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–+ servings
Peanut butter cheesecake bars.

Peanut Butter Cheesecake Bars Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Cool/Chill Time: 6 hours
Total Time: 6 hours 55 minutes
Servings: 9 bars
Calories: 696kcal
Author: Becky Hardin
These creamy baked cheesecake bars are made with real peanut butter and a graham cracker crust for a simply delightful anytime dessert.
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • 8x8 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 8x8-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
    Graham cracker crumbs in a small bowl.
  • Press the mixture into the bottom of the prepared pan and pack it into a smooth, even layer.
    Graham cracker crust pressed into a square baking pan.
  • 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
    Peanut butter cheesecake batter in a mixing bowl.
  • 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.
    Peanut butter cheesecake batter in a square baking pan.

Chill and Serve:

  • Remove the cheesecake from the oven and allow it to cool to room temperature, about 2 hours.
    Baked peanut butter cheesecake in a pan.
  • 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.
    Peanut butter cheesecake after cooling and slicing into squares.

Notes

*You can swap the graham cracker crumbs for Oreos, golden Oreos, or Biscoff cookies.
**Use full-fat, brick-style cream cheese for the best results.
***You can use brown sugar in place of granulated for a richer flavor.
Becky's Top Tips:
  • 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.
Storage: 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.

Nutrition

Serving: 1bar | Calories: 696kcal | Carbohydrates: 46g | Protein: 13g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 544mg | Potassium: 288mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1518IU | Vitamin C: 0.04mg | Calcium: 116mg | Iron: 2mg