Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Peanut Butter Cheesecake Bars
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- Level: Easy
- Total: 4 hr 15 min
- Active: 45 min
- Yield: about 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 268
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 63 mg
- Sodium
- 160 mg
These decadent bar cookies start with a buttery sweet and salty base. They are then topped with a smooth and rich cheesecake layer that's loaded with creamy peanut butter. The bright pop of red sprinkles is the perfect finish of color for the holiday season, but feel free to change up the color for any time of year.
- Level: Easy
- Total: 4 hr 15 min
- Active: 45 min
- Yield: about 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 268
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 63 mg
- Sodium
- 160 mg
Ingredients
For the Crust:
For the Filling:
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Directions
- Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
- Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
- Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
- Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.
