My peanut butter cheesecake bars are extra creamy and dreamy! Made with cream cheese, creamy peanut butter, and a little bit of heavy cream, the cheesecake filling is the perfect smooth texture. I made this cheesecake in an 8×8 pan, so even though it’s baked, it’s still super easy — no water bath here!
Baked Cheesecake Bars with Creamy Peanut Butter
As much as I love the convenience of a no bake cheesecake, I knew baking this peanut butter cheesecake was the way to go. I tried doing it without the oven, but the texture wasn’t turning out right. I wanted a dense, rich peanut butter filling with the texture of a New York cheesecake. So making these peanut butter cheesecake bars in an 8×8 baking pan was a good compromise. It’s still really easy, since I don’t have to make a water bath or mess with a springform pan. I just layer the filling on top of a quick graham cracker crust, throw it in the oven, then let it chill.
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Peanut Butter Cheesecake Bars Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Stand Mixer
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (from about 18 cracker sheets)*
- ½ cup unsalted butter melted (1 stick)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
For the Cheesecake:
- 24 ounces cream cheese room temperature (3 bricks)**
- 1 cup granulated sugar ***
- ¼ cup heavy cream room temperature
- ¾ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
Instructions
Make the Crust:
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
- In a medium bowl, combine the graham cracker crumbs, butter, cinnamon, and salt.2 cups graham cracker crumbs, ½ cup unsalted butter, ¼ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Press the mixture into the bottom of the prepared pan and pack it into a smooth, even layer.
- Bake for 5 minutes, then set the pan aside to cool while you make the cheesecake layer.
Make Cheesecake:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and granulated sugar until light and fluffy, about 1 minute.24 ounces cream cheese, 1 cup granulated sugar
- Add the heavy cream, peanut butter, and vanilla. Mix to combine. Scrape down the sides of the bowl as needed.¼ cup heavy cream, ¾ cup creamy peanut butter, 1 teaspoon pure vanilla extract
- With the mixer on low speed, add the eggs one at a time.3 large eggs
- Once all of the eggs have been incorporated, scrape down the sides of the bowl and make sure the batter is smooth.
- Pour the cheesecake layer over the graham cracker crust and then bake for 35-40 minutes, or until the edges are golden brown and the center is just set.
Chill and Serve:
- Remove the cheesecake from the oven and allow it to cool to room temperature, about 2 hours.
- Once cooled, transfer the cheesecake to the refrigerator and allow it to chill (overnight is preferred, but at least 4 hours).
- To serve, remove the cheesecake from the pan and slice it into bars.
Notes
- Don’t over-mix the batter when adding the eggs. This could cause the cheesecake to crack.
- Let the cheesecake cool fully to room temperature before refrigerating to prevent cracking.
- If the cheesecake starts to stick to the knife while slicing, just run it under hot water and wipe it clean with a towel. Repeat as needed.
How to Make Peanut Butter Cheesecake Step by Step
Prep: Gather the list of ingredients for this easy peanut butter cheesecake recipe. Let the cream cheese soften before beginning. When ready to start, melt the butter in the microwave. Preheat your oven to 350°F, then line an 8×8-inch baking pan with parchment paper and set it aside.
Mix the Graham Crackers: In a medium bowl, combine 2 cups of crushed graham cracker crumbs, ½ cup of melted unsalted butter, ¼ teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt.
Make the Crust: Next, press the graham cracker mixture into the bottom of the prepared baking pan, and pack it into a smooth, even layer. Bake the crust for 5 minutes, then set the pan aside to cool while you make the cheesecake layer.
Mix the Cheesecake Batter: In the bowl of a stand mixer fitted with the paddle attachment, beat together 24 ounces (3 bricks) of softened cream cheese with 1 cup of granulated sugar until light and fluffy; about 1 minute. Then add ¼ cup of heavy cream, ¾ cup of creamy peanut butter, and 1 teaspoon of vanilla extract. Mix to combine, scraping down the sides of the bowl as you go. With the mixer on low speed, add 3 eggs (1 at a time). Once all of the eggs are incorporated, scrape down the sides of the bowl and make sure the batter is smooth.
Bake the Cheesecake: Now, pour the peanut butter cheesecake filling over the graham cracker crust. Bake at 350°F for 35-40 minutes. When it’s done, the edges will be golden brown and the center will just start setting — firm but with a little jiggle.
Chill: Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. This will take about 2 hours. Once fully cooled, transfer the cheesecake to the refrigerator to chill and set. It needs at least 4 hours to chill before serving, but overnight is ideal.
Serve: When you’re ready to serve it, use the parchment paper to remove the cheesecake from the 8×8 pan. Run a knife under hot water, then slice the peanut butter cheesecake into bars. If the cheesecake starts to stick to the knife, just run it under hot water again and wipe it clean with a towel.
How to Store
Store peanut butter cheesecake bars in an airtight container in the refrigerator for up to 3 days; or in the freezer for up to 3 months. Serve chilled.
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