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–+ servings
Peanut Butter Cheesecake Bars

Peanut Butter Cup Cheesecake Bars

A creamy peanut butter cheesecake bar recipe with chocolate ganache and topped with peanut butter cups.
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Prep Time 25 minutes
Cook Time 55 minutes
Idle and Cooling Time: 3 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 cookies

Equipment

  • Parchment Paper
  • 9"x11" Baking Pan
  • Hand Mixer
  • Food Processor optional

Ingredients
  

Crust

  • 2 cups Oreos crushed
  • 6 tablespoons unsalted butter melted

Cheesecake

  • 16 ounces cream cheese
  • ½ cup peanut butter
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons all purpose flour
  • 4 eggs
  • 1 ½ tablespoons vanilla extract
  • ½ cup sour cream
  • 1 cup peanut butter cup pieces
  • Chocolate ganache:
  • 1 cup chocolate dark, milk or semisweet
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract

Toppings

  • Peanut butter melted
  • Peanut butter cup pieces

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Prepare a baking pan with parchment paper.
  • Crush the Oreos in a food processor or place in a plastic bag and beat with a rolling pin until they are fine crumbs.
  • In a medium sized bowl, add crushed Oreos and melted butter. Use a fork to blend together until a crumbly mixture forms.
  • Pour Oreo mixture into the prepared baking dish. Press into the bottom to create an even layer of crust.
  • Bake in oven for 10 minutes. Remove and let cool on wire rack.
  • In a large mixing bowl, blend the cream cheese with a hand mixer until smooth. Add the peanut butter and blend again until combined.
  • Add the sugar, salt and flour. Mix until combined.
  • Add each egg to the mixture one at a time, mixing in between each addition. With the addition of the last egg, also add the vanilla extract and sour cream. Mix until smooth.
  • Fold in the peanut butter cup pieces, spreading evenly throughout the cheesecake filling.
  • Pour the cheesecake filling into the baking pan on top of the cooled Oreo crust.
  • Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let it sit in the oven and finish baking for another hour.
  • Once the cheesecake is done, let chill in the fridge for at least 2 hours.
  • When ready to serve, make the ganache.
  • In a heat safe bowl add the chocolate and salt. In a small saucepan, heat the heavy cream over medium heat until steaming, but not boiling.
  • Pour the hot heavy cream over the chocolate and let sit for 3 minutes before stirring.
  • Whisk together until a smooth ganache is formed. Add the vanilla extract and mix again until combined.
  • Pour the ganache evenly over the cheesecake bars, spreading with a rubber spatula, offset knife, or spoon if necessary.
  • Cut the peanut butter bars.
  • To top each individual piece, melt some peanut butter and drizzle on top. Add a few pieces of peanut butter cup to finish.

Notes

  • Can bake ahead and refrigerate until ready to top with ganache and serve.
  • Refrigerate and store cookies in an airtight container.
Keyword cheesecake, peanut butter, Reese's, reese's peanut butter
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