Imagine a dessert so decadent, so irresistibly creamy, that it combines the rich, velvety texture of cheesecake with the nostalgic comfort of peanut butter – all nestled on a brown sugar graham cracker crust that will make your taste buds dance with joy! These Peanut Butter Swirled Cheesecake Bars are not just a treat; they're a culinary experience that transforms an ordinary day into a celebration of pure, unapologetic deliciousness.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup peanut butter
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and can hold its shape when pressed.
- Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or flat spatula to create a compact, even crust.
- In a large mixing bowl, beat cream cheese and sugar using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and mix until fully combined.
- In a separate bowl, warm the peanut butter slightly to make it more spreadable. This can be done by microwaving for 15-20 seconds.
- Pour the cream cheese mixture over the graham cracker crust, spreading it evenly.
- Drop spoonfuls of warm peanut butter across the surface of the cheesecake batter. Use a knife or toothpick to create swirl patterns by gently dragging the peanut butter through the cheesecake mixture.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Refrigerate for at least 3 hours or overnight to allow the cheesecake to set fully.
- Use the overhanging parchment paper to lift the cheesecake out of the pan. Cut into 12 even bars using a sharp knife.
- Serve chilled and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free batter.
- Peanut Butter Swirl Technique: For the most beautiful swirls, use a toothpick or thin knife and drag it gently through the peanut butter dollops in a zigzag motion.
- Prevent Cracking: Avoid overbaking by removing the cheesecake when the edges are set but the center is still slightly jiggly.
- Chill Thoroughly: Patience is key – allow the bars to set in the refrigerator for at least 3 hours for the perfect texture.
- Clean Cutting Trick: Wipe your knife with a warm, damp cloth between cuts to get clean, precise bar edges.
- Storage Hack: These bars actually taste even better the next day, so don't be afraid to make them in advance!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 32g
Protein: 12g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 95mg
