I haven’t made cheesecake bars in over a year.
I’m so glad I remedied that with these.
They combine so many of my favorite dessert elements in one including a buttery, brown sugar and graham cracker crust.
I adore graham cracker crusts, and it truly makes these bars.
I used a trick for the crust that I discovered when I made The Best Lemon Bars and also used in the Peanut Butter Caramel Twix Bars, which is adding a tablespoon of cornstarch to the crust.
I think it prevents the crust from getting overly brittle or being prone to cracking or crumbling. I use cornstarch all the time in cookies because I prefer softer to snappy.
This crust is definitely crunchy, but it didn’t crumble or fall apart, which I find is often the case with graham cracker crusts.
For the filling I got away with using light cream cheese. It’s a little counterproductive to use light cream cheese right along with a stick of butter and gobs of peanut butter, but hey, at least the recipe has been tested with light cream cheese and it works. Using light cream cheese can be a gamble, but you’re safe here.
Feel free to use full-fat if you prefer extra cardio.
Everything is better with peanut butter swirls, from cake to brownies to cheesecake.
If you’re a cheesecake purist, you can omit the swirls, but I like the break up the visual monotony with swirls and of course, they taste so good. Or use your favorite jam or Nutella swirls.
The beauty of these bars is that they can be made in one bowl, and there’s no need to wash it between the layers, which isn’t often the case with layered bars and there’s umpteen dirty bowls for one pan of bars.
Nor do you have to drag out a mixer, another time-saver.
Not having to mess around with making a real cheesecake, baking it in a water bath, or dealing with possible cracks, is even better. I just can’t be bothered with all that.
The bars are fast and easy, just the way I like my desserts.
They’re also rich, decadent, and comforting. The graham cracker crust adds texture and crunch, a wonderful counterbalance to the smooth, dense, cheesecake layer.
The cream cheese is tangy, the peanut butter is a tiny bit salty, and the crust is so buttery, with notes of caramel from the brown sugar that caramelizes while baking.
I won’t wait another year-plus before making more cheesecake bars after indulging in these.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Peanut Butter-Swirled Cheesecake Bars with Brown Sugar-Graham Cracker Crust
Ingredients
Crust
- ½ cup unsalted butter, melted
- 1 cup graham cracker crumbs
- ¾ cup light brown sugar, packed
- 1 tablespoon cornstarch
- pinch salt, optional and to taste
Filling
- 1 large egg
- 8 ounces cream cheese, at room temperature and very soft (light is okay)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- heaping 1/3 cup creamy peanut butter, melted for swirling
Instructions
- Preheat over to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a medium microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add all remaining crust ingredients and mix with a fork to combine.
- Turn loose crumbs out into prepared pan and using a spatula, pack mixture firmly into pan in an even, smooth, flat layer; set pan aside.
- In the same mixing bowl (no need to wash it), combine all filling ingredients except peanut butter, and whisk until smooth and combined, or beat with an electric mixer if preferred. The softer the cream cheese is, the easier the filling comes together.
- Pour filling over crust; set pan aside.
- In the same mixing bowl (no need to wash it), melt the peanut butter, about 1 minute on high power.
- Drizzle peanut butter over batter to create swirls. To create the marbled pattern shown, drizzle peanut butter over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the peanut butter. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.
- Bake for about 35 minutes, or until center is set with very little jiggle; some looseness and a very slight jiggle is okay, but there should be not sloshing in the center. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for about 1 hour before lifting out with foil overhang and slicing; however, I prefer to serve these bars chilled. Cover the pan with foil to prevent fridge smells, and refrigerate mostly cooled bars for at least 2 hours, or overnight or until bars have chilled completely, before slicing and serving.
- Bars will keep airtight in the refrigerator for up to 1 week. I prefer to store them in the fridge and serve them slightly chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
White and Dark Chocolate Cream Cheese Cake Bars
No-Bake Rolo and Caramel Cheesecake Parfaits
Magic Eight Bars – Like 7 Layer Bars, except with 8
Mini Cream Cheese Pound Cakes – Fast, easy, soft, moist and the recipe makes just two little cakes
Homemade Cinnamon Sugar Graham Crackers Smores – I love graham crackers so much, I made my own
Softbatch Cream Cheese Chocolate Chip Cookies – Pinned over 75,000 times in just a couple months
Cream Cheese-Swirled Cherry and Mixed Berries Cake – Easy, homemade version of an Entenmann’s cream cheese danish or coffee cake
Carrot Cake Loaf with Cream Cheese Frosting – One of my favorite recipes of all time for carrot cake
Blueberry and Cream Cheese Muffin Top Bread – A whole loaf that tastes like muffin tops
Cinnamon Roll Coffee Cake with Cream Cheese Glaze – All the taste of cinnamon rolls, minus the time and effort
Thanks for the entries in the: Chinet Bakeware Giveaway, $250 Philips Airfryer Giveaway, 3-Piece Baking Set, and Gluten-Free Dough Giveaway
What’s your favorite cream cheese or cheesecake recipe?
The Nanaimo Bar recipe I use is the official recipe from the City of Nanaimo website. In my opinion, Nanaimo bars aren’t Nanaimo bars made any other way. Easy for me to say, I’m Canadian and have access to Bird’s Eye Custard powder and it really has to be Bird’s Eye. I once ran out and used vanilla instant pudding instead and I’ll never do that again.