Cakes/ Dessert/ Recipes

Buckeye Peanut Butter Cheesecake Layer Cake

Who doesn’t love peanut butter and chocolate? How about cheesecake? Combine chocolate and peanut butter cheesecake and you have one of the best desserts ever. You have to try this chocolate layer cake.
Buckeye Peanut Butter Cheesecake Layer Cake one slice sitting on a white saucer that is on a wooden surface

Buckeye Peanut Butter Cheesecake Layer Cake

When making this chocolate layer cake filled with this Peanut butter cheesecake layer, topped with Buckeye candy. This is the best Buckeye cheesecake recipe. What is this Buckeye Cheesecake? It is a peanut butter cheesecake layered between chocolate cake covered with peanut butter frosting, chocolate ganache and topped with Buckeye candies.

Can I use store bought buckeye candy on top?

This is a great Buckeye Candy topped peanut butter cheesecake with chocolate layers. While the cake is easy to make, there are several steps. If you want to make this a little easier to make, you can buy store bought buckeye candy to put on top. While I love making Buckeye chocolate candy from scratch, sometimes there just isn’t enough time. Store bought buckeye candies will taste just as good as homemade, without the time investment.
A whole peanut butter cheesecake on a white cake stand with buckeye candies on top

How do I keep the chocolate layer cake moist?

There are two ways that I use to make sure I have the chocolate layer cake moist is to make sure I do not overbake it and that I keep it well covered. To make sure the cake is not overbaked, start with the shortest bake time. This helps to make sure it is not overcooked an accident. Check the cake using a toothpick or butter knife to check the doneness. If you need more time than the shortest bake time, increase the time by one minute increments.

The other way to keep cakes moist is to make sure they are covered well. Cover the entire cake when you are storing it. Use plastic wrap or a cake cover. Another way to keep the cake covered is to use fondant or ganache, which this cake recipe uses. The fondant or ganache works to hold the moisture in the chocolate layer cake.

How do I dip chocolate buckeye candy?

After you make the peanut butter balls, you need to store them in the refrigerator. Melt the chocolate and shortening together.  As the chocolate melts, you will need to take the peanut butter balls out of the refrigerator. As you start to dip the peanut butter balls into the chocolate, you want to dip most of the way in, leaving a small amount of the peanut butter showing to look like buckeyes.

A peanut butter cheesecake chocolate layer cake on a white cake stand with one slice taken out

When you are looking for the perfect peanut butter cheesecake, you are going to love this easy to make Buckeye Chocolate Peanut Butter Cheesecake.

Ingredients for buckeye cheesecake cake

  • cream cheese
  • creamy peanut butter
  • white sugar
  • all-purpose flour
  • eggs
  • whole cup milk
  • unsalted butter
  • unbleached all-purpose flour
  • unsweetened chocolate
  • Dutch-processed cocoa
  • hot water
  • sugar
  • baking soda
  • salt
  • buttermilk
  • vanilla extract
  • confectioners’ sugar
  • semi-sweet chocolate
  • shortening
  • kosher salt
  • heavy cream

How to make peanut butter cheesecake buckeye cake

Prepare the cheesecake layer

Preheat oven to 325 degrees. Grease a 9-inch springform pan very well; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and peanut butter at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add half of the sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape down the bowl; add the flour and beat at low speed until combined, about 1 minute. Add eggs, one at a time, blending after each addition. Stir in the milk.
Pour batter into the greased pan.
Bake for 10 minutes at 325 degrees.
Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.
Cool on the counter for 2 hours. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers

Heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in a medium heatproof bowl; set bowl over a saucepan of simmering water and stir until chocolate is melted about 2 minutes. Add 1/2 cup sugar to the chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in a medium bowl. Combine buttermilk and vanilla in a small bowl. In the bowl of a standing mixer fitted with a whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with the paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down the sides of the bowl with a rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of the flour mixture followed by half of the buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of the remaining flour mixture and all of the remaining buttermilk mixture (batter may appear separated). Scrape downsides of the bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with a rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of the pan with a spatula.
Bake cakes until a toothpick inserted into the center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto a wire rack. Cool cakes to room temperature before assembling the cake, 45 to 60 minutes.

