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Peanut Butter Cup Cheesecake Bars

Peanut Butter Cup Cheesecake Bars

Rich chocolate cookie crust topped with creamy peanut butter cheesecake and a chocolate peanut butter finish
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16

INGREDIENTS

Chocolate Cookie Crust

  • 2 cups chocolate sandwich cookie crumbs
  • 6 tbsp unsalted butter melted
  • 1 tbsp granulated sugar optional.

Peanut Butter Cheesecake Filling

  • 24 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup sour cream room temperature
  • 2 tsp vanilla extract
  • 3 large eggs room temperature
  • 1/4 tsp fine salt
  • 1 1/2 cups chopped peanut butter cups.

Chocolate Peanut Butter Topping

  • 1 cup semi sweet chocolate chips
  • 2 tbsp creamy peanut butter
  • 1/2 cup chopped peanut butter cups for garnish.

INSTRUCTIONS

Prep and Crust

  • Heat oven to 325 F and line a 9x13 inch pan with parchment leaving overhang
  • mix cookie crumbs with melted butter and sugar until evenly moistened then press firmly into the pan
  • bake crust until set 8 to 10 minutes then cool 10 minutes.

Filling and Bake

  • Beat cream cheese and sugar until smooth then mix in peanut butter
  • sour cream
  • vanilla and salt
  • add eggs one at a time mixing on low just until combined
  • fold in chopped peanut butter cups
  • pour filling over crust and smooth the top
  • bake until edges are set and the center still slightly jiggles 28 to 32 minutes
  • cool at room temperature 1 hour then refrigerate until fully chilled at least 4 hours.

Topping and Slice

  • Melt chocolate chips until smooth then stir in peanut butter
  • spread or drizzle over chilled bars and top with chopped peanut butter cups
  • chill 20 minutes to set then lift out and slice with a warm dry knife.

Notes

1. Use full fat block cream cheese for best texture. Bring dairy and eggs to room temperature for a smooth batter. Mix on low after adding eggs to prevent cracks and dense texture. Swap Oreo crumbs with chocolate graham cracker crumbs if preferred. Store covered in the refrigerator up to 5 days or freeze up to 2 months

Nutrition

Calories: 380kcal | Carbohydrates: 33g | Protein: 7g | Fat: 25g