Description
These Peanut-Chocolate Cheesecake Bars are a decadent dessert combining rich, creamy cheesecake with a luscious peanut butter and chocolate swirl. The buttery graham cracker crust adds a perfect crunch to every bite, making these bars an irresistible treat for peanut butter and chocolate lovers!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Chocolate Swirl:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Instructions
- Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it. - Make the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes or until slightly golden. Remove from the oven and set aside to cool. - Make the Peanut Butter Filling:
In a small bowl, mix together the peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Set aside. - Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Mix until smooth and well combined. - Assemble the Bars:
Pour the cheesecake mixture over the cooled graham cracker crust, spreading it evenly with a spatula.
Drop spoonfuls of the peanut butter mixture on top of the cheesecake layer, then use a knife or toothpick to swirl the peanut butter into the cheesecake layer. - Make the Chocolate Swirl:
In a microwave-safe bowl, melt the chocolate chips with 2 tbsp of heavy cream in the microwave in 20-second intervals, stirring after each, until smooth and fully melted.
Drizzle the melted chocolate over the top of the cheesecake, then use a knife or toothpick to swirl the chocolate into the cheesecake and peanut butter layers. - Bake the Bars:
Bake for 30-35 minutes, or until the center is set and slightly jiggly. The edges should be lightly golden.
Turn off the oven and let the bars cool in the oven with the door slightly open for about 10 minutes, then remove from the oven. - Cool and Chill:
Allow the bars to cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours, or until fully set. - Serve:
Once chilled, cut the bars into squares and serve. Enjoy!
Notes
- You can top the bars with chopped peanuts or a drizzle of extra peanut butter or chocolate if desired.
- If you prefer a stronger chocolate flavor, you can increase the amount of chocolate in the swirl.
- For a firmer crust, you can bake it for an extra 2-3 minutes, but be careful not to burn it.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (based on 16 servings)
- Calories: 350 kcal
- Sugar: 27 g
- Sodium: 250 mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg