Chocolate Peanut Butter Cheesecake Bars Recipe

If you have a peanut butter fan in your life, these Chocolate Peanut Butter Cheesecake Bars is a dessert that they will cheer for again and again.

These Chocolate Peanut Butter Cheesecake Bars were inspired by a dessert my sister and I enjoyed on a cruise. It was our first (and hopefully not last) sister trip. We dove into a chocolate peanut butter bar during our first night on the ship. It was peanut buttery mousse-like dessert combined with chocolate, topped with fancy chocolate shavings. Boy, was it delicious! This is a much simplified version of that dessert, but just as scrumptious.

These Chocolate Peanut Butter Cheesecake Bars, with a chocolate cookie crust, are similar to the Pumpkin Cheesecake Bars and just as easy. And unlike classic cheesecake, these cheesecake bars are baked in a square or rectangle baking pan. Baking it in a square pan makes it easy for the dessert to be cut into smaller bite size servings if needed, or larger ones for a main dessert.

As I said, these Chocolate Peanut Butter Cheesecake Bars are so easy to make. Begin by making the chocolate crust out of crushed chocolate sandwich cookies combined with a bit of butter. Bake the crust first and let cool. To make the filling mix together cream cheese and sugar until smooth. Next, add in peanut butter, and eggs (one at a time). Beat until smooth. Finally, in goes vanilla extract, salt and flour. Mix again until smooth. Pour the peanut butter filling over the cooled crust.

Before baking the bars, place a large rimmed baking sheet in a 350-degree F oven, then place the bars in the center of the baking sheet. Pour hot water into the rimmed baking sheet until almost full. This is called a water bath. The water bath provides moisture to the oven to create a better cheesecake texture, as well as helps to distribute the heat more evenly.

Bake the bars at 350-degrees F until set around edges, but still slightly jiggly in the middle, about 40-45 minutes. Once baked, remove from the oven and cool completely. Then chill covered for at least 3 hours. Don’t skip the cooling part. Chilling the bars make it much easier to cut.

Chocolate Peanut Butter Cheesecake Bars can be made ahead by a few days then kept covered and refrigerated until ready to serve. Warm some chocolate for drizzling on top or serve with a dollop of fluffy whipped cream OR both!

A few more delicious peanut butter recipes you may enjoy:

• Peanut Butter Cup Blondie Recipe
• Peanut Butter Cake with Dark Chocolate Icing Recipe
• Chocolate Peanut Butter Balls Recipe
• Peanut Butter Marbled Brownies from addapinch.com

Chocolate Peanut Butter Cheesecake Bars Recipe

Print Recipe

Chocolate Peanut Butter Cheesecake Bars Recipe

Yield: 12

Prep Time:15

Cook Time:50

Total Time:65 minutes

A decadent cheesecake dessert perfect for any peanut butter lover.

Ingredients:

Crust:

• 20 creme-filled chocolate sandwich cookies (like Oreos)
• 2 1/2 tablespoons butter, melted

Filling:

• 16 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup peanut butter
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• hot water

Directions:

1. Preheat oven to 350-degrees F. Line 8×8-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.
2. For crust: Pulse cookies in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.
3. For filling: Using an electric mixer on medium speed, beat together cream cheese and sugar until smooth. Mix in peanut butter, then eggs, one at a time; beat together until smooth. Add vanilla, salt, and flour, beat until just combined.
4. Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.
5. Remove 8×8-inch pan and cool completely on rack. Once cool cover and chill until firm, at least 3 hours.
   Using the parchment or foil overhang, lift cheesecake out of pan and cut to desired size.

 Originally published December 29, 2014.