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Chocolate-Covered Peanut Butter Cheesecake Squares

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.
Prep Time30 minutes
Cook Time25 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Decadent, Peanut Butter
Servings: 12 servings

Equipment

  • Mixing Bowl
  • 9x13 Pan
  • Saucepan
  • Spatula
  • Beater

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
  • 10.5 oz semi-sweet chocolate chips
  • 1 stick butter optional for thicker consistency

Instructions

  • 1. Preheat your oven to 350°F (175°C). Line a 9x13 pan with foil and grease it using either non-stick spray or butter.
  • 2. 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. 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. 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. 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 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. 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. 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 cooled slightly, transfer to a mixing bowl and beat on high until smooth and creamy. If you’d prefer a thicker, frosting-like texture, add 1 stick of butter and continue to beat until combined.
  • 8. 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 the cheesecake into squares and serve. These bars can be stored in the fridge to keep them firm and fresh.

Notes

This decadent treat will have everyone reaching for seconds!