Peanut Butter and Jelly Cheesecake Bars Recipe
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.
- 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
