Peanut Butter And Jelly Cheesecake Squares Recipes

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PEANUT BUTTER AND JELLY CHEESECAKE BARS



Peanut Butter and Jelly Cheesecake Bars image

These Peanut Butter and Jelly Cheesecake Bars are beyond delicious. Packed with that classic flavor pairing we all love, and served cheesecake-style, these bars will have you looking for any excuse to make them.

Provided by Michael Wurm, Jr.

Number Of Ingredients 11

6 tablespoons unsalted butter (melted)
1 ¾ cups graham cracker crumbs
1/4 cup roasted peanuts (finely crushed (in food processor))
1/3 cup brown sugar
1 teaspoon kosher salt (divided)
2 pounds (four 8-ounce boxes) cream cheese (softened)
1 cup creamy peanut butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup Concord grape jelly

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



Peanut Butter and Jelly Cheesecake image

As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.

Provided by Michelle

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h5m

Yield 16

Number Of Ingredients 10

1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup crunchy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup milk
½ cup any flavor fruit jam

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.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.1 g, Cholesterol 81.7 mg, Fat 15.9 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 8.2 g, Sodium 173.4 mg, Sugar 22.3 g

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves-it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. -Melinda Buchman, Rock Hill, New York

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

1 cup graham cracker crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted
1 teaspoon cinnamon sugar
1 jar (16.3 ounces) creamy peanut butter
2 tablespoons 2% milk
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1-1/2 cups seedless raspberry preserves
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 541 calories, Fat 36g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 338mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES



Peanut-Butter-and-Jelly Cheesecake Squares image

Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h30m

Yield Makes about 24 two-inch squares

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more, softened, for brushing
14 graham crackers (each 3 by 5 inches), broken into pieces
2/3 cup unsalted roasted peanuts
1/3 cup packed light-brown sugar
1 teaspoon kosher salt
2 pounds cream cheese (4 eight-ounce bars), room temperature
1 cup creamy peanut butter, such as Jif or Skippy
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup Concord-grape jelly

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 BARS



Peanut Butter and Jelly Cheesecake Bars image

Check out Peanut Butter and Jelly Cheesecake Bars. Peanut butter and jelly come together one more time! This classic pairing shares the spotlight in our Peanut Butter and Jelly Cheesecake Bars - yum!

Provided by My Food and Family

Categories     Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 7

1-1/2 cups finely crushed peanut butter sandwich cookies
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
1 tsp. vanilla
1 cup sugar
4 egg s
1/2 cup seedless strawberry jam

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.

Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 23 g, Protein 10 g

PEANUT BUTTER CHEESECAKE BARS



Peanut Butter Cheesecake Bars image

Provided by Food Network Kitchen

Time 4h15m

Yield about 24

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan
3 cups butter cracker crumbs (such as Ritz; about 3 sleeves)
1/4 cup sugar
24 ounces cream cheese, at room temperature
1 cup sugar
2 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup smooth peanut butter
Red sprinkles, for decorating

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



Peanut Butter and Jelly Cheesecake image

This cheesecake has all the fond memories of those childhood peanut butter and jelly sandwiches, but it's way more decadent and sophisticated.

Provided by Food Network

Categories     dessert

Time 7h20m

Yield One 9-inch cake

Number Of Ingredients 16

20 whole chocolate sandwich cookies, such as Oreos
3 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch salt
2 1/2 pounds cream cheese, room temperature
1 1/2 cups sugar
3/4 cup sour cream
5 eggs
2 yolks
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup creamy peanut butter
1/2 cup jelly (if you are using one that is pale, you may consider a drop of food coloring to perk up the color)
2 cups heavy cream
2 tablespoons unsalted butter
1 pound semisweet or bittersweet chocolate, finely chopped

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.

DELICIOUS PEANUT BUTTER AND JELLY CHEESECAKE



Delicious Peanut Butter and Jelly Cheesecake image

Don't let the name fool you into thinking this is a cake for kids. This cheesecake definitely has a richness and flavor that will absolutely appeal to the more mature palate. I've had to change several things to bring out the peanut butter taste and to make the process easier. This cake sells out quickly at the cafe where I work.

