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Peanut Butter and Jelly Cheesecake Bars Recipe

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★★★★★

4.9 from 146 reviews

These Peanut Butter and Jelly Cheesecake Bars combine the creamy richness of peanut butter cheesecake with the nostalgic sweetness of grape jelly on a crunchy graham cracker and peanut crust. Perfectly balanced and delightfully indulgent, these bars are an irresistible twist on the classic sandwich, making a fun and delicious dessert for any occasion.

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 teaspoon kosher salt, divided

Cheesecake Filling

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

Topping

  • 1 cup Concord grape jelly

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with cooking spray. In a bowl, combine graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher salt. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and about three-quarters up the sides of the prepared pan. Bake for 12-15 minutes until the crust is set and just starting to brown. Remove from oven and cool completely.
  2. Make the cheesecake filling: Lower the oven temperature to 325°F (163°C). In a mixer bowl fitted with a paddle attachment, beat softened cream cheese and peanut butter on medium speed for about 5 minutes until smooth and creamy. Gradually add the sugar and remaining ½ teaspoon kosher salt, and beat until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Scrape down the sides again if needed.
  3. Bake the cheesecake: Pour the peanut butter cheesecake filling evenly over the cooled crust. Use a spatula to smooth the top. Bake for 40-45 minutes until the edges are set and slightly puffed, but the center is still slightly wobbly. Remove from oven and let cool completely at room temperature.
  4. Prepare and add the jelly topping: In a small saucepan over medium heat, whisk the Concord grape jelly until it melts and becomes smooth. Allow it to cool slightly to prevent melting the cheesecake when poured. Pour the melted jelly evenly over the cooled cheesecake, spreading it lightly to create a thin, uniform layer.
  5. Chill and serve: Refrigerate the bars for about 2 hours until the jelly topping is set. For clean slices, wipe the knife between each cut. Serve chilled and store any leftovers in the refrigerator for up to three days.

Notes

  • Be sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • Use a food processor to crush peanuts finely for an even crust texture.
  • If Concord grape jelly is not available, substitute with another grape jelly variety for best flavor.
  • Allow the crust and cheesecake to cool completely before adding the jelly topping to prevent melting or mixing.
  • Wiping the knife between cuts ensures neat and clean cheesecake bars.

Keywords: peanut butter cheesecake bars, jelly cheesecake bars, peanut butter dessert, grape jelly dessert, no bake jelly topping, graham cracker crust cheesecake

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