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.
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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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