The other day my mom sent me an email with a link to a special treat from a blog called Can You Stay for Dinner. The special treat? Nutella Peanut Butter Cheesecake Bites. I hadn’t been to the blog before but I’m now a big fan; she even inspired me to order a donut pan which I am planning on using soon after it arrives. If all goes well, I’ll be posting a tasty breakfast treat soon.
Back to the cheesecake; it looked so delicious that I knew I needed to make this ASAP so I did just that. It’s not a quick treat, mind you, it took far longer than making, say, a pan of cookies but the time spent was well worth it. It was one of those delicacies that after biting into my creation, I marveled that I made it with my own two hands. Fortunately, although it will take you longer than cookies or mixing up a box of brownies, it’s still an easy dessert to make so I highly encourage you to give it a go.
Here we go:
Preheat the oven to 325º
Line an 8×8” baking dish with aluminum foil, allowing excess to hang over the edges to ensure easy removal. Grease the foil.
Place 2 cups of Oreos (2 rows in a package or 28 cookies) in a food processor to crush until they’re fine and almost powdery.
I have to admit that I cannot remember the last time I purchased Oreos. Not because I don’t like them but because I LOVE them. My mom can attest to the fact that back in high school I would eat them rows at a time. My parents took to hiding them from me. Oh, to be a teenager with a fast metabolism again!
Combine Oreos and 4 tablespoons of melted butter in medium bowl. Press the crust mixture into the bottom of the baking dish and bake for 12 minutes. Allow to cool.
In a mixer, mix 16 ounces of room temperature cream cheese and 1/2 cup sugar.
Add 2 room temperature eggs, 1/4 cup heavy cream cream and 1 teaspoon vanilla extract and mix thoroughly. Set aside half of the mixture (about 1 ¼ cups).
Add 1/3 cup peanut butter to the remaining part of the cream cheese mixture still in the mixing bowl and pour over the cooled crust. Use a spatula to smooth the mixture into a thick, even layer.
Wash the bowl and mixing piece and place the rest of the cream cheese mixture back into the mixing bowl. This time, add 1/3 cup Nutella and mix thoroughly.
Nutella….everyone’s favorite part….
Drop spoonfuls of the Nutella mixture onto the top of the peanut butter mixture, evenly coating the top as much as possible.
It will look a little silly when you do this part but it makes spreading it evenly so much easier!
Take a spatula and carefully smooth the mixture into a thick, even layer.
Bake for 35 minutes. Remove the cheesecake from the baking dish (this is when it’s handy to have the foil overhang to use as “handles”) and allow to cool, preferably on a wire rack. Once completely cool, place in the refrigerator for 3 hours or overnight to chill.
This dessert takes lots of patience. You’re probably saying, as I did, “What? After all that I still have to wait many more hours to eat my delicious treat?” Yes, yes you do. But trust me, it’s worth it.