Chocolate Peanut Butter Cheesecake Bars
These decadent, bakery-style peanut butter cheesecake bars feature a buttery Oreo crust, a dense peanut butter cheesecake filling, and a silky chocolate ganache topping. Baked in a 13x9 pan without a fussy water bath, they are the perfect easy, make-ahead dessert for feeding a crowd!
Equipment
- medium mixing bowl
- 13x9 nonstick sturdy metal baking pan (lined with parchment paper for easy removal)
- wire rack
- large mixing bowl
- medium nonstick saucepan
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Ingredients
- 1 (13.29 oz) pkg. regular Oreos (not Double Stuffed); we will be using all cookies in the package, which is typically 33
- 1 stick (½ c) butter melted
- 3 (8 oz) bars full fat cream cheese softened to room temperature before using
- 1 cup white granulated sugar
- ¼ cup plain low fat Greek yogurt OR sour cream; at room temperature
- 1 cup creamy peanut butter (not crunchy or natural)
- 1 & ½ teaspoons pure vanilla extract
- 3 large eggs bring to room temperature before using
- 1 & ⅓ cup semi-sweet chocolate chips
- ¾ cup heavy whipping cream
Instructions
- Preheat oven to 350℉.
- Add all Oreos (with cream filling) to large food processor. Pulse until cookies are fine crumbs.
- Transfer cookie crumbs and melted butter to medium mixing bowl. Use a scraping spatula or spoon to mix until well blended. Firmly press this mixture into the bottom of parchment-lined baking pan. Use the bottom side of a sturdy measuring cup to pack down and smooth the crumb mixture. Bake for 10 minutes. Then allow to slightly cool on wire rack. Keep the oven on.
- To a large mixing bowl, add the softened cream cheese, sugar, yogurt, peanut butter, and vanilla extract. Use a hand mixer or stand mixer with a scraping attachment to blend the ingredients on medium speed until smooth and fully combined.
- Add the eggs, one at a time. Beat on medium speed until JUST combined (this is especially important for the last egg added).
- Pour the cheesecake mixture over the slightly cooled crust. Smooth mixture over crust with spatula. Bake for 33-38 minutes, or until edges are puffed up, slightly browned and center is set (it should jiggle slightly when pan is lightly shaken). It's okay if there are some cracks along the sides.
- Cool on wire rack for 1 hour, then refrigerate for at least 3 hours for cheesecake to properly set. You can also have the cheesecake refrigerate overnight. If choosing this option, loosely cover it with foil.
- Once the cheesecake has fully set, make the ganache. To a medium nonstick saucepan, add the chocolate chips and heavy cream. Stir constantly over low heat until chocolate is melted and mixture has slightly thickened (about 5 minutes). Allow mixture to slightly cool, then gently spread it over chilled cheesecake.
- Return the cheesecake to the refrigerator for about 1 hour (or 30 minutes in the freezer) for ganache to firm up and become solid. Allow additional setting time if needed before slicing into squares.
Notes
Be careful not to overbeat the eggs once you add them to the batter! Overbeating whips too much air into the mixture, which will cause your cheesecake bars to puff up rapidly in the oven and then sink and crack as they cool. For the perfect dense, velvety texture, mix the room temperature eggs in on medium speed until just blended (this is especially important for the last egg added).
Keep these cheesecake bars chilled! Store them in an airtight container in the refrigerator for up to 4-5 days. For the best texture and to keep the chocolate ganache perfectly firm, serve them straight from the fridge.
Nutrition
Serving: 1 squareCalories: 399kcalCarbohydrates: 30gProtein: 7gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 68mgSodium: 241mgPotassium: 210mgFiber: 2gSugar: 21gVitamin A: 644IUVitamin C: 0.04mgCalcium: 54mgIron: 3mg
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