Description
Rich New York-style cheesecake bars showcase silky cream cheese nestled on a buttery graham cracker crust. Delicate layers meld creamy sweetness with crisp texture, inviting you to savor each delightful bite of this classic dessert.
Ingredients
Scale
Base Layer:
- 20 Oreo cookies
- 5 tablespoons (74 milliliters) unsalted butter
- ½ teaspoon (2.5 grams) kosher salt
Filling Layer:
- 16 ounces (454 grams) full-fat cream cheese
- ¾ cup (150 grams) granulated sugar
- ¾ cup (188 grams) smooth peanut butter, preferably Skippy or Jif
- ½ cup (120 milliliters) sour cream
- 2 large eggs
- 1 teaspoon (5 milliliters) vanilla extract
- ¼ cup (62 grams) chocolate-hazelnut spread, such as Nutella
- ½ teaspoon (2.5 grams) kosher salt
Topping Layer:
- 8 ounces (226 grams) semisweet chocolate chips (about 1 ⅓ cups)
- 1 cup (240 milliliters) heavy cream
- 1 teaspoon (5 grams) flaky salt
Instructions
- Prepare the cream cheese mixture by allowing of cream cheese, sour cream, and 2 large eggs to reach room temperature for optimal blending.
- Preheat the oven to 350°F (175°C). Create a parchment paper sling in a 9×9-inch (23×23 centimeters) baking pan for easy removal. Crush 20 Oreo cookies and kosher salt in a food processor until finely ground. Incorporate melted butter and pulse until the mixture resembles damp sand.
- Press the cookie crumb mixture firmly into the prepared pan, creating an even base. Bake the crust for 10 minutes, then transfer to a wire rack to cool completely.
- Using a stand mixer, cream sugar with the room temperature cream cheese until smooth and uniform in texture.
- Gradually incorporate sour cream, peanut butter, chocolate-hazelnut spread, vanilla extract, and salt. Mix until all ingredients are thoroughly combined.
- Add eggs individually, mixing thoroughly after each addition to ensure a smooth, well-integrated batter.
- Pour the cheesecake mixture over the cooled crust, spreading evenly with a spatula.
- Bake for 20-25 minutes, watching for a slight jiggle in the center, which indicates the ideal doneness.
- Remove from the oven and allow to cool at room temperature for approximately 1 hour.
- Refrigerate the cheesecake for a minimum of 4 hours to set completely.
- Prepare the chocolate ganache by heating heavy cream until it reaches a gentle simmer.
- Pour the hot cream over semisweet chocolate chips. Let the mixture rest for 2 minutes, then whisk until smooth and glossy.
- Carefully pour the ganache over the chilled cheesecake, ensuring an even coverage.
- Allow the chocolate topping to firm up at room temperature, then chill for an additional hour.
- Lift the cheesecake from the pan using the parchment sling, slice into 16 uniform squares, and serve chilled.
Notes
- Whip up this creamy, indulgent dessert that combines the richness of cheesecake with decadent chocolate and nutty spread.
- Ensure all ingredients reach room temperature for smoother mixing and a perfectly textured filling.
- Crush Oreo cookies into fine crumbs to create a delightfully crunchy chocolate crust that melts in your mouth.
- Gently incorporate eggs one at a time to prevent overmixing and maintain a silky-smooth cheesecake consistency.
- Prepare the ganache topping by allowing hot cream to melt chocolate chips into a glossy, luxurious drizzle.
- Chill thoroughly to let flavors meld and achieve that perfect, clean-cutting bar texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 564 kcal
- Sugar: 37g
- Sodium: 400mg
- Fat: 39g
- Saturated Fat: 18g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg