Description
These Peanut-Chocolate Cheesecake Bars combine a crunchy graham cracker peanut butter crust with a creamy, rich cheesecake layer infused with vanilla and topped with luscious semi-sweet chocolate ganache, making them the perfect indulgent 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
- 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: In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, creamy peanut butter, powdered sugar, and vanilla extract. Mix until well combined and the mixture holds together when pressed.
- Form the crust layer: Press the crust mixture evenly into the bottom of a greased 9×9 inch baking pan to create a solid base.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and heavy cream until fully incorporated and smooth.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the baking pan and spread evenly. Bake in a preheated oven at 325°F (163°C) for about 40 minutes or until the edges are set but the center still slightly jiggles.
- Cool the cheesecake: Remove from the oven and let cool at room temperature for about 20 minutes, then refrigerate for at least 2 hours until fully chilled and firm.
- Prepare the chocolate ganache: In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until melted and smooth.
- Top the cheesecake: Pour the warm chocolate ganache over the chilled cheesecake bars and spread evenly.
- Final chill and serve: Return the cheesecake bars to the refrigerator for at least 30 minutes to set the ganache before slicing into 16 bars and serving.
Notes
- Ensure cream cheese is softened for a smooth filling without lumps.
- Do not overbake the cheesecake to avoid cracks; slight jiggle in the center is ideal.
- Use high-quality semi-sweet chocolate for the best ganache flavor.
- Bars can be stored in the refrigerator for up to 4 days, covered properly.
- For an extra crunchy crust, lightly pulse the graham crackers in a food processor before mixing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
