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Peanut Butter Cheesecake Bars

Bursting with peanut butter from the crust to the filling to the toppings, these peanut butter cheesecake bars are a mouthwatering dose of peanut butter cheesecake in a fraction of the time. 
Course: Dessert, Snack
Cuisine: American
Keyword: bars, cheesecake, cheesecake bars, peanut butter
Servings: 12 Bars

Ingredients

For the Crust:

  • 28 Full-Sized Nutter Butter Cookies, crushed to fine crumbs
  • ½ Cup Salted Butter, melted

For the Cheesecake Filling:

  • 8 Ounces Cream Cheese, softened to room temperature
  • ⅔ Cup Granulated Sugar
  • ½ Cup Creamy Unsweetened Peanut Butter
  • ¼ Cup Heavy Cream
  • 2 Teaspoons Pure Vanilla Extract
  • 1 Large Egg, room temperature

For the Peanut Butter Ganache:

  • 1 Cup Peanut Butter Chips
  • ½ Cup Heavy Cream

Topping:

  • 2-3 Nutter Butter Cookies, chopped into small pieces

Instructions

  • For the Crust:
    Preheat oven to 350° . Spray an 8x8 inch baking dish with nonstick spray and line with parchment paper. 
    Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Into your bowl of cookie crumbs (or into your food processor), add the melted butter. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). Press the crust into the prepared pan and set aside. 
  • For the Cheesecake Filling:
    Beat cream cheese with a hand mixer or in a standing mixer, or whisk well until smooth and creamy, about 2 minutes. Add the sugar and mix to incorporate. Add peanut butter and mix well. Add the heavy cream annd vanilla, and mix until incorporated. Add the egg and mix until just incorporated.
    Pour the cheesecake filling into the prepared pan. Bake for 20-25 minutes or until set on the outside and slightly soft in the middle. Allow to cool in the refrigerator for 30 minutes.
  • For the Ganache:
    Heat the heavy cream on high in the microwave for one minute, or warm on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove cream. Add peanut butter chips and let it sit for 5 minutes, ensuring that all of the chips are covered by the cream.
    Whisk well until smooth.
    Pour the ganache over the cheesecake bars, and with a spatula, gently spread evenly over the top. Sprinkle with chopped nutter butters.
  • Refrigerate for 30 minutes before serving to allow the ganache to set. Store any leftovers covered in the refrigerator for up to four days. Enjoy!