Peanut Butter Cheesecake Bars

Yield: 24 large bars

Peanut Butter Cheesecake Bars

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes

Peanut butter cheesecake bars served on a stack of white plates.

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These Peanut Butter Cheesecake Bars are like three desserts in one! A creamy cheesecake filling is layered with cookie dough and Reese's cups on a homemade graham cracker crust. The ultimate cheesecake bar for chocolate and peanut butter lovers

Ingredients

For the crust:

2 ½ cups graham cracker crumbs (about 18 crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted

For the cheesecake:

2 packages (8 ounce each) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Cookie dough:

¾ cup unsalted butter, softened
½ cup granulated sugar
¾ cup light brown sugar, packed
1 large egg
2 Tablespoon milk
2 teaspoon vanilla extract
1 ¾ cup all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking soda
1 package (10 ounce) Reese's peanut butter chips (morsels)
1 pouch (8 ounce) Reese's minis peanut butter cups

Instructions

Line a 13x9 baking dish with parchment paper. Preheat oven to 350 degrees F.
For the crust, place graham crackers and sugar in food processor. Pulse until fine crumbs. Add melted butter and process. Pour into bottom of baking dish. Using the bottom of a cup (or hands), press crumbs down firmly until they cover the bottom of the dish evenly.
Top with ½ the package of Reese's minis pb cups.
For the cheesecake, beat cream cheese with sugar, eggs and vanilla for about 3-4 minutes until creamy and well blended. Pour over crust layer.
For the cookie dough, beat butter and sugar until creamy. Add egg, milk and vanilla, beating until well combined. Beat in flour, salt and baking soda. Fold in Reese's peanut butter chips. Drop by large scoops over cheesecake layer, using fingers to spread evenly. Top with remaining peanut butter cups.
Bake for 30-35 minutes, until cookie layer is lightly browned. Remove from oven and cool completely. Once cooled, refrigerate for 3 hours or overnight.
Cut into bars and enjoy!

Notes

Chill for at least 3 hours. The bars need several hours to get nice and cold. I recommend making these the day before so they can chill in the fridge overnight.

More chocolate: You can make this crust with Oreo cookie crumbs or chocolate graham crackers for even more chocolatey flavor.

How to store: Keep them tightly covered in the fridge. These peanut butter cheesecake bars stay good for several days in the refrigerator. You can freeze them for longer storage too!

Use our favorite peanut butter cookie dough for the topping instead!

Nutrition Information:

Yield:

Serving Size:

1 bar
Amount Per Serving: Calories: 256Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 152mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.