Introduction

These Peanut Butter and Jelly Cheesecake Bars offer a nostalgic twist on a classic flavor combination. Creamy peanut butter cheesecake sits atop a crunchy graham cracker and peanut crust, finished with a glossy layer of Concord grape jelly. They’re rich, delicious, and perfect for any dessert lover craving a comforting treat.

Peanut Butter and Jelly Cheesecake Bars Recipe - Recipe Image

Ingredients

6 tablespoons unsalted butter, melted
1 ¾ cups graham cracker crumbs
¼ cup roasted peanuts, finely crushed (in food processor)
⅓ 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

Step 1: Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
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 firmly into the bottom and about three-quarters up the sides of the prepared pan. Bake for 12-15 minutes until set and lightly browned. Allow to cool completely.
Step 3: Lower the oven temperature to 325 degrees F. In a mixer fitted with a paddle attachment, beat cream cheese and peanut butter on medium speed for about 5 minutes until smooth and creamy.
Step 4: Gradually add sugar and the remaining ½ teaspoon salt, beating until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
Step 5: Add eggs one at a time, beating well after each addition. Stir in vanilla extract, scraping down the bowl again to ensure even mixing.
Step 6: Pour the cheesecake filling over the cooled crust and level the top with a spatula. Bake for 40-45 minutes until the edges are set and slightly puffed, and the center is just a bit wobbly. Let cool completely.
Step 7: In a small saucepan over medium heat, whisk the grape jelly until melted and smooth. Remove from heat and allow to cool slightly. Pour the jelly evenly over the cheesecake and gently spread to form a thin, even layer.
Step 8: Refrigerate the bars for about 2 hours until the jelly layer is set. Cut into bars, wiping the knife between cuts for clean edges.

Tips & Variations

For a crunchy texture, add chopped peanuts to the filling or sprinkle some on top before adding the jelly layer.
Use natural peanut butter for a more intense flavor, but ensure it is well mixed to avoid oil separation in the filling.
Substitute Concord grape jelly with strawberry or raspberry preserves for a different fruity twist.
To prevent cracking, avoid overbaking the cheesecake; a slightly wobbly center indicates it’s done.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to three days. Reheat is not recommended, but they can be enjoyed chilled or at room temperature. For longer storage, freeze the bars without the jelly layer and add fresh jelly after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, you can prepare the bars a day in advance. Just refrigerate them overnight to allow the flavors to meld and the jelly layer to set properly.

Can I use crunchy peanut butter instead of creamy?

Yes, using crunchy peanut butter will add texture to the filling, giving the bars a delightful crunch. Just be sure it is well mixed to combine evenly with the cream cheese.

Peanut Butter and Jelly Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

These Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of peanut butter and grape jelly in a creamy, rich cheesecake form atop a crunchy graham cracker and peanut crust. Perfectly baked to a smooth, fluffy texture with a glossy jelly topping, these bars are a delightful twist on the classic sandwich, making an irresistible dessert for any occasion.

Author: zara
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

Crust

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

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
1 teaspoon vanilla extract

Topping

1 cup Concord grape jelly

Instructions

Prepare the crust: Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with cooking spray and set aside. In a bowl, combine graham cracker crumbs, crushed peanuts, brown sugar, and 1/2 teaspoon kosher salt. Mix in melted butter until mixture resembles wet sand. Press crust mixture firmly into the bottom and about three-quarters up the sides of the prepared pan. Bake for 12-15 minutes until set and beginning to brown. Remove from oven and cool completely.
Make the filling: Reduce oven temperature to 325°F (163°C). In a mixer fitted with paddle attachment, beat cream cheese and peanut butter for about 5 minutes until smooth. Gradually add sugar and remaining 1/2 teaspoon salt, beating until the mixture is light and fluffy. Scrape down sides as needed. Beat in eggs one at a time, followed by vanilla extract, scraping down the bowl intermittently.
Bake the cheesecake: Pour the filling into the cooled crust and level the top with a spatula. Bake for 40-45 minutes until slightly puffed, edges are set, and the center is still a bit wobbly. Remove and cool completely to room temperature.
Prepare jelly topping: In a small saucepan over medium heat, whisk the Concord grape jelly until melted and smooth. Let cool slightly to a warm but not hot temperature.
Top and refrigerate: Pour the melted jelly evenly over the cooled cheesecake, spreading lightly with a spatula to form a thin, even layer. Refrigerate for about 2 hours until the jelly topping is set.
Serve: Cut into bars, wiping the knife between each cut to keep edges clean. Store bar leftovers in the refrigerator for up to three days.

Notes

Ensure cream cheese is softened to room temperature for smooth filling.
Press the crust firmly for a stable base that holds the filling well.
Don’t overbake the cheesecake filling; it should be slightly wobbly in the center when done.
Use Concord grape jelly for the authentic peanut butter and jelly flavor.
Clean knife between cuts to maintain neat edges on bars.
Store refrigerated to keep texture and freshness.

Keywords: peanut butter cheesecake bars, peanut butter and jelly dessert, cheesecake bars, grape jelly cheesecake, peanut butter dessert, graham cracker crust cheesecake