Peanut Butter Cheesecake Squares

Stack of 3 peanut butter cheesecake bars with Oreo crust and chocolate topping.

Peanut Butter Cheesecake Squares

Peanut Butter Cheesecake Bars - creamy peanut butter cheesecake, a crunchy Oreo cookie crust, and a chocolate ganache topping make this the perfect peanut butter treat. I'm sharing all my tricks for the perfect peanut butter cheesecake.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Cheesecake, Peanut Butter Cheesecake, Peanut Butter Cheesecake Bars

Prep Time 45

Cook Time 45

Cooling & Chilling 7

Total Time 8 30

Servings pieces

Calories 670kcal

Author Fiona Dowling

Ingredients

For the Oreo Cookie Crust

34 Oreo cookies wafers and filling
½ cup unsalted butter melted

For the Peanut Butter Cheesecake

24 oz brick-style cream cheese* softened to room temperature
1 cup granulated sugar
1 and ¼ cup creamy peanut butter* do not use natural or whipped
1 teaspoon vanilla extract
¾ cup sour cream* room temperature
3 large eggs room temperature

For the Topping

8 oz dark chocolate* I like to use 50% or semi-sweet works too
½ cup whipping cream 33-35% MF

Instructions

Preheat the oven to 325F (160C) degrees. Lightly spray a glass or ceramic* 9x13 inch pan (23x33 cm) with cooking spray.

Oreo Crust

Pulse the cookies (wafers and filling) in a food processor until they're fine crumbs. Alternatively, place the cookies in a freezer bag and crush them with a rolling pin.
Mix the crumbs with the melted butter.
Press the mixture into the bottom of the lightly greased pan to form an even layer.
Bake in the preheated oven for 10 minutes, then remove the pan from the oven (leaving the oven turned on).

Peanut Butter Cheesecake Filling

In a very large bowl, beat the cream cheese and sugar until very smooth. Turn off the mixer and scrape down the sides of the bowl as needed.
Beat in the peanut butter and vanilla extract. Ensure that there are no lumps of cream cheese at the bottom or on the sides of the bowl.
Mix in the sour cream until smooth.
Whisk the eggs together in a small bowl. With the mixer on low speed, beat the eggs into the cheesecake batter until just combined. Be very careful not to over mix.
Pour the cheesecake batter over the cooked crust and smooth the top.
Bake in the preheated oven for about 35-40 minutes, or until the top looks almost set, except for in the middle. If you see any large cracks forming, your cheesecake is definitely done baking. If the cheesecake still has a wobble to it, that's ok. If you nudge the pan and it shakes and looks liquidy, it's not done baking.
Then turn off the oven and open the oven door about 6 inches. Allow the cheesecake to cool in the oven (turned off) for about 30 minutes. Remove the cheesecake from the oven and continue to cool until it reaches room temperature. Then cover the cheesecake pan and chill in the fridge for at least 6 hours or preferably overnight.

Chocolate Ganache Topping (& Serving)

After the cheesecake has chilled in the fridge for at leat 6 hours, it's time to make the topping.
Finely chop the chocolate into very small pieces and place in a heatproof bowl.
Heat the cream (either in the microwave or in a saucepan until almost boiling).
Pour the very hot cream over the finely chopped chocolate and let sit for 2-4 minutes, then whisk until smooth. If not all the chocolate has quite melted, microwave for 30-second intervals at medium power (not high/standard) and whisk until smooth.
Pour the ganache over the cheesecake and smooth the top. Return to the fridge until you're ready to serve.
Slice the cheesecake with a sharp knife (not a table knife), being sure to slice all the way through the crust. Wipe off the knife in between cuts for cleaner slices.

Notes

Make sure to use full-fat, brick-style cream cheese. Do not use spreadable or lite - they will not provide the desired texture for a cheesecake.
This recipe requires smooth peanut butter. Peanut butter that can separate - such as natural or homemade will not work, because it can end up distributing oil into the cheesecake.
The cream cheese, sour cream and eggs should all be room temperature before getting started. Take them out of the fridge, measure out the quantity and let them sit at room temperature for about 30 minutes prior to making the crust.
Preparation/Make-Ahead Tips: I typically make the cheesecake the night before I plan to serve it, since it needs to chill in the fridge for at least 6 hours before serving. I'll then add the chocolate ganache topping in the morning or afternoon of the day I plan to serve it. Then pop it back in the fridge until I'm ready to serve.
Store leftovers coved in the fridge for up to 5 days.
Nutrition information is an estimate only and based on 1 piece, assuming the pan is sliced into 15 equal pieces. 15 pieces will provide very generous slices per person.

Nutrition