Description
These Peanut-Chocolate Cheesecake Bars combine a rich, creamy cheesecake filling with a buttery graham cracker crust and a luscious peanut butter layer, topped with a decadent chocolate ganache. Perfectly balanced with sweet and salty flavors, these bars make an irresistible dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Peanut Butter Layer
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Cheesecake Filling
- 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
- 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 medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of a greased 9×13-inch baking pan to form an even crust.
- Make the peanut butter layer: In a separate bowl, mix together the creamy peanut butter, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Spread this mixture evenly over the prepared graham cracker crust layer.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract, sour cream, and 1/4 cup heavy cream until fully combined.
- Assemble and bake: Pour the cheesecake filling evenly over the peanut butter layer in the baking pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 35 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Remove from the oven and allow to cool completely at room temperature, then refrigerate to chill for at least 4 hours or overnight.
- Make the chocolate ganache: In a small saucepan or microwave-safe bowl, gently heat the 2 tablespoons heavy cream until just simmering. Pour over the semi-sweet chocolate chips and let sit for 2-3 minutes. Stir until smooth and glossy. Pour the ganache over the chilled cheesecake bars and spread evenly.
- Serve: Refrigerate the cheesecake bars for an additional 30 minutes to set the ganache. Cut into 16 bars and serve chilled. Store leftovers in the refrigerator.
Notes
- For easier cutting, warm the knife under hot water and wipe it dry before slicing the bars.
- You can substitute natural peanut butter, but the texture might be less creamy.
- If you prefer a stronger chocolate flavor, use dark chocolate chips instead of semi-sweet.
- These bars can be stored in the refrigerator for up to 5 days, or frozen for up to 2 months.
- Allow the cheesecake to fully chill before applying the ganache for the best set and presentation.
