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Chocolate Peanut Butter Pretzel Cheesecake Bars

Chocolate Peanut Butter Pretzel Cheesecake Bars have a salty pretzel crust with chocolate peanut butter ganache drizzled over the peanut butter cheesecake!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 42 minutes
Inactive Time 3 hours 3 minutes
Total Time 4 hours
Servings 9 large bars or 16 smaller bars
Author Tessa Arias

Ingredients

For the pretzel crust:

  • 4 cups pretzels, crushed into fine crumbs (about 1 1/2 cups crumbs)
  • 8 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1 cup semisweet chocolate chips

For the cheesecake:

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1/3 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

For the chocolate peanut butter ganache:

  • 1/4 cup heavy cream
  • 1/2 cup (3 ounces) semisweet chocolate chips
  • 2 tablespoons smooth peanut butter

Instructions

For the crust:

  • Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil and spray with nonstick cooking spray.
  • Combine the pretzel crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan, using the bottom of a glass or measuring cup to pack very firmly into the pan. Bake for 10 minutes. Remove from oven and sprinkle with the chocolate chips. Bake for another 2 minutes. Remove from oven and smooth the melted chocolate chips with an offset spatula. Let cool completely.

For the filling:

  • In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth. Beat in the eggs, one at a time, until combined. Add in the peanut butter, vanilla, and salt and beat until just combined. Pour over the cooled crust.
  • Bake at 350°F for 30 minutes, or until the cheesecake is set at the edges but ever so slightly jiggly in the middle. Cool completely in the pan on a wire rack. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.

For the topping:

  • Place the cream in a glass measuring cup. Microwave for 25 seconds, or until steaming hot but not bubbling. Add in the chocolate chips and peanut butter. Let sit for 2 minutes. Stir until smooth. Remove to a zip-top bag, snip a very small hole in one corner, and drizzle over the cheesecake. Serve or refrigerate.