Using up some cream and an excuse to buy some chocolate peanut butter, a convenient one all around! 😉

Ingredients:

Crust:

• 20 Oreo cookies
• 1/2 teaspoon kosher salt
• 5 tablespoons unsalted butter, melted

Filling:

• 16 ounce full-fat cream cheese, room temp
• 3/4 cup granulated sugar
• 1/2 cup sour cream, room temp
• 3/4 cup smooth peanut butter
• 1/4 cup Nutella or chocolate peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs, room temp

Ganache Topping:

• 8 ounces semisweet chocolate chips (about 1 1/3 cups)
• 1 cup heavy cream
• 1 teaspoon flaky salt

Preheat oven to 350. Line a 9×9″ pan with parchment paper and set aside.

Combine the Oreos and salt in a food processor and pulse until fine crumbs remain.

Add the butter and process until evenly moist, using a spatula to stir if needed to get dry patches away from the walls of the processor.

Dump into the lined pan and press evenly into the bottom.

Bake 10 minutes, until set, then set aside on a wire rack. Leave the oven on.

To make the filling, combine the sugar and cream cheese in the bowl of a mixer. Beat with the paddle attachment on medium speed until smooth, scraping down the sides of the bowl as needed.

Add the sour cream, peanut butter, Nutella/chocolate peanut butter, vanilla, and kosher salt, and beat again on medium until just combined.

Add the eggs, one at a time, beating after each until smooth.

Pour into the crust and spread evenly.

Bake until the filling is mostly set, just a little jiggle in the center still, 20-25 minutes. Cool to room temp on a wire rack, about an hour, then refrigerate at least 4 hours.

When the bars are chilled, make the ganache. Put the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour the cream over the chocolate and let sit without stirring for 2 minutes, then whisk until smooth. Pour the ganache over the cheesecake. Let set at room temperature until it begins to set, about 15 minutes, then sprinkle on the chocolate (if you put on the chocolate too soon, it’ll sink right in).

I didn’t have the right type of salt and rounded down with how much I used.

Chill until set, at least an hour. Lift out of the pan using the parchment, place on a cutting board, slice, and serve.

It’s really good!

Buckeye Cheesecake Bars

From The Kitchn.

Crust:

• 20 Oreo cookies
• 1/2 teaspoon kosher salt
• 5 tablespoons unsalted butter, melted

Filling:

• 16 ounce full-fat cream cheese, room temp
• 3/4 cup granulated sugar
• 1/2 cup sour cream, room temp
• 3/4 cup smooth peanut butter
• 1/4 cup Nutella or chocolate peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs, room temp

Ganache Topping:

• 8 ounces semisweet chocolate chips (about 1 1/3 cups)
• 1 cup heavy cream
• 1 teaspoon flaky salt

Preheat oven to 350. Line a 9×9″ pan with parchment paper and set aside.

Combine the Oreos and salt in a food processor and pulse until fine crumbs remain. Add the butter and process until evenly moist, using a spatula to stir if needed to get dry patches away from the walls of the processor. Dump into the lined pan and press evenly into the bottom. Bake 10 minutes, until set, then set aside on a wire rack. Leave the oven on.

To make the filling, combine the sugar and cream cheese in the bowl of a mixer. Beat with the paddle attachment on medium speed until smooth, scraping down the sides of the bowl as needed. Add the sour cream, peanut butter, Nutella/chocolate peanut butter, vanilla, and kosher salt, and beat again on medium until just combined. Add the eggs, one at a time, beating after each until smooth. Pour into the crust and spread evenly.

Bake until the filling is mostly set, just a little jiggle in the center still, 20-25 minutes. Cool to room temp on a wire rack, about an hour, then refrigerate at least 4 hours.

Bake until the filling is just set but has a slight jiggle in the center still, 20 to 25 minutes. Place the pan on a wire rack and let cool completely, about 1 hour. Refrigerate for at least 4 hours or up to overnight.

When the bars are chilled, make the ganache. Put the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour the cream over the chocolate and let sit without stirring for 2 minutes, then whisk until smooth.

Pour the ganache over the cheesecake. Let set at room temperature until it begins to set, about 15 minutes, then sprinkle on the chocolate (if you put on the chocolate too soon, it’ll sink right in). Chill until set, at least an hour. Lift out of the pan using the parchment, place on a cutting board, slice, and serve.