Fluffernutter Cheesecake Bars

Fluffernutter Cheesecake Bars

Adapted from Nabisco World

Crust

2 1/3 cup chocolate graham crackers, crushed
1 stick butter, melted
4 tsp. sugar


Crush graham crackers until they resemble fine crumbs and mix with 4 tsp. sugar
Melt butter and combine with crust ingredients
Press down into parchment-lined 13×9 inch pan
Bake for 10 minutes

Cheesecake

5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 tbsp. flour
1 tbsp. vanilla
1 cup sour cream
1/2 cup peanut butter
4 eggs


Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended
Add sour cream and peanut butter; mix well
Add eggs, 1 at a time, mixing on low speed after each addition just until blended
Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight

Fluff Hard-Sauce

Fluff Stuff

1 7 1/2-oz. jar Marshmallow Fluff
1/4 cup butter or margarine, softened
1 1/2 cup confectioners’ sugar


In a small bowl with mixer at medium speed, beat fluff with butter or margarine and confectioners’ sugar
Spread over cooled cheesecake and serve!

Here is the cheesecake with the fluff hard sauce on top. Make sure you let the cheesecake chill well in the refrigerator before adding the sauce and cutting into the bars, a mistake I made. Even if you don’t, the bars will cut fine…it will just be veryyyy messy

Tagged: cream cheese, marshmallow, peanut butter, sour cream