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Before you jump to Oreo, chocolate and peanut butter cheesecake bars recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.
You already are aware of how important it is to have a healthy heart. Consider this: if your heart is not healthy then the rest of your body won’t be healthy. You already know that working out on a regular basis and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. Still, did you know that there are a number of foods that have been discovered to help you improve your heart health? Continue reading to discover which foods are beneficial for your heart.
Believe it or not, beans are really effective for your heart. It’s true that your nose won’t appreciate them so much, especially the after effects of eating them, but they’re very healthy food items. It doesn’t mean, however, that simply consuming beans will undo the detrimental effects of eating junk foods or make your heart better by magic. What is true, though, is that having green beans on your green salad instead of chicken or consuming soy burgers instead of beef hamburgers is a good course of action to take. Luckily, beans have a very good taste and you never know, you could end up preferring them to your burgers and chicken.
There are plenty of foods that are great for your body. It’s true that every food mentioned in this article can help your body in many ways. They are essentially beneficial for the heart, however. Try incorporating these healthy foods in your diet each day. Your heart will be grateful for it!
We hope you got insight from reading it, now let’s go back to oreo, chocolate and peanut butter cheesecake bars recipe. To make oreo, chocolate and peanut butter cheesecake bars you need 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Oreo, chocolate and peanut butter cheesecake bars:
- Provide Crust
- Take 36 cream-filled chocolate sandwich cookies (regular or double filled)
- Prepare 1/2 cup (1 stick; 115g) unsalted butter, melted
- Get Peanut Butter Filling
- Get 3 (8 ounce) bricks (24 oz) full-fat PHILADELPHIA Cream Cheese, softened to room temperature
- Take 1 cup (200 g) granulated sugar
- Prepare 1/4 cup (60 g) sour cream or plain yogurt, at room temperature
- Take 1 cup (250 g) creamy peanut butter (not natural style)
- Prepare 1 teaspoon pure vanilla extract
- Provide 1/8 teaspoon salt
- Use 3 large eggs, at room temperature
- Get Chocolate topping
- Use 1/2 cup (1 stick; 115g) unsalted butter
- Get 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions to make Oreo, chocolate and peanut butter cheesecake bars:
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- For the Crust: In a food processor or blender, pulse the whole sandwich cookie into a fine crumb. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
- For the cheesecake filling: Using a handheld mixer beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing.
- Pour the cheesecake filling onto the crust. Spread evenly on top with a rubber spatula or back of a spoon. - Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours.
- For the chocolate topping: Cut the butter into Tablespoon size pieces. Place into a heat-proof bowl. Pour chocolate chips on top and melt over a pot of boiling water. Once melted and combined, pour over the cheesecake and refrigerate for 1 hour before cutting into squares.
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