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Peanut Butter and Jelly Cheesecake Bars

These cheesecake bars combine the nostalgic flavors of peanut butter and grape jelly on a buttery graham crust, perfect for gatherings and sweet reminiscence.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 6 tablespoons unsalted butter, melted
  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup roasted peanuts, finely crushed
  • 1/3 cup brown sugar
  • 1 teaspoon kosher salt divided
For the filling
  • 2 pounds cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
For the topping
  • 1 cup Concord grape jelly

Method
 

Preparation
  1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and set aside.
  2. In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and 1/2 teaspoon salt. Mix in melted butter until resembling wet sand.
  3. Press the mixture into the bottom and three-quarters up the sides of the pan. Bake for 12-15 minutes until set and slightly brown. Cool completely.
Prepare the filling
  1. Lower oven temperature to 325°F. Beat the cream cheese and peanut butter for 5 minutes until smooth.
  2. Gradually add sugar and remaining salt until fluffy. Beat in eggs one at a time, followed by vanilla.
  3. Pour filling into cooled crust, level the top, and bake for 40-45 minutes until set at the edges and slightly wobbly in the center.
  4. Let cool completely.
Topping and Serving
  1. Melt jelly in a small saucepan, then pour over cooled cheesecake. Spread to create an even layer.
  2. Refrigerate for about 2 hours until set. Cut into bars, wiping the knife between cuts, and store in the refrigerator for up to three days.

Notes

For a special touch, serve chilled with a dollop of whipped cream or extra crushed peanuts. They pair well with coffee or cold milk.