Ingredients

6 tablespoons unsalted butter, melted

1 ¾ cups graham cracker crumbs

¼ cup roasted peanuts, finely crushed (in food processor)

1/3 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 your 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 of the kosher salt. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and about three-quarters of the way up the sides of the prepared pan.

Step 3: Bake the crust for 12 to 15 minutes, until it is set and just starting to brown. Remove from oven and let it cool completely.

Step 4: Lower oven temperature to 325 degrees F. In a mixer bowl fitted with a paddle attachment, beat the cream cheese and peanut butter together for about 5 minutes until smooth.

Step 5: Gradually add the sugar and the remaining ½ teaspoon of salt, beating until the mixture is 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. Scrape down the sides again to ensure everything is well combined.

Step 7: Pour the filling over the cooled crust and spread evenly with a spatula.

Step 8: Bake for 40 to 45 minutes until the edges are set and slightly puffed, but the center still has a gentle wobble. Remove from oven and cool completely.

Step 9: In a small saucepan over medium heat, whisk the grape jelly until melted and smooth. Let cool slightly.

Step 10: Pour the melted jelly evenly over the cheesecake surface and spread lightly to create a thin, even layer.

Step 11: 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

To intensify the peanut flavor, try using natural peanut butter or add a handful of chopped peanuts to the filling for extra texture.

You can swap Concord grape jelly with strawberry or raspberry jelly for a different fruity twist.

For easier slicing, chill the bars thoroughly and use a sharp knife warmed under hot water before cutting.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute crunchy peanut butter if you prefer a bit more texture in the filling. Just be aware it may affect the smoothness of the cheesecake slightly.

How do I prevent cracks in the cheesecake filling?

To minimize cracks, avoid overbaking the cheesecake. The center should still be slightly wobbly when you take it out, as it will continue to set while cooling.