheesecake batter into the prepared springform pan.

Place into the oven and bake for 1 hour. To test the cheesecake, jiggle the pan. The sides shouldn't move and the center should jiggle slightly as jello would.

Remove from the oven and let cool to room temperature. Place into the oven and chill overnight.

Cheesecake

Preheat oven to 350 degrees. Cut two parchment circles to fit in the bottoms of two 9-inch round pans. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.

In a large bowl, add in the flour, sugar, cocoa powder, baking soda, and baking powder. Whisk to combine the ingredients thoroughly.

In a separate large mixing bowl, add in the vegetable oil, eggs, vanilla extract, and sour cream. Whisk until it comes together and is smooth.

Continue to whisk while slowly adding in the bottle of beer.

Add the dry ingredients into the wet ingredients and whisk until the batter is smooth.  Scrape the sides of the bowl and whisk in any remaining bits.

Divide the batter equally into the two prepared round pans.

Wrap the pans in even-bake strips to help the cakes to bake flat.

Place into the prepared oven and let bake for 40 to 45 minutes or until done. Place a toothpick into the center of the cakes and if the toothpick comes out with moist crumbs or clean, the cakes are done.

Let cool completely.

Cake

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer until smooth and creamy.

Add in 1/2 cup of heavy whipping cream and beat until the heavy cream is worked into the cream cheese. It doesn't need to be whipped.

Add in another 1/2 cup of heavy whipping cream and beat until the heavy cream is worked into the frosting.

Add in 1 cup of heavy whipping cream and continue to beat until incorporated.

Repeat adding 1 cup of heavy whipping cream and beating until the remaining 2 cups of heavy cream are worked into the frosting.

Add in the powdered sugar and Baileys. Beat until the cream cheese whipped cream comes up to stiff peaks.

Frosting

Level the two layers of cake.

Add a small amount of frosting to the center of the cake plate and thinly spread out.

Add the cake to the center of the cake plate.

Add about 1 cup of frosting to the top of the cake. Evenly spread it out with an offset spatula.

Add the cheesecake layer to the top. Trim the cheesecake if it sticks out farther than the cake. Use a butter knife to smooth the sides after it&#039;s trimmed.

Add about 1 cup of frosting to the top of the cheesecake and evenly spread it out.

Add the final layer of cake.

Add about 2 to 3 cups of frosting to the top of the cake and begin spreading it out over the top and down the sides of the cake. Add more frosting to the sides as needed.

Clean off the cake plate and add sprinkles to the side of the cake. I like to do this while sitting the cake plate in a large jelly roll pan so the jelly roll pan can catch the sprinkles as they fall.

Add the remaining frosting to a piping bag fitted with the Wilton 1M tip. Pipe swirls on top of the cake and add additional sprinkles to the swirls.

Assemble

Delicious strawberry cake with a layer of cheesecake in the middle!

Strawberry Cheesecake Cake

cream cheese, (at room temperature)

white sugar

(1½ packages) cream cheese, (at room temperature)

(1 stick) unsalted butter, (at room, temperature)

strawberry puree

strawberries

Preheat the oven to 325 F. Spray a 9-inch springform pan with nonstick spray.

In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.

Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. It might be cracked on top- it doesn&#x27;t matter. Let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

PREPARE THE CHEESECAKE LAYER:

Bake two- 9-inch round strawberry cake layers (your recipe preference- see ingreds and NOTES below for suggestions)

PREPARE THE CAKE:

Use an electric mixer to combine the cream cheese and the butter, and beat until smooth. Add the vanilla, strawberry puree and cream and continue to mix until well combined. Mix in 2 cups of the powdered sugar. Add the third cup a little at a time until you reach a consistency that you&#x27;re happy with. You may not use it all, or you may use more. It just needs to be thick enough to be spreadable.

PREPARE THE FROSTING:

Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the the cheesecake to release it from the pan. Trim the cheesecake, as needed to match the size of your cake layers (see *NOTES below). Put a little bit of frosting on top of the first layer of cake. Place the cheesecake layer on top of the first cake layer. Put a little more frosting on top of the cheesecake. Place the second cake layer on top of the cheesecake.

ASSEMBLE THE CAKE:

Apply a crumb coat layer of frosting to the cake (see *NOTES below), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting, if needed. Decorate, as desired, and refrigerate until ready to serve.

FROST THE CAKE:

What's not to love about this Chocolate Peanut Butter Cheesecake Cake? This stunning cake has layers of homemade chocolate cake and peanut butter cheesecake. Topped with a creamy peanut butter frosting and dark chocolate ganache, this cake is sure to satisfy that sweet tooth!

Chocolate Peanut Butter Cheesecake Cake

each) cream cheese, softened

kosher salt

chocolate cocoa powder

strong brewed coffee, cooled

milk

Tablespoons milk

Dove® Dark Chocolate PROMISES (about 4 ounce)

Dove®

Preheat oven to 325°F. Using a large, shallow...

Preheat oven to 325°F. Using a large, shallow roasting pan, fill with about 1 inch of water and place on bottom rack of oven.

Place a circle of parchment paper in bottom...

Place a circle of parchment paper in bottom of 9-inch springform pan. Set aside.

In a large mixing bowl, beat cream cheese...

In a large mixing bowl, beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in peanut butter, salt, and eggs. Beat well.

Beat in sour cream and heavy cream, scraping...

Beat in sour cream and heavy cream, scraping down sides of the bowl as needed. Allow to mix on high for two minutes until thick and creamy. Pour into prepared springform pan and place in bottom 2/3 of oven (one rack above the roasting pan). Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 25-30 minutes. Remove from oven and cool completely on wire rack. Once cooled, refrigerate (in pan) until ready to use. Or, remove from pan and freeze until later use (thaw in refrigerator if frozen).

Spray two 9-inch cake pans with baking spray. Set...

Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.

In a bowl, combine the flour, cocoa, salt,...

In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.

In a measuring cup, combine cooled coffee with...

In a measuring cup, combine cooled coffee with milk*. Set aside.

In a large mixing bowl, beat butter and...

In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

Once all the ingredients are added, beat cake...

Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).

Divide cake batter into the two cake pans....

Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

Beat butter for about 3 minutes in an...

Beat butter for about 3 minutes in an electric mixer until pale in color, scraping down the sides of the bowl as needed. Add in peanut butter, sugar, and milk. Beat an additional 3-5 minutes until frosting is fluffy and well blended.

Reserve about 1 1/2 cups of frosting for...

Reserve about 1 1/2 cups of frosting for the garnish and spoon into a decorator bag with tip. Set aside.

Unwrap 15 Dove® Dark Chocolate PROMISES and place...

Unwrap 15 Dove® Dark Chocolate PROMISES and place in a microwave safe glass bowl. Add the cream and microwave for 30 seconds. Stir and heat for an additional 30 seconds. Using a whisk, quickly stir this until it's smooth.

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Top Tags

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The most viewed cheesecake cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine