So if you love peanut butter, chocolate, and cheesecake this is your recipe! Actually, it is a Ghirardelli recipe, but I am going to share. It makes quite a few cheesecake bars and you can make this pretty quick compared with the usual cheesecake timing.
Ghirardelli Peanut Butter Cheesecake Brownies
Crust:
2 cups crushed graham crackers
2 cups crushed graham crackers
1/2 cup sweet ground cocoa
1/2 cup melted butter
2 tbsp granulated sugar
Cheesecake Layer:
1/2 cup creamy peanut butter
Cheesecake Layer:
1/2 cup creamy peanut butter
16 ounces cream cheese, at room temp
2 ounces chopped milk chocolate
1 cup granulated sugar
3 tbsp all-purpose flour
4 large eggs
1/2 cup whole milk
1 tsp vanilla extract
1/2 tsp vegetable shortening
1 cup granulated sugar
3 tbsp all-purpose flour
4 large eggs
1/2 cup whole milk
1 tsp vanilla extract
1/2 tsp vegetable shortening
Preheat oven to 350 degrees. Combine crushed graham crackers, ground cocoa, butter, and sugar in large bowl until well blended. Press into a 13x9 pan and bake for 8 minutes, transfer to wire rack and cool completely.
In large bowl beat the cream cheese, sugar, peanut butter, and flour at low speed. Add eggs, one at a time while mixing. Add vanilla and milk. Pour cheesecake mixture into pan and bake for 40 minutes or until set. It will "puff up" a bit, but will settle after cooling completely.
Melt chocolate and vegetable shortening in double broiler stirring until smooth. Spread the melted chocolate over the cooled cheesecake layer. Chill for 10 minutes, chocolate layer should be slightly set, score the chocolate with a sharp knife into 2 inch squares. Return pan to refrigerator and chill for 30 minutes, cut bars, serve, and eat!
In large bowl beat the cream cheese, sugar, peanut butter, and flour at low speed. Add eggs, one at a time while mixing. Add vanilla and milk. Pour cheesecake mixture into pan and bake for 40 minutes or until set. It will "puff up" a bit, but will settle after cooling completely.
Melt chocolate and vegetable shortening in double broiler stirring until smooth. Spread the melted chocolate over the cooled cheesecake layer. Chill for 10 minutes, chocolate layer should be slightly set, score the chocolate with a sharp knife into 2 inch squares. Return pan to refrigerator and chill for 30 minutes, cut bars, serve, and eat!
This recipe came from the Ghirardelli Chocolate Cookbook
looks great!
ReplyDeletethis is right up my alley! yum!
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