Chocolate Chip Peanut Butter Cheesecake Cake
A rich and decadent dessert combining a brownie crust, peanut butter cheesecake filling, and chocolate ganache, perfect for any celebration or sweet treat.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Make sure your cream cheese is softened to room temperature for a smooth filling.