Provided by Jolene Marrone

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h28m

Yield 8

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
5 tablespoons white sugar
5 tablespoons butter, slightly softened
1 cup peanut butter
2 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
3 tablespoons all-purpose flour
4 large eggs
½ cup milk
1 (18 ounce) jar blackberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs, 5 tablespoons sugar, and butter in a bowl until combined. Press graham cracker crust into a 9-inch springform pan.
  • Beat peanut butter and cream cheese together in a bowl until soft, about 1 minute. Add 1 1/4 cups sugar and flour and blend until smooth. Whisk in eggs until mixture is just blended; stir in milk. Pour mixture into crust.
  • Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 45 to 50 minutes. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
  • Heat the jam in a saucepan over medium heat until melted, about 3 minutes; pour over cheesecake. Refrigerate until completely chilled.

Nutrition Facts : Calories 895.5 calories, Carbohydrate 105.4 g, Cholesterol 174.9 mg, Fat 47.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 21.5 g, Sodium 521.7 mg, Sugar 78.5 g

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

Rediscover favorite childhood flavors with this yummy cheesecake. Peanut butter batter is baked in a graham cracker crust and topped with grape jelly.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h35m

Yield Makes 12 servings.

Number Of Ingredients 9

1 cup graham cracker crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
3 Tbsp. flour
4 eggs
1/2 cup milk
1/2 cup grape jelly

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.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 120 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

MINI PB&J CHEESECAKES



Mini PB&J Cheesecakes image

I got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you!-Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

1 cup creamy peanut butter
1/2 cup sugar
1 large egg, room temperature
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1/4 cup strawberry jelly, warmed
OPTIONAL DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

PB & J CHEESECAKE RECIPE BY TASTY



PB & J Cheesecake Recipe by Tasty image

This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h5m

Yield 8 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
1 graham cracker, 4.8-ounce sleeve (136 G)
1 ½ cups salted peanut, roasted
¼ cup brown sugar
1 tablespoon unsalted butter, melted
3 tablespoons creamy peanut butter, melted
3 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
3 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons lemon juice
¼ cup freeze-dried strawberry, finley ground
hot water, for water bath
¼ cup water
½ cup sugar
1 cup salted peanut, roasted
½ cup strawberry preserve, melted
3 strawberries, halved

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
  • Add the graham crackers to a food processor and process until broken down into coarse crumbs.
  • Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
  • Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
  • Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
  • Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
  • Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
  • Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
  • Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
  • Pour the filling into the crust.
  • Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
  • Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
  • Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
  • Make the candied peanuts: Line a baking sheet with parchment paper.
  • In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
  • Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
  • Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
  • Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
  • Slice and serve.
  • Enjoy!

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PEANUT BUTTER AND JELLY CHEESCAKE BARS | BUTTERNUT BAKERY
What is the best peanut butter to use? This recipe calls for standard creamy peanut butter. This would be something like JIF or Skippy. It should be no stir to ensure the bars don’t get too oily. Quick and simple peanut butter cheesecake batter. Once the base layer has baked for 8 minutes, start on the cheesecake layer. But before that, make sure the cream cheese is a …
From butternutbakeryblog.com


PEANUT BUTTER AND JELLY CHEESECAKE BARS WITH A POTATO CHIP CRUST
For crust: Place potato chips and flour into a food processor and pulse 3 to 4 times. Add butter and pulse an additional 3 to 4 times. Transfer crust into an 8”x 8” baking dish and firmly press into the bottom of the dish. Place crust into the oven and par-bake for about 7 minutes. Remove from oven and allow crust to cool.
From frigidaire.com


PEANUT BUTTER AND JELLY CHEESECAKE - WILL COOK FOR SMILES
2015-08-09 Beat in eggs, one at a time, until incorporated. Add peanut butter and mix until incorporated. Scrape sides and bottom of the bowl. Lower the speed and add sour cream, vanilla extract, and heavy cream and beat until just incorporated. Raise the speed to medium high and beat the mixture until all mixed very well.
From willcookforsmiles.com


PEANUT BUTTER AND JELLY CHEESECAKE BARS HOW-TO | CHEESECAKE BAR …
Here she shares an inspired cheesecake bar. Jan 9, 2014 - Once Roxana Yawgel discovered PB+J, there was no stopping her. Here she shares an inspired cheesecake bar. Jan 9, 2014 - Once Roxana Yawgel discovered PB+J, there was no stopping her. Here she shares an inspired cheesecake bar. Pinterest . Today. Explore. When autocomplete results are available use up …
From pinterest.ca


PEANUT BUTTER AND JELLY CHEESECAKE BARS #SUNDAYSUPPER
2017-02-12 Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Make the crust. In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and salt until combined and the crust holds together when pressed.
From piesandplots.net


