Peanut Butter Jelly Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups (126 g) graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
¼ cup (50 g) granulated sugar
→ Cheesecake
04 -
16 ounces (2 packages) cream cheese, room temperature
05 -
⅓ cup (67 g) granulated sugar
06 -
¾ cup (193.5 g) creamy peanut butter
07 -
½ teaspoon vanilla extract
08 -
3 tablespoons sour cream
09 -
¾ cup (178.5 g) heavy cream
10 -
½ cup (62.5 g) confectioners' sugar
11 -
½ cup (160 g) strawberry jam
# Instructions:
01 -
Line a 9x9-inch baking dish with parchment paper, leaving an overhang for easy removal. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the pan and refrigerate.
02 -
In a large mixing bowl, use a hand mixer to beat cream cheese and granulated sugar until smooth and creamy.
03 -
Mix peanut butter and vanilla extract into the cream cheese mixture until fully incorporated.
04 -
Add sour cream to the mixture and blend on low speed until combined. Set aside.
05 -
In a separate bowl, whip cold heavy cream on low speed, gradually increasing to medium until it begins to thicken. Slowly add confectioners' sugar and beat until stiff peaks form.
06 -
Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Mix until smooth with no streaks remaining.
07 -
Pour the cheesecake filling over the chilled crust. Smooth the top with a spoon.
08 -
Spoon dollops of strawberry jam on top of the filling. Use a knife to swirl the jam, creating a marbled effect.
09 -
Refrigerate the cheesecake for at least 6 hours or overnight until firm. Once set, lift the cheesecake from the pan using the parchment overhang and cut into bars. Serve chilled.