Peanut Butter And Jelly Cheesecake Bars Food

PEANUT BUTTER AND JELLY CHEESECAKE

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.

PEANUT BUTTER AND JELLY CHEESECAKE BARS

Steps:

• Start the jam first. It can be made right before baking or a day before. In a saucepan, mix the quartered strawberries, water, and sugar. Heat on medium until the sugar is melted. Turn the heat to a medium-high, and let it simmer for 2 minutes. Turn the heat back down to medium-low.
• Cook for 22-27 minutes. As it cooks, use a wooden spoon or potato masher to gently mash the strawberries. The strawberries will start as a pink foam. As the strawberries cook it will turn into a deeper red. It won't turn red until the end of cooking.
• The strawberry jam will be done cooking once the jam can coat the back of a spoon. Pour the jam into a glass measuring glass. Let it sit while you make everything else. It should thicken as it sits.
• Preheat oven to 350°F. Spray an 8X8 inch pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
• In a medium bowl. sift the flour and salt together. Using a mixer, beat the butter, brown sugar, and sugar for 2 minutes until light and fluffy. Add in peanut butter and vanilla. Once combined, add in the egg and mix until combined. Scrape the bowl to make sure all the butter is mixed in.
• Slowly add in the dry ingredients. Scoop 2/3rds of the dough into the pan. Press the dough down evenly using a rubber spatula or your hands. Bake for 18-20 minutes. until the cookie starts to turn golden brown
• With the rest of the dough, mix in the extra flour and oats until combined. Set aside. This is for the topping of the bars.
• Turn the oven down to 325°F. Don't start making the cheesecake batter until the crust is done baking. Use a hand mixer and beat the cream cheese in a bowl on high. Beat for 1 minute. Add in the sugar and beat for 1 minute. Scrape the bowl.
• Add in peanut butter, sour cream, and vanilla. Mix on medium until smooth and creamy. Add in the egg and mix on low. Mix until just combined.
• Spread the cheesecake batter on top of the cookie crust. Use a 1/2 TBSP and scoop the jam into drops on top of the cheesecake batter. Use an icing spatula to spread the jam evenly across the batter.
• Take the cookie topping and use your fingers to spread it into tiny pieces across the jam. Cover the entire pan with the cookie topping.
• Bake for 40-50 minutes. Bake until there is a small jiggle in the middle. The topping should be lightly golden brown. Turn off the oven and prop open the door. Let it sit for 20 minutes. Then, transfer to a cooling rack.
• Allow the bars to cool completely. Cover and transfer to the fridge. Chill for 6 hours or overnight.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES

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

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.

PEANUT BUTTER AND JELLY CHEESECAKE BARS

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 BARS

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.

PEANUT BUTTER CHEESECAKE BARS

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 BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
• Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
• Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
• In a mixing bowl, add the graham cracker crumbs, peanuts, sugar, and melted butter. Stir until the butter coats all the crumbs.
• Press the crumbs evenly into the bottom of the prepared pan.
• Place in the oven and bake for 15 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
• In a large mixing bowl, add in the cream cheese and peanut butter. Beat with a hand mixer on medium until smooth.
• Add the granulated sugar and brown sugar and beat until completely incorporated. Scrape the sides and bottom of the bowl.
• Add in the vanilla extract and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
• Add in the sour cream and heavy cream. Beat until incorporated.
• Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
• Pour the cheesecake filling on top of the crust.
• Add the strawberry jam into a disposable piping bag or storage bag. Cut a hole in the tip big enough to push bits of strawberry through it. Push the piping bag into the cheesecake batter and squeeze jam into the cheesecake. Repeat until the jam is all piped into the cheesecake.
• Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
• Place in the oven at 325 degrees and let bake for 1 hour 45 minutes to 2 hours or until done. The top of the cheesecake will be brown. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
• Add the jam into a small mixing bowl. Stir the jam until it loosens up and will easily spread. Spread the jam on top of the cheesecake.
• Add the peanut butter into a small microwave-safe bowl. Microwave for 15 seconds and stir. This will thin the peanut butter out. Add the peanut butter into a disposable piping bag/sandwich bag. Cut a small hole into the piping bag/sandwich bag. Drizzle the peanut butter on top of the strawberry jam.

PEANUT BUTTER AND JELLY CHEESECAKE

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.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350°. Spray an 8x8 baking pan with cooking spray and set aside. You can line the baking pan with parchment paper if you would like to lift the bars from the pan before cutting them.
• In the bowl of a mixer, use the paddle attachment to beat the butter, peanut butter, and brown sugar on medium until combined. Add the egg and vanilla and mix again until smooth.
• In a medium bowl whisk together the flour, oats, baking soda, and salt. Add the dry mixture to the wet ingredients and mix on low just until combined.
• Gently press 2/3 of the mixture evenly into the bottom of the pan followed by the jam spread evenly on top. The remaining third of the dough can be dropped in small sections over the top of the jam. If it doesn't fully cover it, don't worry! It doesn't need to be completely covered, just evenly spread over the top.
• Bake for just about 30 minutes, or until the top is golden brown. Allow cooling before slicing and serving.