Description
Deliciously rich and creamy Chocolate Peanut Butter Cheesecake Bars featuring a fudgy chocolate cookie base topped with a velvety peanut butter cheesecake filling. Perfectly baked for a luscious texture and optionally adorned with chocolate chips or swirls, these bars are an indulgent treat for any occasion.
Ingredients
Scale
Chocolate Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1 cup unsalted butter, melted
Peanut Butter Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup chocolate chips (optional)
Instructions
- Making the Chocolate Cookie Base: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later. In a medium bowl, mix the flour, sugar, cocoa powder, and salt. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the prepared pan. Bake for 10 minutes, then set aside to cool while you prepare the filling.
- Whipping Up the Peanut Butter Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the peanut butter and remaining sugar, beating until well combined. Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until you achieve a smooth, creamy consistency.
- Assembling and Baking Your Cheesecake Bars: Pour the peanut butter cheesecake filling over the pre-baked chocolate crust, spreading it evenly. If desired, sprinkle chocolate chips over the top or create chocolate swirls by melting some chips and drizzling them over the filling. Bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares and serve.
Notes
- Use room temperature cream cheese for a smooth filling without lumps.
- To create chocolate swirls, melt chocolate chips and drizzle them over the filling before baking.
- Ensure not to overbake the cheesecake filling to retain a creamy texture; the center should be slightly jiggly when done.
- Refrigerate the bars well to allow them to set properly for easier slicing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
