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Peanut Butter and Jelly Cheesecake Bars Recipe

★★★★★

4.6 from 81 reviews
  • Author: Gabriel
  • Total Time: 3 hours 15 minutes
  • Yield: 24 bars 1x

Description

These Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of a classic PB&J sandwich with a creamy, rich cheesecake base atop a crunchy graham cracker and peanut crust. Perfectly balanced sweetness, a smooth peanut butter filling, and a glossy grape jelly topping make these bars an irresistible treat for any dessert lover.

Ingredients

Scale

Crust

  • 6 tablespoons unsalted butter, melted
  • 1 ¾ cups graham cracker crumbs
  • ¼ cup roasted peanuts, finely crushed (using food processor)
  • ⅓ 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

  1. Prepare the Oven and Pan: Preheat your oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and set it aside for later use.
  2. Make and Bake the Crust: In a bowl, mix graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher salt. Stir in melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and about three-quarters up the sides of your prepared pan. Bake for 12-15 minutes until the crust is set and just beginning to brown. Remove and cool completely.
  3. Prepare the Cheesecake Filling: Lower the oven temperature to 325 degrees F. In a mixer bowl fitted with a paddle attachment, beat the softened cream cheese and peanut butter for about 5 minutes until smooth. Gradually blend in sugar and the remaining ½ teaspoon kosher salt until the mixture is light and fluffy, scraping down the bowl sides as needed.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape the bowl sides again to ensure an even mixture.
  5. Assemble and Bake the Cheesecake: Pour the creamy filling over the cooled crust and use a spatula to level it smoothly. Bake for 40-45 minutes until the cheesecake is slightly puffed, set around the edges, and slightly wobbly in the center. Remove and allow it to cool completely.
  6. Prepare and Add Jelly Topping: While the cheesecake cools, gently heat the Concord grape jelly in a small saucepan over medium heat, whisking until melted and smooth. Allow to cool slightly, then pour evenly over the cooled cheesecake and spread with a spatula to form a thin, even layer.
  7. Chill and Serve: Refrigerate the cheesecake bars for about 2 hours until the jelly topping is set. Cut into bars, wiping the knife clean between cuts for neat edges. Store refrigerated for up to three days.

Notes

  • For a crunchier crust, toast the crushed peanuts lightly before combining with the other crust ingredients.
  • Ensure cream cheese is fully softened for a smooth filling without lumps.
  • Use a sharp knife dipped in hot water and wiped dry for clean, precise bar cuts.
  • You can substitute Concord grape jelly with your favorite jelly flavor for variation.
  • Allow the bars to chill thoroughly for the best texture and ease of slicing.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Peanut Butter Cheesecake Bars, PB&J Bars, Dessert Bars, Cheesecake Bars, Peanut Butter Dessert, Jelly Topping, Graham Cracker Crust

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Find it online: https://gabriellangdon.com/peanut-butter-and-jelly-cheesecake-bars-recipe/