Peanut Butter Cheesecake Bars
Votes: 1
Time: 4 hours 15 minutes
Complexity: easily
Quantity: 24 tiles
Complexity: easily
Quantity: 24 tiles
This dessert combines two types of cheesecake: peanut butter and classic. It's baked as a whole cheesecake and then cut into convenient squares or bars for serving. The bottom layer is a dense, crumbly crust made from crushed graham crackers mixed with butter and sugar. It's topped with a thin layer of peanut butter cheesecake, and the top layer is classic vanilla cheesecake. After baking, let the dessert rest in the refrigerator overnight, and you'll be delighted with its texture and exquisite blend of flavors. Before serving, garnish the cheesecake with contrasting red sprinkles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 165g unsalted butter, melted, plus extra for greasing the pan
- 3 cups crushed butter crackers (such as Ritz; about 3 packs)
- 1/4 cup sugar
Filling
- 680 g of cream cheese, room temperature
- 1 cup of sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 0.5 cup creamy peanut butter
- Red sprinkles, for decoration
We recommend
Recipes with similar ingredients: cream cheese, Peanut butter cream, eggs, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease a 9 x 13-inch (22 x 32 cm) baking pan. Line with foil, leaving a 2-inch (5 cm) overhang on the long sides; grease the foil. Combine the crushed graham crackers, melted butter, and sugar in a bowl. Pour into the pan and press evenly into the bottom. Bake until set, about 10 minutes. Transfer to a wire rack and let cool for 15 minutes.
- Prepare the fillingIn a large bowl, beat the cream cheese and sugar with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream, and vanilla extract and beat until smooth, 1 minute. Transfer 1 cup of the filling to a medium bowl and stir in the peanut butter until smooth. Spread the peanut butter filling in a thin, even layer over the crust. Top with the remaining cheese filling and 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 wire rack to cool completely, about 1 hour. Then refrigerate for at least 2 hours or overnight.
- Run a knife or small spatula around the cheesecake to loosen it from the foil, then remove it by pulling the foil overhang. Cut into squares and decorate with red sprinkles.
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