For the longest time I thought I didn’t care for cheesecake. In fact, I was convinced that cheesecake was on “my list” of items I would forever avoid.
I’m not quite sure why I had convinced myself of this ~ but as life moved on and I graduated from college, I discovered (on my graduation day, as the case may be), that I actually DO enjoy the sweet, creamy sensation of a really good, homemade cheesecake.
And, of course, coupled with peanut butter and cinnamon graham crackers, it’s tough to imagine anything better… Can you?
Peanut Butter Cinnamon Cheesecake Bars!

Peanut Butter Cinnamon Cheesecake Bars

Crust:
1 sleeve (in a 3 sleeve box) cinnamon honey grahams
8 Tbs. butter, melted

Filling:
12 oz. cream cheese
4-5 oz. smooth peanut butter
3/4 cup powdered sugar
2 eggs
3/4 Tbs. vanilla extract

Topping:
1-2 Tbs. cinnamon and white sugar mixture

Preheat the oven to 325 degrees.
In a food processor, pulverize the cinnamon graham crackers into fine crumbs. Add the melted butter and pulse until you reach the consistency of wet sand.
Transfer to a parchment lined cheesecake (springform) pan, pressing the crust down evenly.
Bake for about 20 minutes, until a crust begins to form on top.

Allow to cool and increase the oven temperature to 350 degrees.
After wiping down the bowl of the food processor, whip together the cream cheese, peanut butter, and sugar. Add the eggs and vanilla and whir unit super smooth.

Pour atop the somewhat cooled crust and bake for about 55 minutes, until a toothpick inserted comes out clean.

Cool thoroughly before garnishing with cinnamon sugar and slicing into bars to serve.