Oatmeal Crumble Peanut Butter Cheesecake Squares |Cooking With Amanda

Oatmeal Crumble Peanut Butter Cheesecake Squares Photo

Did your mom have "that dessert" that she ALWAYS brought to every.single.event that required some sort of food bring-age, without fail?

My mom did. I can recall MANY church potlucks, get-togethers at friend's places, family gatherings and even some random after-school snack-age that involved these chewy chocolate oatmeal bars.

But, really, they were made of butter, oats, brown sugar, chocolate and marshmallows. They were also completely ready in about 20 minutes.

Do you blame her? SO MUCH GOODNESS.

Random side note: Growing up, my brother and I just called it "square." "Chocolate oatmeal bars" was way out of speech capacity, and they were cut into squares. So "Square" was an obvious name choice.

Oatmeal Crumble Peanut Butter Cheesecake Squares Picture

Clearly, we were wise beyond our years.

Anyway.

But, then I grew up and marshmallows, butter and refined flour just didn't "do it" for me anymore.

I can't confirm that the above sentence is a lie. Read: it is.

Realistically, I just grew up and wanted to give my favorite child-hood treat a healthier makeover. I also learned about the existence of cheesecake. A discovery that changed my life.

So, I swapped the butter for coconut oil, the flour for whole wheat flour …and left the brown sugar. You don't mess with that kinda-chewy-slightly-molassey thang that brown sugar adds to baked goods. That is a poor life choice.

Oatmeal Crumble Peanut Butter Cheesecake Squares Image

But you know what isn't a poor life choice? Swapping out the marshmallow filling for cheesecake and the chocolate chips for peanut butter chips.

Is peanut butter ever a bad idea? Personally I think it's the best idea when served on a spoon.

Just in case you were wondering.

BUT, I am an all-inclusive peanut butter-ist, so this girl will eat it off a spoon OR in cute little chip form INSIDE a creamy (Greek yogurt!!) cheesecake.

That also happens to be topped AND bottomed with crunchy, buttery-without-the-butter crumbs. Crumbs that almost didn't even fulfil their destiny of being topped on aforementioned cheesecake because they kept being "taste-tested"

Oatmeal Crumble Peanut Butter Cheesecake Squares Pic

You know, for quality assurance.

Don't say I don't look out for your guys.

So, all there is left to say is this: "Look out potluck, because there is a new kid in town."

Unless you eat it all before the potluck even starts.

I won't tell.

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Oatmeal Crumble Peanut Butter Cheesecake Squares Recipe

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Ingredients

For the Cheesecake Base:

1/2 cup brown sugar, packed
1/2 cup white whole wheat flour, plus 3 tablespoons
3/4 cup old fashioned rolled oats, plus 2 tablespoons
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil, plus 2 tablespoons, at room temperature

For the Cheesecake:

8 ounces reduced fat cream cheese, softened (not fat free)
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 cup plain greek non fat yogurt, plus 2 tablespoons
1 large egg white
1/2 cup peanut butter chips, plus additional for topping (optional)
peanut butter, for drizzling (optional)

Directions

Preheat oven to 375°F and spray an 8x8 inch pan with cooking spray.
In a large bowl, combine the brown sugar, flour, oatmeal, baking soda and salt until well mixed. Add the coconut oil and use your hands to combine, until the mixture forms crumbs.
Press 1 1/2 cups of the mixture firmly into the bottom of the prepared pan and bake for 5 minutes, just until lightly golden brown. Lower the heat to 350°F.
In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add in the vanilla, Greek yogurt and egg white and beat until just combined, being careful not to over beat. Stir in the peanut butter chips.
Pour the cheesecake filling onto the crust and spread out evenly. Top with remaining crumbs, and additional peanut butter chips if desired, pressing them into the cheesecake lightly.
Bake until the top is golden brown and the sides have slightly risen, leaving the center of the cheesecake feeling a little bit jiggly, about 22-23 minutes. Let cool on the counter for 1 hour and then refrigerate for 4 hours to overnight, to set.
Cut into squares, drizzle with peanut butter and devour!