Cheesecake is such a crowd favorite and this recipe is even better with peanut butter. Cheesecake goes to an entirely new level when you add creamy peanut butter and drizzle even more on top! Yum!
They will quickly become a part of your annual baking menu. Go ahead and write the recipe down because your guests will ask for it once they try it!
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Ingredients
Ingredients for Crust:
They will quickly become a part of your annual baking menu. Go ahead and write the recipe down because your guests will ask for it once they try it!
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Ingredients
Ingredients for Crust:
- 9 full size graham crackers (one sleeve)
- ⅓ cup white sugar
- 4 tablespoons butter, melted
- Ingredients for Filling:
- 12 ounces cream cheese, softened
- ½ cup white sugar
- ¼ cup half and half
- 1 teaspoon vanilla
- 1 egg
- ½ cup creamy peanut butter, plus 2 tablespoons for topping
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Instructions
- Preheat oven to 325 and line a square baking pan with aluminum foil.
- Use a food processor to finely crush graham crackers. Add sugar and butter and process for 10 seconds until coated well. Pour into prepared pan.
- Evenly press crust into pan with the back of a spoon. Refrigerate.
- Now for the filling!
- Beat cream cheese in a bowl. Add sugar, half and half, vanilla, egg and ½ cup peanut butter. Beat well until smooth.
- Remove crust from refrigerator and pour filling into crust. Smooth with the back of a spoon.
- Bake for 25-30 minutes or until center is no longer jiggly. Cool to room temperature and return, covered, to the refrigerator. Refrigerate for at least 4 hours or overnight. Remove bars from pan by lifting up on foil and removing foil and bars in one movement. Place onto a cutting board and carefully remove foil and discard.
- Cut bars into 16 squares.
- Microwave 2 tablespoons of peanut butter for 60 seconds on 50% power, stirring every 15 seconds until smooth and liquidy. Drizzle with a spoon over cut bars and return to the refrigerator until peanut butter sets up.
- Makes 16 bars.
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