Description
These decadent Peanut Butter Cheesecake Bars combine a rich chocolate cookie crust with a creamy peanut butter cheesecake filling, studded with mini peanut butter cups and topped with melted peanut butter and optional chocolate chips. Perfectly baked to a silky, slightly set center, these bars offer a delightful blend of chocolate and peanut butter flavors in every bite.
Ingredients
Scale
Crust
- 1.5 cups chocolate cookie crumbs, crushed with cream removed
- 0.25 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 0.67 cup granulated sugar
- 2 large eggs, room temperature
- 0.5 cup sour cream
- 0.5 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1.5 cups mini peanut butter cups, roughly chopped
Topping
- 2 tablespoons creamy peanut butter, melted
- 0.5 cup mini peanut butter cups, roughly chopped (from total 1.5 cups)
- 0.5 cup semisweet chocolate chips (optional)
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides to easily lift out the bars later.
- Make Crust Base: In a medium bowl, mix together the chocolate cookie crumbs, melted butter, and sugar until the mixture is evenly moistened. Firmly press this mixture into the bottom of the prepared pan to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes until it is lightly set. Remove from the oven and allow it to cool slightly while you prepare the filling.
- Blend Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, scraping down the sides to ensure even mixing.
- Incorporate Eggs and Dairy: Add the eggs one at a time to the cream cheese mixture, beating just until combined after each addition. Then mix in the sour cream, peanut butter, and vanilla extract until the filling is smooth and uniform in texture.
- Fold Peanut Butter Cups: Gently fold in 1 cup of the chopped mini peanut butter cups into the cheesecake filling, distributing them evenly without overmixing.
- Layer Filling: Pour the cheesecake filling over the cooled crust and spread it evenly using a spatula.
- Add Topping: Sprinkle the remaining 0.5 cup of chopped mini peanut butter cups over the top of the filling for added texture and flavor.
- Bake Cheesecake: Bake the assembled cheesecake bars for 25 to 28 minutes, or until the center is just set but still has a slight jiggle for a creamy finish.
- Cool and Chill: Let the bars cool completely to room temperature, then refrigerate for at least 2 hours to firm up before slicing.
- Finish and Serve: Before serving, drizzle the bars with the melted peanut butter and sprinkle with semisweet chocolate chips if desired. Slice into bars and serve chilled for the best texture and flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecake; the center should still have a slight jiggle when done to maintain creaminess.
- Use parchment paper with overhang for easy removal from the pan.
- Allow bars to chill thoroughly in the refrigerator to set properly before slicing.
- Optional chocolate chips add an extra chocolatey touch if desired.
