Chocolate Peanut Butter Cheesecake Bars

 Ingredients

For the crust

24 cream-filled chocolate sandwich cookies, such as Oreos (about 9 ounces; 255 g)

6 tbsp (85 g) unsalted butter, melted

For the cheesecake

8 ounces (226 g) cream cheese, softened

1/2 cup confectioners' sugar (2 1/3 ounces; 67 g)

1/3 cup sweetened creamy peanut butter (such as Skippy or Peter Pan) (3 ounces; 83 g)

3/4 tsp vanilla extract

1/2 cup heavy whipping cream (120 ml), chilled

For the topping

5ounces (142g) semisweet chocolate (60% cacao), finely chopped (about 3/4cup)

1/3 cup (80 ml) heavy whipping cream

1 tbsp (15 ml) light corn syrup

Chopped salted roasted peanuts, for sprinkling

Flaky sea salt, such as Maldon, for garnish (optional)

 

Preparations

For the crust 

Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides. 

In a food processor, process chocolate sandwich cookies until finely ground, about 12 to 14 pulses. Add butter and pulse until well combined and evenly moistened, 4 to 6 pulses. Using a straight-sided measuring cup or the bottom of a glass, firmly press cookie mixture evenly over bottom of prepared pan. Chill, uncovered, in freezer while preparing filling. 

 

For the Cheesecake:

In a large bowl with a hand-held electric mixer, or in the bowl of a stand mixer fitted with whisk attachment, beat cream cheese on medium speed until smooth and creamy, 2 to 3 minutes, scraping sides of bowl as needed. Add confectioners' sugar, peanut butter, and vanilla, and beat on medium speed until smooth and combined, about 1 minute. 

  

 

In a separate large bowl, whisk cream by hand until stiff peaks form, 2 to 3 minutes. Fold whipped cream into cream cheese mixture in two additions until combined; spread evenly over prepared crust. Loosely cover with plastic wrap and refrigerate until set, about 4 hours. 

For the Topping:

After peanut butter mixture has set, fill a medium saucepan with 1 inch of water, bring to a boil over medium-high heat, then reduce to a simmer. In a medium heatproof bowl, add chocolate, cream, and corn syrup. Place bowl with chocolate over simmering water and cook, stirring frequently with rubber spatula, until melted and smooth, 2 to 3 minutes. Let cool, off-heat, for 5 minutes. Spread chocolate mixture evenly over chilled cheesecake bars, then sprinkle evenly with peanuts. Refrigerate, uncovered, until firm, about 1 hour. 

  

Using overhanging aluminum foil as handles, lift cheesecake from pan. Using a small knife or small offset spatula, loosen sides of cheesecake from aluminum foil. Cut into 16 (2-inch) squares, wiping knife clean between each cut. Garnish with flaky sea salt, if using. Serve. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs