Silky chocolate hazelnut cheesecake + creamy peanut butter cheesecake + buttery crushed Oreo cookie crust
I want to gush about this recipe.
Just gush, I tell you.
But I’m at a loss. I have very few words for how incredible these bars are because, well, incredible really sums them up perfectly.
All I should say is that I haven’t earned such rave reviews from my loved ones on a new dessert I’ve baked in a long, long time. Not like I did with these triple-deckers. Now, that either tells me that I had previously lost my baking mojo or I simply struck gold with this recipe.
- 2 cups Oreo cookie crumbs (about 2 full rows of cookies in a standard package)
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 2 eggs, at room temperature
- ½ cup granulated sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1/3 cup Nutella
- 1/3 cup creamy peanut butter
- Preheat oven to 325 degrees F. Line an 8” square baking dish with aluminum foil, leaving enough of an overhang at the sides to aid in easy removal of the bars from the pan. Grease the foil. Set aside.
- Combine Oreo crumbs and melted butter in a medium bowl and stir well to combine. Press Oreo mixture evenly into the bottom of the prepared baking dish. Bake crust until set, about 12 minutes. Set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs, heavy cream, and vanilla, and beat until combined. Pour half of the cream cheese mixture into a separate large bowl and set aside. Add Nutella to the remaining half of the cream cheese mixture. Beat until smooth and creamy. Set aside.
- Clean your wire beaters. Add the peanut butter to the reserved half of the plain cream cheese mixture. Beat until smooth and creamy.
- Spread the peanut butter cheesecake mixture carefully over the cooled Oreo crust. Next, gently pour the Nutella cheesecake layer on top of the peanut butter layer and spread evenly. Bake for about 35 minutes, or until the center jiggles slightly when the pan is gently nudged. Cool completely on a wire rack. Refrigerate for at least 3 hours before cutting into 16 bars.
Nutrition Information & Notes:
Recipe adapted from Tide and Thyme
Notes: You must crush the Oreos using a food processor, otherwise the crumbs will not be fine enough to form an even, cohesive crust. *When spreading the Nutella cheesecake layer on top of the peanut butter layer, it’s helpful to gently drop spoonfuls of the batter onto the layer in various spots and then smooth using a spatula. This prevents pooling in the center and ensures that both layers are even in thickness.
Question: Are you a chocolate and peanut butter fan, or do you prefer each separately?