Rich and indulgent, these chocolate-covered peanut butter cheesecake squares are a decadent dessert that combines layers of chocolatey crust, creamy peanut butter cheesecake, and smooth chocolate ganache. Perfect for any special occasion or just because you’re craving something sweet!
Ingredients
Chocolate Crust:
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 6 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1 stick unsalted butter
- 1 large egg
- 1 cup chocolate chips (adjust based on preference)
Peanut Butter Cheesecake Batter:
- 1 cup heavy whipping cream
- 3 packages cream cheese (8 oz each)
- 9 oz creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Chocolate Ganache:
- 1 cup heavy whipping cream
- 10 1/2 oz semi-sweet chocolate chips
- 1 stick butter (optional for a thicker frosting-like consistency)
Directions
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13 pan with foil and grease it using either non-stick spray or butter.
2. Make the Chocolate Crust: In a large bowl, combine sugar, flour, cocoa powder, and baking powder. Use a beater to mix in the butter and egg until well combined. Spread the mixture evenly across the bottom of the prepared pan with a spatula.
3. Add Chocolate Chips: Sprinkle the chocolate chips over the crust. Use about 1 cup, or adjust the amount depending on how chocolatey you want the base layer.
4. Prepare the Cheesecake Batter: Before you begin, place your mixing bowl and beater in the freezer for about 5 minutes to chill. Whip the heavy whipping cream until stiff peaks form and set aside.
In another large bowl, cream together the cream cheese, peanut butter, and sugar until smooth. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Finally, fold the whipped cream into the cream cheese mixture, gently mixing until combined.
5. Pour and Bake: Pour the cheesecake batter over the chocolate crust. To prevent air bubbles, take a butter knife and swirl through the top layer of the batter, but avoid reaching all the way to the crust.
Bake for 25 minutes at 350°F.
6. Let It Set: Turn off the oven, but leave the cheesecake inside with the oven door closed for an additional 35 minutes. After this time, remove the cheesecake from the oven and allow it to cool completely.
7. Prepare the Chocolate Ganache: In a medium saucepan, heat 1 cup of heavy cream over medium heat until it’s hot but not boiling. Remove from the heat and immediately add the semi-sweet chocolate chips. Allow the mixture to sit without stirring for a few minutes to let the chocolate melt.
Once the mixture has cooled slightly, transfer it to a mixing bowl and beat on high until the ganache is smooth and creamy. If you’d prefer a thicker, frosting-like texture, add 1 stick of butter and continue to beat until combined.
8. Spread the Ganache: Once the cheesecake has cooled, carefully remove it from the pan by lifting the foil lining. Spread the ganache evenly over the top of the cheesecake.
9. Cut and Serve: Cut the cheesecake into squares and serve. These bars can be stored in the fridge to keep them firm and fresh.
This decadent treat will have everyone reaching for seconds! Share this recipe on your Recipes Vault page to treat your followers to a delicious and visually stunning dessert.