Another recipe adapted from Annie’s Eats…I thought this was a good fall/Halloween combination, both flavor-wise and because of the almost orange and almost black color combination. I opted to make bars instead of the mini cheesecakes Annie made on her blog, because I was nervous about getting the mini cheesecakes to come out cleanly, and I only have a regular muffin pan, not a mini ones. I wound up topping the bars with crushed Reese’s peanut butter cups (leftovers from Halloween) as opposed to the chocolate ganache (although that looks delicious and I might need to try it sometime). Because I had a box of chocolate graham crackers on hand that needed to be used up, I made a chocolate graham cracker crust instead of an Oreo crust. Although these aren’t 100% true to the original recipe, they are fabulous. Definitely a winning recipe if you are a fan of chocolate and peanut butter!
Original Recipe Courtesy Of: Annie’s Eats
Recipe Located Online At:
For the crust:
- 1 package (8 whole crackers) chocolate graham crackers
- 1/2 stick butter, melted
- 1 tablespoon sugar
For the cheesecake:
- 12 oz. cream cheese, at room temperature
- ¼ cup sour cream
- ½ cup peanut butter
- 2/3 cup sugar
- 1 large egg plus 1 large egg yolk
- Dash vanilla extract
- Pinch of coarse salt
For the topping:
- 5 Reese’s peanut butter cups, chopped
Preheat oven to 325 degrees. Line the bottom of an 8 by 8 pan with two pieces of parchment paper (if you leave enough over the sides each way, you can easily lift the paper out and put the cheesecake onto a cutting board to cut the bars). To make the crust, combine the chocolate graham cracker crumbs, melted butter and sugar in a small bowl. Mix with a fork until evenly blended. Press the crumb mixture into a flat layer on the bottom of the pan. Bake for 10 minutes. Remove from oven and let cool slightly (I started the cheesecake mixture while the crust was in the oven and the timing worked fine).
Reduce the oven temperature to 300˚ F. To prepare the filling, combine the cream cheese, sour cream and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well blended. Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed. Blend in the egg and egg yolk, vanilla and salt. Continue to beat until the mixture is completely smooth. Spread mixture evenly over the crust and smooth the top slightly.
Scatter chopped Reese’s cups over the top.
Bake just until set, about 30 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let cool to room temperature. Once completely cool, transfer the pan to the refrigerator and chill thoroughly, at least 3 hours.
Once chilled, pull the cheesecake out of the pan and transfer to a cutting board, slice into bars and enjoy!
I went ahead and typed up the directions according to what I did…for the original recipe, go to Annie’s Eats.