Peanut Butter Cheesecake Squares
Brownie crust has a thick layer of creamy peanut butter cheesecake on top and a thin layer of dark chocolate ganache. If you love Reese’s peanut butter cups, you will love this dessert!
My inspiration for this cheesecake
We really aren’t big into Valentine’s Day. Sorry. I can’t pretend like we are, when we’re not. It is a good excuse to have a dish of M&M’s out and make a nommy treat for my kiddos! I have been waiting for an occasion to make this dessert since last summer. I met up with my American Dairy Association Mideast friends in Austin Texas for Blogher Food. The ADA Mideast hosted a scrumptious Wine and Cheesecake event. It was seriously over the top! Being that they’re from Ohio, they called this Buckeye Cheesecake. Of course. (As much as I love my Ohio friends I just couldn’t bring myself to have Buckeye in the recipe title here.) This cheesecake was served in the traditional round cake version at the party. Recently, Ree inspired me to make cheesecake in squares. Making it in squares makes it easier to share! So without further ado, here is my Peanut Butter Cheesecake Squares recipe inspired by a cheesecake I had at Blogher Food.
Gather these ingredients
How to make cheesecake squares
Start by taking a sheet of parchment paper and fitting it into a 9×13 baking pan. Parchment paper is my friend. Then, whip up a box of brownie mix, spoon it into the parchment-lined pan, bake for 20 minutes, remove from the oven, and cool.
While the brownie crust is cooling whip up the peanut butter cheese cake middle. It’s really pretty dang easy. Melt peanut butter chips, set aside. Whip cream cheese with sweetened condensed milk until light and fluffy. Add in cooled peanut butter chips. Add eggs one at a time. Add vanilla, continue to beat until light and fluffy about 5 minutes or more. Pour cheesecake batter over brownie crust.
Next find a pan that your 9×13 pan can sit in. Sit the 9×13 down in to the larger pan and pour hot water in larger pan until it comes halfway up the sides of the smaller pan. Place in oven and bake for 50 minutes.
Is that pretty er what?! Allow cheesecake to cool completely. Then remove cheesecake from water bath and place it in the refrigerator for 30 minutes, and while it’s cooling and stuff you can make the chocolate ganache! Ganache aren’t you lucky?
Gah-nache you’re cute!
Oh gah-nash ya don’t say…..
OK ga-nash is ga-NASH!
As I was saying, the chocolate ganache is super simple. Melt semi-sweet chocolate chips with butter and vegetable oil in your microwave, doing this in 30-second increments. Whisk until smooth.
Lift the cheesecake from the pan by pulling up on the parchment paper. It should lift right out. Set it on a baking sheet or a cutting board. Pour the ganache over the top of the cheesecake and smooth it out with a slanted spatula or a knife.
Cut into squares, and prepare to be amazed! This dessert is so creamy and delicious. The peanut butter isn’t overpowering, and the thin layer of chocolate ganache is perfect!
No other peanut butter cheesecake will compare. You say you’re not a big peanut butter fan. Mmmmm, I think this will make you a believer! It’s not too sweet, with brownie crust on the bottom, a creamy, dreamy cheesecake layer with the perfect amount of peanut butter in the middle, and a smooth and silky layer of chocolate ganache topping it off.
Are you week in the knees?
Do you need to sit down?
Glass of milk perhaps?
This cheesecake is so decadent, it’s like eating your favorite candy bar, ice cream, and cheese cake all in one. Creamy, smooth, and rich it is the perfect treat for any occasion!
I would love to hear from you if you make this dessert please give it all the stars in the recipe card below, share it on your Pinterest cheesecake board and all your socials. Be sure to follow me on Instagram, Facebook, and Tiktok! Thanks so much, Sheila
Peanut Butter Cheesecake Squares
Equipment
- 9×13 cake pan
- 12×15 cake pan
- parchment paper
Ingredients
- 1 box brownie mix any brand works
- 24 ounces cream cheese 3 bricks cream cheese
- 14 ounces sweetened condensed milk
- 4 whole Eggs
- 10 ounces peanut butter chips
- 2 tsp pure vanilla extract
- 1 1/2 cups Semi-sweet Chocolate Chips
- 1 tbsp butter
- 1 tbsp vegetable oil
Instructions
Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper.
- Prepare brownie mix according to the directions on the box spoon into parchment lined pan and bake for 20 minutes. Let cool. Reduce oven temperature to 325 degrees.
- Pour peanut butter chips into a glass bowl, place in microwave on high for 30 seconds, remove stir and return to microwave at 30 second intervals until chips are melted and smooth. Allow chips to cool for a few minutes.
- In a large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk. Slowly add melted peanut butter chips. Mix on high until smooth. Add eggs one at a time, scraping the bowl after each. Add vanilla, and continue to beat for another 3 minutes or until light and fluffy.
- Pour cheesecake filling over brownie crust, tap pan on counter to remove any air bubbles and to insure filling is evenly distributed over crust.
- Place the baking pan with the brownie crust in a larger pan and pour hot water into the larger pan until the water comes about halfway up around the smaller pan. Place in a preheated 325-degree oven for 50 minutes. Remove and allow to cool in a water bath. When completely cooled, place in the refrigerator for 30 minutes.
- Place chocolate chips, butter, and vegetable oil in a saucepan and melt over low heat, stirring with a rubber spatula the whole time. Remove them from the stovetop when the chips are melted and the ganache is smooth. Taking hold of parchment paper, lift the cheesecake out of the pan, sit on the countertop, and pull the parchment paper down off the sides of the cheesecake. Pour the ganache over the top and smooth out with a spatula.
Not sure why the comments are not coming up on this post. I’m working on figuring it out….