These Peanut butter Jelly cheesecake bars are a perfect twist to the childhood favorite sandwich. The indulgent rich peanut butter cheesecake is topped with a swirled sour cream jam topping. The sweet tang of the sour cream and jam complements the rich peanut base in a triple yum way. The cake is not only delicious but also easy to assemble and bake. No messy water baths or special pans. You can use a stand 8 by 8, 9 by 9, or 13 by 9 inch pan.
Why you will love this recipe
- No water bath
- Adjustable pan sizes: 13” by 9” pan or two- 8”or 9” square pans
- Bakes in under an hour
- Freezes well for a make ahead dessert
What you will need
- Peanut butter (creamy, no stir kind)
- Cream cheese (room temperature)
- Eggs (room temperature)
- Sugar
- Brown sugar
- Vanilla
- Graham crackers
- Butter (unsalted)
- Sour cream
- Jam or preserves of choice
- Heavy cream or milk of choice
Storage
Cheesecake will store for up to 5 days in the fridge or in the freezer for up to 6 months. Defrost in the fridge overnight before serving.
Easy Make Ahead Peanut Butter Jelly Swirl Cheesecake Bars
Peanut butter jelly swirl cheesecake is the perfect make-ahead dessert that is filled with the iconic peanut butter jelly flavor. It makes for a great dessert to bring to parties, school events, and birthdays.
Ingredients
Crust:
Cheesecake filling:
Sour Cream Jelly Swirl Topping:
Instructions
Crust
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Preheat the oven to 350F. Line a 9 by 13 baking pan with foil and parchment. Using a food processor, process crackers into crumbs. Melt the butter in a microwave or stovetop. Pour melted butter over the crumbs and mix until combined. Next spread the crumbs evenly in the pan before pressing them with the bottom of a cup to form the crust. Bake in the oven for 10-12 minutes.
Filling
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Once the crust is baked. In a large bowl using a hand mixer mix the cream cheese until creamy. Next add the peanut butter and sugar. Mix and scrap as necessary. Next add milk/cream, vanilla, and sour cream. Mix until combined before mixing in the eggs. Carefully mix one egg at a time and ensure not to over mix the batter. Once combined, pour into the pan.
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Reduce the oven to 325F and bake for 45 minutes. In the last 5 minutes of baking mix the sour cream and sugar in a medium size bowl. Separate ½ cup of the sour cream mixer in a smaller bowl along with the jam. Whisk until combined. Remove cheesecake and top with sour cream sugar mixture. Next, make 3 lines of jam filling over top about 2 inches apart. Use a toothpick to swirl the jam mixture. Tap pan a few times to even the topping. Bake for another 15 minutes.
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Let cool for 1-2 hours before refrigeration. Serve after 8+ hours of refrigeration. Bars will keep for 5 days or freeze for longer storage.