Chocolate PB Cheesecake Bars (Print Version)
# Ingredients:
→ Oreo Cookie Crust
01 -
34 Oreo cookies (wafers and filling)
02 -
1/2 cup unsalted butter, melted
→ Peanut Butter Cheesecake
03 -
24 oz brick-style cream cheese, softened to room temperature
04 -
1 cup granulated sugar
05 -
1 and 1/4 cup creamy peanut butter (not natural or whipped)
06 -
1 teaspoon vanilla extract
07 -
3/4 cup sour cream, room temperature
08 -
3 large eggs, room temperature
→ Chocolate Ganache Topping
09 -
8 oz dark chocolate (50%) or semi-sweet chocolate
10 -
1/2 cup whipping cream (33-35% MF)
# Instructions:
01 -
Preheat oven to 325°F. Lightly spray a 9x13 inch glass or ceramic pan with cooking spray.
02 -
Pulse Oreos (wafers and filling) in food processor until fine crumbs. Mix with melted butter. Press mixture evenly into prepared pan and bake for 10 minutes. Leave oven on.
03 -
Beat cream cheese and sugar until smooth. Add peanut butter and vanilla. Mix in sour cream. Whisk eggs separately, then beat into mixture on low speed just until combined. Do not overmix.
04 -
Pour filling over crust and bake 35-40 minutes until top looks almost set except in middle. Turn off oven, open door 6 inches, and cool cheesecake in oven 30 minutes. Remove and cool to room temperature.
05 -
Refrigerate cheesecake at least 6 hours or overnight. For ganache, pour hot cream over finely chopped chocolate, let sit 2-4 minutes, then whisk until smooth. Spread over cheesecake and refrigerate until serving.
# Notes:
01 -
Use full-fat brick-style cream cheese, not spreadable
02 -
Regular peanut butter works best, not natural or homemade
03 -
Cheesecake can be made a day ahead