Peanut Butter Cheesecake Bars (Printer View)

Creamy bars blending peanut butter and chocolate in every bite, ideal for sharing at gatherings.

# What you'll need:

→ Crust

01 - 1 1/2 cups chocolate cookie crumbs, crushed with cream removed
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1/2 cup sour cream
08 - 1/2 cup creamy peanut butter
09 - 1 teaspoon vanilla extract

→ Mix-Ins and Topping

10 - 1 1/2 cups mini peanut butter cups, roughly chopped
11 - 1/2 cup semisweet chocolate chips, optional for garnish
12 - 2 tablespoons creamy peanut butter, melted for drizzling

# Method:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - Combine chocolate cookie crumbs, melted butter, and sugar in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of prepared pan. Bake for 8 minutes until set, then cool slightly.
03 - In a large bowl, beat cream cheese and sugar together until smooth and creamy, scraping down bowl sides.
04 - Add eggs one at a time, beating just until combined. Mix in sour cream, peanut butter, and vanilla extract until smooth and uniform.
05 - Fold 1 cup of chopped mini peanut butter cups into the cheesecake filling mixture.
06 - Pour cheesecake filling over cooled crust and spread evenly. Sprinkle remaining 1/2 cup chopped peanut butter cups over the top.
07 - Bake for 25 to 28 minutes until center is just set with slight jiggle in the middle.
08 - Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
09 - Before serving, drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into bars and serve chilled.

# Expert Advice:

01 -
  • They taste like indulgence but come together faster than you'd expect, making them perfect for when you want to impress without spending all day in the kitchen.
  • One pan, no fancy techniques required—just good ingredients and a little patience, which means even newer bakers nail these on the first try.
02 -
  • Temperature matters more than you think—cold cream cheese and cold eggs lead to lumpy filling, so plan ahead and let ingredients sit on the counter for 30 minutes.
  • That jiggle in the center before you take them out is your secret weapon against cracks; overbaked cheesecake is the enemy of a beautiful bar.
03 -
  • Use a sharp knife dipped in hot water between each cut to get clean slices instead of dragged, messy ones that fall apart.
  • The parchment paper overhang is genuinely life-changing—let the bars cool completely, then just lift the whole thing out and slice on a cutting board for zero cleanup.
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