Peanut Butter Cheesecake Bars
Great portable cheesecake
"Tastes very good... I'll have to take lessons in drizzling though. That didn't work out to well."- jmschaub
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|1 1/4 cups flour|
|1/4 tsp baking soda|
|1/4 tsp baking powder|
|1/4 tsp table salt|
|1/4 lb butter (2 sticks); salted|
|1 cup packed dark brown sugar|
|1/2 cup peanut butter|
|1 tsp vanilla extract|
|2 packagescream cheese; softened|
|1 cup brown sugar firmly packed|
|1/3 cup peanut butter|
|3 Tbs all-purpose flour|
|1/2 cup milk|
|1/4 cup heavy (whipping) cream|
|4 ounces Good Quality Bittersweet Chocolate|
|1/2-1 cup peanuts to sprinkle on top|
Peanut Butter Cheesecake Bars Preparation
1 Pre-heat oven to 350 degress
2 Sift flour, baking soda, baking powder, and salt in medium bowl.
3 Mix butter until creamy, then add brown sugar beating until fluffy. Add peanut butter and mix, then add the egg and vanilla. Add dry ingredients and mix.
4 Place dough into the bottom of a 9 x 13 inch baking pan, flattening to cover the entire surface.
5 Bake for approximately 10 minutes until firm, but not fully baked.
1 While the crust is baking, mix cream cheese, brown sugar, peanut butter and flour together until smooth. Add eggs one at a time, then milk mixing just until incorporated. Pour batter into prepared crust. Place in the oven and bake for 10 minutes, then turn the temperature to 250 and bake for 35- 40 minutes longer. The top should be firm but not brown, with a little jiggle in the center (not much though). Remove from the oven and set aside to cool.
CHOCOLATE DRIZZLE (GANACHE)
1 In a microwave safe bowl, heat the cream to just below boiling, about 1 minute. Add the chocolate and stir gently until melted and smooth. Drizzle over the top of the bars.
2 Refrigerate for several hours to overnight, then slice into small squares (it is very rich).
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