Chocolate Chip Peanut Butter Cheesecake Cake

A crispy brownie base, creamy peanut butter cheesecake filling, and shiny chocolate ganache make this a true dessert feast!

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Brownie Crust

• 100g flour

• 50g sugar

• 30g cocoa powder

• 1g salt

• 60g butter, melted

• 1 egg

• 1ml vanilla extract

Instructions: Bake at 175°C for 15-20 minutes, then let cool.

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Peanut Butter Cheesecake Filling

• 450g cream cheese, softened

• 180g creamy peanut butter

• 150g powdered sugar

• 5ml vanilla

• 1g salt

• 240ml cold cream

• 100g mini chocolate chips

Preparation: Whip the cream and cheese mixture, fold in the cold cream, add the mini chocolates, and pour onto the brownie base. Refrigerate for 6 hours or overnight.

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Chocolate Ganache Topping

• 120g chocolate

• 100ml cream

Preparation: Heat the cream and pour it over the chocolate, let it sit for 5 minutes, then stir. Pour the ganache over the cheesecake and refrigerate for 15 minutes to set.

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Final Touch

• Garnish with large chocolate chunks and serve.

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Total Time: 6+ hours (including chilling)

Servings: 8-10