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
Prep Time15 minutesmins
Cook Time30 minutesmins
Additional Time3 hourshrs
Total Time3 hourshrs45 minutesmins
Course: Brownies and Bars
Cuisine: American
Keyword: cheesecake bars with reeses, peanut butter cheesecake
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 1/2 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
Chillfor 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!