Peanut butter cheesecake is a delightful dessert that combines the rich and creamy goodness of cheesecake with the irresistible flavor of peanut butter. The history of cheesecake dates back to ancient Greece, as mentioned earlier, where it was served during the first Olympic Games. However, the incorporation of peanut butter into cheesecake is a more recent innovation, likely emerging in the United States in the 20th century.

Peanut butter itself has an interesting history. It was first introduced as a health food in the early 1900s, as it was considered a good source of protein and nutrients. Over time, peanut butter became increasingly popular and found its way into various recipes and desserts.

The combination of peanut butter and cheesecake was a match made in heaven for dessert enthusiasts, as it brought together the smooth creaminess of cheesecake with the nutty and slightly salty flavor of peanut butter. The resulting peanut butter cheesecake quickly became a favorite among those with a sweet tooth and a love for this classic nut spread.

Our peanut butter cheesecake recipe is a delightful twist on the traditional dessert, taking the classic flavors to new heights. It features a luscious brownie batter made with melted chocolate, butter, sugar, eggs, and cocoa powder, providing a rich and fudgy base for the cheesecake layers.

The cheesecake layers are made with cream cheese, peanut butter, sugar, eggs, and vanilla extract. These ingredients come together to create a creamy and nutty filling that perfectly complements the brownie base. The cheesecake layers are carefully spread over the brownie batter, creating a beautiful layered effect.

Once baked to perfection, the peanut butter cheesecake is cooled, chilled to set, and then cut into small bars. Each bite offers a delightful combination of textures and flavors, making it a truly indulgent treat for any occasion.

Now that we’ve explored the history and story behind peanut butter cheesecake, let’s dive into the recipe with its ingredients and instructions.

INGREDIENTS

• 3/4 cup unsalted butter
• 1 package (about 11 ounces) bittersweet/dark or semi-sweet chocolate chips
• 1/2 cup light brown sugar, packed
• 3/4 cup granulated sugar, divided
• 5 large eggs, divided
• 2 teaspoons vanilla extract, divided
• 3/4 cup + 1 tablespoon all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 2 (8-ounce) packages cream cheese, room temperature
• 1/3 cup creamy peanut butter
• 2 tablespoons sour cream or plain Greek yogurt

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch square pan with foil or parchment paper and spray it with nonstick cooking spray.
2. Brownie Batter:
   • Place the unsalted butter and 1 3/4 cups of the chocolate chips in a large microwave-safe bowl. Heat for 1 minute on high power, then stir. Continue heating in 30-second increments, stirring between each, until the chocolate is melted and smooth.
   • Stir in the light brown sugar and 1/2 cup of granulated sugar.
   • Stir in 3 eggs and 1 teaspoon of vanilla extract, then add 3/4 cup of all-purpose flour, cocoa powder, and kosher salt. Mix until the batter is smooth. Set aside.
3. Cheesecake Batter:
   • Beat the cream cheese with a hand or stand mixer until smooth and creamy.
   • Add the peanut butter, 1/4 cup of granulated sugar, and sour cream or Greek yogurt. Mix until the batter is smooth.
   • Add 1 teaspoon of vanilla extract and the remaining 2 eggs. Beat until the batter is smooth without lumps.
4. Assembling the Cheesecake:
   • Spread half of the brownie batter in the prepared pan.
   • Place half of the cheesecake mixture over the top and spread it carefully.
   • Top with the remaining brownie batter and then the remaining cheesecake mixture, creating 4 layers.
   • Sprinkle the remaining chocolate chips over the top.
5. Baking and Cooling:
   • Bake the cheesecake in the preheated oven for 45-55 minutes until the edges start to get golden and the center is set.
   • Cool the cheesecake completely at room temperature.
   • Chill the cheesecake in the refrigerator to set for at least 2 hours or overnight.
6. Serving:
   • Cut the chilled peanut butter cheesecake into small bars and serve.
   • Store any leftovers in an airtight container in the refrigerator.

Enjoy the delightful combination of peanut butter and cheesecake in every mouthwatering bite of this delectable dessert!