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Peanut Butter and Jelly Cheesecake Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/peanut-butter-and-jelly-cheesecake-bars-recipe/