Description
These Peanut Butter and Jelly Cheesecake Bars combine the nostalgic flavors of peanut butter and grape jelly with a creamy cheesecake filling and a crunchy graham cracker and peanut crust. Perfect as a decadent dessert or a sweet treat, these bars offer a rich, satisfying texture with a fruity topping, all baked to perfection for a delightful twist on classic flavors.
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
Cheesecake 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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray a 9 x 13-inch baking pan with cooking spray to prevent sticking, then set it aside.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, crushed roasted peanuts, brown sugar, and ½ teaspoon of kosher salt. Stir in the melted butter until the mixture resembles wet sand. Press this crust mixture firmly into the bottom and about three-quarters of the way up the sides of the prepared pan. Bake the crust for 12 to 15 minutes until it is set and just starting to brown. Remove from the oven and let cool completely.
- Reduce oven temperature and prepare filling: Lower oven temperature to 325°F (163°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and peanut butter together on medium speed for about 5 minutes until smooth and creamy.
- Add sugar and salt to filling: Gradually add the sugar and the remaining ½ teaspoon of kosher salt to the bowl. Continue beating until the mixture is light and fluffy, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then beat in the vanilla extract. Scrape the sides of the bowl again to make sure everything is fully mixed.
- Assemble and bake: Pour the cheesecake filling into the cooled crust and use a spatula to spread and level the top. Bake for 40 to 45 minutes until the edges are set and slightly puffed while the center remains a bit wobbly. Remove the cheesecake from the oven and let it cool completely at room temperature.
- Melt the jelly topping: In a small saucepan over medium heat, gently whisk the Concord grape jelly until melted and smooth. Remove from heat and allow it to cool slightly so it thickens but remains pourable.
- Apply jelly topping: Pour the slightly cooled jelly evenly over the top of the cooled cheesecake. Use a spatula to spread the jelly into a thin, even layer across the surface.
- Chill and set: Refrigerate the cheesecake bars for about 2 hours so the jelly topping can set properly and the bars firm up.
- Serve and store: Use a clean knife wiped between cuts to slice the cheesecake into bars for neat edges. Store leftovers in the refrigerator for up to three days.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
- Pressing the crust mixture firmly will help it hold together well during baking and when slicing.
- Allow the jelly topping to cool slightly before spreading to prevent it from melting into the cheesecake filling.
- Use a sharp knife wiped clean between slices for neat bars.
- Refrigerate leftover bars to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter, Jelly, Cheesecake Bars, Dessert Bars, Cream Cheese, Grape Jelly, Peanut Crust, Baked Cheesecake
