Peanut Butter Cheesecake Bars – creamy peanut butter cheesecake atop a crunchy Oreo cookie crust, finished with a glossy chocolate ganache. Below are tips and a clear method for achieving a rich, creamy peanut butter cheesecake every time.
This post was updated October 25, 2020 with a slightly revised recipe for a creamier cheesecake, new photos, and additional tips.
This baked peanut butter cheesecake is a sturdier version of my no‑bake peanut butter cheesecake. Imagine a peanut butter cup and a New York cheesecake combined: a crunchy chocolate cookie base, a silky peanut butter cheesecake layer, and a chocolate topping to finish. Key features:
- Crunchy chocolate cookie crust
- Velvety, smooth filling
- Balanced peanut butter flavor—rich, slightly tangy, not overly sweet
- Chocolate ganache for a polished finish
Instead of using a round springform pan, this recipe is prepared in a 9×13 inch pan as bars. Baking in a sheet pan shortens the bake time and eliminates the need for a water bath.
The Perfect Peanut Butter Cheesecake
Start by preparing the Oreo cookie crust. Pulse whole Oreo cookies (wafers and filling) into fine crumbs, then mix with melted butter and press evenly into the bottom of the greased pan. I prefer to bake the crust for a short time first to keep it crisp. Using the whole cookie—including the filling—helps bind the crust and adds more flavor.
The cheesecake filling is thick and luxuriously peanut buttery. Because peanut butter is dense, the batter will be thicker than a typical cheesecake. To preserve a creamy texture and prevent dryness, use the correct proportions and handle the batter gently.
Begin by beating cream cheese and sugar until smooth. Use full‑fat, brick‑style cream cheese for best results. Add the peanut butter and vanilla, then fold in the sour cream. Sour cream lightens the texture and keeps the filling smooth without adding the heaviness that extra cream cheese would. Finally, whisk the eggs in separately and fold them into the batter on low speed until just combined.
Do not overmix after adding the eggs. Overbeating introduces excess air into the batter, which increases the risk of cracking during baking.
Note: This version uses 3/4 cup sour cream and 3 eggs (previously 1/2 cup sour cream and 5 eggs). The change reduces cracking and yields a creamier cheesecake.
Bake the cheesecake for about 35–40 minutes. The top should look almost set, with just a slight wobble in the center. It shouldn’t appear liquid when you gently shake the pan.
Chilling & Serving
Slow cooling and thorough chilling are essential. After baking, the cheesecake should cool gradually and then chill in the refrigerator for at least 6 hours or preferably overnight. This resting time allows the flavors to meld and the texture to fully set.
To cool slowly, turn off the oven and open the oven door about six inches; leave the cheesecake inside for 30 minutes. Remove it to cool to room temperature, cover, and refrigerate for at least 6 hours. I usually prepare the cheesecake the night before serving, then add the chocolate ganache on the day of service.
The chocolate topping is a simple ganache made from finely chopped chocolate and hot whipping cream. You can omit the ganache if you prefer, or serve it on the side so guests can drizzle it themselves. A few chopped peanut butter cups as a garnish add extra indulgence.
This dessert combines creamy peanut butter, bright tang from sour cream, a crunchy cookie base, and a glossy chocolate finish—my idea of peanut butter perfection.
Peanut Butter Cheesecake Squares
Ingredients
For the Oreo Cookie Crust
- 34 Oreo cookies (wafers and filling)
- 1/2 cup unsalted butter, melted
For the Peanut Butter Cheesecake
- 24 oz brick‑style cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 1/4 cups creamy peanut butter (do not use natural or whipped)
- 1 teaspoon vanilla extract
- 3/4 cup sour cream, room temperature
- 3 large eggs, room temperature
For the Topping
- 8 oz dark chocolate (50% or semi‑sweet works)
- 1/2 cup whipping cream (33–35% fat)
Instructions
- Preheat the oven to 325°F (160°C). Lightly spray a glass or ceramic 9×13 inch pan with cooking spray.
- Oreo Crust: Pulse whole Oreo cookies (wafers and filling) in a food processor into fine crumbs, or crush in a sealed bag with a rolling pin. Mix crumbs with melted butter and press into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven while leaving the oven on.
- Peanut Butter Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until very smooth. Add the peanut butter and vanilla, scraping the bowl as needed to eliminate lumps. Mix in the sour cream until smooth. In a small bowl, whisk the eggs, then add them to the mixture on low speed and beat just until combined—do not overmix. Pour the batter over the baked crust and smooth the top.
- Bake for about 35–40 minutes, until the top looks nearly set but the center still has a slight wobble. If large cracks appear, the cheesecake is fully baked. If the center appears liquid when nudged, it needs more time.
- Turn off the oven and open the door about 6 inches. Let the cheesecake cool in the turned‑off oven for 30 minutes, then remove and cool to room temperature. Cover and chill in the refrigerator for at least 6 hours or overnight.
- Chocolate Ganache: After chilling, finely chop the chocolate and place in a heatproof bowl. Heat the cream until almost boiling, pour over the chocolate, and let sit 2–4 minutes. Whisk until smooth; if needed, warm briefly in 30‑second intervals until fully melted. Pour the ganache over the chilled cheesecake, smooth the top, and refrigerate until ready to serve.
- Slice with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled.
Notes
- Use full‑fat, brick‑style cream cheese. Spreadable or light varieties will not yield the proper texture.
- Use smooth peanut butter that does not separate; natural or homemade peanut butter can release oil and affect texture.
- Bring cream cheese, sour cream, and eggs to room temperature before starting—set them out about 30 minutes in advance.
- Make‑ahead tip: prepare the cheesecake the night before serving. Add the ganache on the day you serve it and keep refrigerated until needed.
- Store leftovers covered in the refrigerator for up to 5 days.
- Nutrition estimates are per piece, assuming the pan is cut into 15 equal servings.
Nutrition (per serving, approximate)
Calories: 670 kcal, Carbohydrates: 46 g, Protein: 13 g, Fat: 50 g, Saturated Fat: 24 g, Cholesterol: 121 mg, Sodium: 400 mg, Potassium: 405 mg, Fiber: 4 g, Sugar: 32 g, Vitamin A: 1046 IU, Vitamin C: 1 mg, Calcium: 96 mg, Iron: 5 mg