Peanut Butter And Jelly Cheesecake Bars Recipes

PEANUT BUTTER AND JELLY CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
• In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Mix in melted butter and stir to combine. Mixture should resemble wet sand. Press into the bottom and about three-quarters of the way up the sides of the prepared pan. Bake the crust 12-15 minutes until it is set and just beginning to brown. Cool completely.
• Set the oven to 325 degrees F. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter about 5 minutes or until smooth. Gradually beat in the sugar and remaining ½ teaspoon salt until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time; then add the vanilla. Again, scrape down the sides of the bowl as needed.
• Pour the filling into the prepared crust. Use a spatula to level the top. Bake 40 - 45 minutes until slightly puffed, set along the edges, and still a bit wobbly in the center. Let cool completely.
• In a small saucepan over medium heat, whisk the jelly until melted and smooth. Allow to cool slightly. Pour evenly over the cheesecake. Spread lightly with a spatula to create a thin, even layer.
• Refrigerate about 2 hours until the jelly is set. Cut into bars. Wipe off the knife between cuts to keep the edges of the bars clean. Store in the refrigerator for up to three days.

PEANUT BUTTER AND JELLY CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan.
• Beat cream cheese, peanut butter and vanilla in large bowl with mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool completely.
• Spoon jam into microwaveable bowl. Microwave on HIGH 30 sec.; spread over cheesecake. Refrigerate 4 hours.
• Use foil handles to remove cheesecake from pan before cutting into bars.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

PEANUT BUTTER CHEESECAKE BARS

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
• Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
• Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

PEANUT BUTTER AND JELLY CHEESECAKE BARS

Steps:

• 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.
• 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.
• 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.

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with butter.
• Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and 1/2 teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand.Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.
• Reduce oven to 325 degrees. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until lightand fluffy, scraping down sides of bowl as needed. Beat in remaining 1/2 teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with asmall offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely.
• Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours.Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Making the cheesecake:
• Preheat the oven to 325 degrees F.
• In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
• Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
• In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream.
• Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla.
• Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
• Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
• Very carefully add the jelly batter over the peanut butter batter.
• Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
• Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
• Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
• To make the ganache:
• In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth.
• Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
• Let the cake sit on the rack until the ganache has set up, about 45 minutes.
• To decorate the sides see the above video.
• Use a thin knife, dipped in a pitcher of hot water to cut the cake.
• When you cut into it, the peanut butter and jelly layers will reveal themselves.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes. Cool completely.
• Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add milk; mix well. Pour over crust.
• Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
• In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
• Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.