Description
Deliciously rich and creamy Chocolate Peanut Butter Cheesecake Bars featuring a crunchy Oreo crust, smooth peanut butter cheesecake filling, and a luscious semi-sweet chocolate topping. Perfect for dessert lovers seeking an indulgent treat with a perfect balance of chocolate and peanut butter flavors.
Ingredients
Scale
Crust
- 30 regular Oreos
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
Peanut Butter Cheesecake Filling
- 24 ounces (678g) full-fat brick PHILADELPHIA Cream Cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 1 cup (250g) creamy peanut butter (not natural style)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3 large eggs, at room temperature
Chocolate Topping
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, covering the bottom and sides with an overhang to help lift out the bars later, making cutting cleaner and easier.
- Make the Crust: Pulse 30 Oreos including the cream filling in a food processor or blender until fine crumbs form, about 3 cups (330g). Transfer to a large bowl and add melted butter, mixing until the mixture is thick and evenly moist. Break up any large chunks. Press firmly into the prepared pan forming an even, compact crust. Pre-bake for 10 minutes, then set aside and leave oven on.
- Prepare Peanut Butter Cheesecake Filling: Using a handheld or stand mixer with paddle attachment, beat cream cheese and granulated sugar on medium-high speed for about 2 minutes until smooth and creamy. Add sour cream and mix fully. Incorporate peanut butter, vanilla extract, and salt, beating until combined. On medium speed, add eggs one at a time, mixing after each until just blended. Stop mixing after the third egg, allowing a few small lumps. Whisk gently by hand to remove large lumps.
- Assemble and Bake: Pour cheesecake filling over warm crust and spread evenly with a spatula. Bake for 35–38 minutes until the top sets and edges turn golden brown, which may develop slight cracks. Remove from oven and cool on a wire rack for 1 hour at room temperature. Then refrigerate for at least 3–4 hours or up to 1 day to chill thoroughly. Alternatively, freeze for 2 hours if short on time.
- Prepare Chocolate Topping: Cut butter into tablespoon-sized pieces and place in a heatproof bowl. Add semi-sweet chocolate chips on top. Melt in 30-second increments in the microwave, stirring after each, or melt slowly on the stove, stirring constantly until smooth. Allow to cool 2–3 minutes.
- Top and Set Chocolate: Pour cooled chocolate topping evenly over the chilled cheesecake bars, spreading to the edges but stopping around the lip if the filling has sunk slightly in the middle. Chill again in the refrigerator for 45–60 minutes or freeze for 30 minutes until chocolate hardens fully. If chilling over 1 hour, cover loosely with foil.
- Slice and Serve: Lift the bars out using the parchment paper overhang. Use a sharp knife to cut into 24 neat squares, wiping the knife clean between cuts for precise edges.
- Storage: Store leftover cheesecake bars covered in the refrigerator for up to 1 week to maintain freshness.
Notes
- Ensure all dairy ingredients are at room temperature for smoother batter and even baking.
- Do not overmix the batter after adding eggs to avoid dense cheesecake.
- The slight cracks on the edges are normal and do not affect taste or texture.
- Use a rubber spatula or back of a spoon gently when spreading topping to avoid breaking the crust.
- Allow chocolate topping to fully set before slicing to get clean bars.
- If in a hurry, freezing the bars speeds up chilling but avoid freezing longer than necessary to maintain texture.
- Store bars tightly covered in the refrigerator to prevent absorption of odors.
