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@bambatouba140:

Thiam khadim
Thiam khadim
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Region: CI
Wednesday 10 June 2026 03:31:27 GMT
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Chocolate Peanut Butter Cheesecake Bars 🍫🥜 (recipe makes an 8x8 pan) Crust: 24 oreos, finely crushed ¼ cup (57g) unsalted butter, melted Filling: 16 oz (454g) cream cheese, softened ⅔ cup (133g) granulated sugar 3 tbsp (45g) sour cream, room temp ⅔ cup (~160g) creamy peanut butter (not natural style) 1 tsp vanilla extract ⅛ tsp salt 2 large eggs, room temp Ganache: 6 oz (170g) semi-sweet chocolate 85 ml (~⅓ cup) heavy cream 1 tbsp (15g) unsalted butter, room temp or softened + chopped reese’s peanut butter cups for topping Instructions: Preheat the oven to 325°F. Crush 24 oreos with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake 8-10 minutes. Let it cool. Beat cream cheese and sugar until smooth. Add sour cream, peanut butter, vanilla, and salt, mixing until combined. Add the eggs and mix on low speed or by hand until just combined. Spread this filling over the cooled crust. Bake for 30-40 min, until edges are set and the center still has a little jiggle. Cool for at least 30 minutes at room temp, then chill for at least 3 hours. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth. Stir in the butter until melted and glossy. Let it cool. Pour this ganache over the chilled cheesecake. Top with chopped reese’s peanut butter cups. Chill briefly again to let the top firm up if needed. Enjoy! #bakingrecipe #cheesecake #peanutbutter #chocolatepeanutbutter #Recipe
Chocolate Peanut Butter Cheesecake Bars 🍫🥜 (recipe makes an 8x8 pan) Crust: 24 oreos, finely crushed ¼ cup (57g) unsalted butter, melted Filling: 16 oz (454g) cream cheese, softened ⅔ cup (133g) granulated sugar 3 tbsp (45g) sour cream, room temp ⅔ cup (~160g) creamy peanut butter (not natural style) 1 tsp vanilla extract ⅛ tsp salt 2 large eggs, room temp Ganache: 6 oz (170g) semi-sweet chocolate 85 ml (~⅓ cup) heavy cream 1 tbsp (15g) unsalted butter, room temp or softened + chopped reese’s peanut butter cups for topping Instructions: Preheat the oven to 325°F. Crush 24 oreos with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake 8-10 minutes. Let it cool. Beat cream cheese and sugar until smooth. Add sour cream, peanut butter, vanilla, and salt, mixing until combined. Add the eggs and mix on low speed or by hand until just combined. Spread this filling over the cooled crust. Bake for 30-40 min, until edges are set and the center still has a little jiggle. Cool for at least 30 minutes at room temp, then chill for at least 3 hours. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth. Stir in the butter until melted and glossy. Let it cool. Pour this ganache over the chilled cheesecake. Top with chopped reese’s peanut butter cups. Chill briefly again to let the top firm up if needed. Enjoy! #bakingrecipe #cheesecake #peanutbutter #chocolatepeanutbutter #Recipe

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