Introduction

Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of a classic sandwich with a rich, creamy dessert twist. With a crunchy peanut-studded graham cracker crust and a smooth peanut butter cheesecake filling topped with a glossy grape jelly layer, these bars are perfect for any occasion.

A square slice of dessert is shown on a white plate placed on a white marbled surface. The dessert has three layers: the bottom layer is a crumbly light brown crust, the middle layer is a thick, creamy beige filling, and the top layer is a smooth, glossy bright red jelly. Around the plate, there are scattered whole and halved light brown peanuts. In the background, blurred similar dessert squares are visible. photo taken with an iphone --ar 4:5 --v 7

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 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 the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher salt. Mix in the 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 12-15 minutes until set and beginning to brown. Allow to cool completely.

Step 3: Reduce the 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 and creamy.

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

Step 5: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and scrape down the sides of the bowl again.

Step 6: Pour the cheesecake filling over the cooled crust and spread evenly with a spatula. Bake for 40 to 45 minutes until the edges are set and slightly puffed while the center remains slightly wobbly. Let cool completely.

Step 7: In a small saucepan over medium heat, whisk the grape jelly until melted and smooth. Let cool slightly, then pour evenly over the cheesecake surface. Spread gently with a spatula to form a thin, even layer.

Step 8: Refrigerate for about 2 hours until the jelly topping is set. When ready, cut into bars, wiping the knife clean between cuts to keep edges neat.

Tips & Variations

For a crunchier crust, toast the peanuts lightly before crushing them.

Use natural peanut butter for a more intense peanut flavor, but reduce added sugar slightly if desired.

Substitute Concord grape jelly with strawberry or raspberry jam for a different fruity twist.

Allow bars to chill overnight for the best texture and flavor.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add a bit more texture to the filling, enhancing the overall crunchiness alongside the crust.

Can I freeze these cheesecake bars?

You can freeze the bars for up to one month. Wrap them tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.

Dessert

Peanut Butter and Jelly Cheesecake Bars Recipe