While living in New York City, I made every effort to stay hush-hush about my apathy for cheesecake. Getting a decent apartment in Manhattan was difficult enough. I certainly wasn’t going to ‘fess up to my dessert inadequacies when it came to one of the pride and joys of my adopted city. To compensate for my shortcoming, I made a big show of folding my slice of pizza in half, honking the car horn at least once every 3 blocks, and talking about walking my dawg while drinking my cawffee. I had them fooled, right up until the point when I told someone to “Take off, eh?”
It wasn’t until I moved west again that my acceptance, and eventual affection, for cheesecake blossomed. As much as I came to appreciate the silky, tangy filling that defines this dessert, there was nary a homemade cheesecake to be found in my kitchen. That is, until I spotted Daydreamer Desserts’ Milky Way Midnight Cheesecake. When you check out her photos, you will concur that it is one of the most luscious cheesecakes around. Not wanting to jump in with two feet, my New York spunkiness momentarily drained from me, I opted for bars over a whole cheesecake. Following recent success with the Oatmeal Chocolate Fudge Layer Bars, I knew I was on the right track. After adding chopped Reese’s Peanut Butter Cups to the filling and drizzling the baked bars with melted chocolate, I was rewarded with a bar that caused my eyes to roll back in my head. They washed down beautifully with a cup of cawffee.
Preheat oven to 325 degrees F.
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The Crust:
Place 7 whole graham crackers, broken into 1-inch pieces, into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds.
To the crumbs, add 6 tablespoons (3/4 stick) unsalted butter (melted and cooled), 3 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoons salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
The filling:
In a large bowl, beat 2 (8 ounces each) packages softened cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently.
Gradually beat in 2/3 cup granulated sugar until the mixture is combined, about 1 minute. Beat in 2 large eggs, one a time, making sure that each is fully incorporated. Beat in 1/4 cup sour cream and 1 teaspoon vanilla extract until fully combined, about 30 seconds.
Unwrap and cut 9 Reese’s peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture.
Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
Chop 2 oz. bittersweet chocolate and place in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds. Drizzle the chocolate over the bars, top each with a small chunk of a Reese’s peanut butter cup and serve.
Other cheesecake bar recipes:
Smitten Kitchen’s Dulce de Leche Cheesecake Squares
Baking Bites’ Vanilla Bean Cheesecake Bars
Playing House’s Pumpkin Chocolate Cheesecake Bars
Recipe Girl’s Cookies and Cream Cheesecake Bars
Reese’s Peanut Butter & Chocolate Cheesecake Bars
Adapted from America’s Test Kitchen
Crust:
7 whole graham crackers, broken into 1-inch pieces
6 tbsp (3/4 stick) unsalted butter, melted and cooled
3 tbsp brown sugar
2 tbsp all-purpose flour
1/8 tsp salt
Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
12 Reese’s peanut butter cups (0.75 oz each), divided, cut into 6 pieces each
2 oz. bittersweet chocolate, chopped
Preheat oven to 325 degrees F.
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The Crust:
Place graham crackers into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
The filling:
In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds.
Unwrap and cut 9 Reese’s peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
Place bittersweet chocolate in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds. Drizzle the chocolate over the bars, top each with a small chunk of a Reese’s peanut butter cup and serve.
Makes 16 bars.
Kalyn says
I don't usually get that excited about desserts, but OMG, does that look good (and I'm in the middle of a serious chocolate craving right now.) Great photos too.
Elise says
Oh man! You had to post these, didn't you? I have a major Reese's addiction. I could see these with Reese's pieces too. 🙂
MaryMoh says
Wow…these make me drool early in the morning! They look beautiful and delicious. Cheese and the Reese's…. love it!
Jenn says
I had a bunch of Reese's PB today. I kind of regret snacking on them now as I could have made some of these. Darn. I guess that means I'll have to get more. woohoo!!
Angie's Recipes says
You left me absolutely no other choices but indulge myself again and again in sweets.
Beautiful clicks!
Miranda says
My kids and husband would love these bars. They look mouthwatering…
pegasuslegend says
My son is an absolute Reeses fan he is going to love these when I make them for him, can't wait to try them on my 28 year old baby, thanks for this recipe he loves cheese cake and will be a fan of this one I am certain.! They look awesome cant wait to taste them!
