Description
Enjoy these rich and creamy Chocolate Peanut Butter Cheesecake Bars featuring a chocolate cookie crust, smooth peanut butter cheesecake filling, and a decadent chocolate ganache topping. Perfect for peanut butter and chocolate lovers, these bars are easy to prepare and ideal for any dessert occasion.
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup unsalted butter (melted)
For the Filling
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- Chopped peanuts or mini chocolate chips for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Set aside to cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth using a mixer. Add granulated sugar and creamy peanut butter, mixing until fully incorporated and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
- Assemble and Bake: Pour the cheesecake filling over the baked crust and smooth the surface with a spatula. Bake for 30 to 35 minutes, or until the center is just set but still slightly jiggly.
- Cool and Chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 2 hours to set properly.
- Prepare Chocolate Topping: Melt the semi-sweet chocolate chips and heavy cream together until smooth. Spread this ganache evenly over the chilled cheesecake layer.
- Garnish and Serve: If desired, sprinkle chopped peanuts or mini chocolate chips on top. Chill again until the topping is firm. Use the parchment overhang to lift the cheesecake from the pan, slice into 16 bars, wipe the knife between cuts for cleaner slices, and serve.
Notes
- For cleaner slices, wipe the knife between each cut.
- These bars can be made a day ahead and stored in the fridge.
- Use natural peanut butter for a less sweet and more wholesome flavor.
