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Swirled Peanut Butter Chocolate Chip Cheesecake Bars

Delicious swirls of peanut butter and chocolate chips in a creamy cheesecake filling over a graham cracker crust. One tray bake won't be enough! Makes 12-15 bars.

Course Dessert
Cuisine American
Keyword Cheesecake Bars, Chocolate Chip Cookies, Peanut Butter Bars, Peanut Butter Chocolate Bars
Prep Time 15 minutes
Cook Time 46 minutes
Servings 12 bars
Author The Tiny Fairy

Ingredients

Crust

  • 1 ¼ cups graham cracker crumbs
  • 1 ¼ cups Oreo cookie crumbs remove the cream filling
  • 6 Tablespoons unsalted butter, melted divide the butter between the two crumbs
  • 1 ½ Tablespoons granulated sugar for graham cracker crumbs

Cheesecake Filling

  • 2 8-ounce blocks cream cheese prefer Philadelphia, full fat
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 12-ounce can evaporated milk prefer Borden
  • 2 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup peanut butter and milk chocolate morsels

Instructions

  1. Preheat oven to 325°F. Lightly coat a 13X9 an and set aside.

Making the Crust

  1. FOR HALF GRAHAM CRACKER, HALF OREO CRUST: Mix 1 ¼ cup graham cracker crumbs, 1 ½ Tablespoon granulated sugar and 3 Tablespoons of melted unsalted butter in a small bowl. In another small bowl, mix 1 ¼ cups Oreo crumbs and 3 Tablespoons of melted unsalted butter.

    FOR ALL GRAHAM CRACKER CRUST: Combine 2 ½ cups crumbs, 3 Tablespoons granulated sugar and 6 Tablespoons melted unsalted butter.

    Note: If you can't find the crumbs, place the cookies in a plastic bag and use a rolling pin to smash them until it's a crumb consistency.

  2. Dump into the baking pan and use a measuring spoon to tap down and evenly pack the crumbs. Bake at 325°F for 6-8 minutes. Remove and set aside to cool.

Making the Cheesecake Filling

  1. In a standalone mixer fitted with a paddle attachment, beat the cream cheese for a minute to loosen up. Add granulated sugar and flour and beat until smooth.

  2. Gradually beat in evaporated milk, eggs (one at a time) and vanilla extract. Scrape down sides halfway. Beat until smooth and creamy without lumps.

  3. Microwave peanut butter and chocolate morsels for 1 minute in a microwave safe bowl. Stir and microwave at additional 10-15 seconds intervals, stirring each time until smooth.

  4. Stir 1 cup of cream cheese mixture into melted chocolate.

  5. Pour cream cheese mixture over the crust.

  6. Pour chocolate mixture over the cream cheese mixture and swirl the two mixtures together with a toothpick or spoon.

  7. Bake for 40-45 minutes or until set. Cool completely in pan on a baking wire rack. Refrigerate until firm and cut into square. Recipe yields 12-15 bars depending on portion size.

Recipe Notes

Adapted from Nestle's classic recipe.