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chocolate covered peanut butter cheesecake squares

(10 ratings)
egordon12020 avatar
Blue Ribbon Recipe by
Beth Gordon
@egordon12020
South Charleston, OH

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.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 24 serving(s)
prep time 1 Hr 30 Min
cook time 1 Hr
method Bake

Ingredients For chocolate covered peanut butter cheesecake squares

  • CHOCOLATE CRUST
  • 1 c
    granulated sugar
  • 1/2 c
    all-purpose flour
  • 6 Tbsp
    cocoa powder
  • 1/2 tsp
    baking powder
  • 1 stick
    unsalted butter
  • 1 lg
    egg
  • 1 c
    chocolate chips
  • PEANUT BUTTER CHEESECAKE BATTER
  • 1 c
    heavy whipping cream
  • 3 pkg
    cream cheese (8 oz each)
  • 9 oz
    creamy peanut butter
  • 1 c
    granulated sugar
  • 1 tsp
    vanilla extract
  • 3 lg
    eggs
  • CHOCOLATE GANACHE
  • 1 c
    heavy whipping cream
  • 10 1/2 oz
    semi-sweet chocolate chips
  • 1 stick
    butter, optional

How To Make chocolate covered peanut butter cheesecake squares

  • Line a baking dish with aluminum foil and preheat the oven.
    1
    Preheat oven to 350 degrees F. Line with foil and grease (either non-stick spray or butter) a 9x13 pan.
  • For 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.
    2
    For 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.
  • Sprinkle with chocolate chips.
    3
    Sprinkle 1 cup chocolate chips onto the crust (might be less... I just sprinkle until evenly coated).
  • Whip the whipping cream in a cold bowl.
    4
    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. Add eggs and vanilla extract. Fold in the whipped cream.
    5
    Cream 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.
  • Pour batter into the pan and run a knife through it.
    6
    Pour 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.
  • Bake for 25 minutes.
    7
    Bake at 350 degrees F for 25 minutes.
  • Turn off oven and leave in the oven for 35 additional minutes.
    8
    Turn off the oven, LEAVING THE DOOR CLOSED! Leave cheesecake in the oven for 35 minutes longer.
  • Completely cool.
    9
    Take out the cheesecake and cool it completely. In a pinch, I throw it in the freezer after cooling on the counter for 15 minutes.
  • Heated whipping cream in a bowl.
    10
    For the chocolate ganache, Heat 1 cup heavy cream over medium heat until warm, almost hot.
  • Add chocolate chips to the warm whipping cream.
    11
    Pull from the heat and add semi-sweet chocolate chips. DO NOT STIR!
  • Whip and add butter if want more of a frosting texture.
    12
    After 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.
  • Spread over the cooled cheesecake.
    13
    Spread over cooled cheesecake. I do this step after removing the cheesecake from the pan which is why I line the pan with foil.
  • Chocolate Covered Peanut Butter Cheesecake Square.
    14
    Cut into bars and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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