Layered Peanut Butter Chocolate Cheesecake Bars

Name: Layered Peanut Butter Chocolate Cheesecake Bars
Prep time: 15 min
Cook time: 45 min
Total time: 4 h
Yield: 16 smaller
Ingredients: 18 Oreo cookies; 3 tablespoons butter, melted; 8 ounces cream cheese, softened to room temperature; 1/4 cup creamy peanut butter; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 large egg, at room temperature; 8 ounces cream cheese, softened to room temperature; 1/4 cup granulated sugar; 2 ounces semisweet chocolate, melted and slightly cooled; 1/2 teaspoon vanilla extract; 1 large egg, at room temperature

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings
16 smaller
Course
Dessert
Cuisine
American

Layered Peanut Butter Chocolate Cheesecake Bars

Andrew Burton

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Layered Peanut Butter Chocolate Cheesecake Bars feature two decadent layers of peanut butter and chocolate cheesecake on top of an Oreo crust.

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Ingredients

Servings

For the crust

18 Oreo cookies
3 tablespoons butter, melted

For the peanut butter cheesecake layer

8 ounces cream cheese, softened to room temperature
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg, at room temperature

For the chocolate cheesecake layer

8 ounces cream cheese, softened to room temperature
1/4 cup granulated sugar
2 ounces semisweet chocolate, melted and slightly cooled
1/2 teaspoon vanilla extract
1 large egg, at room temperature

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Instructions

For the crust:

Preheat oven to 325°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside. Add the Oreos to the bowl of a food processor and process until you have fine crumbs. Add in the melted butter and process until all of the crumbs are moistened.
Scoop the mixture into the prepared baking pan and press it down firmly in an even layer. Bake at 325°F for 10 minutes. Remove from the oven and set aside to cool.

For the peanut butter cheesecake layer:

In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar, peanut butter, and vanilla extract and mix until fully combined. Add in the egg and mix on low speed until well combined. Set aside.

For the chocolate cheesecake layer:

In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar, melted chocolate, and vanilla extract and mix until fully combined. Add in the egg and mix on low speed until well combined. Set aside.

To make the cheesecake:

Pour the peanut butter cheesecake filling over the prepared crust. Spread the mixture evenly over the crust, making sure to smooth the top out as well as possible. Gently add the chocolate cheesecake filling on top of the peanut butter cheesecake filling and smooth the top out. Bake at 325°F for about 35 minutes or until set. Remove from the oven and cool completely in the pan on a wire rack (for about two hours). Transfer to the refrigerator for about 3 hours or until the cheesecake is completely chilled. Lift the cheesecake out of the pan with the foil and slice into bars.
Store in an airtight container in the refrigerator for up to four days.