Peanut Butter and Jelly Cheesecake Bars Recipe

Introduction

Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of a classic sandwich into a rich, creamy dessert. With a crunchy graham cracker and peanut crust, smooth peanut butter cheesecake filling, and a glossy grape jelly topping, these bars are perfect for any occasion.

Ingredients

• 6 tablespoons unsalted butter, melted
• 1 ¾ cups graham cracker crumbs
• ¼ cup roasted peanuts, finely crushed (in food processor)
• 1/3 cup brown sugar
• 1 teaspoon kosher salt, divided
• 2 pounds (four 8-ounce boxes) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup Concord grape jelly

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
2. Step 2: In a bowl, combine graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Stir in melted butter until the mixture resembles wet sand. Press this mixture into the bottom and about three-quarters up the sides of the prepared pan.
3. Step 3: Bake the crust for 12-15 minutes until it is set and just starting to brown. Remove from the oven and cool completely.
4. Step 4: Reduce oven temperature to 325 degrees F. In a mixer fitted with a paddle attachment, beat cream cheese and peanut butter for about 5 minutes until smooth.
5. Step 5: Gradually add sugar and the remaining ½ teaspoon salt, beating until light and fluffy. Scrape the bowl as needed.
6. Step 6: Beat in eggs one at a time, then add vanilla extract. Scrape down the sides as necessary to ensure even mixing.
7. Step 7: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
8. Step 8: Bake for 40–45 minutes until the edges are set and slightly puffed, but the center is still a bit wobbly. Let cool completely.
9. Step 9: In a small saucepan over medium heat, whisk grape jelly until melted and smooth. Let cool slightly.
10. Step 10: Pour the melted jelly evenly over the cheesecake and spread lightly to form a thin, even layer.
11. Step 11: Refrigerate for about 2 hours until the jelly is set.
12. Step 12: Cut into bars, wiping the knife clean between cuts for neat edges. Store in the refrigerator.

Tips & Variations

• Use natural peanut butter for a less sweet, more pronounced nutty flavor.
• Swap Concord grape jelly with strawberry or raspberry preserves for a different twist.
• For extra texture, sprinkle chopped peanuts on top after spreading the jelly, before chilling.
• Make sure cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to three days. Reheat slightly in the microwave for a creamy texture, or enjoy chilled for a firmer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be prepared a day in advance and stored in the refrigerator to allow flavors to meld and the jelly topping to set properly.

Can I freeze Peanut Butter and Jelly Cheesecake Bars?

Yes, you can freeze the bars for up to one month. Wrap them tightly in plastic wrap and foil, then thaw in the refrigerator before serving.

Peanut Butter and Jelly Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

These Peanut Butter and Jelly Cheesecake Bars combine a crunchy peanut-studded graham cracker crust with a creamy peanut butter cheesecake filling, topped with a smooth layer of Concord grape jelly. Perfect for dessert lovers who enjoy a nostalgic twist on the classic sandwich in a rich, indulgent bar form.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 3 hours 20 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 6 tablespoons unsalted butter, melted
• 1 ¾ cups graham cracker crumbs
• 1/4 cup roasted peanuts, finely crushed
• 1/3 cup brown sugar
• 1/2 teaspoon kosher salt (divided)

Filling

• 2 pounds (four 8-ounce boxes) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup sugar
• 4 large eggs
• 1/2 teaspoon kosher salt (remaining)
• 1 teaspoon vanilla extract

Topping

• 1 cup Concord grape jelly

Instructions

1. Preheat and prepare crust: Preheat your oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and set aside. In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and 1/2 teaspoon kosher salt. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up about three-quarters of the sides of the prepared pan. Bake the crust for 12-15 minutes or until set and just beginning to brown. Remove from oven and cool completely.
2. Make cheesecake filling: Lower the oven temperature to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and peanut butter together for about 5 minutes until smooth and creamy. Gradually add the sugar and remaining 1/2 teaspoon salt, continuing to beat until the mixture is light and fluffy, scraping down the bowl sides as needed. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, beat in the vanilla extract, scraping the bowl again to ensure a uniform mixture.
3. Bake the cheesecake: Pour the peanut butter cheesecake filling evenly over the cooled crust. Use a spatula to smooth the top. Bake for 40 to 45 minutes until the cheesecake is slightly puffed, the edges are set, and the center feels just a bit wobbly. Remove from the oven and allow to cool completely to room temperature.
4. Prepare jelly topping: In a small saucepan over medium heat, gently whisk the Concord grape jelly until melted and smooth. Remove from heat and let it cool slightly to thicken but remain pourable. Pour this jelly evenly over the cooled cheesecake layer and spread lightly with a spatula to create a thin, even layer.
5. Chill and serve: Refrigerate the assembled cheesecake bars for about 2 hours to allow the jelly topping to set firmly. Once chilled, cut into bars, wiping the knife clean between cuts for neat edges. Store leftovers in the refrigerator for up to three days.

Notes

• For a smoother crust texture, pulse the peanuts finely in a food processor before mixing.
• Make sure the cream cheese is completely softened to avoid lumps in the cheesecake filling.
• Do not overbake the cheesecake; it should still have a slight wobble in the center when done.
• The jelly topping can be substituted with other fruit jams if preferred.
• Wiping the knife clean between cuts helps keep the slices clean and presentable.

Keywords: Peanut Butter, Cheesecake Bars, Grape Jelly, Desserts, American Dessert, No-Bake Topping