CHOCOLATE PEANUT BUTTER CHEESECAKE BARS
Quicker to bake and chill than a full cheesecake, these chocolate peanut butter cheesecake bars are the perfect choice when you need a crowd-pleasing dessert that's also portable, easy to serve, and handheld. For best results, follow the recipe as written including sufficiently cooling and chilling the bars.
Provided by Sally
Categories Dessert
Time 6h5m
Number Of Ingredients 11
Steps:
- 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 to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
- Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
- Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
- Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
- Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
- To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
- Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.
SWIRLED PEANUT BUTTER CHOCOLATE CAKE
Since chocolate and peanut butter are two of my granddaughters' favorite flavors, I fix this cake often. It's moist and scrumptious.-Elaine Medeiros, Wamego, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-PEANUT CHEESECAKE BARS
You won't hear any complaints about these rich peanut butter cheesecake bars layered with a can't-miss combination of flavors. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 294 calories, Fat 19g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
PHILADELPHIA CHOCOLATE-PEANUT BUTTER SWIRL CHEESECAKE
The only thing better than peanut butter and chocolate? Peanut butter and chocolate swirled together in a dense, creamy cheesecake that serves 16.
Provided by My Food and Family
Categories Dairy
Time 4h55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and 3 Tbsp. melted peanut butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1 cup batter; mix with remaining peanut butter. Stir melted chocolate into remaining plain batter; pour over crust. Top with spoonfuls of peanut butter batter; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 450, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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- In a food processor, pulse graham crackers until you get fine crumbs. Place crumbs in an 8x8-inch or 9x9-inch square baking dish. Melt butter and add it to the baking dish with the graham cracker crumbs. Mix together until all the crumbs are wet and press firmly onto the bottom of the dish. Bake at 350 degrees Fahrenheit for 12 to 15 minutes or until set and the edges are crisp.
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