Peanut Butter Cheesecake Bars
These creamy peanut butter cheesecake bars feature a buttery graham cracker crust, a rich peanut butter cream cheese layer, and a glossy chocolate ganache topping.
- Conventional peanut butter provides essential stabilizers that prevent oil separation during baking.
- A touch of sour cream balances the heavy fats, adding a subtle tang that cuts through the rich peanut butter.
- Chilling the baked bars thoroughly before slicing allows the gelatinized starches and fats to set cleanly.
My first attempt ended with me sitting on my kitchen floor at midnight, scraping a greasy peanut butter puddle off my baking sheet. I had tried to wing it by throwing natural peanut butter into a standard cheesecake batter.
It didn't.
The science of why this failed is simple, but it took a ruined batch to make me realize that natural peanut butter is the enemy of a stable emulsion. When you use those oil-separating jars, the lack of emulsifiers allows the fat to break away from the protein matrix under heat, leaving you with a gritty, weeping mess.
The simple fix is to embrace conventional, highly stabilized peanut butter, which keeps the lipid structure perfectly suspended.
Trust me on this.
We are going to press a salty-sweet graham cracker crust into the pan until our knuckles ache, then pour over a luscious cream cheese filling. If you love decadent, layered treats, these are right up there with our Fluffernutter Bars or rich Buckeye Brownies.
Peanut Butter Cheesecake Bars
Ingredients
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1/2 tsp Diamond Crystal kosher salt (or 1/4 tsp fine sea salt)
- 16 oz cream cheese, softened
- 1 cup conventional creamy peanut butter (such as Jif or Skippy)
- 3/4 cup granulated sugar
- 1/2 cup full-fat sour cream
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Directions
- Preheat your oven to 325°F (163°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt, stirring until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly.
- Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and conventional peanut butter together with a hand mixer until completely smooth and creamy.
- Add the sugar, sour cream, and vanilla extract, beating on medium speed until fully incorporated and free of lumps.
- Add the eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air into the batter.
- Pour the peanut butter filling over the cooled crust, smoothing the top with a spatula, and bake for 30 to 35 minutes until the edges are set but the center still wobbles slightly.
- Let the bars cool completely at room temperature, then transfer them to the refrigerator to chill for at least 4 hours.
- To make the topping, heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate chips in a heatproof bowl.
- Let the chocolate and cream sit undisturbed for 2 minutes, then whisk gently until a smooth, glossy ganache forms.
- Pour the ganache over the chilled cheesecake layer, spreading it evenly, and return the pan to the fridge for 30 minutes to set before slicing.
Notes
- We highly recommend using Jif or Skippy creamy peanut butter. If you must use Diamond Crystal kosher salt, use 1/2 teaspoon; if using fine table salt, reduce to 1/4 teaspoon.
- Conventional peanut butter contains hydrogenated vegetable oils which act as emulsifiers. These prevent the lipids from separating from the protein matrix under heat, ensuring a smooth, non-greasy cheesecake layer.
- Do not overbake the cheesecake layer. If the top begins to puff or crack, you have over-coagulated the egg proteins, which will lead to a dry, rubbery texture. Pull it out when the center still has a slight wobble.
- After 24 hours in the fridge, the crust will soften slightly as it absorbs moisture from the cheesecake, but the flavors will actually meld and deepen, making day-two bars taste even better.
Serving Suggestions
To serve these decadent bars, slice them into clean squares using a hot knife wiped clean between each cut. Enhance the experience with these simple pairings:
- A dollop of unsweetened whipped cream to balance the rich peanut butter.
- A handful of fresh raspberries or sliced strawberries to add a bright, acidic contrast.
- A sprinkle of flaky sea salt over the chocolate ganache just before serving.
- A cold glass of milk or a hot cup of espresso to cut through the density of the cream cheese.
- For another chocolate-peanut butter fix, try our Chocolate Banana Peanut Butter Bites.
Storage and Reheating
Keep these bars stored in an airtight container in the refrigerator. They will easily last for up to 5 days.
The cold temperature keeps the dairy fats and chocolate ganache stable. If left at room temperature for too long, the cream cheese will soften and the ganache may lose its glossy, firm structure.
You can also freeze them beautifully.
Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. When you are ready to enjoy a frozen bar, simply transfer it to the fridge to thaw overnight. Avoid microwaving them, as the intense heat will melt the chocolate ganache.
Ingredient Substitutes
If you need to swap out some ingredients, here are the best tested substitutes:
- Graham cracker crumbs: Use crushed digestive biscuits or Oreo cookies (remove the cream first) for an extra chocolatey base.
- Sour cream: Full-fat Greek yogurt works beautifully as a 1:1 swap, offering a similar tang and moisture content.
- Granulated sugar: Light brown sugar can be used in the crust for a deeper, caramelized flavor profile.
- Chocolate chips: Dark chocolate (60% cacao) can be chopped and used instead of semi-sweet chips to cut down on sweetness.
- If you want a different kind of bar, check out our Strawberry Crunch Brownies.
These bars are the ultimate crowd-pleaser, combining the salty-sweet magic of peanut butter with the rich elegance of a classic cheesecake. Bring them to your next gathering, and watch them disappear in minutes!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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