Cheesecake Factory Reese’s Peanut Butter Chocolate Cake Cheesecake 

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7️⃣ Remove from the oven and let cool. Once cool, cover and refrigerate for at least 4-6 hours, preferably overnight.
3. Make the Peanut Butter Buttercream:
1️⃣ In a large bowl, cream together butter and shortening until fluffy.
2️⃣ Add the peanut butter and vanilla, mixing until well combined.
3️⃣ Gradually add in powdered sugar, one cup at a time, until the desired consistency is reached.
4. Make the Ganache:
1️⃣ In a heat-proof bowl, place the chocolate chips.
2️⃣ In a saucepan, heat the heavy cream until it just starts to boil, then pour over the chocolate chips.
3️⃣ Cover and let sit for 5-7 minutes. Stir until the chocolate is melted and smooth. Let it sit until it thickens slightly.
5. Assemble the Cake:
1️⃣ On a turntable or cake stand, place one layer of chocolate cake. Spread half of the dulce de leche on top.
2️⃣ Add one layer of the cheesecake on top of the dulce de leche, followed by about 1 cup of the peanut butter buttercream.
3️⃣ Place the second layer of chocolate cake on top, spread with the remaining dulce de leche, and add the second layer of cheesecake.
4️⃣ Trim the edges of the cake if needed for evenness, then apply a thin layer of peanut butter buttercream around the sides and top for a crumb coat. Freeze for 30 minutes to firm up.
5️⃣ Remove the cake from the freezer and pour the ganache over the top, spreading it down the sides. Repeat until the top and sides are fully covered.
6️⃣ Heat ¼ cup peanut butter until liquid and drizzle over the top of the cake.
7️⃣ Decorate the top and bottom of the cake with any remaining peanut butter buttercream.
Enjoy your Reese’s Peanut Butter Chocolate Cake Cheesecake! 🍰✨
Feel free to share this delicious dessert recipe for anyone looking to indulge in a rich treat!

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