Peanut Butter Cup Cheesecake Bars

Sharing is caring!

If you’re a fan of the irresistible combination of chocolate, peanut butter, and cheesecake, then you’re in for a treat with this delectable peanut butter cup cheesecake bars recipe.

These bars are the perfect marriage of creamy, nutty peanut butter and lusciously smooth cheesecake, all nestled on a chocolate cookie crust.

Whether you’re hosting a gathering or simply craving a decadent dessert, these bars are sure to impress with their rich, indulgent flavors and irresistible texture.

The beauty of these chocolate and peanut butter cheesecake bars lies in their simplicity and ease of preparation.

With just a handful of ingredients and minimal effort, you can whip up a batch of these delightful treats in no time.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is accessible to all, making it the perfect choice for satisfying your sweet tooth without the hassle of a complicated baking process.

Whether you’re serving them on a special occasion or simply indulging in a sweet treat at home, these peanut butter cup cheesecake bars are sure to be a hit.

With their creamy, luscious texture and irresistible flavor, they’re bound to become a favorite in your dessert repertoire.

So, gather your ingredients and get ready to delight your taste buds with these delightful chocolate and peanut butter cheesecake bars!

Peanut Butter Cup Cheesecake Bars Recipe

Yield: 12 bars

Equipment Needed:

• Parchment Paper
• 9×11 Baking Dish
• Hand Mixer

Prep Time: 25 minutes

Bake Time: 55-60 minutes

Idle Time: 3 hours

Ingredients Needed To Make This Peanut Butter Cup Cheesecake Bars Recipe

Crust

• 2 cup oreos, crushed
• 6 tablespoons unsalted butter, melted

Cheesecake

• 16 ounces cream cheese
• ½ cup peanut butter
• 1 cup white 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

Dark Chocolate ganache:

• 1 cup dark chocolate
• ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon vanilla extract

Toppings

• Peanut butter, melted
• Peanut butter cup pieces

Directions:

Preheat the oven to 350 degrees Fahrenheit. Prepare a baking dish with parchment paper.

Crush the Oreos in a food processor or plastic bag with a rolling pin until they are fine crumbs.

In a medium sized bowl, add crushed oreos and the melted butter. Use a fork to blend together until a crumbly mixture forms.

Pour this into the prepared baking dish, pressing into the bottom to create an even layer of crust.

Bake in the oven for 10 minutes. Then remove and let cool.

In a large mixing bowl, blend the cream cheese with a hand mixer until smooth for the cheesecake filling. Add the peanut butter and blend again until combined.

Then pour in the sugar, salt and flour. Mix until combined.

Add each egg to the mixture one at a time, mixing in between each addition.

On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.

Fold in the peanut butter cup pieces, spreading evenly throughout the cheesecake filling.

Pour this cheesecake filling into the baking dish 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 sit 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 milk chocolate and salt. In a pot, heat the heavy cream in a pot on medium heat until steaming, but not boiling.

Pour the hot heavy cream over the milk 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 this ganache evenly all over the cheesecake bars, spreading with a rubber spatula or spoon if necessary.

Then cut the peanut butter bars.

To top each bar, melt some peanut butter and drizzle on top, along with a few pieces of peanut butter cup to finish.

Notes:

● The longer the cookie dough is refrigerated the more the flavors will deepen. Day 4 chilled dough is the best.

● Store bars in a tightly sealed bag for up to 4-5 days

Tips and Tricks for Making Chocolate and Peanut Butter Cheesecake Bars:

1. Use Room Temperature Ingredients: To ensure a smooth and creamy cheesecake filling, make sure your cream cheese, eggs, and other dairy ingredients are at room temperature before mixing. This will help prevent lumps and ensure a silky texture.

2. Line the Pan with Parchment Paper: To easily lift the bars out of the pan and ensure clean, neat slices, line the baking pan with parchment paper, leaving an overhang on the sides. This will create “handles” for easy removal and cutting.

3. Swirl in Additional Peanut Butter: For a marbled effect and an extra burst of peanut butter flavor, swirl in some additional peanut butter on top of the cheesecake filling before baking. Use a knife to create a decorative pattern for a visually appealing finish.

4. Allow Sufficient Cooling Time: After baking, allow the peanut butter cheesecake bars to cool at room temperature for about 1 hour, then transfer them to the refrigerator to chill for at least 4 hours or overnight. This will ensure that the bars set properly and have the perfect texture when sliced.

5. Customize the Toppings: Get creative with toppings such as chopped peanuts, a drizzle of melted chocolate, or a dusting of cocoa powder to add extra flair and flavor to your peanut butter cheesecake bars. This allows you to personalize the bars to your liking and create a stunning presentation.

Frequently Asked Questions

Q: Can I use natural peanut butter for this recipe?

A: While natural peanut butter can be used, it may alter the texture and flavor of the bars. The oil separation in natural peanut butter can affect the consistency of the filling. If you do use natural peanut butter, it’s recommended to thoroughly mix it before adding it to the recipe.

Q: Can I make these bars in advance?

A: Yes, these peanut butter cheesecake bars can be made in advance. Simply store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they can be frozen for up to 1-2 months. Allow them to thaw in the refrigerator before serving.