Peanut Butter and Jelly Cheesecake Bars Recipe
Introduction
Peanut Butter and Jelly Cheesecake Bars combine nostalgic flavors into a rich, creamy dessert that’s perfect for any occasion. With a crunchy peanut-studded crust, smooth peanut butter cheesecake filling, and a glossy jelly topping, these bars offer layers of irresistible taste and texture.
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/2 cup roasted peanuts, crushed finely
- 1/2 cup brown sugar
- 1 teaspoon kosher salt, divided
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup Concord grape jelly (or your favorite jelly)
Instructions
- Step 1: Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
- Step 2: In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher salt. Stir in the melted butter until the mixture resembles wet sand.
- Step 3: Press the crust mixture into the bottom and about three-quarters up the sides of the prepared pan. Bake for 12–15 minutes until set and lightly browned. Cool completely.
- Step 4: Reduce the oven temperature to 325°F. In a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter for about 5 minutes until smooth.
- Step 5: Gradually beat in the sugar and remaining ½ teaspoon salt until light and fluffy. Scrape down the bowl as needed.
- Step 6: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, scraping the bowl as needed.
- Step 7: Pour the filling over the cooled crust and smooth the top with a spatula.
- Step 8: Bake for 40–45 minutes until the edges are set and slightly puffed but the center is still a little wobbly. Let cool completely.
- Step 9: In a small saucepan over medium heat, whisk the jelly until melted and smooth. Allow it to cool slightly, then pour evenly over the cheesecake filling. Spread into a thin, even layer.
- Step 10: Refrigerate for about 2 hours until the jelly sets. Cut into bars, wiping the knife clean between cuts for neat edges.
Tips & Variations
- Use a peanut butter brand that doesn’t separate oil for a smoother filling texture.
- Swap Concord grape jelly for strawberry or raspberry jelly for a different fruity twist.
- Press crust mixture firmly to prevent crumbling when slicing.
- For clean cuts, chill the bars thoroughly before slicing and wipe your knife between cuts.
Storage
Store these cheesecake bars in an airtight container in the refrigerator for up to three days. Reheat is not recommended, but you can enjoy them chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter for the cheesecake bars?
You can, but natural peanut butter may change the texture because of oil separation. For the best result, use peanut butter that remains creamy and well mixed.
What if I don’t have or like Concord grape jelly?
No problem! Any jelly flavor you enjoy works well. Strawberry and raspberry are tasty alternatives that still complement the peanut butter and cream cheese.
Print
Peanut Butter and Jelly Cheesecake Bars Recipe
- Total Time: 3 hours 20 minutes
- Yield: 16 bars 1x
Description
These Peanut Butter and Jelly Cheesecake Bars combine the classic flavors of a PB&J sandwich with the creamy indulgence of cheesecake, layered atop a crunchy graham cracker and peanut crust and finished with a glossy jelly topping. Perfect for dessert lovers craving a nostalgic, rich, and satisfying treat that’s easy to make and share.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 1 cup roasted peanuts, crushed finely
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- ½ cup creamy peanut butter (preferably JIF)
- ¾ cup sugar
- ½ teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup concord grape jelly (or your favorite jelly flavor)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray. In a bowl, mix graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher salt. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and about three-quarters up the sides of the prepared pan. Bake for 12-15 minutes until set and lightly browned. Remove and cool completely.
- Make the filling: Reduce oven temperature to 325°F (163°C). In a stand mixer fitted with the paddle attachment, beat softened cream cheese and peanut butter on medium speed for about 5 minutes or until smooth and creamy. Gradually add sugar and the remaining ½ teaspoon salt, beating until light and fluffy. Scrape sides as needed. Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in vanilla extract. Scrape down sides again to ensure an even mixture.
- Assemble and bake the cheesecake: Pour the peanut butter cream cheese filling into the cooled crust, smoothing the top with a spatula. Bake in the preheated 325°F oven for 40-45 minutes until the edges are set and slightly puffed but the center is still slightly wobbly. Remove and let cool completely at room temperature.
- Prepare the jelly topping: In a small saucepan over medium heat, gently whisk the grape jelly until melted and smooth. Remove from heat and let it cool slightly to a warm consistency but not hot.
- Apply the jelly layer: Pour the warm jelly evenly over the cooled cheesecake layer. Spread lightly with a spatula to create a thin, even glaze. Refrigerate the bars for about 2 hours until the jelly is fully set.
- Serve and store: Use a sharp knife wiped clean between cuts to slice into bars. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to three days. Avoid freezing for best texture.
Notes
- Natural peanut butter can be used but may affect the texture due to oil separation; use stable creamy peanut butter for best results.
- Feel free to substitute the grape jelly with your favorite jelly or jam flavor like strawberry or raspberry for a twist.
- For clean cuts, wipe the knife between slices and use a sharp, thin-bladed knife.
- Store bars in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as the texture of the cream cheese filling may be compromised.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cheesecake bars, peanut butter and jelly dessert, cheesecake bars, easy cheesecake recipe, peanut dessert, jelly topping, nostalgic dessert
