Chocolate Peanut Butter Cheesecake Bars
These Chocolate Peanut Butter Cheesecake Bars are so delightfully decadent and are like eating a peanut butter cup in cheesecake form! Layered with a delicious cookie crust, a creamy peanut butter cheesecake filling, and topped with a chocolate ganache, this is going to be a hit with your friends and family.
bars
Ingredients
For the Crust:
- 25 pieces oreos finely crushed
- 6 tablespoons butter melted
For the Filling:
- 3 8 oz blocks cream cheese room temperature
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 3 whole eggs room temperature
- 1/3 cup heavy cream room temperature
- 1 teaspoon vanilla extract
For the Topping:
- ⅓ cup heavy cream
- ⅔ cup chocolate chips
Instructions
For the Crust:
- Preheat oven to 350F. Line a 9x9 pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled.
- In a small bowl combine the crushed oreos and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Firmly press the crumbs in the bottom of the pan.
- Bake the crust for 10 minutes. Remove the pan from the oven and allow to cool completely.
For the Filling:
- Turn the oven down to 325F.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the peanut butter and mix until fully combined.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
- Add the heavy cream and vanilla. Mix until fully combined.
- Gently pour the cheesecake filling into the crust.
- Bake the cheesecake bars for 30-40 minutes or until only the center is slightly jiggly. Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecake to the fridge until chilled.
For the Topping:
- Heat the heavy cream in a small saucepan over medium heat.
- When the heavy cream begins boiling remove from heat and add the chocolate. Allow to sit for five minutes.
- Slowly stir the chocolate until fully melted.
- Let the chocolate ganache cool slightly and then pour over the cheesecake. Spread evenly.
- Place cheesecake back in the fridge for about an hour or until the ganache is set. 6. When cheesecake is fully chilled remove from the fridge and cut into 16 equal sized bars.
Notes
Similar to macarons, give your cheesecake pan a quick tap on your countertop to pop any air bubbles that may have formed.
Avoid over mixing your cheesecake filling as that can create air bubbles and cause cracks when baking.
No matter how tempting, do not open the oven door until the cheesecake has finished baking!
Storing leftovers: place leftover peanut butter cheesecake bars in an airtight container before storing in the fridge. Enjoy within the week.
Freezing leftovers: wrap individual bars tightly and store in an airtight container before freezing for up to a month.
Freezing a whole cheesecake: wrap the entire cheesecake tightly and store in an airtight container before freezing for up to three months.
Nutrition
Serving: 16bars | Calories: 339kcal | Carbohydrates: 31g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 329mg | Potassium: 195mg | Fiber: 1g | Sugar: 22g | Vitamin A: 332IU | Calcium: 93mg | Iron: 1mg
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