Peanut Butter Chocolate Swirl Cheesecake Bars

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup semi-sweet chocolate chips

Steps

1. 1 Preheat oven to 350°F and line a 9x9 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, melted butter, and 1/4 cup sugar; press into the prepared pan.
3. 3 In a large bowl, beat cream cheese, peanut butter, 1/2 cup sugar, and vanilla until smooth.
4. 4 Add eggs one at a time, mixing well after each addition.
5. 5 Spread the cheesecake mixture over the crust.
6. 6 Dollop chocolate chips over the top and swirl with a knife.
7. 7 Bake for 30-35 minutes or until the center is set.
8. 8 Cool completely before refrigerating for at least 4 hours.
9. 9 Lift the bars out using parchment edges and cut into squares.

Equipment

• 9x9 inch baking pan
• parchment paper
• mixing bowls
• electric mixer

Variations

• Try using white chocolate chips for a different flavor profile.
• Add a layer of caramel between the crust and cheesecake mixture.

Substitutions

• For a gluten-free option, use gluten-free graham cracker crumbs.
• Use almond flour for a lower-carb crust alternative.

Pairings

• Fresh berries
• Vanilla ice cream

Nutrition

Tips

• For best results, use room temperature cream cheese.
• Don't overbake; the center should look slightly jiggly when you take it out of the oven.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Let bars come to room temperature before serving for best flavor.

Freezing: These bars freeze well for up to 3 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of coffee for a delightful treat.

FAQ