the appetizer:

Master the art of making cheesecake in The Cheesecake Bible by George Geary, including recipes like German Chocolate Cheesecake; Maple Pumpkin Cheesecake; and Chocolate Peanut Butter Cheese Bars.

I Love Desserts

Chocolate Peanut Butter Cheese Bars


Chocolate Peanut
Butter Cheese Bars

Makes 10 to 12 Bars


I created this recipe for one of my oldest students, Catherine, who was 95 when she passed away. She never stopped learning, and I think of her every time I make these.

  • Preheat oven to 325°F (160°C)
  • 13- by 9-inch (3 L) metal baking pan,
         lined with foil


  • 2-1/2 cups peanut butter sandwich cookie crumbs (625 mL)
  • 1/2 cup all-purpose flour (125 mL)
  • 1/2 cup unsalted butter, melted (125 mL)


  • 4 packages (each 8 oz/250 g) cream cheese, softened
  • 1-1/4 cups granulated sugar (300 mL)
  • 4 eggs
  • 8 oz bittersweet chocolate, melted and cooled
  • 1 cup creamy peanut butter (250 mL)
  • 3 tbsp freshly squeezed lemon juice (45 mL)
  • 1 tsp vanilla extract (5 mL)
  • 2 cups semisweet chocolate chunks (500 mL)


  • 1 cup sour cream (250 mL)
  • 1/2 cup granulated sugar (125 mL)
  • 1/3 cup creamy peanut butter (75 mL)
  • 1 tbsp freshly squeezed lemon juice (15 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1/2 cup semisweet chocolate chunks (125 mL)

1. Crust: In a bowl, combine cookie crumbs, flour and butter. Press into bottom of prepared pan and freeze.

2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. With the mixer running, pour in melted chocolate in a steady stream. Mix in peanut butter, lemon juice and vanilla. Fold in chocolate chunks by hand.

3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 35 to 45 minutes. Let cool on the counter for 10 minutes (do not turn the oven off. The cake will sink slightly.

4. Topping: In a bowl, combine sour cream, sugar, peanut butter, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before cutting into bars.


To melt bittersweet chocolate in the microwave, break into squares and place in a microwave-safe dish. Microwave on High for 1 to 2 minutes, stirring after 30 seconds.

Natural peanut butters have too much oil for this recipe.

To make lemons easier to juice, roll them firmly on the counter to break up the membranes of the fruit.


You can use milk chocolate chunks instead of semisweet chocolate in the topping.

  • from:
    The Cheesecake Bible
  • by George Geary
  • Robert Rose 2008
  • Paperback/$24.95
  • ISBN: 0778801926
  • ISBN-13: 978-0-7788-0192-4
  • Recipe reprinted by permission.

Buy The Cheesecake Bible


The Cheesecake Bible


This page created August 2009

The FoodWine
Main Page


World Recipes
World Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2018,
Forkmedia LLC



cat toysCrazy Cat Toys