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Ugh. Do you hear that?
It’s the sound of my pant seams ripping apart.
My buttons popping.
My stretchmarks stretching.
My…wait. What? That last one? It was too much for you? Okay. I’ll stop now.
The thing is, I ate a lot of cheesecake. But, not just any cheesecake. Peanut butterrrrrrrrr cheesecake. With peanut butter. And more peanut butter. And also, some peanut butter.
We’re talking about a peanut butter crust, made from Nutter Butters, natch, a peanut butter cheeecake, stuffed with peanut butter cups. One can not have too much peanut butter. That’s a fact. Unless you’re allergic, in which case, I’m sorry and you should probably not come anywhere near me and my peanut butter fumes for the next little while.
Reese's Peanut Butter Cheesecake Bars
Ingredients
For the crust:
- 15 Nutter Butter cookies
- 1/4 cup butter melted
For the Peanut Butter Cheesecake
- 16 ounces cream cheese softened
- 1 cup white sugar
- 1/2 cup creamy peanut butter
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1/2 cup milk I used 1%, but 2% or whole milk would be great too
- 12 full size Reese’s peanut butter cups
For the topping:
- 1/2 cup chocolate chips
- 1 teaspoon shortening
Instructions
- To make the crust, combine the Nutter Butters and melted butter in the bowl of a food processor or blender and pulse until you have fine crumbs. Alternately. crush the cookies in a sealed baggie with a rolling pin and then mix with the butter.
- Press the crust into the bottom of a greased 9x13 pan.
- To make the cheesecake, preheat oven to 325 degrees.
- Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.
- Pour batter onto the prepared crust.
- Place the 12 Reese's peanut butter cups in the batter, lined up so that there will be one cup in each piece of cheesecake when cut, and gently press them in to cover them in the batter.
- Bake for 10 minutes at 325 degrees.
- Reduce heat to 260 and bake for 40 minutes or until just the center is slightly jiggly.
- Let cool on the counter top for 30 minutes before placing in the refrigerator to cool for another 4 hours.
- To top the cheesecake, melt the chocolate chips and shortening together in a microwave safe bowl on low heat. Alternately, melt in a double broiler.
- Place the melted chocolate in a piping bag (or baggie with the tip cut off) and pipe on the melted chocolate.
- You can also drizzle it on with a spoon, if preferred.
- When serving, cut the bars so that each piece has a peanut butter cup in the center.
Nutrition Information:
I created this recipe as part of my partnership with Hershey’s this holiday season.
linked up to Tidy Mom’s I’m Lovin’ It Link Party & Taste & Tell Thursday
Erin @ The Spiffy Cookie says
I’ve made peanut butter cheesecake in large form but it never occurred to make it in bar form!
Elizabeth @Food Ramblings says
yum- the drizzle on top is great!
Bailey @ Bailey Bakes says
Ohhhh my gosh. What more can I say?! This is beyond amazing. Thank you for this glorious gift of peanut butter and chocolate! Pinned!
GLORIA RICHARDS says
OH WHAT YOU DO TO ME….OH WELL, IT’S THE HOLIDAY SEASON, RIGHT? THANKS AGAIN, MY HUSBAND WILL BE VERY HAPPY. 🙂
Joanne says
Having your pants be able to button is totally overrated in the face of this cheesecake!
Kiersten @ Oh My Veggies says
I can’t with this–it is too much deliciousness! More than I can handle! I have just given up any attempt at eating healthy until after Christmas, so I might as well throw in some cheesecake bars…
Dorothy @ Crazy for Crust says
Holy. COW. I seem to say that a lot around here. BUT OHMYGAWD you put a Reese’s in there.
Cookin' Canuck says
Oh yes, peanut butter and cheesecake are a match made in heaven! These looks fantastic, Karly.
Ashton @ Something Swanky says
I wannnnnnnnt!
Katrina @ In Katrina's Kitchen says
lol I love your little arrow 🙂 Mmmmmm feed me!!!
Katherine R. says
I think this cheesecake is what my dreams are made of. I sure hope I’m not the only one who dreams of peanut butter….
Averie @ Averie Cooks says
I’m in love with these! Nutter Butters are such a great base to work with and of course, PB + cream cheese. Amazing!
The choc drizzle on top is professional beyond all. It’s spot.on.perfect. I wish my hands were that steady! And the choc is glossy and gorgeous and mmm, so good!
Pinning!
Aimee @ ShugarySweets says
I’ve totally stretched my stretch marks out and am working on a new set! This looks delicious Karly!!!
tijuana (po' man meals) says
yum. i have to make this for my daughter. as she would say, ‘my most favorite in the world is reese’s cup!’ lol! of course, i wouldn’t mind tasting a piece either. 🙂
Katrina @ Warm Vanilla Sugar says
Mmm what a fabulous idea!