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Sunday, May 10, 2015

Pretzel Crusted Triple Peanut Cheesecake Bars

You're gonna want to sit down for this one. And by sit down I mean get up and make it immediately. This is THE dessert you need to make this Shavuot. Four layers of chocolate and peanut butter goodness with a salty pretzel and peanut crust, a creamy peanut butter cheesecake filling and an over the top chocolate peanut butter ganache. Sweet and salty, creamy and crunchy and with the winning combo of chocolate and peanut butter you CANNOT go wrong serving this dessert. It is the ultimate Reese's Peanut Butter Cup in cheesecake form and you'e going to have to trust me on this one that it is worth every calorie. The good news is that because it is so rich and decadent you only need a small square to get your fill. You're welcome!


For the crust:
1 cup finely crushed salted pretzels
1/2 cup roasted salted peanuts, finely chopped
8 Tbl butter
2 Tbl brown sugar
1 cup chocolate chips

For the filling:
450 grams (16oz) of cream cheese
1/4 cup sugar
2 large eggs
1/2 cup peanut butter
1 1/2 tsp vanilla extract
pinch of salt

For the ganache:
1/2 cup heavy or whipping cream
1 cup chocolate chips
1/4 cup peanut butter

Preheat your oven to 350.
Line a 9x9 inch pan with baking paper and spray it well.
Melt the butter and mix in the crushed pretzels, peanuts and brown sugar. Press it well into the bottom of the pan and bake 10 minutes until set. Remove from oven and immediately sprinkle the chocolate chips on top. Return to oven for one minute. Remove from oven and quickly spread the melted chocolate over the crust. Let the crust cool.
Meanwhile make the filling- In a mixer combine the cream cheese and sugar. Add the eggs one at a time, then add the vanilla, peanut butter and salt and mix well. Once the crust has cooled, pour the filling over crust and bake for about 30 minutes until the edges are light golden brown and the cheesecake has set. Let cool completely and refrigerate a few hours to set. Once the cheesecake has cooled you can make the ganache.
In a saucepan heat the cream, chocolate chips and peanut butter together and mix constantly with a spatula until completely smooth and uniform in color. Pour over the cheesecake and refrigerate up to 3 days before serving.



1 comment:

  1. This looks unbelievable. Do you think it would work with natural peanut butter, or does it need to be the skippy type? (I already have the natural stuff in my cupboard)

    ReplyDelete