Peanut Butter and Jelly Cheesecake Bars
For the Graham cracker crust
9 ounces of graham crackers (about 11-14 crackers)
2 tablespoons dark brown sugar
6 tablespoons unsalted butter, melted
For the cheesecake batter
20 ounces (2 1/2 bricks) cream cheese
3/4 cup Peanut Butter & Co. Bee's Knees
4 tablespoons all purpose flour
1/2 cup honey
3 large eggs
1 teaspoon vanilla extract
1/4 cup Peanut Butter & Co.Gorgeous Grape Jelly
1 teaspoon cornstarch
Directions:Preheat the oven to 325˚F. Lightly spray a 9 x 13 inch baking pan with cooking spray. Line the pan with a piece of parchment paper that hangs an inch or two over the sides. The cooking spray will anchor the parchment paper.
Place the graham crackers in a food processor and process until they are crumbs. Add the brown sugar and pulse a few more times to incorporate. Then, while the processor is turned on, drizzle the melted butter into the processor through the feed tube. Process until the crumbs start to clump.
Pour the crumbs into the baking pan and spread and press them out with your hands until you have an even flat layer on the bottom of the pan. Bake in the oven for 5 minutes or until the crust smells fragrant. Pull the pan out of the oven, but maintain the heat on the oven. Let the crust cool on a wire rack while you make the filling.
Place cream cheese, The Peanut Butter & Co. Bee's Knees and flour in the bowl of a standing mixer fitted with a paddle attachment. Cream everything together on medium speed until blended and fluffy. Add the honey and beat until incorporated. Add the eggs, one at a time, beating and pausing to scrape down the sides of the bowl between additions. Add the vanilla extract and beat to incorporate.
Pour the batter into the cooled crust, being careful not to disturb the crust. Smooth the top of the batter out evenly. In a glass measuring cup with a spout, mix the grape jelly with the cornstarch until and the cornstarch is incorporated and the jelly is liquefied. Pour the grape jelly in a zigzag pattern on top of the cream cheese batter. Using a butter knife, draw a line back and forth over the jelly, creating a fancy pant pattern. Try not to dig the knife too deep into the cream cheese batter.
Bake the bars in the oven for 35 to 45 minutes, or until the cheesecake batter wiggles just a tiny bit in the middle of the pan. Let it cool completely in the pan to room temperature, then refrigerate overnight. To cut and serve, grab the parchment paper by its sides and lift the entire cheesecake out of the pan and move it directly to a cutting board to cut.
Total time:1 hour and 10 minutes
Yield: 16 bars