Prepare to have your taste buds blown away by the most decadent, mind-blowing dessert you've ever encountered! These Peanut Butter White Chocolate Brownie Cheesecake Bars are not just a treat – they're a culinary experience that combines the richness of cheesecake, the indulgence of brownies, and the irresistible flavor of peanut butter and white chocolate. If you're looking for a dessert that will make your guests swoon and your social media followers drool with envy, you've just hit the jackpot!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup peanut butter
- 1 cup white chocolate chips
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup cream cheese
- 1/2 cup flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together softened cream cheese and peanut butter until smooth and well combined. Use an electric mixer on medium speed for best results.
- Gradually add sugar to the cream cheese and peanut butter mixture, mixing until fully incorporated and the mixture becomes light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and mix until the batter is completely smooth.
- In a separate bowl, whisk together flour and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Melt white chocolate chips using a double boiler or in 30-second intervals in the microwave, stirring between each interval until smooth.
- Fold the melted white chocolate into the batter, creating a marbled effect by gently swirling with a spatula.
- Pour the batter into the prepared baking pan, ensuring an even distribution. Use a spatula to smooth the top.
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and let cool completely in the pan at room temperature for about 1 hour.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 even squares.
- Refrigerate for at least 2 hours to allow the bars to set completely before serving. Can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining ingredients, mix just until incorporated to keep the bars tender and avoid a tough texture.
- Melting White Chocolate: Use low heat and stir frequently to prevent burning. A double boiler works best for smooth melting.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting the bars a breeze – don't skip this step!
- Cooling is Crucial: Allow the bars to cool completely at room temperature, then refrigerate to set. This helps develop the perfect texture and makes cutting easier.
- Storage Hack: These bars keep well in an airtight container in the refrigerator for up to 5 days, making them a great make-ahead dessert.
- Serving Suggestion: Let the bars sit at room temperature for 10-15 minutes before serving for the best flavor and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 12g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 85mg
