Peanut Butter Cheesecake Squares Food

PEANUT BUTTER CHEESECAKE BARS

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; 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 rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
• Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

HEALTHY NO-BAKE PEANUT BUTTER CHEESECAKE BARS

Steps:

• For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
• Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.
• For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
• Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
• Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.

CHEESECAKE PRALINE SQUARES

Steps:

• In a large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with butter.
• Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and 1/2 teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand.Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.
• Reduce oven to 325 degrees. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until lightand fluffy, scraping down sides of bowl as needed. Beat in remaining 1/2 teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with asmall offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely.
• Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours.Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.

PEANUT BUTTER AND JELLY CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan.
• Beat cream cheese, peanut butter and vanilla in large bowl with mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool completely.
• Spoon jam into microwaveable bowl. Microwave on HIGH 30 sec.; spread over cheesecake. Refrigerate 4 hours.
• Use foil handles to remove cheesecake from pan before cutting into bars.

PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350ºF.
• Combine 1 1/2 cups cookie crumbs with melted margarine, press into a 2 quart rectangle baking dish that has been sprayed with butter flavored cooking spray.
• Bake for 10 minutes, remove from oven and let cool.
• While crust is cooling,mix together cream cheese, peanut butter and sugar until smooth.
• Add eggs and vanilla, mixing well.
• Pour over crust, Sprinkle remaining cookie crumbs on top of cheesecake and bake at 350ºF for 30 minutes.
• Remove from oven and let cool for 1 hour at room temperature.
• Cut in 12 squares; chill for at least four hours.

LOW CARB PEANUT BUTTER CUP CHEESECAKE SQUARES

Steps:

• Preheat oven to 350°F.
• For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
• Evenly press mixture into the bottom of a 9x13" baking dish.
• Bake at 350°F for 12 minutes, or until golden brown.
• Cool on rack completely.
• Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
• In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
• Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
• Spread over cooled chocolate layer on crust.
• In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
• Drizzle over top of cream cheese mixture.
• Chill for one hour until set; cut into squares and serve.