Peanut Butter Cup Cheesecake Bars Food

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.

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.

REESE'S PEANUT BUTTER CUP BARS

Steps:

• Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (an easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups).
• Press mixture into a 9x13" pan.
• Melt chocolate chips in microwave and stir until smooth (try a minute first, and then check).
• Spread chocolate carefully over peanut butter layer with a spatula. (Having one person to pour the chocolate and one to spread works well!).
• Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will just crack).
• (cooking time is cooling time, and it's a very rough estimate, I didn't keep track).

PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE

Steps:

• Heat oven to 350°F Grease 9-inch springform pan with butter.
• Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
• Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
• Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.
• Cheesecake Filling:.(makes extra).
• Beat cream cheese in bowl of electric mixer until smooth.
• Add eggs, one at a time, beating well after each addition.
• Add sugar, peanut butter and cream; mix until smooth.
• Stir in vanilla.
• Pour filling into prepared crust.
• IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
• Double-wrap springform pan with aluminum foil to prevent water seeping inches.
• Place springform pan into a larger baking pan.
• Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
• Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
• Remove from the oven and allow to cool on a wire rack for one hour.
• Run a knife along the edge of the cake to loosen it from the pan somewhat.
• Refrigerate for at least 4 hours before decorating.
• Decoration- (makes a lot extra-try using it on individual slices after cutting).
• Remove cake from pan and put on a pretty plate.
• Bring whipping cream to boil in a small saucepan.
• Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
• Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE

Steps:

• Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
• To Make The Crust:.
• Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
• Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
• To Make The Filling:.
• Beat cream cheese in bowl of electric mixer until smooth.
• Add eggs, one at a time, beating well after each addition.
• Add sugar, peanut butter and cream; mix until smooth.
• Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
• Pour filling into prepared crust.
• Place springform pan into a larger baking pan.
• Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
• Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
• For The Topping:.
• Combine the sour cream and sugar and spread on the cheesecake.
• Return the cake to the oven for 5 minutes.
• Remove from the oven and allow to cool on a wire rack for one hour.
• You may run a knife along the edge of the cake to loosen it from the pan somewhat.
• Refrigerate for at least 4 hours.

PEANUT BUTTER CUP CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

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 CUP CHEESECAKE

Steps:

• Peanut Butter Sauce:.
• Combine all ingredients except for the peanut butter in a saucepan on medium heat, stirring constantly, until all of the ingredients have dissolved/melted.
• Transfer to a mixing bowl and let the mixture cool completely.
• Add the peanut butter and stir until a creamy smooth texture has been achieved.
• Cheesecake Crust:.
• Melt the butter.
• Combine all 3 ingredients until thoroughly combined.
• Press onto the bottom of a prepared (I use a non-stick baking spray) 9 inch spring-form pan.
• Spread 1/2 cup of the chocolate chips on top of the crust.
• Cheesecake Filling:.
• Preheat the oven to 350°F.
• Put 1/2 cup of chocolate chips into a microwave safe bowl and heat for 30 seconds. Stir and continue heating in 15 second intervals until all of the chips have melted. Put aside to cool.
• Beat the room temperature cream cheese, brown sugar and sugar until smooth (I use a stand mixer).
• Add the eggs, evaporated milk and cornstarch, then beat until thoroughly combined.
• Remove 1 cup of the mixture and add it to the melted chocolate, stirring until thoroughly combined.
• Pour the remaining filling slowly into the spring-form pan trying not to disturb the location of the chocolate chips too much.
• Spoon the chocolate mixture onto the top of the cheesecake and swirl.
• Bake for 60 minutes or until the edge is set but the center still moves. Cool completely on a wire rack, then refrigerate in spring-form pan overnight.

REESE'S PEANUT BUTTER CUP CHEESECAKE

Steps:

• Mix cream cheese, sugar and vanilla on medium speed until well blended.
• Add eggs and beat until mixed.
• Pour into crust.
• Chop candy bars and sprinkle over filling.
• Bake at 350 degrees for 50 minutes or until center is almost set.
• Cool.
• Refrigerate 3 hours or overnight.
• Tip: This can also be made as a Snickers cheesecake by chopping three bars instead of using the Reese's.