PEANUT BUTTER CUP CHEESECAKE BARS
Provided by Bakerella
Time 6h
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- To make the crust, stir graham cracker crumbs and sugar together in a medium bowl. Add melted butter and stir until completely combined.
- Using the bottom of a glass or measuring cup, firmly press mixture into the bottom of an 8x8 inch baking dish. Bake for 10 minutes, then remove from oven and let cool.
- To make the cheesecake filling, add cream cheese, sugar and flour to a large bowl. Using a mixer on medium-high speed, beat mixture until creamy and combined.
- Turn mixer to low and add egg and yolk, mixing until combined. Add sour cream and vanilla and mix until combined.
- Gently stir in broken candy cups pieces and pour batter in prepared baking dish. Bake for 35-40 minutes, then remove and let cool completely.
- To make the ganache, place chocolate morsels in a large heat-proof bowl and set aside. Add cream and butter to a saucepan and heat on stove at medium high. Remove just before boiling and pour over morsels.
- Let sit for a minute and then stir until completely combined. Add powdered sugar and beat with a wire whisk until smooth. Pour over cooled cheesecake and top with cut candy cups.
- Place cut side down on top of ganache in alternating directions. Try to arrange them to make it easy to cut into even bars without cutting through the cups. It may be easier to eyeball 4 rows of 5, yielding 20 squares. Cover and refrigerate overnight. Cut into bars and serve.
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
PEANUT BUTTER CUP CHEESECAKE
I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! -Dawn Lowenstein, Hatboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
Nutrition Facts : Calories 574 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 11g protein.
PEANUT BUTTER CHEESECAKE BARS
Provided by Food Network Kitchen
Time 4h15m
Yield about 24
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
- Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
- Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
- Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.
PEANUT BUTTER AND JELLY CHEESECAKE BARS
Check out Peanut Butter and Jelly Cheesecake Bars. Peanut butter and jelly come together one more time! This classic pairing shares the spotlight in our Peanut Butter and Jelly Cheesecake Bars - yum!
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan.
- Beat cream cheese, peanut butter and vanilla in large bowl with mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Cool completely.
- Spoon jam into microwaveable bowl. Microwave on HIGH 30 sec.; spread over cheesecake. Refrigerate 4 hours.
- Use foil handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 23 g, Protein 10 g
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- Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.
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