Description
Classic New York cheesecake bars blend creamy richness with buttery graham cracker crust. Silky smooth textures and tangy cream cheese layers promise delightful indulgence for dessert enthusiasts.
Ingredients
Scale
- ¾ cup (150 g) granulated sugar
- 16 oz (454 g) full-fat cream cheese
- ¾ cup (188 g) smooth peanut butter, preferably Skippy or Jif
- 2 large eggs
- ½ cup (120 ml) sour cream
- ¼ cup (62 g) chocolate-hazelnut spread, such as Nutella
- 20 Oreo cookies
- 5 tbsps (74 ml) unsalted butter
- 8 oz (226 g) semisweet chocolate chips (about 1 ⅓ cups)
- 1 cup (240 ml) heavy cream
- ½ tsp (2.5 g) kosher salt
- ½ tsp (2.5 g) kosher salt
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 g) flaky salt
Instructions
- Crust Preparation: Pulverize Oreo cookies and kosher salt in a food processor until finely ground. Mix with melted butter until the texture resembles damp sand. Press the crumb mixture firmly into a parchment-lined 9×9-inch baking pan, creating an even base.
- Crust Baking: Place the crust in a preheated 350°F (175°C) oven and bake for 10 minutes. Transfer to a wire rack and allow to cool completely.
- Cheesecake Mixture: Cream sugar with room temperature cream cheese using a stand mixer until smooth. Gradually blend in sour cream, peanut butter, chocolate-hazelnut spread, vanilla extract, and salt until fully incorporated.
- Egg Integration: Add eggs one at a time, mixing thoroughly after each addition to create a silky, uniform batter.
- Baking Process: Pour the cheesecake mixture over the cooled crust, spreading evenly. Bake for 20-25 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
- Cooling Stage: Remove from the oven and cool at room temperature for 1 hour. Refrigerate for a minimum of 4 hours to set completely.
- Chocolate Ganache: Heat heavy cream until it reaches a gentle simmer. Pour over semisweet chocolate chips and let rest for 2 minutes. Whisk until smooth and glossy.
- Finishing Touches: Pour ganache over the chilled cheesecake, ensuring even coverage. Allow to set at room temperature, then chill for an additional hour.
- Serving: Lift the cheesecake from the pan using the parchment sling, slice into 16 uniform squares, and serve chilled.
Notes
- Reach Room Temperature: Ensure cream cheese, sour cream, and eggs are at room temperature for smoother mixing and better texture.
- Crush Cookies Finely: Process Oreo cookies until they resemble fine, damp sand for a perfect crust consistency and even base.
- Bake with Precision: Watch for a slight jiggle in the center when baking, indicating the cheesecake is perfectly cooked without overbaking.
- Chill Thoroughly: Refrigerate for at least 4 hours to allow the cheesecake to set completely, enhancing flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 445
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 78 mg