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 (¾ stick) unsalted butter (melted and cooled), 3 tablespoons brown sugar, 2 tablespoons all-purpose flour, and ⅛ 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 ⅔ 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 ¼ 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 tablespoon (¾ stick) unsalted butter, melted and cooled
3 tablespoon brown sugar
2 tablespoon all-purpose flour
⅛ teaspoon salt
Filling:
2 (8 oz. each) packages cream cheese, softened
⅔ cup granulated sugar
2 large eggs
¼ cup sour cream
1 teaspoon 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.
Steve K
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
Loved this comment, Steve! Thank you. 🙂 I haven't used a 9x13 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
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 :).
Cathy
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
Cole H. Benjamin
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)
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!
Audrey
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)
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!
amish bed frames
Do I have to blame myself for taking a diet? This is irresistible! I just love it!
Jessie
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/
mycookinghut
Looks tempting!!!
Raquelle
Your kitchen must have lots of big windows! You get so much natural light for your photos. I'm so jealous.
Daydreamer Desserts
You have done an outstanding job with these Reese's Peanut butter & Chocolate bars, they look amazingly mouthwatering! YUMMMMM!
brattypants
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
Debi (Table Talk)
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.
Jordan
Those look AMAZING. It's not right for me to want chocolate and cheesecake this early in the morning... but I don't care!
Chef Fresco
Beautiful creation! These look amazing!
Michelle {Brown Eyed Baker}
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!
Heather
These look heavenly! My husbands two favorites...cheesecake and reese's peanut butter cups. Perfect for Valentine's. Delicious!
RecipeGirl
Anything with Reeses & cheesecake involved is okay by me. SO delicious looking!!
Jessica @ How Sweet
These looks absolutely MOUTH WATERING!! Ohmigosh!!!
Megan
Just pass me the plate and no one will get hurt! These are killer!