Introduction

Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of a classic sandwich with the richness of creamy cheesecake. These bars feature a crunchy peanut and graham cracker crust, a luscious peanut butter filling, and a glossy grape jelly topping. Perfect for satisfying your sweet tooth with a nostalgic twist.

Three square slices of cheesecake are placed side by side on a white marbled surface. Each slice has three clear layers: a thick bottom crust that is crumbly and golden brown, a creamy light beige middle layer that looks smooth and dense, and a glossy deep reddish-purple top layer that appears jelly-like and shiny. The edges of the crust stand up slightly above the middle layer, forming a well-defined border around the creamy center and the shiny top layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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. Mix 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 to 15 minutes until set and lightly browned. Let cool completely.

Step 3: Reduce the oven temperature to 325 degrees F. In a mixer fitted with a paddle attachment, beat cream cheese and peanut butter for about 5 minutes until smooth.

Step 4: Gradually add sugar and the remaining ½ teaspoon salt, beating until light and fluffy. Scrape down the bowl sides as needed.

Step 5: Beat in eggs one at a time, followed by vanilla extract. Scrape down the sides of the bowl again if necessary.

Step 6: Pour the filling over the cooled crust and spread evenly with a spatula.

Step 7: Bake for 40 to 45 minutes until slightly puffed, set at the edges, and a little wobbly in the center. Allow to cool completely.

Step 8: In a small saucepan over medium heat, whisk the grape jelly until melted and smooth. Remove from heat and let cool slightly.

Step 9: Pour the melted jelly evenly over the cheesecake layer and spread lightly with a spatula to form a thin, even layer.

Step 10: Refrigerate for about 2 hours until the jelly is set. Cut into bars, wiping the knife clean between cuts for neat edges.

Tips & Variations

Use crunchy peanut butter instead of creamy for added texture in the filling.

Swap grape jelly with strawberry or raspberry preserves for a different flavor twist.

For a nut-free version, omit the peanuts and substitute with additional graham cracker crumbs and a pinch more salt.

Let the bars come to room temperature for a few minutes before serving to enhance flavor and texture.

FAQs

Can I make these bars ahead of time?

Yes, these cheesecake bars can be made a day in advance and refrigerated. This allows the flavors to meld and the jelly topping to set perfectly.

Can I freeze Peanut Butter and Jelly Cheesecake Bars?

Yes, you can freeze the bars wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.