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One slice of peanut butter cheesecake bar on a plate.
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Peanut Butter Cheesecake Bars

These peanut butter cheesecake bars are full of peanut butter cups! This has an Oreo crust, baked peanut butter cheesecake with Reese's peanut butter cups, and chocolate ganache on top.
Prep Time35 minutes
Cook Time35 minutes
Chilling Time6 hours
Total Time7 hours 10 minutes
Servings: 16 slices
Calories: 451kcal
Author: Stephanie Rutherford

Ingredients

Oreo Crust

  • 2 1/2 cups Oreo crumbs 26 whole Oreos
  • 5 TBSP Unsalted butter melted

Peanut Butter Cheesecake

  • 24 oz Cream cheese room temperature
  • 3/4 cup White granulated sugar
  • 1 cup Peanut butter creamy Jif or Skippy
  • 1/2 cup Sour cream room temperature or greek style yogurt
  • 1/2 cup Heavy cream room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs room temperature
  • 1 1/2 cup Peanut butter cups chopped

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream
  • Peanut butter cups for decoration
US - Metric

Instructions

Oreo Crust

  • Preheat the oven to 325℉., Spray a 9X9 inch square baking pan with baking nonstick spray. Line the bottom and 4 sides of the pan with parchment paper and spray again.
  • Using a food processor, blend the whole Oreos into a fine crumb. Pour Oreo crumbs and melted butter into a small bowl and mix using a fork.
    2 1/2 cups Oreo crumbs, 5 TBSP Unsalted butter
  • Pour the crumbs on the bottom of the pan. Compact using the bottom of a measuring cup only on the bottom, not the sides.
  • Bake for 11 minutes.

Peanut Butter Cheesecake

  • Chop the peanut butters into 1/2 inch pieces, just small sizes will do. Set aside.
    1 1/2 cup Peanut butter cups
  • Using a mixer, add in the cream cheese and sugar and mix on high speed for 2 minutes. Scrape the bowl.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the peanut butter, sour cream, heavy cream, and vanilla. Mix on medium until combined. Add in the eggs and mix on low speed until just combined.
    1 cup Peanut butter, 1/2 cup Sour cream, 1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
  • Take off the mixer and use a rubber spatula to make sure it all combined. Then, fold in chopped peanut butter cups.
  • Pour cheesecake batter on top of crust. Bake for 35-40 minutes. Bake until the edges are set and the middle has a slight jiggle. No water bath is needed.
  • Once baked, turn off the oven, crack open the door, and let slowly cool for 30 minutes. Then, place on a wire rack (still in the pan) and cool completely.
  • Cover cheesecake bars with foil and chill for at least 6 hours or overnight in the fridge.

Chocolate Ganache and Decorating

  • Pour the chocolate chips into a small bowl. Add the heavy cream to a small saucepan over medium heat and heat until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
    1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
  • Use a rubber spatula to mix until smooth and combined. If any chunks remain, heat in the microwave for 10 seconds and mix.
  • Take the cheesecake bars out of the pan and remove the parchment paper. Pour the ganache on top of the cheesecake. Use an offset icing spatula to spread evenly, I also pushed some down the sides of the bars.
  • Freeze for 12 minutes to set the ganache. Then, add chopped peanut butter cups to the top. Store in the fridge in an airtight container for up to 5 days.
    Peanut butter cups

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 451kcal | Carbohydrates: 23g | Protein: 8g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 216mg | Potassium: 241mg | Fiber: 2g | Sugar: 18g | Vitamin A: 950IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 1mg