Mar 012006
 
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My kids and I love cheesecake and I wanted something that you could have stashed away in the freezer for that special occasion. The first time I made them, my kids thought I was making a gigantic pop tart because of the way the peanut butter stripes look on top of the cheese cake. This is a fun treat to make ahead to take to a potluck or any family gathering.

cheesecakebars1
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Recipes

1

2

3

4

5

6

Servings

24

48

72

96

120

144

Ingredients
Graham cracker crumbs

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Butter or margarine, melted

6 T.

3/4 C.

1 C. + 2 T.

1-1/2 C.

1-3/4 C. + 2 T.

2-1/4 C.

Reduced fat cream cheese

24 oz.

48 oz.

72 oz.

96 oz.

120 oz.

144 oz.

Sugar

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Flour

3 T.

1/4 C. + 2 T.

1/2 C. + 1 T.

3/4 C.

3/4 C. + 3 T.

1 C. + 2 T.

Vanilla

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Eggs

3

6

9

12

15

18

Reese’s peanut butter cups; chopped

8

16

24

32

40

48

Semi-sweet chocolate chips

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Skim milk

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Creamy peanut butter

1 T .

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Oil

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Assembly Directions:
Preheat oven to 325 degrees. Line a 13×9 inch baking pan with aluminum foil. The ends of the foil should extend over the edge of the pan. Mix the crumbs and the margarine in a mixing bowl. Press firmly into the bottom of the lined pan. Beat cream cheese and sugar in mixer until well blended. Add the flour and vanilla; mix well. Add the eggs, one at a time until blended. Add the Reese’s peanut butter cups and mix until just blended. Pour over crust.

Melt the chocolate chips and milk in a small pan over low heat or microwave on high for 1 to 2 minutes. Stir the mixture once the chips have melted. Spread the chocolate mixture over the top of the batter.

Melt the peanut butter and oil in a small pan over low heat or microwave on high for 30 seconds to 1 minute. Stir the mixture until blended. Drizzle or pipe the mixture in a zigzag pattern over the top of the chocolate layer.

Bake for 45 minutes to 1 hour or until center is almost set. Refrigerate. Once cooled, lift the cheesecake out of the pan and cut it into bars.

Freezing Directions:
Place bars in a freezer container. Place wax paper between rows. Seal, label, and freeze.

Serving Directions:
Thaw and enjoy.

Nutritional Info:
Per Serving: 203 Calories; 12g Fat (52.6% calories from fat); 5g Protein; 19g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 264mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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