Instructions
Make the Crust
- Prepare the Pan: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix and Press the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly coated. Press firmly into the prepared pan. Bake for 8-10 minutes, then cool slightly.
Make the Cheesecake Filling
- Beat Cream Cheese and Sugar: In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy (2-3 minutes).
- Add Eggs and Vanilla: Add eggs one at a time, mixing well. Stir in vanilla.
- Swirl in Peanut Butter and Marshmallow Fluff: Pour batter over the cooled crust. Drop spoonfuls of peanut butter and marshmallow fluff on top. Gently swirl together with a knife or skewer for a marbled effect.
Bake the Cheesecake Bars
- Bake: Bake for 25-30 minutes, or until edges are set and the center is slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours before cutting.
- Cut and Serve: Lift the bars out of the pan using the parchment paper. Cut into squares and serve.
Cook Notes & Tips
- Use room temperature cream cheese and eggs for a smoother batter.
- Don’t over-swirl the peanut butter and fluff – a little goes a long way!
- Store in an airtight container in the refrigerator for up to 5 days.
Recipe Variations
- Add 1/4 cup mini chocolate chips to the batter.
- Use crunchy peanut butter for added texture.
- Substitute half the peanut butter with Nutella.
Frequently Asked Questions (FAQs)
Q: Can I use a different crust? A: Yes! Try vanilla wafers or chocolate sandwich cookies.
Q: Can I freeze these? A: Yes! Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator.
Q: How do I prevent cracks? A: Avoid over-baking, don’t overmix the batter, and cool gradually before refrigerating.
These Fluffernutter Cheesecake Bars are a delightful treat – perfect for parties or a special dessert at home. Enjoy!
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