Comments on: Peanut Butter Cheesecake Chocolate Cake

By: Barbara Schieving

Barbara Schieving — Mon, 19 Oct 2020 11:35:48 +0000

In reply to Charlene. Thanks for sharing your tip Charlene. Glad you loved the cake.

By: Charlene

Charlene — Mon, 19 Oct 2020 06:25:37 +0000

As I’m seeing some of you had a problem assembling the cake, I would like to share my little trick. I assemble these types of cakes in a lose base cake tin (same diameter of the cake). That way, the filling will firm up and will remain neat when you remove the side of the cake tin. I put my ganache last thing after the cake firmed up in the fridge (and carefully removed the side of the tin). Popped back in the fridge during dinner and was just perfect when I took it out for dessert. Brilliant cake. Thanks for the recipe!

By: Barbara Schieving

Barbara Schieving — Mon, 20 Jul 2020 17:25:27 +0000

In reply to Rusol. About 4 or 5 days, but if you know you won't eat it right away, cheesecake freezes and thaws very well.

By: Rusol

Rusol — Mon, 20 Jul 2020 17:22:07 +0000

In reply to Kayla S. I loved this recipe sounded thebmost reasonable in all the other recipes for peanut butter cheesecake ! My only question is how long does it last in the refrigerator of am making it ahead of time ?

By: Barbara Schieving

Barbara Schieving — Mon, 11 Feb 2019 00:27:06 +0000

In reply to Marcia Fasy. Hi Marcia - yes, dark chocolate should work well in this recipe.

By: Marcia Fasy

Marcia Fasy — Mon, 11 Feb 2019 00:12:46 +0000

Would it be possible to substitute dark chocolate for the milk chocolate? I much prefer the dark version.

Thanks,
Marcia

By: Barbara Schieving

Barbara Schieving — Mon, 25 Sep 2017 12:37:02 +0000

In reply to Emily.

Hi Emily – so glad you and your husband enjoyed it! You can definitely make those changes if you like, but it isn’t necessary to chill the middle layer before topping. You’ll get a prettier cake if you add the top layer and smooth the middle layer after adding the top. Here’s some tips to help next time:

It’s important to make sure the cream cheese is at room temperature. Don’t use a natural peanut butter. Be sure you are using heavy cream and not regular whipping cream and not ultra pasteurized heavy cream which is heated and doesn’t whip as well (plus it has a strange taste). Then be sure you whip the cream until a dollop of it stays the same shape on a plate and doesn’t spread out across the plate. Gentle fold in the whipped cream so you don’t turn the cream back into a liquid. You can add one third of the cream at a time if that’s easier for you. If after folding in the cream, the filling isn’t firm enough to fill the cake, you can whip it to see if that helps it set up. Or, refrigerate it until it sets up a bit before adding it to the layers.

You can half the ganache, but if you let the ganache set up more you get a thicker, nicer layer of chocolate. But it’s certainly up to you how much chocolate you like.

Thanks for taking the time to share you adventure!

By: Emily

Emily — Mon, 25 Sep 2017 04:31:01 +0000

Can your please change the instructions to say that you should first put the filling on one layer, then CHILL it before adding the second cake layer on top (as I now see several readers have suggested)? I just don’t see how there is any way this can work with the cream cheese mixture still soft at room temperature. I also really don’t understand how you could possibly use the entire amount of ganache. I used half and it completely costed the entire cake and then some. One package of the Dove candies was also more than sufficient–a cup for the filling and plenty for the topping. The ridiculous slop of a mess that this cake made sure was tasty but wow, it was a bit of an embarrassment for my husband on his birthday! He still loved it though so all is well, haha.

By: LeAnn

LeAnn — Thu, 23 Mar 2017 00:35:21 +0000

I made this for the second time today. First time I got too impatient and assembled before cakes were totally cooled. Layers slid around and it was a visual mess! Tasted good. This time I cooled the cakes, refrigerated the cream cheese/peanut butter filling and waited for ganache to cool. Looked a little better. Still tasted great. Cutting it has been a challenge. I refrigerated overnight and with a very sharp knife, was able to slice it without massacering it. I used a milk chocolate ganache. Think I’ll try something different next time. Less cream. Thicker. Chopped up Reece’s peanut butter cups for top.

By: Barbara Schieving

Barbara Schieving — Sat, 23 Jul 2016 00:37:58 +0000

In reply to Natalie. Hi Natalie - so glad that you stuck with it until you nailed it. I usually use all of the ganache. If you look closely, you can see a second layer of ganache on top of the first. If I do have any leftover, I'll make some chocolate covered raisin or nut clusters.