One night, my 2 friends from high school were both going to be in the area, so to get the 3 of us together, I convinced them (though it didn’t take much) to come to my house for dinner and dessert. Now to be honest, I truly do not remember what was for dinner, but I DEFINITELY remember what was for dessert. I had asked my friend Kevin what his favorite dessert was and whether he would like it for that night after dinner. The answer was this: CHEESECAKE.
I was posed with a slight challenge, because as I had done previously, was to use a springform pan in order to make the cheesecake. Problem was, I had left my springform pan 2 states away! Now I know what you are thinking, what kind of baker does that?! You are right in thinking that, and I felt the same way. It happened due to a pumpkin cheesecake I made for college friends and ended up leaving the leftovers in their fridge, with the said pan. Not for nothing, I continued my search to find a cheesecake recipe that did not require a springform. I figured other people must make cheesecakes without them, as they are not a huge item found in everyone’s kitchen, so I searched and searched and found a recipe for: GHIRADELLI chocolate peanut butter cheesecake bars. A mouthful to say; and a delicious mouthful to eat.
In my personal, and obviously professional opinion , nothing is better than the combination of chocolate and peanut butter. Well, maybe chocolate and mint, but I know quite a few who will dispute that, so we will stick with the chocolate and peanut butter combination given to us from the heavens. This cheesecake bar was so smooth and creamy with beautiful layers of flavors, you just couldn’t go wrong; even without a springform!
The delicious bottom layer of chocolate and graham crackers:
And the finished product: (with minimal cracks!)