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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
