Chocolate Peanut Butter Cheese Bars

Cheesecake is one of our favorite desserts. With the tangy sweetness and delicious rich texture, it’s a dessert that is compatible with so many flavors.

Smooth and creamy but also substantial it’s unlike a flaky pastry or a light and fluffy cake.

If you love cheesecake recipes then you must get The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More it is absolutely the consummate cheesecake cookbook. With stunning photographs, clear, easy to follow instructions and perfect cheesecake every time we know you will love it.

The Cheesecake Bible is a great gift for foodies and beginner cooks alike.

We are thrilled to share one of their recipes with you – the perfect sweet treat: Chocolate Peanut Butter Cheesecake Bars!

Chocolate Peanut Butter Cheesecake Bars

Sweet cheesecake bars bursting with chocolate and peanut butter flavors. Perfect for entertaining!

• Preheat oven to 325°F (160°C)
• 13- by 9-inch (3 L) metal baking pan, lined with foil

Chocolate Peanut Butter Cheesecake Bars Ingredients:

 Crust

2.6 cups     peanut butter sandwich cookie crumbs
1⁄2 cup         all-purpose flour
1⁄2 cup         unsalted butter, melted

Filling

4                   packages (each 8 oz/250 g) cream cheese, softened
1 1⁄4 cups     granulated sugar
4                   eggs
8 oz              bittersweet chocolate, melted and cooled
1 cup            creamy peanut butter
3 tbsp          freshly squeezed lemon juice
1 tsp            vanilla extract
2 cups          semisweet chocolate chunks

Topping

1 cup            sour cream
1⁄2 cup         granulated sugar
1⁄3 cup         creamy peanut butter
1 tbsp          freshly squeezed lemon juice
1 tsp            vanilla extract
½ cup semisweet chocolate chunks

Chocolate Peanut Butter Cheesecake Bars Directions:

Crust:

In a bowl, combine cookie crumbs, flour, and butter. Press into bottom of prepared pan and freeze.

Filling:

In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. With the mixer running, pour in melted chocolate in a steady stream. Mix in peanut butter, lemon juice, and vanilla. Fold in chocolate chunks by hand.

Pour over frozen crust, smoothing out to sides of the pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 35 to 45 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping:

In a bowl, combine sour cream, sugar, peanut butter, lemon juice, and vanilla. Pour into center of cooled cake and spread out to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before cutting into bars.

Makes 10 to 12 bars

5 from 4 votes

Print

Chocolate Peanut Butter Cheese Bars

Prep Time

10 mins

Cook Time

45 mins

Resting Time

10 mins

Total Time

55 mins

 

A delicious recipe for cheesecake bars bursting with chocolate and peanut butter. 

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate, peanut butter

Servings: 12 Bars

Calories: 990 kcal

Ingredients

• 2.5 Cups peanut butter sandwich cookie crumbs
• 1/2 Cup all-purpose flour
• 1/2 Cup unsalted butter melted
• 4 8oz/250g cream cheese softened
• 1 1/4 Cups sugar
• 4 eggs
• 8 oz bittersweet chocolate melted and cooled
• 1 Cup creamy peanut butter
• 3 tbsp lemon juice freshly squeezed
• 1 tsp vanilla extract
• 2 Cups semisweet chocolate chunks
• 1 Cup sour cream
• 1/2 Cup sugar
• 1/3 Cup creamy peanut butter
• 1 tbsp lemon juice freshly squeezed
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chunks

Instructions

1. Crust:

   In a bowl, combine cookie crumbs, flour, and butter. Press into bottom of prepared pan and freeze.

2. Filling:

   In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. With the mixer running, pour in melted chocolate in a steady stream. Mix in peanut butter, lemon juice, and vanilla. Fold in chocolate chunks by hand.

   Pour over frozen crust, smoothing out to sides of the pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 35 to 45 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

3. Topping:

   In a bowl, combine sour cream, sugar, peanut butter, lemon juice, and vanilla. Pour into center of cooled cake and spread out to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before cutting into bars.

Courtesy of The Cheesecake Bible Second Edition by George Geary 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

*Image credits: Colin Erricson

The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More Giveaway! 

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