Chocolate Covered Peanut Butter Cheesecake Squares
By
Beth Gordon
@egordon12020
2
Blue Ribbon Recipe
This cheesecake bar will a big hit with family and friends. A chocolate cookie crust, creamy peanut butter cheesecake center, and chocolaty ganache on top. One bite and you may never be the same... So good!
The Test Kitchen
Ingredients
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CHOCOLATE CRUST
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1 csugar
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1/2 call purpose flour
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6 Tbspcocoa powder
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1/2 tspbaking powder
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1 stickunsalted butter
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1egg
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1 cchocolate chips
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PEANUT BUTTER CHEESECAKE BATTER
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1 cheavy whipping cream
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3 pkg(8 oz. each) cream cheese
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1/2 jar(s)(18 oz jar) creamy peanut butter
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1 csugar
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1 tspvanilla extract
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3eggs
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CHOCOLATE GANACHE
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1 cheavy whipping cream
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10 1/2 ozsemi-sweet chocolate chips (usually the whole small bag)
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1 stickbutter (optional- see step 15!)
How to Make Chocolate Covered Peanut Butter Cheesecake Squares
- Preheat oven to 350F. Line (with foil) and grease (either non-stick spray or butter) a 9x13 pan (I use a glass casserole dish from Pyrex).
- For chocolate crust:
- For 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.
- Cream together the cream cheese, peanut butter, and sugar. Scrape bowl occasionally to ensure it's evenly mixed.
Add, vanilla extract and whipped cream and blend together. Add eggs one at a time until incorporated. - Bake at 350F for 25 minutes.
- Turn off oven, LEAVING THE DOOR CLOSED!!!!! Leave cheesecake in oven for 35 minutes longer.
- Take out cheesecake and cool completely. (In a pinch I throw it in the freezer after cooling on the counter for 15 minutes)
- For chocolate ganache:
- Heat 1 cup heavy cream over medium heat until warm- almost hot.
- Pull from heat and add semi- sweet chocolate chips. DO NOT STIR!!!
- Spread over cooled cheesecake. (I do this step after removing the cheesecake from the pan- which is why I line the pan with foil).