Peanut Butter Cheesecake Bars

  • Yield : about 24
  • Cook Time : 45m
  • Ready In : 15m
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  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan
  • 3 cups butter cracker crumbs (such as Ritz; about 3 sleeves)
  • 1/4 cup sugar
  • 24 ounces cream cheese, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1/2 cup smooth peanut butter
  • Red sprinkles, for decorating


Step 1

Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.

Step 2

Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.

Step 3

Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.

Step 4

Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

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