Description
These Peanut-Chocolate Cheesecake Bars combine the rich creaminess of cheesecake with the classic flavors of peanut butter and chocolate. Featuring a buttery graham cracker crust layered with a smooth peanut butter cheesecake filling and topped with a decadent chocolate ganache, these bars are perfect for any dessert lover looking for a deliciously indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Chocolate Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan to form the crust. Bake for 10 minutes to set, then remove from the oven and let cool slightly.
- Make the Peanut Butter Mixture: In a separate bowl, whisk together the creamy peanut butter, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until fluffy. Gradually add the granulated sugar and continue to beat until fully incorporated. Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract, sour cream, and heavy cream until the mixture is smooth.
- Combine Peanut Butter and Cheesecake Mixture: Gently fold the peanut butter mixture into the cream cheese batter, creating a marbled effect or mix thoroughly depending on your preference.
- Bake the Cheesecake Bars: Pour the combined filling over the baked crust in the pan, spreading it evenly. Bake at 325°F (163°C) for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. Remove from the oven and allow to cool completely at room temperature. Then refrigerate for at least 2 hours to set properly.
- Prepare the Chocolate Ganache: Place the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between until the chocolate is fully melted and the mixture is smooth.
- Top the Cheesecake Bars: Pour the chocolate ganache over the chilled cheesecake bars, spreading evenly with a spatula. Refrigerate for an additional 30 minutes to allow the ganache to firm up.
- Serve: Once set, cut the cheesecake into 16 squares and serve chilled. Enjoy your rich, creamy peanut-chocolate cheesecake bars!
Notes
- For easier cutting, chill the bars overnight before slicing.
- You can substitute crunchy peanut butter if you prefer added texture.
- Allow the cream cheese to soften at room temperature to ensure a smooth batter.
- If you prefer a thicker ganache, add more chocolate chips or reduce the heavy cream slightly.
- Store bars refrigerated in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
