Peanut butter and jelly come together one more time! This classic pairing shares the spotlight in our Peanut Butter and Jelly Cheesecake Bars - yum!
What You Need
Original recipe yields 16 servings
1-1/2 cups finely crushed peanut butter sandwich cookies
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
1 tsp. vanilla
1 cup sugar
4 egg s
1/2 cup seedless strawberry jam
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Let's Make It
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.
Prepare using PHILADELPHIA Neufchatel Cheese.
Reduce oven temperature to 300°F if using a dark pan.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.