Description
Indulge in these rich and creamy Chocolate Peanut Butter Cheesecake Bars featuring a crunchy Oreo crust, a luscious peanut butter cheesecake filling, and a smooth chocolate topping. Perfect for parties, gatherings, or anytime you crave a decadent dessert that combines classic flavors in a delightful bar form.
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, making sure to leave an overhang on the sides to easily lift out the bars after baking.
- Make the Crust: In a food processor or blender, pulse 30 Oreos into fine crumbs—about 3 cups or 330g. Transfer the crumbs to a large bowl and mix in the melted butter until the mixture is thick and wet. Press the crumb mixture firmly into the bottom of the prepared pan to form a compact crust. Pre-bake the crust for 10 minutes, then remove and set aside while leaving the oven on.
- Prepare Peanut Butter Cheesecake Filling: Using a handheld or stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed for about 2 minutes until smooth. Add sour cream and mix until combined. Then beat in peanut butter, vanilla extract, and salt. On medium speed, add eggs one at a time, beating after each until just incorporated; stop mixing after the third egg to avoid overmixing. Whisk by hand a few times to remove any large lumps.
- Assemble and Bake Filling: Pour the cheesecake filling evenly over the warm crust and spread with a spatula. Bake for 35–38 minutes until the top looks set and edges are browned, with slight cracks expected. The bars will be puffy and will sink slightly as they cool. Cool on a wire rack for 1 hour at room temperature, then refrigerate for 3–4 hours or up to 1 day. For quicker chilling, freeze for about 2 hours.
- Make Chocolate Topping: Cut butter into tablespoon-sized pieces and place in a heatproof bowl with chocolate chips. Melt in the microwave in 30-second intervals, stirring in between until smooth, or melt on stove over low heat while stirring constantly. Allow the mixture to cool for 2–3 minutes.
- Apply Chocolate Topping: Pour and spread the chocolate mixture evenly over the chilled cheesecake bars. A natural lip forms on the edges to hold the topping, but if not, spread evenly across the surface.
- Set Topping: Chill the bars in the refrigerator for 45–60 minutes or freeze for 30 minutes until the chocolate topping is solid. If chilling longer than an hour, cover loosely with foil.
- Slice and Store: Use the parchment overhang to lift the bars from the pan. Cut into squares with a sharp knife, wiping between cuts for neat edges. Store leftover bars covered in the refrigerator for up to 1 week.
Notes
- For best results, use full-fat cream cheese and real butter to achieve a creamy texture.
- Sour cream can be substituted with plain yogurt for similar tanginess.
- Let all dairy ingredients come to room temperature to avoid lumps in the filling.
- Do not overmix the batter after adding eggs to maintain a creamy texture and avoid cracks.
- Chill thoroughly before adding chocolate topping to prevent melting and ensure a neat finish.
- Use a sharp knife heated under warm water and wiped dry for cleaner cuts.
- Bars can be frozen for longer storage; thaw in the refrigerator before serving.
