Peanut Butter and Jelly Cheesecake Bars Recipe
These Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of a classic PB&J sandwich with the creamy richness of cheesecake. Featuring a crunchy graham cracker and peanut crust, a smooth peanut butter cheesecake filling, and a glossy Concord grape jelly topping, these bars are a delightful treat perfect for dessert or a special occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 3 hours 20 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 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
- ½ teaspoon kosher salt
Cheesecake Filling
- 2 pounds (four 8-ounce boxes) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 4 large eggs
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Topping
- 1 cup Concord grape jelly
Instructions
- Preheat and prepare 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.
- Make the crust: In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher salt. Pour in the melted butter and mix until the texture resembles wet sand. Press this crumb mixture into the bottom and about three-quarters up the sides of the prepared pan. Bake for 12-15 minutes until the crust is set and just beginning to brown. Let it cool completely before adding the filling.
- Prepare the cheesecake filling: Reduce the oven temperature to 325 degrees F. Using a mixer fitted with a paddle attachment, beat the softened cream cheese and peanut butter together for about 5 minutes until smooth. Gradually incorporate the sugar and remaining ½ teaspoon kosher salt, continuing to beat until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs one at a time, fully mixing each before adding the next, then stir in the vanilla extract. Scrape the bowl sides again to ensure even mixing.
- Bake the cheesecake: Pour the cheesecake filling evenly over the cooled crust. Use a spatula to smooth the top. Bake for 40 to 45 minutes until the cheesecake is slightly puffed, set around the edges, but still slightly wobbly in the center. Allow it to cool completely at room temperature.
- Prepare and add jelly topping: In a small saucepan over medium heat, whisk the Concord grape jelly until melted and smooth. Let it cool slightly, then pour evenly over the cooled cheesecake. Use a spatula to spread it into a thin, even layer across the top.
- Chill and serve: Refrigerate the bars for about 2 hours until the jelly topping is set. When ready to serve, cut into bars, wiping the knife clean between cuts to create neat edges. Store leftovers in the refrigerator for up to three days.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- For best results, finely crush the peanuts in a food processor to evenly mix into the crust.
- The jelly can be substituted with any preferred flavor, but Concord grape gives a classic, authentic touch.
- Allow the bars to chill thoroughly for a clean slice and proper setting of the jelly topping.
- Make sure to cool the crust fully before adding the cheesecake layer to prevent it from becoming soggy.
Keywords: peanut butter cheesecake bars, peanut butter jelly cheesecake, no bake cheesecake bars, grape jelly dessert, graham cracker crust cheesecake
