Peanut Butter and Jelly Cheesecake Bars Recipe
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.
- 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
