chocolate covered peanut butter cheesecake squares
This just happened while standing in the grocery store. My husband was craving a snack and couldn't quite pick something. I asked him to describe to me what he wanted, and he said chocolate graham cracker-type bottom, creamy peanut butter middle, and chocolate on the top. So, I came up with this recipe.
Blue Ribbon Recipe
Chocolate and peanut butter lovers, check your kitchen now to see if you have the ingredients for these cheesecake squares. The base is a crunchy chocolate cookie crust that's topped with a creamy and tangy peanut butter cheesecake layer. Then a rich and creamy chocolate ganache is spread over the top. We opted to use the butter to make it more of a frosting. One bite and you may never be the same... they remind us of an elevated chocolate peanut butter cup. We also chopped up peanut butter cups for decorating, but these are just as good without the extra candies.
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
- PEANUT BUTTER CHEESECAKE BATTER
- 1 cup heavy whipping cream
- 3 packages cream cheese (8 oz each)
- 9 ounces creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- CHOCOLATE GANACHE
- 1 cup heavy whipping cream
- 10 1/2 ounces semi-sweet chocolate chips
- 1 stick butter, optional
How To Make chocolate covered peanut butter cheesecake squares
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Step 1Preheat oven to 350 degrees F. Line with foil and grease (either non-stick spray or butter) a 9x13 pan. -
Step 2For the chocolate crust, mix the sugar, flour, cocoa powder, and baking powder. With a beater, beat in the butter and egg. Spread with a spatula in the bottom of the 9x13 pan.
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Step 3Sprinkle 1 cup chocolate chips onto the crust (might be less... I just sprinkle until evenly coated).
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Step 4For cheesecake batter, place the bowl and beater for whipping the whipping cream in the freezer for about 5 minutes until frosted. Whip the whipping cream until stiff (whipped cream doesn't fall off the beater). Set aside.
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Step 5Cream together the cream cheese, peanut butter, and sugar. Scrape the bowl occasionally to ensure it's evenly mixed. Add eggs, one at a time until incorporated, and vanilla extract. Fold in the whipped cream.
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Step 6Pour batter onto the crust. Take a butter knife and swirl just through the batter (not all the way to the bottom) to ensure no air bubbles in the batter.
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Step 7Bake at 350 degrees F for 25 minutes.
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Step 8Turn off the oven, LEAVING THE DOOR CLOSED! Leave cheesecake in the oven for 35 minutes longer.
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Step 9Take out the cheesecake and cool it completely. In a pinch, I throw it in the freezer after cooling on the counter for 15 minutes.
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Step 10For the chocolate ganache, Heat 1 cup heavy cream over medium heat until warm, almost hot.
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Step 11Pull from the heat and add semi-sweet chocolate chips. DO NOT STIR!
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Step 12After the cream has cooled, transfer the mixture to the mixing bowl (the chocolate will have melted). Beat on high until smooth and creamy. To make frosting instead of ganache (like pictured), add 1 stick of butter.
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Step 13Spread over cooled cheesecake. I do this step after removing the cheesecake from the pan which is why I line the pan with foil.
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Step 14Cut into bars and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
