Peanut Butter Cookie Cheesecake Bars Recipes

PEANUT BUTTER CHOCOLATE CHIP COOKIE CHEESECAKE BARS

Steps:

• Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.
• Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
• Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
• Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

HEALTHY NO-BAKE PEANUT BUTTER CHEESECAKE BARS

Steps:

• For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
• Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.
• For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
• Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
• Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.

CHOCOLATE-PEANUT CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl combine the cookie mix and butter; stir in peanuts. Press onto the bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust., Bake until center is almost set, 15-20 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 40 minutes. Spread over top. Refrigerate until firm. Cut into bars. Refrigerate leftovers.

PEANUT BUTTER COOKIE-CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Chop 16 cookies; reserve for later use. Finely crush remaining cookies; place crumbs in medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the reserved chopped cookies; spoon over crust. Sprinkle with remaining chopped cookies.
• Bake 40 min. or until center is almost set. Cool completely.
• Refrigerate 3 hours before cutting into bars to serve.

PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350ºF.
• Combine 1 1/2 cups cookie crumbs with melted margarine, press into a 2 quart rectangle baking dish that has been sprayed with butter flavored cooking spray.
• Bake for 10 minutes, remove from oven and let cool.
• While crust is cooling,mix together cream cheese, peanut butter and sugar until smooth.
• Add eggs and vanilla, mixing well.
• Pour over crust, Sprinkle remaining cookie crumbs on top of cheesecake and bake at 350ºF for 30 minutes.
• Remove from oven and let cool for 1 hour at room temperature.
• Cut in 12 squares; chill for at least four hours.