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Chocolate Peanut Butter Cheesecake Bars Recipe

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These Chocolate Peanut Butter Cheesecake Bars combine a rich peanut butter cheesecake filling on a chocolate cookie crust, topped with a smooth layer of chocolate ganache. Quicker to bake and chill than a full cheesecake, they are perfect for serving a crowd, are portable, easy to serve, and can be enjoyed handheld. Following the step-by-step instructions ensures perfectly creamy, dense cheesecake bars with a luscious chocolate topping that sets firm.

Ingredients

Crust

  • 30 regular Oreos
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Peanut Butter Filling

  • 24 ounces (678g) full-fat brick PHILADELPHIA Cream Cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60g) sour cream or plain yogurt, at room temperature
  • 1 cup (250g) creamy peanut butter (not natural style)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs, at room temperature

Chocolate Topping

  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 1 heaping cup (around 200g) semi-sweet chocolate chips

Instructions

  1. Prepare the Pan and Preheat Oven: Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of bars after baking. Set aside.
  2. Make the Crust: Using a food processor or blender, pulse whole Oreos into fine crumbs, about 3 cups (330g). Transfer crumbs into a large bowl, add melted butter, and stir to combine until the mixture is thick and evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan, creating a compact crust. Pre-bake for 10 minutes. Remove from oven and set aside while keeping oven on.
  3. Prepare Peanut Butter Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar on medium-high speed with a handheld or stand mixer until smooth and creamy (about 2 minutes). Beat in sour cream until fully combined. Add peanut butter, vanilla extract, and salt, beating until smooth. Add eggs one at a time on medium speed, mixing just until blended after each egg; stop mixing after the last egg to avoid overbeating. Whisk by hand gently a few times to remove large lumps.
  4. Assemble and Bake Cheesecake Bars: Pour the filling evenly over the warm crust and smooth the surface with a rubber spatula or back of a spoon. Bake for 35–38 minutes until the cheesecake is set on top and edges are golden brown and slightly cracked. The bars will puff up, then slightly sink as they cool. Remove from oven and place pan on a wire rack to cool 1 hour at room temperature.
  5. Chill the Bars: After cooling, refrigerate the bars for at least 3–4 hours or up to one day to fully set. For faster chilling, place in freezer for about 2 hours until thoroughly chilled. If chilling longer than a few hours, loosely cover with aluminum foil after 3–4 hours.
  6. Prepare Chocolate Topping: Cut butter into tablespoon pieces and place in a heat-proof bowl. Add chocolate chips on top. Melt in microwave at 30-second intervals, stirring after each until smooth. Alternatively, melt butter and chocolate over low heat on the stove, stirring constantly until smooth. Let cool 2–3 minutes before spreading on chilled cheesecake bars.
  7. Apply Chocolate Topping and Set: Pour and spread chocolate topping evenly over the cheesecake bars, stopping around the slightly raised lip around edges if present. Refrigerate for 45–60 minutes or freeze for 30 minutes until topping is completely set and firm. If chilling longer than 1 hour, loosely cover with foil.
  8. Slice and Store: Use the parchment paper overhang to lift cheesecake bars out of the pan. Cut into 24 squares with a sharp knife, wiping the knife clean between cuts for neat edges. Store leftover bars covered in refrigerator for up to one week.

Notes

  • Make-Ahead & Freezing: Prepare through step 4 up to 2 days in advance; cover and refrigerate unbaked bars. Add extra baking time as needed since bars will be cold. Freeze fully cooled, sliced bars between parchment layers for up to 3 months; thaw overnight in refrigerator.
  • Chocolate Cookie Crust Alternatives: Substitute 3 cups of graham cracker crumbs (about 22–24 crackers) for the Oreo crumbs.
  • Peanut Butter Tips: Use creamy peanut butter, avoid natural or crunchy styles as they affect texture and firmness.
  • Pan Size Adjustments: For an 8-inch square pan, halve ingredients and adjust bake time to about 30 minutes. For a 9-inch springform full cheesecake, halve crust and topping, use full filling recipe, and follow standard cheesecake baking with water bath; top with chocolate after chilling.
  • Mini Cheesecakes: Use this filling recipe in a lined 12-count muffin pan with pre-baked crust pressed into liners. Bake 5 minutes crust, then add filling. Follow chilling and chocolate topping steps as above for mini desserts.
  • Chocolate Topping: Ensure the topping is completely set and firm before slicing for clean bars.

Find it online: https://bitezly.com/chocolate-peanut-butter-cheesecake-bars-recipe/