Home > Recipes > Brownies and Cakes > Dark Chocolate Peanut Butter Cheesecake Bars
Dark Chocolate Peanut Butter Cheesecake Bars

Completely dreamy, rich and extra chocolaty; a small square will go far in satisfying anyone's sweet tooth.

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Ingredient List
Prep Time: 30 min.
Baking Time: 45 min.
Refrigeration Time: 240 min.
Difficulty: Medium
Servings: Makes 16 squares
  • Brownie layer
  • 2/3 cup butter
  • 5 oz.(s) DOVE® PROMISES® Silky Smooth Dark Chocolate
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vainilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/3 cup DOVE® PROMISES® Silky Smooth Dark Chocolate, chopped
  • Cheesecake layer:
  • 8 oz.(s) Cheesecake layer:, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vainilla extract
  • Ganache:
  • 6 oz.(s) DOVE® PROMISES® Silky Smooth Dark Chocolate, chopped
  • 2/3 cup heavy cream
  • 1 tablespoon butter
  • 1/3 cup chopped mixed DOVE® PROMISES® Silky Smooth Dark Chocolate and Milk Chocolate, for sprinkling over top

  1. Preheat oven to 350 degrees F. Line a 9x9-inch baking pan with parchment or grease well with butter.
  2. Make the brownie layer: In a small saucepan melt butter and chocolate over low heat stirring constantly until chocolate is completely melted. Remove from heat and allow to cool to warm.
  3. Meanwhile in a large bowl or stand mixer beat sugar, vanilla and eggs together on medium speed 6 minutes.
  4. Add the chocolate mixture and beat on low speed 2 minutes. Scrape down sides of the bowl.
  5. Add flour and beat on low speed, scraping down the sides of the bowl as needed. Stir in the chopped chocolate.
  6. Pour into pan and spread out evenly.
  7. Make the cheesecake layer: Beat the cream cheese and peanut butter together on medium speed 2 minutes. Beat in sugar on medium speed 2 more minutes.
  8. Add vanilla and egg, beat on low until well combined.
  9. Drop spoonfuls of the mixture over the brownie layer. Run a butter knife back and forth through it to create swirls.
  10. Bake 40 - 45 minutes until brownies start to pull away from the sides of the pan and the center is set. Cool on wire rack 2 - 3 hours.
  11. Make the ganache: Add the chocolate to a small, heat-proof bowl. Heat the heavy cream and butter together until butter is melted and cream just starts to boil.
  12. Pour over the chocolate and cover the bowl with a small dish or lid. Let sit 5 minutes.
  13. After 5 minutes whisk the mixture until it comes together and is smooth and creamy. Allow to cool to lukewarm.
  14. Pour over top of the bars and spread out gently in an even layer. Sprinkle the chopped chocolate over top.
  15. Refrigerate 3 - 4 hours or overnight. Lift the brownies out of the pan using the parchment to a cutting board and slice into squares with a large chef's knife dipped in hot water. Wipe clean after each cut.
  16. Refrigerate leftovers up to 5 days.

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