Description

These Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of a classic peanut butter and jelly sandwich with a rich, creamy cheesecake layered on a crunchy graham cracker and peanut crust. Perfectly balanced sweetness with a smooth peanut butter filling topped with a glossy Concord grape jelly finish, 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 (in food processor)
1/3 cup brown sugar
1 teaspoon kosher salt, divided

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 oven and pan: Preheat the oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with cooking spray to prevent sticking and set aside.
Make the crust: In a bowl, combine graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher 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 baking pan. Bake for 12-15 minutes until set and just beginning to brown. Remove from the oven and cool completely.
Adjust oven temperature and prepare filling: Lower the oven temperature to 325°F (163°C). In a stand mixer fitted with a paddle attachment, beat together softened cream cheese and peanut butter for about 5 minutes until smooth and creamy. Gradually add sugar and the remaining ½ teaspoon salt, beating until light and fluffy. Scrape down the sides as needed to ensure even mixing.
Add eggs and vanilla: Beat in eggs, one at a time, incorporating fully before adding the next. Then add vanilla extract and beat until well combined. Scrape down sides again if necessary.
Bake the cheesecake: Pour the prepared filling over the cooled crust and level the top with a spatula. Bake for 40-45 minutes until the cheesecake is slightly puffed, the edges are set, and the center is just slightly wobbly. Remove from oven and allow to cool completely.
Make the jelly topping: In a small saucepan over medium heat, whisk the Concord grape jelly until melted and smooth. Let it cool slightly to thicken but still pourable.
Top the cheesecake and chill: Pour the melted jelly evenly over the cooled cheesecake and spread lightly with a spatula to form a thin, even layer. Refrigerate for about 2 hours until the jelly is set.
Serve: Cut into bars, wiping the knife clean between cuts for neat edges. Store bars in the refrigerator for up to three days.

Notes

Be sure the cream cheese is fully softened before mixing to avoid lumps.
Press the crust firmly to ensure it holds together when baked.
Do not overbake the cheesecake; it should be set on the edges but slightly jiggly in the center to avoid dryness.
The crushed roasted peanuts add extra texture to the crust; finely crushing them is key for the right consistency.
You can substitute Concord grape jelly with another favorite jelly or preserves for a different fruit flavor.
For cleaner cuts, chill the bars thoroughly and wipe the knife between cuts.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peanut butter cheesecake bars, peanut butter and jelly dessert, no-bake jelly topping, cheesecake bars, peanut butter desserts, grape jelly cheesecake