Description
These Peanut Butter and Jelly Cheesecake Bars combine the classic flavors of peanut butter and grape jelly with a creamy, rich cheesecake texture. A crunchy graham cracker and peanut crust adds the perfect base, topped with a smooth peanut butter cheesecake filling and a glossy layer of Concord grape jelly. Perfectly balanced and indulgent, these bars are a delightful treat for any occasion.
Ingredients
Scale
Crust
- 6 tablespoons unsalted butter, melted
- 1 ¾ cups graham cracker crumbs
- 1/4 cup roasted peanuts, finely crushed
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with cooking spray and set it aside.
- Make the Crust: In a bowl, combine the graham cracker crumbs, finely crushed roasted peanuts, brown sugar, and ½ teaspoon kosher salt. Pour in the melted butter and stir until the mixture has the consistency of wet sand. Press this mixture firmly into the bottom and up about three-quarters of the way around the sides of the prepared pan. Bake the crust for 12-15 minutes until it sets and just begins to brown. Remove from the oven and let cool completely.
- Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) to prepare for baking the filling.
- Prepare the Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat together the softened cream cheese and creamy peanut butter for about 5 minutes until smooth and creamy. Gradually add in the sugar and remaining ½ teaspoon kosher salt, beating until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, add the vanilla extract and mix until combined, scraping down the bowl as necessary.
- Bake the Cheesecake Filling: Pour the filling evenly over the cooled crust. Use a spatula to smooth the top. Bake for 40 to 45 minutes, or until the cheesecake is slightly puffed, the edges are set, and the center is still a little wobbly. Remove from the oven and let cool completely.
- Prepare the Jelly Topping: While the cheesecake cools, place the Concord grape jelly in a small saucepan over medium heat. Whisk continuously until the jelly melts completely and is smooth. Remove from heat and let it cool slightly.
- Apply Jelly Layer: Pour the cooled but still pourable jelly evenly over the cooled cheesecake. Using a spatula, spread it into a thin, even layer across the surface.
- Chill and Set: Refrigerate the cheesecake bars for about 2 hours to allow the jelly topping to set properly.
- Serve and Store: Once set, use a clean, sharp knife (wiping between cuts) to slice into bars. Store leftovers in the refrigerator for up to three days.
Notes
- Make sure the cream cheese is fully softened at room temperature to avoid lumps in the filling.
- Crushing peanuts finely helps create a uniform crust texture.
- Wiping the knife between cuts ensures clean, neat bars especially due to the jelly topping.
- You can substitute Concord grape jelly with your favorite jelly or jam for different flavor variations.
- For easier removal, line the baking pan with parchment paper with overhang before pressing the crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cheesecake bars, peanut butter and jelly bars, cheesecake bars, dessert bars, peanut butter dessert, grape jelly cheesecake
