Discover the Delight of Chocolate Chip Peanut Butter Cheesecake Cake
Why This Dessert is a Must-Try
Chocolate Chip Peanut Butter Cheesecake Cake combines three beloved delights in one amazing dessert. You’ll enjoy the rich brownie crust, smooth peanut butter cheesecake filling, and decadent chocolate ganache that brings everything together. This cake is perfect for any celebration or just a sweet treat after dinner. The mix of flavors and textures makes it irresistible!
Crafting Your Chocolate Chip Peanut Butter Cheesecake Cake
Ingredients
- 100g flour
- 50g sugar
- 30g cocoa powder
- 1g salt
- 60g butter, melted
- 1 egg
- 1ml vanilla extract
- 450g cream cheese, softened
- 180g creamy peanut butter
- 150g powdered sugar
- 5ml vanilla
- 1g salt
- 240ml cold cream
- 100g mini chocolate chips
- 120g chocolate
- 100ml cream
- Large chocolate chunks (for garnish)
Directions
- Preheat your oven to 175°C. To make the brownie crust, mix the flour, sugar, cocoa powder, and salt in a bowl. Add the melted butter, egg, and vanilla extract, then stir to combine. Pour the mix into a greased baking dish and bake for 15-20 minutes. Allow the crust to cool once done.
- For the peanut butter cheesecake filling, beat the softened cream cheese with the peanut butter and powdered sugar until it’s nice and smooth. Add the vanilla, salt, and whipped cold cream. Gently fold in the mini chocolate chips, then pour this rich filling over the cooled brownie crust. Refrigerate for at least 6 hours, but overnight is even better!
- To create the chocolate ganache, heat the cream in a saucepan until it just starts to boil. Pour it over the chopped chocolate and let it sit for 5 minutes. Stir it until it’s smooth, then pour the ganache over the cheesecake layer. Chill for another 15 minutes to let it set.
- Before serving, top with large chocolate chunks for a special touch.
Serving Your Chocolate Chip Peanut Butter Cheesecake Cake
Enjoy this delicious cake cold, straight from the fridge. Serve it as a delightful dessert at parties, family gatherings, or just when you need a sweet treat. You can slice it into squares or wedges for sharing.
Storing Your Dessert
Keep any leftovers in an airtight container in the refrigerator. This cheesecake cake can last for up to a week, but it’s so good it might disappear before then!
Handy Tips for the Best Cake Experience
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Let the brownie base cool completely before adding the cheesecake layer to prevent melting.
- Chilling the cheesecake for a longer time enhances its flavor and texture, so don’t rush it!
Fun Variations to Try
You could swap out creamy peanut butter for crunchy peanut butter if you like some texture. You can also add a layer of banana slices between the brownie and cheesecake for a fun twist!
Nutritional Information
Nutritional details can vary by serving size and ingredients used, but this cake is rich in flavor and best enjoyed in moderation as an indulgent treat.
Delightful Ideas for Family Gatherings
Serve this cake alongside fresh fruit like strawberries or raspberries to balance its richness. A scoop of vanilla ice cream can also make a perfect pairing!
Perfect Pairing Suggestions
Enjoy your Chocolate Chip Peanut Butter Cheesecake Cake with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for an extra sweet touch.
Common Questions about the Recipe
1. Can I make this cake in advance?
Yes, this cake is perfect for making a day or two ahead! Just keep it stored in the fridge.
2. How should I cut the cake for serving?
Use a sharp knife and wipe it clean between slices for neat edges.
3. What can I use instead of chocolate ganache?
You can top it with whipped cream or a drizzle of chocolate sauce if you prefer.
Now you’re all set to create a delicious Chocolate Chip Peanut Butter Cheesecake Cake! Enjoy indulging in its rich flavors and textures.
Chocolate Chip Peanut Butter Cheesecake Cake
Ingredients
For the Brownie Crust
- 100 g flour
- 50 g sugar
- 30 g cocoa powder
- 1 g salt
- 60 g butter, melted
- 1 large egg
- 1 ml vanilla extract
For the Peanut Butter Cheesecake Filling
- 450 g cream cheese, softened Make sure it's at room temperature
- 180 g creamy peanut butter
- 150 g powdered sugar
- 5 ml vanilla
- 1 g salt
- 240 ml cold cream Whipped
- 100 g mini chocolate chips
For the Chocolate Ganache
- 120 g chocolate Chopped
- 100 ml cream For heating
- Large chocolate chunks For garnish
Instructions
Preparation of Brownie Crust
- Preheat your oven to 175°C.
- Mix the flour, sugar, cocoa powder, and salt in a bowl.
- Add the melted butter, egg, and vanilla extract, then stir to combine.
- Pour the mix into a greased baking dish and bake for 15-20 minutes.
- Allow the crust to cool once done.
Preparation of Peanut Butter Cheesecake Filling
- Beat the softened cream cheese with the peanut butter and powdered sugar until smooth.
- Add the vanilla, salt, and whipped cold cream.
- Gently fold in the mini chocolate chips.
- Pour the rich filling over the cooled brownie crust.
- Refrigerate for at least 6 hours, but overnight is even better.
Preparation of Chocolate Ganache
- Heat the cream in a saucepan until it just starts to boil.
- Pour it over the chopped chocolate and let it sit for 5 minutes.
- Stir it until smooth, then pour the ganache over the cheesecake layer.
- Chill for another 15 minutes to let it set.
Serving
- Before serving, top with large chocolate chunks for a special touch.
- Enjoy this delicious cake cold, straight from the fridge.
