Peanut Butter Cheesecake Squares: The Ultimate Dessert Recipe

Peanut butter cheesecake squares: Prepare to be amazed! Imagine sinking your teeth into a decadent dessert that perfectly marries the creamy richness of cheesecake with the irresistible nutty flavor of peanut butter. These aren’t just squares; they’re bite-sized portals to pure dessert bliss, and I’m thrilled to share my foolproof recipe with you.

While the exact origins of peanut butter cheesecake are shrouded in mystery, the combination itself speaks to a timeless love affair between sweet and savory. Peanut butter, a distinctly American invention, found its way into countless desserts, and its pairing with the luxurious texture of cheesecake was simply inevitable. It’s a testament to culinary creativity and the enduring appeal of comfort food.

What makes these peanut butter cheesecake squares so universally loved? It’s the symphony of textures and flavors. The smooth, velvety cheesecake filling, infused with the salty-sweet goodness of peanut butter, sits atop a buttery graham cracker crust. Each bite is an explosion of creamy, crunchy, and utterly satisfying sensations. Plus, they’re incredibly convenient! Perfect for parties, potlucks, or simply a delightful treat after dinner, these squares are easy to make ahead of time and transport with ease. Get ready to experience a dessert that will have everyone begging for the recipe!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt
• For the Peanut Butter Cheesecake Filling:
• 24 ounces cream cheese, softened to room temperature
• 1 cup creamy peanut butter (I prefer using a no-stir variety for consistency)
• 1 ¼ cups granulated sugar
• ½ cup sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup heavy cream
• For the Chocolate Ganache Topping:
• 4 ounces semi-sweet chocolate, finely chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• Optional Garnish:
• Chopped peanuts
• Peanut butter cups, halved or quartered
• Chocolate shavings
• Peanut butter drizzle

Preparing the Graham Cracker Crust

1. Preheat your oven and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal of the cheesecake squares later. This is my preferred method!
2. Combine the dry ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Make sure everything is evenly distributed.
3. Add the melted butter: Pour the melted butter over the graham cracker mixture. Use a fork to stir until the crumbs are evenly moistened. The mixture should resemble wet sand.
4. Press the crust into the pan: Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. I like to use the bottom of a measuring cup to ensure a smooth and compact crust.
5. Bake the crust: Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden brown and fragrant. This helps to set the crust and prevent it from becoming soggy.
6. Cool the crust: Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling. This is a crucial step, so don’t skip it!

Making the Peanut Butter Cheesecake Filling

1. Beat the cream cheese and peanut butter: In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and peanut butter together until smooth and creamy. Make sure there are no lumps of cream cheese remaining. This is where having softened cream cheese is key!
2. Add the sugar: Gradually add the granulated sugar to the cream cheese mixture, beating until well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
3. Incorporate the sour cream: Add the sour cream to the mixture and beat until smooth. The sour cream adds a lovely tang and helps to keep the cheesecake moist.
4. Add the eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overbeat the mixture at this stage, as this can incorporate too much air and cause the cheesecake to crack during baking.
5. Add the vanilla extract and heavy cream: Stir in the vanilla extract and heavy cream. The heavy cream adds richness and helps to create a smooth and creamy texture.
6. Pour the filling over the crust: Pour the peanut butter cheesecake filling evenly over the cooled graham cracker crust. Use a spatula to smooth the surface.

Baking the Cheesecake

1. Bake the cheesecake: Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is just slightly jiggly. The cheesecake should be mostly set, but a slight wobble in the center is okay.
2. Cool the cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This helps to prevent cracking by allowing the cheesecake to cool gradually.
3. Refrigerate the cheesecake: After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.

Preparing the Chocolate Ganache Topping

1. Heat the heavy cream: Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil the cream.
2. Pour the hot cream over the chocolate: Pour the hot heavy cream over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
3. Stir until smooth: Gently stir the chocolate and cream together until smooth and glossy. Add the butter and stir until melted and incorporated. The ganache should be smooth and pourable.
4. Pour the ganache over the cheesecake: Once the cheesecake has chilled completely, pour the chocolate ganache evenly over the top. Use a spatula to spread it into an even layer.
5. Chill the ganache: Return the cheesecake to the refrigerator for at least 30 minutes to allow the ganache to set.

