Peanut Butter Cheesecake Bars (Printer View)

Creamy cheesecake bars swirled with peanut butter and topped with chocolate peanut butter cups.

# Components:

→ Crust

01 - 1.5 cups chocolate cookie crumbs, crushed with cream removed
02 - 0.25 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 0.67 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 0.5 cup sour cream
08 - 0.5 cup creamy peanut butter
09 - 1 teaspoon vanilla extract

→ Mix-Ins and Topping

10 - 1.5 cups mini peanut butter cups, roughly chopped
11 - 0.5 cup semisweet chocolate chips
12 - 2 tablespoons creamy peanut butter, melted

# Method:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine chocolate cookie crumbs, melted butter, and sugar in a medium bowl. Mix until evenly moistened and press firmly into the bottom of the prepared pan.
03 - Bake crust for 8 minutes, then remove from oven and allow to cool slightly.
04 - In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Scrape down bowl sides thoroughly.
05 - Add eggs one at a time, beating just until combined after each addition. Mix in sour cream, peanut butter, and vanilla extract until mixture is smooth and uniform.
06 - Fold 1 cup of chopped mini peanut butter cups into the cheesecake filling mixture.
07 - Pour cheesecake filling over cooled crust and spread evenly across the pan surface.
08 - Sprinkle remaining 0.5 cup chopped peanut butter cups evenly over the filling surface.
09 - Bake for 25 to 28 minutes, or until center is just set with a slight jiggle. Do not overbake.
10 - Allow bars to cool completely at room temperature, then refrigerate for at least 2 hours until firmly set.
11 - Before serving, drizzle melted peanut butter over bars and sprinkle with chocolate chips if desired. Slice into individual bars and serve chilled.

# Expert Advice:

01 -
  • They look fancy enough for a dinner party but come together faster than you'd think.
  • The texture contrast between the crunchy cookie crust and creamy filling keeps people coming back for seconds.
  • You can make them ahead and store them in the fridge, so stress-free entertaining is actually possible.
  • Mini peanut butter cups folded right into the filling means every single bite tastes intentional and luxurious.
02 -
  • Don't skip the cream cheese softening step, or you'll spend twenty minutes beating and still have lumps that taste gritty instead of smooth.
  • The jiggle in the center is your friend, not a sign of failure, because those bars will firm up perfectly in the fridge while overbaked ones turn dry and sad.
  • Room temperature eggs actually make a difference here since cold eggs won't blend smoothly and can cause the whole filling to break.
03 -
  • Use a hot knife dipped in water and wiped clean between each slice so your bars look professionally cut instead of ragged.
  • If the peanut butter drizzle hardens too quickly, warm it gently in the microwave for 10 seconds rather than heating it on the stove, which can scorch it.
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