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Delicious chocolate peanut butter cheesecake bars on a white plate.

Decadent Chocolate Peanut Butter Cheesecake Bars

These decadent chocolate peanut butter cheesecake bars feature a rich chocolate cookie crust, a creamy peanut butter cheesecake layer, and a luscious chocolate ganache topping. Perfect for any special occasion or a delightful treat.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 12 bars
Calories 450 kcal

Equipment

  • 8x8 inch baking pan
  • parchment paper
  • medium bowl
  • electric mixer
  • large mixing bowl
  • wire rack
  • small saucepan
  • heatproof bowl
  • whisk
  • cutting board
  • sharp knife

Ingredients
  

For the Crust:

  • 1.5 cups chocolate sandwich cookie crumbs about 18-20 cookies, finely crushed
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Peanut Butter Cheesecake Layer:

  • 2 (8-ounce) packages cream cheese, softened
  • 0.75 cup creamy peanut butter
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

  • 0.5 cup heavy cream
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • extra chopped peanuts or mini chocolate chips for garnish

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper. Combine cookie crumbs, sugar, and melted butter, then press into the pan.
  • Bake the crust for 8 minutes, then remove from oven and let cool slightly.

Make the Cheesecake Filling

  • Beat softened cream cheese until smooth, then add peanut butter and sugar and beat until creamy.
  • Beat in eggs one at a time until incorporated, then stir in vanilla extract, being careful not to overmix.

Bake the Cheesecake

  • Pour the cheesecake mixture over the crust and tap the pan to release air bubbles.
  • Bake for 30-35 minutes, or until edges are set but the center still jiggles.

Chill

  • Cool completely on a wire rack, then refrigerate for at least 3-4 hours or preferably overnight until thoroughly chilled.

Prepare the Ganache

  • Heat heavy cream in a small saucepan until simmering, then pour over finely chopped chocolate in a heatproof bowl. Let sit for 5 minutes.

Finish the Ganache

  • Add butter to the chocolate and cream mixture, then whisk until smooth and glossy.

Assemble and Garnish

  • Pour ganache evenly over the chilled cheesecake layer and tilt the pan to spread it.
  • If desired, sprinkle with chopped peanuts or mini chocolate chips, then refrigerate for at least 30 minutes until the ganache is set.

Slice and Serve

  • Use parchment paper to lift the cheesecake from the pan, then slice into bars with a sharp knife.

Notes

For best results, make sure the cream cheese and peanut butter are at room temperature for a smoother cheesecake batter. Wiping your knife clean between each slice will ensure neat and attractive bars.