Funky Monkey Cheesecake Bars
Makes: 24 bars
Fudgy brownie topped with a creamy layer of peanut butter banana cheesecake!
Brownie Layer:
  • 2 ounces unsweetened chocolate, roughly chopped
  • 3 ounces (6 tablespoons / ¾ stick) unsalted butter at room temperature
  • 15 ounces  (~1 cup) granulated sugar
  • 2 large eggs OR 1 x-large egg plus 1 egg yolk, at room temperature
  • ½ teaspoon vanilla extract
  • 2¼ ounces (~1/2 cup) all-purpose flour
  • ¼ teaspoon salt
Cheesecake Layer:
  • 16 ounces cream cheese, softened at room temperature (light or regular)
  • 11¼  ounces (~3/4 cup) granulated sugar
  • 7 ounces (~3/4 cup) mashed banana (~2 medium bananas)
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 large eggs or 1 x-large egg plus 1 egg yolk, at room temperature
  1. Pre-heat oven to 350 degrees
  2. Line a 13×9 pan with tin foil and coat with cooking spray; set aside
  3. Melt chocolate and butter in a medium saucepan over low to heat, stirring constantly; remove from heat
  4. Stir in sugar
  5. Whisk in eggs, one at a time, and then vanilla
  6. Whisk in flour and salt just until smooth (do not overmix)
  7. Spread brownie batter evenly in prepared baking pan and set aside to make cheesecake layer
  8. In the large bowl of an electric mixer with the whisk attachment, beat cream cheese on high speed for until it is light and creamy (about 6 minutes)
  9. Mix in sugar on medium-high speed for two minutes; scrape the sides of the bowl with a spatula
  10. Add the banana, peanut butter, vanilla and salt and mix on high speed until smooth and creamy (about 2 minutes), again scrape the sides of the bowl with a spatula
  11. Then, add your eggs, one at a time, mixing at medium speed until smooth and creamy (about 30 seconds)
  12. Bake for 40-50 minutes or until edges begin to come apart from sides of pan and cheesecake is set
  13. Refrigerate a couple of hours until cool and completely set
  14. Cut into squares and serve; store remaining cheesecake in the refrigerator up o three days
Recipe by Keep It Sweet Desserts at