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Peanut Butter and Jelly Cheesecake Bars

(1)
  1 reviews
  • 20 min prep time
  • 6 hr 0 min total time
  • 8 ingredients
  • 18 servings
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Bake creamy cheesecake bars with a favorite flavor combo—peanut butter and jelly.

Roxana Yawgel Roxana Yawgel
May 17, 2014

Ingredients

1
package Pillsbury™ Simply…® refrigerated peanut butter cookies
2
packages (8 oz each) cream cheese, softened
1
cup creamy peanut butter
1/2
cup sugar
1/4
cup whipping cream
2
eggs
1
teaspoon vanilla
1/3
cup Concord grape jelly

Steps

  • 1 Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper slightly hanging over sides on pan.
  • 2 Arrange cookie dough in bottom of pan; press with fingers to spread dough in bottom and up sides. Refrigerate 5 to 10 minutes.
  • 3 Meanwhile, in bowl of stand mixer with paddle attachment, beat cream cheese, peanut butter, sugar and cream on low to medium speed until creamed and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition until well combined. With spatula, scrape sides of bowl. Stir in vanilla.
  • 4 Pour cream cheese filling over chilled crust; smooth top until even. Spoon jelly in a few places over filling. With wooden skewer, make swirls to spread jelly.
  • 5 Bake about 40 minutes or until cheesecake is just set in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 4 to 5 hours before cutting in 6 rows by 3 rows.
  • 1 Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper slightly hanging over sides on pan.
  • 2 Arrange cookie dough in bottom of pan; press with fingers to spread dough in bottom and up sides. Refrigerate 5 to 10 minutes.
  • 3 Meanwhile, in bowl of stand mixer with paddle attachment, beat cream cheese, peanut butter, sugar and cream on low to medium speed until creamed and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition until well combined. With spatula, scrape sides of bowl. Stir in vanilla.
  • 4 Pour cream cheese filling over chilled crust; smooth top until even. Spoon jelly in a few places over filling. With wooden skewer, make swirls to spread jelly.
  • 5 Bake about 40 minutes or until cheesecake is just set in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 4 to 5 hours before cutting in 6 rows by 3 rows.

Expert Tips

To easily cut the bars, lift the entire cheesecake out of the pan by grabbing the parchment paper by its sides and place it on a working area. With a sharp knife, cut the entire cheesecake into 18 bars.

For a crunchy texture, add 2 to 4 tablespoons of coarsely chopped peanuts to the cheesecake filling.

Nutrition Information

No nutrition information available for this recipe
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