Cookin' Canuck says
Kalyn – If you're going to indulge in desserts, these bars are definitely worth the extra calories!
Elise – Reese's pieces would add a great crunch and more of that delicious chocolate & pb flavor.
Mary – Thank you! Yes, these are good at any hour of the day.
Jenn – These are worth an extra trip to the store.
Angie – Indulge away!
Miranda – These were a huge hit with my kids!
Claudia – Kids of all age are fans of these bars. Your son must love that you bake for him.
Trix says
Oh. my. goodness.
Barbara Bakes says
Love the idea of making bars. That way you can savor it's little delicious bite!
French Cooking for Dummies says
Oh. My. These look sooo cute and delicious!!!
Chris says
If you don't mind, I am just beginning to think about breakfast and this thwarts my plan. Ummm….no it doesn't – would like this for my breakfast of champs. Thanks! 🙂 lol Looks ridiculously good.
ncl117 says
this dessert is ridiculous! wow my mouth is drooling. wow.wow.wow.
April Cavin says
I think I'm in love and I think I might be very content to spend the rest of my life with these!
Bellini Valli says
Divine Miss C. the Queen of Bars and all that is good:D
Divina Pe says
Oh my. I love eating Reese's Peanut Butter before. I try to stay away from it These cheesecake is definitely a pure indulgence for me.
Jane says
Oh my goodness! Thank you for sharing such a wonderful recipe!
Amanda aka Hannahbanana says
This post is leaving me lightheaded! Reeses…the food of the Gods…AND cheesecake combined.
Bookmarked!!!!!!
Food o' del Mundo says
Oh you're funny – I love the phonetic spellings of the New York accent – and I HATE, hate, hate the folding of the pizza – hubby does it all the time – saying it's the NY way – I always say these aren't NY SIZED slices. ~Mary
oneordinaryday says
Super yummy. Thanks for sharing it. This looks way better than the traditional NY style cheesecake.
Pink Panda says
I have always LOVED cheesecake. These look so amazing.
Bonz says
These made my husband and me drool! I'm so going to make these in the near future!! 🙂
Helene says
This is a nice dessert. My family would enjoy.
Memória says
Oh goodness gracious do these cheesecake bars look amazing! What a great idea to add reese's peanut butter candies to them! Thanks for the great process photos.
redkathy says
You're good to go in Philly with the cawffee thing for sure. I still get razzed about that word! The cheesecake bars…. Fabulous!!! You have hit the dessert jackpot with this one friend.
Peabody says
Those look amazing. My husband would love them.
5 Star Foodie says
Wow, those look sinfully delicious and especially good with reese's!
Cari says
OOOOOOOO! I think I just gained a pound looking at these!!! I wish I could just reach right in and grab one!! YUM!!
Jacktels Kochbuch says
excellent presentation, nice recipe
Jamie says
Oh! My! Gawd! Luscious, dahling, luscious! I have to admit that I never was crazy about cheesecake. Well, any cheesecake. It really had to catch my fancy flavorwise and I have to say that WOW this one sure does!
Bob says
… oh crap. I was doing so well with eating less sweets and you have to post this! 😉 It looks wicked good.
JBs Cookinglady says
Wow these look so yummy I just want to grab one.
Wish I could bake like this better get crackin I guess LOL
Janice says
Oh my DH would love those, he loves peanut butter. I love cheesecake and that looks like a great one.
Mansi says
I just wish I could grab them off my computer screen!!!:) outrageously delicious!:)
and they'd be perfect for my Valentine day giveaway! would you care to send them in for the event?
http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html
Maria says
Wow, what a great sweet treat!
Stephanie says
I was supposed to start eating healthy today…but these are just out of control scrumptious looking. Thanks for the detailed break down. I am off to attempt this on my own!
Cookin' Canuck says
Thanks so much for all of your comments! Please give these a go – they are well worth the splurge.
Christine says
Oh my goodness, cheese and chocolate go together into these bars. Fabulous!
Although I didn't try Reese's peanut butter cups before, they look so gorgeous. I wonder if I can find some here.
Food.Baby says
Wow, Reese's AND cheesecake? I'm sold! There goes my diet 🙂
Claudia says
You know, if you're going to get fat – this is the way to do it! As a former and always-will-be New Yorker, anything with cheesecake gets my vote!
