Peanut Butter Jelly Cheesecake Cake
This delightful dessert combines fluffy vanilla cake, creamy peanut butter cheesecake, and a luscious layer of jelly, perfect for family gatherings or special occasions.
Ingredients
For the Cake
- 2.5 cups all-purpose flour Provides the base for the cake
- 2.5 teaspoons baking powder Helps the cake rise
- 0.5 teaspoon salt Balances flavor
- 1 cup unsalted butter, softened Main fat in the cake
- 1.5 cups granulated sugar Sweetens the cake
- 4 large eggs Adds moisture and structure
- 1 teaspoon vanilla extract Enhances flavor
- 1 cup whole milk Creates a moist batter
- 0.5 cup creamy peanut butter Adds nutty flavor
For the Cheesecake Layer
- 16 ounces cream cheese, softened Base for the cheesecake filling
- 0.75 cup granulated sugar Sweetens the cheesecake
- 2 large eggs Adds structure
- 1 teaspoon vanilla extract Enhances flavor
- 0.5 cup peanut butter For extra flavor
- 1 cup strawberry or grape jelly For the fruity layer
For the Frosting
- 0.5 cup unsalted butter Base for the frosting
- 1 cup creamy peanut butter For flavor in the frosting
- 3 cups powdered sugar Sweetens the frosting
- 0.25 cup heavy cream For creaminess
- 1 teaspoon vanilla extract Enhances flavor
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition and stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stir in the creamy peanut butter until incorporated.
Assembling the Cake
- Divide the batter evenly between the prepared pans.
- In another bowl, beat the cream cheese until smooth; then gradually add granulated sugar, followed by the eggs, vanilla, and peanut butter.
- Spread the cheesecake mixture over the cake batter in each pan.
Baking
- Bake for 50-60 minutes until the cheesecake layer is set and a toothpick comes out clean when inserted into the cake.
- Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack.
Frosting
- Beat together unsalted butter and peanut butter until creamy; then gradually add powdered sugar and heavy cream, mixing until smooth.
- Once the cakes are cooled, layer the bottoms with jelly, stack the other cake on top and frost with peanut butter frosting.
Serving
- Slice, serve, and enjoy!
Notes
Consider adding crushed graham crackers into the cheesecake layer for extra texture. Use a piping bag for decorative frosting swirls, and drizzle melted chocolate over the frosted cake for added richness.