Introduction

These Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of the classic sandwich with a rich, creamy cheesecake texture. With a crunchy peanut-studded graham cracker crust and a smooth jelly topping, they make a delightful treat for any occasion.

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
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 the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher salt. Mix in the melted butter until the mixture resembles wet sand.
Step 3: Press the crust mixture 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. Let cool completely.
Step 4: Reduce the oven temperature to 325 degrees F. In a mixer bowl fitted with a paddle attachment, beat the cream cheese and peanut butter for about 5 minutes until smooth.
Step 5: Gradually add the sugar and remaining ½ teaspoon salt, beating until light and fluffy. Scrape down the sides of the bowl as needed.
Step 6: Beat in the eggs one at a time, then add the vanilla extract, mixing well. Scrape the bowl sides again to ensure even mixing.
Step 7: Pour the 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 but the center is still a bit wobbly.
Step 8: Allow the cheesecake to cool completely.
Step 9: Gently melt the grape jelly in a small saucepan over medium heat, whisking until smooth. Let it cool slightly.
Step 10: Pour the jelly evenly over the cheesecake and spread lightly to create a thin, even layer.
Step 11: Refrigerate for about 2 hours or until the jelly layer is set.
Step 12: Cut into bars, wiping the knife between cuts for clean edges. Store refrigerated for up to three days.

Tips & Variations

Use crunchy peanut butter for extra texture in the filling.
Swap Concord grape jelly with your favorite jelly or jam for a different flavor twist.
Toast the peanuts slightly before crushing to enhance their flavor.
Ensure the cream cheese is softened to avoid lumps and achieve a smooth filling.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for up to three days. For best texture and flavor, serve chilled. To reheat slightly, let the bars sit at room temperature for 10–15 minutes before serving, but avoid microwaving as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter?

Yes, natural peanut butter can be used, but it may alter the texture slightly since it’s less creamy and oilier. Stir well before measuring to ensure accurate quantity.

Can I make these bars ahead of time?

Absolutely! These bars can be prepared a day or two in advance and stored refrigerated. Just wait to add the jelly topping until shortly before serving for the best appearance and texture.

Peanut Butter and Jelly Cheesecake Bars Recipe

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4.9 from 120 reviews

These Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of a classic PB&J sandwich with a rich, creamy cheesecake base and a crunchy graham cracker and peanut crust. Topped with a smooth layer of Concord grape jelly, these bars are a delightful treat perfect for dessert or special occasions.

Author: Kai
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 3 hours 20 minutes
Yield: 12–16 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 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

Prepare the crust: Preheat your 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 half of the kosher salt (½ teaspoon). Mix in melted butter until the texture resembles wet sand. Press this mixture evenly along the bottom and about three-quarters up the sides of the prepared pan. Bake for 12-15 minutes until set and lightly browned. Let it cool completely.
Make the cheesecake filling: Lower the oven temperature to 325°F (163°C). Using a 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 ½ teaspoon kosher salt, beating until the mixture is light and fluffy. Scrape down the bowl sides as needed. Add eggs one at a time, beating after each addition. Stir in vanilla extract and ensure the batter is well combined.
Assemble and bake: Pour the cheesecake filling into the cooled crust and level the top with a spatula. Bake for 40 to 45 minutes until the edges are set and slightly puffed, but the center remains a bit wobbly. Remove from oven and let cool completely.
Prepare the jelly topping: In a small saucepan over medium heat, whisk the Concord grape jelly until melted and smooth. Allow it to cool slightly before pouring evenly over the cheesecake surface. Spread gently with a spatula to create a thin, even layer.
Chill and serve: Refrigerate the cheesecake bars for about 2 hours until the jelly topping is firmly set. Cut into bars, wiping the knife between cuts for clean edges. Store leftovers in the refrigerator for up to three days.

Notes

Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.
Use creamy peanut butter for a smooth texture that blends easily into the batter.
Crushing the peanuts finely will help them integrate better into the crust and improve texture.
If Concord grape jelly is unavailable, other grape or berry jellies can be substituted for the topping.
For clean cuts, chill the bars thoroughly and wipe the knife between slices.

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