Wednesday, September 19, 2012

Chocolate Peanut Butter Cheesecake Bars

We made these for Ricky's birthday and they were yummy.  We will definitely make them again and again and again.

Crust:
2 cups crushed graham crackers (I like to crush mine really fine in a Magic Bullet or food processor)
1/2 cup baking cocoa
1/2 cup (1 stick) butter, melted
2 Tablespoons white sugar

Cheesecake Layer:
16 oz. cream cheese, at room temperature
1 cup white sugar
1/2 cup creamy peanut butter
2 Tablespoons flour
4 large eggs
1/2 cup milk
1 teaspoons vanilla
4 oz. high quality milk chocolate (from a baking bar or Ghiradelli chocolate chips)
1/2 teaspoon solid vegetable shortening
  • Preheat the oven to 350.
  • Make the crust:  Combine the graham crackers, cocoa, butter and sugar in a large bowl until well blended.  Press the mixture onto the bottom of an ungreased 9x13 baking pan.  Bake for 8 minutes.  Let cool.
  • While the crust cools, beat the cream cheese, sugar, peanut butter and flour with an electric mixer at low speed until well blended.
  • Add the eggs, one at a time, mixing well after each addition.
  • Mix in the milk and vanilla.
  • Pour the filling onto the crust.
  • Bake 40 minutes, or until just set.  Let cool completely.
  • Melt the milk chocolate and shortening in the top of a double boiler, or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. 
  • Spread the melted chocolate evenly over the cooled bars.  Chill for 10 minutes.
  • Score the chocolate layer with a sharp knife, forming 2-inch squares and return to fridge.
  • Chill for 30 minutes, or until firm.  Cut through bars and serve.
  • Store tightly covered the fridge.