Peanut Butter Cheesecake Bars

Recipe

Dessert
Peanut Butter Cheesecake Bars

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5 out of 5 stars
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1 ratings

Recipe Data

30
Servings
20min
Prep
5hr5min
Total

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    Description

    Peanut butter and chocolate go with everything ... including homemade cheesecake bars.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 30
    QuantityIngredientAdd
    Peanut Butter Oreo Crust
    2 ½ c.chocolate Oreo cookies, crushed (about 20)
    2 tbsp.Hy-Vee unsalted butter
    3 tbsp.Hy-Vee creamy peanut butter
    ¼ c.Hy-Vee granulated sugar
    Peanut Butter Cheesecake
    3(8-oz.) pkgs. Hy-Vee cream cheese, softened
    1 c.Hy-Vee creamy peanut butter
    1 ½ c.Hy-Vee granulated sugar
    ¼ c.Hy-Vee all-purpose flour
    ¼ tsp.Hy-Vee salt
    2Hy-Vee large eggs
    1Hy-Vee large egg yolk
    1(8-oz.) container Hy-Vee sour cream
    1 tbsp.Hy-Vee vanilla extract
    Peanut Butter Swirl
    3 tbsp.Hy-Vee creamy peanut butter

    Things To Grab

    • 9x13-inch baking pan
    • Hy-Vee nonstick cooking spray
    • Small microwave-safe bowl
    • Stand mixer with paddle attachment
    • Butter knife

    Directions

    1. Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray; set aside.

    2. Melt butter and 3 tablespoons peanut butter in a small microwave-safe bowl. Mix with crushed Oreos and 1/4 cup sugar. Press into prepared pan and bake 10 minutes. Remove from oven and cool slightly. Reduce oven heat to 275 degrees.

    3. In a stand mixer fitted with a paddle attachment, beat together cream cheese and 1 cup peanut butter until smooth and creamy. Add 1-1/2 cups sugar, flour, and salt. Beat until well combined. Add eggs and yolk, one at a time, beating in between each addition. Beat in sour cream and vanilla extract. Pour peanut butter cheesecake filling over baked crust. 

    4. Place 3 tablespoons peanut butter in a small microwave-safe bowl. Microwave at 30-second increments until melted. Pour melted peanut butter over cheesecake mixture. Swirl carefully with a butter knife. 

    5. Bake cheesecake 45 to 50 minutes or until cheesecake has set. Remove from oven and cool completely on a wire cooling rack. Refrigerate at least 4 hours or until firm and completely chilled. Cut into squares and serve.

    Nutrition facts

    Servings

    290 Calories per serving
    1 bar

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 45mg
    • Sodium: 210mg
    • Total Carbohydrates: 26g
    • Protein: 6g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen