Tasteful Tuesday: Chocolate Peanut Butter Cheesecake Bars

February is here – and what better way to start our February recipe articles than one that involves chocolate?! These Cheesecake Bars are decadent, creamy, and oh-so-easy to make for a bake sale, a casual part, or to enjoy as a treat at home.

What you’ll need:

  • 8×8-inch baking pan, Baking parchment or aluminum foil, Cooking spray, Food processor, Electric Mixer

Crust:

  • 20 Oreos (or other creme-filled chocolate sandwich cookie).
  • 2 1/2 tablespoons melted butter

Filling:Oreos

  • 16 oz. cream cheese
  • 1 cup granulated sugar
  • 1 cup peanut butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • Hot water

Directions:

  1. Preheat oven to 350°F.
  2. Line 8×8-inch baking pan with baking parchment or aluminum foil, allowing overhang. Lightly coat with cooking spray.
  3. Pulse sandwich cookies in food processor or until fully ground. Continue pulsing while gradually pouring in melted butter until fully mixed.
  4. Press mixture evenly into prepared baking pan. Place inside preheated oven and bake for 10 minutes, then set aside and allow cooling for about 10 minutes.
  5. 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.
  6. Add vanilla, salt, and flour; beat until combined.
  7. Four Hook Mug RackPour evenly over prepared crust. Place pan on large rimmed baking sheet and place in preheated oven on the center rack. Pour hot water into baking sheet until almost full; bake for about 40-45 minutes until set around edges and slightly jiggly in the middle.
  8. Remove 8×8-inch pan and cool completely. Once cool, cover and chill for at least 3 hours.
  9. Use the parchment or foil overhang to lift the cheesecake out of the pan, cut it to desired size, and enjoy with coffee or tea! (will serve about 12)

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