Description
Buckeye Cheesecake Bars blend Ohio’s classic peanut butter candy with creamy cheesecake perfection. Rich chocolate and smooth peanut butter layers create an irresistible dessert that delivers pure indulgence for chocolate and peanut butter enthusiasts.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) full-fat cream cheese
- 2 large eggs
- ¾ cup (177 milliliters) smooth peanut butter
- ¾ cup (150 grams) granulated sugar
Crust Ingredients:
- 20 Oreo cookies
- 5 tablespoons (71 grams) unsalted butter
- ½ teaspoon kosher salt
Additional Ingredients:
- ½ cup (120 milliliters) sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup (60 milliliters) chocolate-hazelnut spread
- 8 ounces (226 grams) semisweet chocolate chips
- 1 cup (240 milliliters) heavy cream
- 1 teaspoon flaky salt
Instructions
- Arrange the oven rack in the center position and heat to 350°F (177°C). Line a 9×9-inch (23×23 centimeters) baking pan with parchment paper, allowing overhang on two sides for easy removal.
- Crush Oreo cookies and salt in a food processor until fine crumbs form. Drizzle melted unsalted butter into the crumbs and mix thoroughly until the mixture resembles wet sand.
- Press the cookie mixture firmly and evenly into the prepared pan’s bottom, creating a compact base. Bake the crust for 10 minutes, then remove and allow to cool slightly.
- In a large mixing bowl, beat cream cheese and granulated sugar using an electric mixer until completely smooth and free of lumps, approximately 2-3 minutes.
- Incorporate sour cream, creamy peanut butter, hazelnut spread, pure vanilla extract, and kosher salt into the cream cheese mixture. Mix until all ingredients are fully integrated and the batter appears uniform.
- Add large eggs one at a time, mixing thoroughly after each addition and scraping down the bowl’s sides to ensure even distribution.
- Gently pour the cheesecake filling over the prepared crust, using a spatula to spread the mixture evenly and eliminate any air pockets.
- Bake for 22-26 minutes, or until the edges are set and the center has a slight wobble when the pan is gently shaken. The filling should look just barely firm.
- Remove from the oven and let cool completely at room temperature for approximately 1 hour. Once cooled, refrigerate for 4-6 hours or overnight to allow the cheesecake to set firmly.
- For the ganache, heat heavy cream until it reaches a gentle simmer. Pour the hot cream over dark chocolate chips and let sit undisturbed for 2-3 minutes.
- Whisk the chocolate and cream together until a smooth, glossy ganache forms. Allow to cool slightly until it reaches a pourable consistency.
- Pour the ganache over the chilled cheesecake, tilting the pan to ensure even coverage. Sprinkle flaky sea salt over the top for added texture and flavor.
- Refrigerate for an additional 15-20 minutes to set the ganache layer.
- Using the parchment paper overhang, lift the entire cheesecake from the pan. Place on a cutting board and slice into 16 uniform squares using a sharp, clean knife.
- Serve chilled and enjoy the decadent combination of chocolate, peanut butter, and cheesecake.
Notes
- Elevate your dessert game with these decadent Buckeye Cheesecake Bars that blend rich chocolate, creamy peanut butter, and smooth cheesecake textures.
- Chilling the bars overnight intensifies the flavors and helps the ganache set perfectly, creating a professional-looking and incredibly delicious treat.
- Ensure your cream cheese is at room temperature to prevent lumps and achieve a silky-smooth filling that will make your cheesecake bars irresistible.
- Sea salt sprinkled on top provides a surprising flavor contrast that cuts through the sweetness and elevates the entire dessert experience.
- The combination of Oreo crust, peanut butter cheesecake, and chocolate ganache creates a multi-layered dessert that looks and tastes like a gourmet bakery creation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 1000 kcal
- Sugar: 70g
- Sodium: 600mg
- Fat: 75g
- Saturated Fat: 40g
- Unsaturated Fat: 30g
- Trans Fat: 0.5g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg