Buckeye Cheesecake Bars

Buckeye Cheesecake Bars

Indulge in the ultimate combination of chocolate and peanut butter with these Buckeye Cheesecake Bars. Perfect for any occasion, these bars are sure to impress your friends and family with their creamy cheesecake filling, crunchy Oreo crust, and decadent chocolate ganache topping. Follow the detailed recipe below to create this delightful dessert.

Ingredients

For the Filling:

• 16 ounces full-fat cream cheese
• 1/2 cup sour cream
• 2 large eggs
• 3/4 cup granulated sugar
• 3/4 cup smooth peanut butter, preferably Skippy or Jif
• 1/4 cup chocolate-hazelnut spread, such as Nutella
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

For the Crust:

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

For the Ganache:

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

Directions

Prepare the Filling:

1. Place 16 ounces of cream cheese in the bowl of a stand mixer or a large bowl if using an electric hand mixer. Let it soften at room temperature.
2. Place 1/2 cup sour cream and 2 large eggs on the counter to also reach room temperature.

Make the Crust:

1. Preheat your oven to 350ºF and arrange a rack in the middle.
2. Line the bottom and two opposite sides of a 9×9-inch baking pan with parchment paper, leaving enough overhang to form a sling.
3. Melt 5 tablespoons of unsalted butter.
4. In a food processor, pulse 20 Oreo cookies and 1/2 teaspoon kosher salt until finely ground (about 30 one-second pulses).
5. Add the melted butter to the cookie crumbs and pulse until the mixture resembles wet sand (about 15 one-second pulses).
6. Transfer the mixture to the prepared baking pan and press it evenly into the bottom using the bottom of a flat measuring cup.
7. Bake the crust until just set and fragrant, about 10 minutes. Let it cool on a wire rack, keeping the oven at 350ºF.

Make the Filling:

1. Add 3/4 cup granulated sugar to the softened cream cheese. Beat with the paddle attachment on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl.
2. Add the sour cream, 3/4 cup smooth peanut butter, 1/4 cup chocolate-hazelnut spread, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat on medium speed until just combined, 30 seconds to 1 minute. Scrape down the sides again.
3. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Mix until the filling is smooth.
4. Pour the filling over the baked crust and spread it into an even layer.
5. Bake until the filling is just set but still slightly jiggly in the center, about 20 to 25 minutes. Let it cool completely on a wire rack, about 1 hour, then refrigerate for at least 4 hours or overnight.

Make the Ganache:

1. Place 8 ounces of semisweet chocolate chips in a medium heatproof bowl.
2. In a small saucepan, heat 1 cup of heavy cream until it simmers. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
3. Whisk the mixture until smooth and glossy.
4. Pour the ganache over the cooled cheesecake in an even layer. Let it sit at room temperature until the chocolate begins to firm up, about 15 minutes. Sprinkle with 1 teaspoon of flaky sea salt.
5. Refrigerate until the ganache is set, at least 1 hour or overnight.

Serve:

1. Using the parchment paper sling, lift the cheesecake slab out of the baking dish and place it on a cutting board.
2. Cut into 16 pieces, dipping the knife in hot water and wiping it dry between each cut for clean slices.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Calories: 310 per serving
• Servings: 16

Enjoy these Buckeye Cheesecake Bars as a rich and satisfying dessert that combines the best of both worlds: chocolate and peanut butter. Perfect for sharing, they are sure to become a favorite in your household!

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