PEANUT BUTTER CHEESECAKE SQUARES RECIPE - BAKERRECIPES.COM
2010-02-10 What Makes This Peanut Butter Cheesecake Squares Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peanut Butter Cheesecake Squares. Ready to make this Peanut Butter Cheesecake Squares Recipe? Let’s do it! Oh, before I forget…If you’re ...
From bakerrecipes.com


SOFT PEANUT BUTTER COOKIE BARS - THERESCIPES.INFO
Peanut Butter Chocolate Chip Cookie Bars - Spend With Pennies top www.spendwithpennies.com. 1 cup unsalted butter softened to room temperature 1 cup creamy peanut butter 1 ½ cups light brown sugar tightly packed ½ cup sugar 1 large egg + 1 large egg yolk 2 teaspoons vanilla extract 2 ¾ cups all-purpose flour 1 teaspoon cornstarch ½ teaspoon …
From therecipes.info


PEANUT BUTTER AND JELLY CHEESECAKE | CLUMSY CAKES
2022-03-29 Goof Proof Brownies,Bars and Squares; The Best Cookie Recipes Easy From Scratch; Clumsy Cakes Party Snacks; Frostings, Sauces and Other Little Things ; Tips and Techniques. Cake Fails; Search for . in Cheesecake on February 15, 2020 March 29, 2022 . Peanut Butter and Jelly Cheesecake. Another twist on a classic. A creamy peanut butter …
From clumsycakes.com


LOVE PEANUT BUTTER? THESE 29 RECIPES WERE MADE FOR YOU
1 day ago Because of its high protein content, peanut butter is pretty filling, so makes a great start to the day to keep you fuller for longer. For one serving of …
From msn.com


PEANUT BUTTER AND JELLY CHEESECAKE BARS - MARIA'S MIXING BOWL
Step 2: Make the Cheesecake. Beat cream cheese and sugar until smooth and creamy in a mixing bowl. Then, add the eggs and vanilla extract and beat again until combined. Add the marshmallow fluff and mix. Then, add 1/4 cup of peanut …
From mariasmixingbowl.com


PEANUT BUTTER AND JELLY CRUMBLE BARS - AVERIE COOKS
2020-05-22 Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Add the peanut butter and heat for 30 seconds to soften. Whisk the butter and peanut butter mixture until smooth and combined.
From averiecooks.com


PEANUT BUTTER AND JELLY COOKIE SANDWICHES (PB&J COOKIES)
2022-03-08 Step 3: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together on high speed until smooth. Step 4: Add room temperature eggs to the dough and beat on medium speed until combined.Use a rubber spatula to scrape the dough around the sides …
From sweetsbyelise.com


PEANUT BUTTER & JELLY SWIRL CHEESECAKE BARS RECIPE - FOOD FANATIC
2015-11-05 Preheat oven to 350°F. In a large mixing bowl, beat the shortening and brown sugar until creamy. Add the flour and oats, beating until well-blended. Press into the bottom of a lightly greased 9x13 baking pan. Bake for 15-18 minutes, or until pale golden brown at the edges. Meanwhile, prepare cheesecake.
From foodfanatic.com


PEANUT BUTTER AND JELLY BARS RECIPE - SWEET PEA'S KITCHEN
Instructions. Preheat oven to 350 degrees and line baking dish with parchment paper. Using a standing mixer, cream together the butter and sugar until light and fluff Beat in the eggs, one at a time until combined. Beat in the vanilla. Using a medium …
From sweetpeaskitchen.com


PEANUT BUTTER AND JELLY CHEESECAKE BARS - MSN
1 ¼cups All-Purpose Flour (+ 1 tbsp, divided) ¾cup Old Fashioned Rolled Oats (+ 3 tbsp, divided) ¼teaspoon Salt. ½cup Unsalted Butter (room temp) ⅓cup Light …
From msn.com


PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES RECIPE
Aug 30, 2016 - Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.
From pinterest.co.uk


PEANUT BUTTER AND JELLY CHEESECAKE BARS
1 tsp vanilla extract. 1 cup grape jelly. 1 tsp cornstarch. Directions. Preheat the oven to 325˚F. Lightly spray a 9 x 13 inch baking pan with cooking spray. Line the pan with a piece of parchment paper that hangs an inch or two over the sides. The cooking spray will anchor the parchment paper. Place the graham crackers in a food processor and ...
From ilovepeanutbutter.com


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