Cutting and Serving

1. Cut the cheesecake into squares: Once the ganache has set, remove the cheesecake from the refrigerator. Use a sharp knife to cut the cheesecake into squares. For clean cuts, dip the knife in hot water and wipe it clean between each cut.
2. Garnish (optional): Garnish the cheesecake squares with chopped peanuts, halved or quartered peanut butter cups, chocolate shavings, or a peanut butter drizzle, if desired. Get creative and have fun with it!
3. Serve and enjoy: Serve the peanut butter cheesecake squares chilled and enjoy! They are perfect for parties, potlucks, or any occasion where you want to impress your friends and family.

Tips for Success:

• Use room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before you begin. This will help to ensure a smooth and creamy cheesecake filling.
• Don’t overbeat the filling: Overbeating the cheesecake filling can incorporate too much air, which can cause the cheesecake to crack during baking. Beat the ingredients until just combined.
• Bake in a water bath (optional): For an even more decadent and crack-free cheesecake, you can bake it in a water bath. Wrap the bottom of the baking pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the baking pan. Bake as directed.
• Cool the cheesecake slowly: Cooling the cheesecake slowly in the oven helps to prevent cracking. Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool gradually.
• Chill thoroughly: Chilling the cheesecake for at least 4 hours, or preferably overnight, is essential for allowing it to fully set and develop its flavor.
• Use a hot knife for clean cuts: Dipping your knife in hot water and wiping it clean between each cut will help to create clean and professional-looking cheesecake squares.

Variations:

• Peanut Butter Cup Cheesecake Squares: Stir chopped peanut butter cups into the cheesecake filling before baking.
• Chocolate Swirl Cheesecake Squares: Swirl melted chocolate into the cheesecake filling before baking.
• Oreo Cheesecake Squares: Use Oreo cookies instead of graham crackers for the crust.
• Salted Caramel Cheesecake Squares: Drizzle salted caramel sauce over the chocolate ganache topping.

Conclusion:

And there you have it! These Peanut Butter Cheesecake Squares are truly a must-try for any dessert lover, especially if you’re a fan of that irresistible peanut butter and cheesecake combination. The creamy, decadent filling, swirled with rich peanut butter, sits perfectly atop a buttery graham cracker crust, creating a symphony of textures and flavors that will leave you wanting more. I know I always do!

What makes this recipe so special? It’s the perfect balance of sweet and salty, rich and creamy, and the fact that it’s surprisingly easy to make. You don’t need to be a professional baker to achieve cheesecake perfection with this recipe. The steps are straightforward, and the results are consistently delicious. Plus, it’s a fantastic make-ahead dessert, perfect for parties, potlucks, or simply satisfying your own sweet tooth throughout the week.

But the best part? The versatility! While these Peanut Butter Cheesecake Squares are amazing as is, there are so many ways to customize them to your liking. For a chocolatey twist, drizzle melted chocolate over the top or add chocolate chips to the batter. If you’re feeling adventurous, try swirling in some chopped Reese’s Peanut Butter Cups for an extra dose of peanut butter goodness. You could even add a layer of salted caramel for a truly decadent treat.

Serving suggestions are endless! These squares are delicious chilled straight from the refrigerator, but they’re also wonderful served at room temperature. Garnish them with a sprinkle of chopped peanuts, a dollop of whipped cream, or a drizzle of chocolate sauce for an extra touch of elegance. They pair perfectly with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream.

Variations to Explore:

* Chocolate Peanut Butter Swirl: Add melted dark or milk chocolate to the peanut butter before swirling it into the cheesecake batter.
* Reese’s Pieces Topping: Sprinkle Reese’s Pieces on top of the cheesecake before baking for a colorful and crunchy addition.
* Oreo Crust: Substitute the graham cracker crust with a crushed Oreo crust for a chocolatey base.
* Peanut Butter Cup Chunks: Fold chopped peanut butter cups into the cheesecake batter for bursts of peanut butter flavor.
* Salted Caramel Drizzle: Drizzle salted caramel sauce over the baked and cooled cheesecake squares for a sweet and salty finish.

I truly believe that this recipe for Peanut Butter Cheesecake Squares will become a new favorite in your household. It’s a crowd-pleaser, a guaranteed hit at any gathering, and a simple way to indulge in a little bit of happiness.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible squares. I promise you won’t regret it!

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Sharing your feedback helps me improve the recipe and inspires other bakers to give it a try. Happy baking! I can’t wait to hear what you think of these delightful Peanut Butter Cheesecake Squares.