Megan says
Just pass me the plate and no one will get hurt! These are killer!
Jessica @ How Sweet says
These looks absolutely MOUTH WATERING!! Ohmigosh!!!
RecipeGirl says
Anything with Reeses & cheesecake involved is okay by me. SO delicious looking!!
Heather says
These look heavenly! My husbands two favorites…cheesecake and reese's peanut butter cups. Perfect for Valentine's. Delicious!
Michelle {Brown Eyed Baker} says
I feel like this recipe was made just for me!! They look fabulous, and I will be making them much sooner than later! I gave them a Stumble and a Tweet!
Chef Fresco says
Beautiful creation! These look amazing!
Jordan says
Those look AMAZING. It's not right for me to want chocolate and cheesecake this early in the morning… but I don't care!
Debi (Table Talk) says
I'm pretty sure I just gained 10 pounds reading this post! WOW–WHAT a decadent treat; especially for a peanutbutter and chocolate lover like me.
brattypants says
Ahh- this recipe and the pictures are making my mouth water. I absoluetly love peanut butter cups and cheesecake but never thought of combining the two.
So glad that you have thought of it – all these years I've been missing out. I think I may make this for V-Day
Daydreamer Desserts says
You have done an outstanding job with these Reese's Peanut butter & Chocolate bars, they look amazingly mouthwatering! YUMMMMM!
Raquelle says
Your kitchen must have lots of big windows! You get so much natural light for your photos. I'm so jealous.
mycookinghut says
Looks tempting!!!
Jessie says
These look SO GOOD! I do, however, love cheesecake and Reese's so it would probably be a good idea for me to try these asap!! YUM
Jessie
http://messiekitchen.blogspot.com/
amish bed frames says
Do I have to blame myself for taking a diet? This is irresistible! I just love it!
Audrey says
I made these a few weeks back from the recipe I saw on “the sweets life.” I cook/bake a lot, so I was really surprised when my husband of 15 years said, “Mrs. Audrey, that is divine, I think of all of the desserts you have made, this is the very best.” I was all smiles. Well, I am planning to make them to take to a family reunion. I already decided that next time I make them I wanted to use the full size peanut butter cup as opposed to the mini Reese’s. I wanted more of a peanut butter kick. I couldn’t find my recipe! So, I jumped on the internet to relocate my precious treasure. When I found it I realized that it was adapted from your blog, so looked it up to check out the variation. I see you are using the larger cup as well. Can’t wait to hear the whispered, “Who made this cheesecake? It is delicious!” at the reunion Saturday. 😉
Dara (Cookin' Canuck) says
Audrey, thank you for your sweet comment. I’m so glad that you and your husband enjoyed this so much and I hope it’s a hit at your reunion!
Cole H. Benjamin says
I know I might only be fifteen but I’m looking to become a chef someday and if my recpies turn out hlaf as good of any yours I’d be happy. But truly thank you for sharing this recpies with us, people keep wanting me to make it over and over again so I thank you. 🙂
Dara (Cookin' Canuck) says
Hi Cole, what a sweet compliment! I’m so glad you and your family/friends enjoy these bars. Good luck in your endeavors to be a chef!
Cathy says
Hi,
Just popping in to let you know I have included your yummy recipe post in my peanut butter round up!
Cathy
http://wp.me/p466oG-HM
Steve K says
Hi there from another canuck
I made this recipe twice in the past, once for work and once for my wife and kids. Both groups raved. In fact, at work, i got a marriage proposal! that’s how great the recipe is . And yes, i turned the proposal down 🙂
Anyway, i’m about to make it again. and was wondering with respect to doubling the recipe in a 9X13 pan, do you have any insight into how much longer the baking time would be? Or do you recommend using 2 square pans instead?
Thanks
Dara says
Loved this comment, Steve! Thank you. 🙂 I haven’t used a 9×13 pan for this recipe, so am not exactly sure. I’m guessing an extra 15 minutes or so, but I would check it sooner.
Steve K says
Hi again
I went ahead and tried. I check at 45 minutes, then 50 and then 55. In my over, it was ready between 55 and 60 minutes. Tonight, it’ll be served to a party of ravenous speedskaters. If i get any more mariage proposals, i’ll let you know – yes, that never gets old :).