PB&J Cheesecake Bars (Printable Version)
Creamy cheesecake bars featuring a peanut-graham base and a shiny grape jelly layer. A fun nod to childhood favorites.
# What You'll Need:
01 -
6 tbsp melted unsalted butter.
02 -
1 3/4 cups crushed graham crackers.
03 -
1/4 cup finely ground roasted peanuts.
04 -
1/3 cup packed brown sugar.
05 -
A teaspoon of kosher salt, split into two parts.
06 -
2 lbs softened cream cheese.
07 -
1 cup smooth peanut butter.
08 -
1 cup granulated sugar.
09 -
4 big eggs.
10 -
1 tsp vanilla extract.
11 -
1 cup grape jelly, preferably Concord.
# Steps to Follow:
01 -
Stir the graham cracker crumbs, peanuts, sugar, salt, and butter together. Press into a baking pan and bake in a 350°F oven for 12–15 minutes.
02 -
Blend softened cream cheese and peanut butter for about 5 minutes until creamy. Beat in sugar, the rest of the salt, vanilla, and eggs.
03 -
Pour cream cheese mixture over the pre-cooled crust. Bake for 40–45 minutes at 325°F, keeping the middle slightly jiggly but letting the sides firm up.
04 -
Heat grape jelly until it becomes smooth. Let it cool for a bit, then spread evenly over the cooled cheesecake.
05 -
Chill in the fridge for 2 hours to let the jelly firm up. Slice into bars and clean the knife after each cut for neat edges.
# Additional Notes:
01 -
Good in the fridge for up to 3 days.
02 -
Wipe your blade for tidy slices.
03 -
Let each layer cool off before adding the next.