Best 7 Chocolate Covered Peanut Butter Cheesecake Squares Recipes

CHOCOLATE-PEANUT CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl combine the cookie mix and butter; stir in peanuts. Press onto the bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust., Bake until center is almost set, 15-20 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 40 minutes. Spread over top. Refrigerate until firm. Cut into bars. Refrigerate leftovers.

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
• Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
• Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
• Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
• Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
• To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
• Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE SQUARES

Steps:

• 1. Preheat oven to 350F. Line (with foil) and grease (either non-stick spray or butter) a 9x13 pan (I use a glass casserole dish from Pyrex).
• 2. For chocolate crust:
• 3. Mix together the sugar, flour, cocoa powder, and baking powder. With beater, beat in the butter and egg. Spread with spatula in bottom of 9x13 pan.
• 4. Sprinkle 1 cup chocolate chips (might be less... I just sprinkle until evenly coated) onto crust.
• 5. For Cheesecake Batter:
• 6. 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.
• 7. Cream together the cream cheese, peanut butter, and sugar. Scrape bowl occasionally to ensure it's evenly mixed. Add, vanilla extract and whipped cream and blend together. Add eggs one at a time until incorporated.
• 8. Pour batter onto crust. Take butter knife and swirl just through batter (not all the way to the bottom) to ensure no air bubbles in batter.
• 9. Bake at 350F for 25 minutes.
• 10. Turn off oven, LEAVING THE DOOR CLOSED!!!!! Leave cheesecake in oven for 35 minutes longer.
• 11. Take out cheesecake and cool completely. (In a pinch I throw it in the freezer after cooling on the counter for 15 minutes)
• 12. For chocolate ganache:
• 13. Heat 1 cup heavy cream over medium heat until warm- almost hot.
• 14. Pull from heat and add semi- sweet chocolate chips. DO NOT STIR!!!
• 15. After the cream has cooled, transfer mixture to mixing bowl. (the chocolate will have melted) Beat on high until smooth and creamy. To make frosting instead of ganache (like pictured) add in 1 stick butter. before beating until smooth)
• 16. Spread over cooled cheesecake. (I do this step after removing the cheesecake from the pan- which is why I line the pan with foil).
• 17. Cut into bars and serve.

CHOCOLATE-COVERED CHEESECAKE SQUARES

Steps:

• Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
• Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
• Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
• Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
• 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
• Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
• Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat the to 350°F and prep a 13x9-inch pan with cooking spray (bottom only).
• Prepare 6 1-inch balls of dough and flatten on a cookie sheet.
• Press the rest of the cookie dough in the 9x13 pan. Bake the cookies and the crust for 10 minutes or until the cookies are just done. Cool both. Set the cookies aside.
• In small bowl, melt the chocolate chips and butter uncovered in the microwave on medium-high heat, stirring every 15 seconds until the chocolate is melted and combined with the butter. Spread on the crust. Refrigerate at least 30 minutes or until firm.
• Beat cream cheese, peanut butter, powdered sugar and cream until blended. Then, beat on high speed about 2 minutes or until light and fluffy. Spread over the chocolate layer.
• Crumble the reserved cookies coarsely. Sprinkle over the cream cheese layer and sort-of lightly press them into the cheese. Refrigerate another 30 minutes. Store in the refrigerator.

CHOCOLATE COVERED CHEESECAKE SQUARES

Steps:

• Heat oven to 300ºF.
• Line 8" square pan w/heavy duty foil with foil extending over sides of pan.
• Spray foil w/nonstick spray.
• In a small bowl, combine all crust ingredients; mixing well.
• Press into bottom of foil lined, sprayed pan.
• In a large bowl, beat cream cheese until smooth.
• Add all remaining filling ingredients; beat until smooth.
• Pour over crust.
• Bake at 300ºF.
• for 40 to 45 minutes or until edges appear set.
• Center will be soft but sets as it cools.
• Refrigerate until chilled, about 1 1/2 hours.
• Freeze until firm, about 2 hours.
• Lift cheesecake out of pan by lifting foil.
• Cut into 48 squares and place each square onto waxed paper.
• Melt coating ingredients in a small sauce pan over low heat until smooth, stirring frequently.
• Cool slightly, 2 to 3 minutes.
• Put into a small 2-cup bowl.
• Use a fork to stick into tops of squares, dip each one into coating and coat bottom and sides, let excess drip off.
• Place back onto waxed paper.
• Spoon about 1 teaspoon coating mixture over each bite to coat the tops and smooth with the back of the spoon.
• Let stand until firm, about 20 minutes.
• Store in the fridge.
• Tips.
• Try different flavored crumbs for the crust: chocolate or cinnamon grahams, vanilla or chocolate wafers.
• You can also slice cheesecake into larger squares and drizzle the melted chocolate over the top.
• Look in the cake decorating supplies department for dipping forks, which are angled for dipping.