Peanut Butter Cheesecake Squares Food

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PEANUT BUTTER CHEESECAKE BARS



Peanut Butter Cheesecake Bars image

Provided by Food Network Kitchen

Time 4h15m

Yield about 24

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan
3 cups butter cracker crumbs (such as Ritz; about 3 sleeves)
1/4 cup sugar
24 ounces cream cheese, at room temperature
1 cup sugar
2 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup smooth peanut butter
Red sprinkles, for decorating

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



Healthy No-Bake Peanut Butter Cheesecake Bars image

Our favorite part of these creamy, sweet-and-salty bars is the crust: Melted chocolate and just a little bit of butter make it crunchy without baking. Plus, you can skip the full fat sour cream in the cheesecake layer. Buttermilk adds just the right tang.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 servings (1 bar each)

Number Of Ingredients 13

Nonstick cooking spray
4 ounces semisweet chocolate, coarsely chopped
3 tablespoons unsalted butter
9 chocolate graham crackers
Cheesecake:
One 1/4-ounce package unflavored gelatin
Two 8-ounce packages low-fat cream cheese
1 cup low-fat buttermilk
1/3 cup creamy natural peanut butter
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 tablespoons honey-roasted peanuts, finely chopped

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.

Nutrition Facts : Calories 340 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 30 milligrams, Sodium 400 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 8 grams, Sugar 20 grams

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES



Peanut-Butter-and-Jelly Cheesecake Squares image

Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h30m

Yield Makes about 24 two-inch squares

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more, softened, for brushing
14 graham crackers (each 3 by 5 inches), broken into pieces
2/3 cup unsalted roasted peanuts
1/3 cup packed light-brown sugar
1 teaspoon kosher salt
2 pounds cream cheese (4 eight-ounce bars), room temperature
1 cup creamy peanut butter, such as Jif or Skippy
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup Concord-grape jelly

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.

CHEESECAKE SQUARES



Cheesecake Squares image

I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 10

2 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
1-1/2 cups sugar
4 large eggs
1/4 cup butter, melted and cooled
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 cups sour cream
Seasonal fresh fruit, optional

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.

Nutrition Facts :

PEANUT BUTTER AND JELLY CHEESECAKE BARS



Peanut Butter and Jelly Cheesecake Bars image

Check out Peanut Butter and Jelly Cheesecake Bars. Peanut butter and jelly come together one more time! This classic pairing shares the spotlight in our Peanut Butter and Jelly Cheesecake Bars - yum!

Provided by My Food and Family

Categories     Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 7

1-1/2 cups finely crushed peanut butter sandwich cookies
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
1 tsp. vanilla
1 cup sugar
4 egg s
1/2 cup seedless strawberry jam

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.

Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 23 g, Protein 10 g

LOW CARB PEANUT BUTTER CUP CHEESECAKE SQUARES



Low Carb Peanut Butter Cup Cheesecake Squares image

Make and share this Low Carb Peanut Butter Cup Cheesecake Squares recipe from Food.com.

Provided by Mercy

Categories     Cheesecake

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup peanut butter
1/2 cup Splenda sugar substitute
1 egg, slightly beaten
1 teaspoon vanilla
1/4 salt
4 ounces baker's unsweetened chocolate
1/4 cup Splenda sugar substitute
16 ounces cream cheese, softened
1/4 cup Splenda sugar substitute
2 teaspoons vanilla extract
1 cup heavy whipping cream

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.

PEANUT BUTTER CRUNCH CHEESECAKE SQUARES



Peanut Butter Crunch Cheesecake Squares image

Make and share this Peanut Butter Crunch Cheesecake Squares recipe from Food.com.

Provided by CookingONTheSide

Categories     Bar Cookie

Time 59m

Yield 36 squares, 36 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup pecans, finely chopped
3 tablespoons light brown sugar
3 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
12 fun-size butterfinger candy bars, coarsely chopped (about 3/4 cup)
5 fun-size butterfinger candy bars, finely chopped

Steps:

  • Heat oven to 350 degrees F. Line an 8x8-inch baking pan with nonstick foil, allowing foil to hang over two sides.
  • In a medium-size bowl, whisk together the flour, pecans and light brown sugar.
  • Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms.
  • Press into the bottom of the prepared baking pan.
  • Bake at 350 degrees for 14 minutes, until lightly browned.
  • Remove from oven.
  • In another medium bowl, beat the cream cheese and sugar until smooth.
  • Beat in egg, lemon juice and vanilla until combined.
  • Stir in 3/4 cup coarsely chopped candy.
  • Pour into the baked crust.
  • Bake at 350 degrees for 25 minutes.
  • Remove from oven and sprinkle the finely chopped candy over the top.
  • Cool completely.
  • Gently lift from pan and pull back foil.
  • Cut into 36 squares.
  • Refrigerate until serving.

Nutrition Facts : Calories 183.7, Fat 9.2, SaturatedFat 4.6, Cholesterol 14.7, Sodium 96.2, Carbohydrate 24.9, Fiber 0.7, Sugar 15.8, Protein 2.3

PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!

Provided by Christina Ernst

Time 5h

Yield 16

Number Of Ingredients 11

2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
½ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
5 large eggs, at room temperature
1 ½ cups dark brown sugar
1 cup smooth peanut butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
1 (8 ounce) package semisweet chocolate chips
½ cup heavy whipping cream

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
  • Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
  • Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
  • Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
  • Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
  • While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
  • Place in the refrigerator to chill for at least 2 hours before serving.

Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g

PEANUT BUTTER SQUARES



Peanut Butter Squares image

These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups creamy peanut butter
1 cup butter, divided
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips

Steps:

  • In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

Nutrition Facts :

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From canadianliving.com


KETO PEANUT BUTTER CHEESECAKE - EASY CHEESECAKE RECIPES
Ingredients For The Crust: Butter, melted – 6 tablespoons Almond Flour – 1 cup Lakanto Powdered Monkfruit Sweetener– 4 tablespoons Cocoa powder – 2 tablespoons For The Filling: Cream cheese – 32 ounces Peanut butter, creamy – 1 ½ cup Lakanto Powdered Monkfruit Sweetener– 1 ½ cup Sour cream, at room ...
From easycheesecakerecipes.com


EASY REESE’S PEANUT BUTTER CHEESECAKE BARS YOU NEED TO TRY
Instructions. Preheat oven to 325 degrees. Line an 8x8 inch baking dish with foil or parchment paper. Press cookie dough into bottom of baking dish. Top with a layer of Reese’s minis, setting about 1 cup aside for the topping. In a medium bowl, beat cream cheese, sugar, eggs, vanilla, and salt. Pour over Reese’s layer.
From busybliss.com


PEANUT BUTTER SQUARES | RECIPE - KELLOGG'S
Cook over medium heat, stirring frequently, until sugar dissolves and mixture just begins to boil (or microwave at HIGH 3 minutes in large microwaveable bowl, stirring twice). Remove from heat. 2. Stir in vanilla. Stir in peanut butter; mix well. Stir in cereal, mixing until well coated. Press evenly and firmly into buttered 3.5 L (13 x 9") pan.
From kelloggs.ca


KETO PEANUT BUTTER CHEESECAKE BARS - IT STARTS WITH GOOD FOOD
To make the cheesecake combine the cream cheese, sweetener, egg, peanut butter and vanilla extract with an electric mixer. Beat the filling until it is completely combined and light and creamy. Spread the cheesecake filling over the cooled crust. Bake at 350 degrees F for 30-33 minutes or until the cheesecake has set.
From itstartswithgoodfood.com


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