Chocolate Chip Peanut Butter Cheesecake Cake

1. Heat the cream: Warm the cream gently until steaming but not boiling—overheating can break the ganache.
2. Combine with chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 5 minutes to melt gradually.
3. Stir until silky: Mix from the center outward until the ganache becomes glossy and smooth.
4. Top the cheesecake: Pour the ganache evenly over the chilled peanut butter layer. Tilt the pan slightly if needed to spread the ganache without using a spatula.
5. Set: Refrigerate for 15 minutes to firm up the ganache before garnishing.

4️⃣ Final Touch

Once the ganache is set, top the cake with large chocolate chunks for texture and visual appeal. Slice with a warm knife for clean edges and serve chilled.

Notes

• For a softer cheesecake texture, let the cake sit at room temperature for 10 minutes before slicing.
• Use high-quality chocolate for the ganache for maximum shine and flavor.
• This cake keeps well refrigerated for 3–4 days.