Peanut Butter Cheesecake Bars (Printable Version)

Creamy peanut butter and chocolate swirled bars with a crunchy cookie crust, chilled to perfection.

# 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 & 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

# How-To Steps:

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

# Expert Advice:

01 -
  • The texture contrast between crispy crust, silky cheesecake, and those little peanut butter cup pockets keeps people reaching for seconds.
  • You can make the whole pan ahead and slice it whenever you need a confident dessert, no last-minute frosting stress.
  • They're indulgent enough for celebrations but simple enough that even a basic home kitchen can pull them off.
02 -
  • If your cheesecake develops cracks, it's usually because it either baked too long or cooled too quickly—the 25-28 minute window is real, not a suggestion.
  • Room temperature ingredients actually matter here; cold cream cheese and cold eggs won't incorporate smoothly and you'll fight lumps the whole way.
03 -
  • If you're worried about cracking, place a baking dish filled with hot water on the lower oven rack while these bake—the steam keeps things from drying out and cracking.
  • Add 1/4 cup of finely chopped roasted peanuts to the crust mixture for extra crunch and nuttiness that ties the whole bar together.
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