CHOCOLATE-PEANUT CHEESECAKE BARS
You won't hear any complaints about these rich peanut butter cheesecake bars layered with a can't-miss combination of flavors. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl combine the cookie mix and butter; stir in peanuts. Press onto the bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust., Bake until center is almost set, 15-20 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 40 minutes. Spread over top. Refrigerate until firm. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 19g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER CHEESECAKE
Family and friends always ooh and aah when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it's a showstopper. -H.L. Sosnowski, Grand Island, New York
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. , Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. , For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. , Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. , For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 564 calories, Fat 36g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 306mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 2g fiber), Protein 14g protein.
HEALTHY NO-BAKE PEANUT BUTTER CHEESECAKE BARS
Our favorite part of these creamy, sweet-and-salty bars is the crust: Melted chocolate and just a little bit of butter make it crunchy without baking. Plus, you can skip the full fat sour cream in the cheesecake layer. Buttermilk adds just the right tang.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 servings (1 bar each)
Number Of Ingredients 13
Steps:
- For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
- Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.
- For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
- Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
- Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.
Nutrition Facts : Calories 340 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 30 milligrams, Sodium 400 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 8 grams, Sugar 20 grams
CHOCOLATE PEANUT BUTTER CHEESECAKE BARS
How easy it would be for me to sit down and eat the whole pan...but alas, I must think of others! How could you go wrong with these three? You're sure to get raves with this recipe and it's sooo easy.
Provided by Redneck Epicurean
Categories Bar Cookie
Time 2h15m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Preheat the to 350°F and prep a 13x9-inch pan with cooking spray (bottom only).
- Prepare 6 1-inch balls of dough and flatten on a cookie sheet.
- Press the rest of the cookie dough in the 9x13 pan. Bake the cookies and the crust for 10 minutes or until the cookies are just done. Cool both. Set the cookies aside.
- In small bowl, melt the chocolate chips and butter uncovered in the microwave on medium-high heat, stirring every 15 seconds until the chocolate is melted and combined with the butter. Spread on the crust. Refrigerate at least 30 minutes or until firm.
- Beat cream cheese, peanut butter, powdered sugar and cream until blended. Then, beat on high speed about 2 minutes or until light and fluffy. Spread over the chocolate layer.
- Crumble the reserved cookies coarsely. Sprinkle over the cream cheese layer and sort-of lightly press them into the cheese. Refrigerate another 30 minutes. Store in the refrigerator.
Nutrition Facts : Calories 6137.5, Fat 425.7, SaturatedFat 177.9, Cholesterol 588.5, Sodium 3886, Carbohydrate 532.1, Fiber 28.3, Sugar 219.1, Protein 114.7
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CHOCOLATE PEANUT BUTTER CHEESECAKE BARS - SALLY'S BAKING …
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5/5 (35)Category Dessert
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the whole sandwich cookie (cookie AND cream filling) into a fine crumb. You should have about 3 cups of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
- Pour the cheesecake filling onto the crust. It’s ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that’s ok.)
CHOCOLATE PEANUT BUTTER CHEESECAKE BARS RECIPE
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- Preheat oven to 350-degrees F. Line 8x8-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.
- For crust: Pulse cookies in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.
- For filling: Using an electric mixer on medium speed, beat together cream cheese and sugar until smooth. Mix in peanut butter, then eggs, one at a time; beat together until smooth. Add vanilla, salt, and flour, beat until just combined.
- Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.
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