• Prep Time: 35 mins
  • Cooking Time: 50 mins
  • Serves: 21

Peanut Butter Cheesecake Squares

  • Recipe Submitted by on

 Ingredients List

  • For the Oreo Cookie Crust:
  • 1 and 3/4 cup Oreo cookie crups
  • 1/2 cup unsalted butter melted
  • For the Peanut Butter Cheesecake:
  • 24 oz brick-style cream cheese three 8oz packages, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup creamy peanut butter not natural or whipped
  • 5 large eggs room temperature
  • For the Topping:
  • 2 cup milk chocolate chips
  • 1 bag miniature peanut butter cups chopped


For the Peanut Butter Cheesecake
Preheat the oven to 350F degrees. Line a 9x13 inch glass baking pan with aluminium foil and lightly grease with non-stick cooking spray or butter.
Make the Oreo cookie crust. In a medium sized bowl, stir together the Oreo cookie crumbs and melted butter. Press mixture into the bottom of your prepared pan and so it covers the bottom and is tightly packed (I like to use the bottom of my measuring cup for this). Bake in the preheated oven for 8 minutes then remove.
In a large bowl using a stand or hand-held electric mixer on medium speed, beat the cream cheese until well softened (about 3 minutes). Then add in the sugar and continue beating until evenly mixed and no lumps remain. Then turn the mixer to low speed and beat in the sour cream, vanilla and peanut butter. Make sure to turn off the mixer and scrape down the sides of the bowl as necessary. Finally beat in the eggs 1 at a time, being careful not to over beat the mixture after adding each egg. Then pour the mixture into your prepared pan.
Then bake the cheesecake. For the water bath method, place the pan inside a large roasting pan and pour about 1 inch of hot water into the bottom of the roasting pan. Place the whole thing in the oven and bake for 50-60 minutes or until just the center of the cheesecake (a circle about 2 inches in diameter) has a slight wobble in the middle. Or if baking the non-water bath method, place the cake in the oven and bake for 40-50 minutes or until the center has just a slight wobble.
Then turn off the oven and open the oven door about 6 inches. Allow the cheesecake to cool in the oven (turned off) for about an hour, then remove from the oven and continue cooling til it reaches room temperature. Cover the cheesecake pan and chill in the fridge for at least 4 hours or preferably overnight.

Make the Topping and Serve:
In a small microwave safe bowl, microwave the chocolate in 30 second bursts stirring in between each until it melts. (Or use a double boiler). Cut the cheesecake into squares and top each with a spoonful of melted chocolate and a few chopped peanut butter cups.

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