Description
Simple recipe for baked peanut butter cheesecake squares with a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter, for topping
- 1/4 cup powdered sugar, for topping
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven and set aside.
- In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth.
- Beat in 1/2 cup peanut butter, eggs, and vanilla extract until just combined. Do not overmix.
- Pour the cream cheese mixture over the baked crust.
- Bake for 30 to 35 minutes, or until the edges are set and the center has a slight jiggle.
- Let the cheesecake cool completely on a wire rack.
- For the topping, mix 1/2 cup peanut butter and powdered sugar until smooth. Spread this mixture evenly over the cooled cheesecake.
- Chill the squares in the refrigerator for at least 2 hours before cutting into squares.
Notes
- Use room temperature cream cheese for the smoothest filling.
- For easier removal, lift the cheesecake out of the pan using the parchment paper overhang before cutting.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
Keywords: peanut butter, cheesecake, squares, graham cracker crust, dessert, baked