Peanut Butter and Jelly Cheesecake Bars Recipe

Introduction

These Peanut Butter and Jelly Cheesecake Bars combine classic flavors into a creamy, rich dessert that’s perfect for any occasion. With a crunchy peanut crust, smooth peanut butter cheesecake filling, and a glossy grape jelly topping, they’re sure to delight both kids and adults alike.

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

1. Step 1: Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
2. Step 2: In a bowl, combine graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Mix in melted butter until the mixture resembles wet sand.
3. Step 3: Press the crust mixture into the bottom and about three-quarters of the way up the sides of the prepared pan. Bake for 12-15 minutes until set and slightly browned. Let cool completely.
4. Step 4: Lower the oven temperature to 325 degrees F. In a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter for about 5 minutes until smooth.
5. Step 5: Gradually add sugar and the remaining ½ teaspoon salt, beating until light and fluffy. Scrape down the bowl sides as needed.
6. Step 6: Beat in the eggs one at a time, then add vanilla extract. Scrape the sides again to ensure everything is fully incorporated.
7. Step 7: Pour the filling over the cooled crust and level the top with a spatula. Bake for 40-45 minutes until edges are set, the center is slightly wobbly, and the surface is puffed.
8. Step 8: While the cheesecake cools, warm the grape jelly in a small saucepan over medium heat, whisking until melted and smooth. Allow it to cool slightly.
9. Step 9: Pour the jelly evenly over the cooled cheesecake, spreading lightly to form a thin layer. Refrigerate for about 2 hours until the jelly is set.
10. Step 10: Cut into bars, wiping the knife clean between cuts for neat edges. Store refrigerated for up to three days.

Tips & Variations

• For extra crunch, sprinkle chopped peanuts on top of the jelly layer before refrigerating.
• Use natural peanut butter for a less sweet, more robust peanut flavor.
• Substitute Concord grape jelly with strawberry or raspberry preserves for a different fruity twist.
• Allow the bars to come to room temperature for a few minutes before serving to enhance the flavor and texture.

Storage

Store the bars in an airtight container in the refrigerator for up to three days. To serve, you can enjoy them chilled or let them sit at room temperature for about 15 minutes. Avoid freezing, as the jelly layer may become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute crunchy peanut butter if you prefer a nutty texture in the cheesecake filling. The bars will have a bit more texture and flavor from the peanuts.

What can I use instead of graham cracker crumbs?

If graham cracker crumbs aren’t available, you can use digestive biscuits or vanilla wafers crushed finely. Just be sure to adjust the sweetness if the substitutes are sweeter or less sweet.

Peanut Butter and Jelly Cheesecake Bars Recipe

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★★★★★

4.6 from 56 reviews

• Author: Lily
• Total Time: 3 hours 20 minutes
• Yield: 16 bars 1x

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Description

These Peanut Butter and Jelly Cheesecake Bars combine a buttery peanut and graham cracker crust with a rich, creamy peanut butter cheesecake filling, topped with a smooth layer of Concord grape jelly. Perfectly balanced between nostalgic flavors and decadent texture, these bars are easy to make and ideal for dessert lovers looking for a fun twist on the classic PB&J.

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Ingredients

Scale 1x2x3x

Crust

• 6 tablespoons unsalted butter, melted
• 1 ¾ cups graham cracker crumbs
• ¼ cup roasted peanuts, finely crushed
• 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

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Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking pan with cooking spray. In a bowl, mix together 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 the pan. Bake for 12–15 minutes, or until the crust is set and just starting to brown. Allow it to cool completely.
2. Make the filling: Reduce the oven temperature to 325°F (163°C). In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and peanut butter together on medium speed for about 5 minutes until smooth and creamy. Gradually add sugar and the remaining ½ teaspoon salt, continuing to beat until light and fluffy. Scrape down the sides as needed. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Scrape the bowl again to ensure everything is well combined.
3. Bake the cheesecake: Pour the peanut butter cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 40–45 minutes until the edges are set and the center is slightly wobbly but puffed. Remove from the oven and allow it to cool completely.
4. Prepare and add jelly topping: In a small saucepan over medium heat, whisk the Concord grape jelly until it melts and becomes smooth. Let it cool slightly, then pour evenly over the cooled cheesecake layer. Use a spatula to spread the jelly into a thin, even layer.
5. Chill and serve: Refrigerate the bars for about 2 hours, or until the jelly topping is set. Cut into bars using a knife wiped clean between cuts for neat edges. Store the bars in the refrigerator for up to three days.

Notes

• Make sure the cream cheese and peanut butter are softened to room temperature to ensure a smooth filling.
• Press the crust firmly to prevent crumbling when cutting the bars.
• Use a spatula to evenly spread the jelly topping and create a thin layer for the best texture balance.
• Baking at a lower temperature for the filling helps avoid cracks in the cheesecake surface.
• These bars are best served chilled and can be stored tightly covered in the refrigerator.

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

Keywords: peanut butter cheesecake bars, PB&J cheesecake, peanut butter dessert, grape jelly topping, graham cracker crust, easy cheesecake bars