What happens when Peanut Butter and Oreo walk into a bar? They stick together like the perfect pair that they are in these peanut butter oreo cheesecake bars!
Finally it’s game day again for the Buckeyes! Unfortunately one of our best players is not playing today due to possible NCAA issues in 2018 (I seriously hate when players do dumb things that impact their team and/or ruin their careers). Hopefully we will do just fine as we are playing Maryland and they haven’t been the best this year. And Penn State plays Minnesota (possibly a more even match up and better game) at the same time so Bob will be totally uninterested in sharing screen time with my game haha.
I actually made these cheesecake bars for a coworker who left for a new job in Cincinnati and his favorite dessert is cheesecake. He had a slice of Oreo cheesecake from the cafeteria shortly beforehand and was exclaiming how delicious it was and that was my inspiration. All I had to do was to add peanut butter and I had a recipe to share for #PBchocSat too! What is your favorite peanut butter and chocolate recipe? I could also go for these Peanut Butter Cookie Bars (by Chocolate with Grace) or Peanut Butter Mousse Parfaits (by The Redhead Baker).
One year ago: Radicchio & Roasted Squash Salad
Two years ago: Roasted Green Bean Salad with Cranberries and Toasted Pecans
Three years ago: White Skillet Lasagna with Butternut Squash and Kale
Four years ago: Buffalo Chicken Enchiladas
Five years ago: Single Serving Deviled Eggs
Six years ago: Elvis Fluffernutter Rice Krispie Treats
Eight years ago: Gluten-Free Peanut Butter Chocolate Bars
PEANUT BUTTER OREO CHEESECAKE BARS
1-1/4 cup Oreo cookies (approximately 12)
4 Tbsp unsalted butter, melted
2 (8 oz.) pkg. cream cheese, room temperature
1/2 cup plain whole milk Greek yogurt
1/2 cup creamy peanut butter
1/2 cup sugar
1-1/2 Tbsp all-purpose flour
1 tsp vanilla extract
2 eggs, room temperature
6 Oreo cookies, chopped
- Preheat oven to 350°F. Line a 9-inch square baking pan* with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
- In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
- In a large bowl with an electric mixer, beat cream cheese, yogurt, peanut butter sugar, flour, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended. Fold in the chopped cookies until distributed.
- Pour batter into crust and spread evenly.
- Bake 40-45 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.
*You could also bake this in a greased 9-inch pie or springform pan
Source: Adapted from my Nutella Swirl Cheesecake Bars.