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Peanut Butter and Jelly Cheesecake Bars

Blogger Roxana Yawgel of Roxana’s Home Baking bakes creamy cheesecake bars combining a favorite combo—peanut butter and jelly.

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  • prep time 20 min
  • total time 6 hr 0 min
  • ingredients 8
  • servings 18
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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 2-4 tablespoons of roughly chopped peanuts to the cheesecake filling

Nutritional information

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