Chocolate Peanut Butter Cheesecake Bars
The recipe Chocolate Peanut Butter Cheesecake Bars can be made in roughly 1 hour and 5 minutes. One serving contains 458 calories, 10g of protein, and 31g of fat. For 83 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. 163 people were glad they tried this recipe. A mixture of butter, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by She Wears Many Hats. Overall, this recipe earns a not so awesome spoonacular score of 36%. Chocolate Peanut Butter Cheesecake Bars, Chocolate & Peanut Butter Cheesecake Bars, and Chocolate Peanut Butter Pretzel Cheesecake Bars are very similar to this recipe.
Servings: 12
Ingredients:
2 1/2 tablespoons butter, melted
20 creme-filled chocolate sandwich cookies (like Oreos)
16 ounces cream cheese, room temperature
3 large eggs, room temperature
3 tablespoons all-purpose flour
1 cup granulated sugar
1 cup peanut butter
1/4 teaspoon salt
1 teaspoon vanilla extract
hot water
Equipment:
food processor
aluminum foil
baking pan
oven
hand mixer
baking sheet
frying pan
Cooking instruction summary:
Preheat oven to 350-degrees F. Line 88-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.For crust: Pulse cookies in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.For filling: Using an electric mixer on medium speed, beat together cream cheese and sugar until smooth. Mix in peanut butter, then eggs, one at a time; beat together until smooth. Add vanilla, salt, and flour, beat until just combined.Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.Remove 88-inch pan and cool completely on rack. Once cool cover and chill until firm, at least 3 hours. Using the parchment or foil overhang, lift cheesecake out of pan and cut to desired size.
Step by step:
1. Preheat oven to 350-degrees F. Line 88-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.For crust: Pulse cookies in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated. Press mixture evenly into prepared baking pan.
2. Bake 10 minutes. Set aside and allow to cool about 10 minutes.For filling: Using an electric mixer on medium speed, beat together cream cheese and sugar until smooth.
3. Mix in peanut butter, then eggs, one at a time; beat together until smooth.
4. Add vanilla, salt, and flour, beat until just combined.
5. Pour evenly over prepared crust.
6. Place pan on large rimmed baking sheet, and place in oven on center rack.
7. Pour hot water into baking sheet until almost full.
8. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.
9. Remove 88-inch pan and cool completely on rack. Once cool cover and chill until firm, at least 3 hours. Using the parchment or foil overhang, lift cheesecake out of pan and cut to desired size.
Nutrition Information:
covered percent of daily need
