These peanut butter and jelly cheesecake bars are a nostalgic throwback to a childhood classic. They taste just like peanut butter and jelly sandwiches! These bars have a peanut butter cookie crust, peanut butter cheesecake, homemade strawberry jam, and a peanut butter crumble.
Homemade Strawberry Jam
Before baking the cheesecake bars, start with making the strawberry jam.
Start by mixing the water, sugar, and fresh strawberries. Heat on medium until the sugar melts.
Then, cook for 30 minutes. It will start by becoming a pink foam. Once the strawberries soften, use a wooden spoon or a potato masher to mash the strawberries.
At the end of the cooking process, the jam will start to thicken and become a red color.
The jam is ready when it can coat the back of the spoon. Pour the jam into a glass measuring cup. By the time the cookie crust is done baking and you are finished making the cheesecake batter, the jam should be cool enough.
How To Make Peanut Butter Cookie Crust
This peanut butter crust is similar to my peanut butter chocolate chip cookies. There just aren’t any mini chocolate chips in it.
To make this crust, start by mixing the dry ingredients together in a mixing bowl.
Then, use a mixer to beat the butter and sugars together until light and fluffy. Add in the vanilla, peanut butter, and egg. Once combined, add in the dry ingredients.
Spread 2/3rds of the cookie dough into the pan. With the rest of the dough, mix in quick oats and the extra 1 TBSP of flour. This will be for the crumble. Set aside while you make everything else.
How To Keep It From Sticking To The Pan
Use an 8X8 inch pan and spray with a baking non-stick spray. Then, line the bottom and 2 sides of the pan with parchment paper.
The key is to spray it really well again with the baking non-stick spray.
After the cheesecake bars chill for 6 hours, they should come right out!
If they are sticking to the pan, run a knife around the edges.
Tips To Make The Cheesecake Batter
- Use a hand mixer- A hand mixer is easier to control when making the batter.
- Room temperature ingredients- Pull out all dairy ingredients out 2 hours before baking. This will create a smoother batter.
- Thoroughly beat the cream cheese and sugar- The trick to a smooth batter is to beat the cream cheese for 1 minute. Add in the sugar and beat again for 1 minute. Make sure to beat on high.
- Mix in peanut butter, sour cream, and heavy cream- Beat these ingredients until smooth. Make sure to scrape the bowl.
- Add in egg on low- To prevent cracks, add in the egg and mix it in on low. A lot of air being introduced to the egg can crack the cheesecake.
Start the cheesecake batter once the crust is done baking. This will allow the crust to cool. Spread the cheesecake batter on top of the cookie crust.
Then, take a 1/2 TBSP and drop the strawberry jam all over the cheesecake batter. Take an icing spatula to smooth it around evenly.
Next, sprinkle the crumble over the jam.
What Type Of Peanut Butter To Use
The peanut butter I used is the JIF creamy peanut butter. I don’t recommend using the crunchy peanut butter.
I also don’t recommend using natural peanut butter, it will be too runny and the texture will be off.
How To Store The Bars
These peanut butter and jelly cheesecake bars should be stored in an air tight container in the fridge for up to 5 days.
Other Cheesecake Recipes To Try
- Mini funfetti cheesecakes
- Mini chocolate cheesecakes
- Hot chocolate cheesecake
- Triple chocolate cheesecake
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cheesecake bars. I hope you loved it! To get more ideas follow me on Pinterest.
Peanut Butter and Jelly Cheesecake Bars
Ingredients
Peanut Butter Cookie Crust
- 1 1/4 cup All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Unsalted butter room temperature
- 3/4 cup Brown sugar packed light or dark
- 1/4 cup White granulated sugar
- 1/4 cup Peanut butter creamy
- 1 tsp Pure vanilla extract
- 1 Large egg room temperature
- 3/4 cup Quick oats for the topping
- 1 TBSP All-purpose flour for the topping
Peanut Butter Cheesecake
- 8 oz Cream cheese room temperature
- 1/4 cup White granulated sugar
- 1/2 cup Peanut butter creamy
- 1/8 cup Sour cream
- 1 tsp Pure vanilla extract
- 1 Large egg
Strawberry Jam
- 2 cups Fresh strawberries washed, dries, and quartered.
- 1/2 cup Water
- 1 cup White granulated sugar
Instructions
Strawberry Jam
- Start the jam first. It can be made right before baking or a day before. In a saucepan, mix the quartered strawberries, water, and sugar. Heat on medium until the sugar is melted. Turn the heat to a medium-high, and let it simmer for 2 minutes. Turn the heat back down to medium-low.
- Cook for 22-27 minutes. As it cooks, use a wooden spoon or potato masher to gently mash the strawberries. The strawberries will start as a pink foam. As the strawberries cook it will turn into a deeper red. It won't turn red until the end of cooking.
- The strawberry jam will be done cooking once the jam can coat the back of a spoon. Pour the jam into a glass measuring glass. Let it sit while you make everything else. It should thicken as it sits.
Peanut Butter Cookie Crust
- Preheat oven to 350°F. Spray an 8X8 inch pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- In a medium bowl. sift the flour and salt together. Using a mixer, beat the butter, brown sugar, and sugar for 2 minutes until light and fluffy. Add in peanut butter and vanilla. Once combined, add in the egg and mix until combined. Scrape the bowl to make sure all the butter is mixed in.
- Slowly add in the dry ingredients. Scoop 2/3rds of the dough into the pan. Press the dough down evenly using a rubber spatula or your hands. Bake for 18-20 minutes. until the cookie starts to turn golden brown
- With the rest of the dough, mix in the extra flour and oats until combined. Set aside. This is for the topping of the bars.
Peanut Butter Cheesecake
- Turn the oven down to 325°F. Don't start making the cheesecake batter until the crust is done baking. Use a hand mixer and beat the cream cheese in a bowl on high. Beat for 1 minute. Add in the sugar and beat for 1 minute. Scrape the bowl.
- Add in peanut butter, sour cream, and vanilla. Mix on medium until smooth and creamy. Add in the egg and mix on low. Mix until just combined.
- Spread the cheesecake batter on top of the cookie crust. Use a 1/2 TBSP and scoop the jam into drops on top of the cheesecake batter. Use an icing spatula to spread the jam evenly across the batter.
- Take the cookie topping and use your fingers to spread it into tiny pieces across the jam. Cover the entire pan with the cookie topping.
- Bake for 40-50 minutes. Bake until there is a small jiggle in the middle. The topping should be lightly golden brown. Turn off the oven and prop open the door. Let it sit for 20 minutes. Then, transfer to a cooling rack.
- Allow the bars to cool completely. Cover and transfer to the fridge. Chill for 6 hours or overnight.
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