Prepare the Buckeyes

Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough.
Shape into balls using 2 teaspoons of dough for each ball and insert a wooden toothpick into the ball. Place on prepared pan, and refrigerate for at least 1 hour.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove peanut butter balls from the refrigerator. Dip into melted chocolate leaving a small uncovered area so balls resemble buckeyes. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Use fingers to blend in toothpick holes.

Prepare the Frosting

Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).

Prepare the Chocolate Ganache

While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

Assemble the cake

If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer into the center of a cake plate or platter. Cover with 1/2 cup peanut butter frosting. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer and cover with 1/2 cup of peanut butter frosting. Place the 2nd cake layer on top of the cheesecake.

Frost the cake

Apply a crumb coat layer to the cake-use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any chocolate crumbs into the bowl of frosting). When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the remaining frosting evenly across the top and then spread it smoothly down the sides of the cake. Refrigerate the cake for at least 1 hour, until the frosting is set.

Garnish the Cake

If the ganache was mixed in a bowl, transfer it into a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with buckeyes. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to harden. Keep the cake refrigerated, removing it from the refrigerator 30 minutes prior to serving.

single slice of chocolate layer cake with buckeye on top sitting on a small white dessert plate

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Buckeye Peanut Butter Cheesecake Layer Cake


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  • Author: Laura
  • Prep Time: 2 hours
  • Cook Time: 60
  • Total Time: 3 hours

Description

Who doesn’t love peanut butter and chocolate? How about cheesecake? Combine chocolate and peanut butter cheesecake and you have one of the best desserts ever. You have to try this chocolate layer cake.


Scale

Ingredients

For the Peanut Butter Cheesecake Layer:
2 (8 ounce) packages cream cheese, cut into 1-inch chunks, room temperature
1/2 cup creamy peanut butter
1 cup white sugar
3 tablespoons all-purpose flour
4 large eggs, room temperature
1/2 whole cup milk, room temperature

For the Chocolate Cake Layers:
12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4 ounces unsweetened chocolate, coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

For the Buckeyes:
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar, sifted
6 ounces semi-sweet chocolate
2 tablespoons shortening

For the Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1½ teaspoons vanilla extract
½ teaspoon kosher salt
⅔ cup heavy cream

For the Chocolate Ganache::
8 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream


Instructions

Prepare the cheesecake layer:
Preheat oven to 325 degrees. Grease a 9-inch springform pan very well; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and peanut butter at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add half of the sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape down the bowl; add the flour and beat at low speed until combined, about 1 minute. Add eggs, one at a time, blending after each addition. Stir in the milk.
Pour batter into the greased pan.
Bake for 10 minutes at 325 degrees.
Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.
Cool on the counter for 2 hours. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers:
Heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan of simmering water and stir until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before assembling the cake, 45 to 60 minutes.

Prepare the Buckeyes:
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough.
Shape into balls using 2 teaspoons of dough for each ball and insert a wooden toothpick into the ball. Place on prepared pan, and refrigerate for at least 1 hour.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove peanut butter balls from refrigerator. Dip into melted chocolate leaving a small uncovered area so balls resemble buckeyes. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Use fingers to blend in toothpick holes.

Prepare the Frosting:

Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).

Prepare the Chocolate Ganache:

While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

Assemble the cake:
If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer into the center of a cake plate or platter. Cover with 1/2 cup peanut butter frosting. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer and cover with 1/2 cup of peanut butter frosting. Place the 2nd cake layer on top of the cheesecake.

Frost the cake:
Apply a crumb coat layer to the cake-use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any chocolate crumbs into the bowl of frosting). When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the remaining frosting evenly across the top and then spread it smoothly down the sides of the cake. Refrigerate the cake for at least 1 hour, until the frosting is set.

Garnish the Cake:
If the ganache was mixed in a bowl, transfer it into a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with buckeyes. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to harden. Keep the cake refrigerated, removing it from the refrigerator 30 minutes prior to serving.


  • Category: dessert
  • Method: oven
  • Cuisine: american

Keywords: peanut butter cheesecake

Collage picture of a whole peanut butter cheesecake layer cake on a white cake stand with a slice of cake sitting on saucer below

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