PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES
Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h30m
Yield Makes about 24 two-inch squares
Number Of Ingredients 11
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.
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Ibn Anas Shamim
[email protected]These cheesecake squares were easy to make and they tasted delicious. I will definitely be making them again.
Benjamin Steenekamp
[email protected]I made these cheesecake squares for my kids and they loved them! They said they were the best cheesecake squares they've ever had.
Shafqat Jhammat
[email protected]These cheesecake squares were a little too dense for my taste, but they were still good.
Michael Adams
[email protected]I'm not a big fan of peanut butter and jelly, but I still enjoyed these cheesecake squares. The cheesecake was very creamy and delicious.
Shimul das Shimul
[email protected]These cheesecake squares were a bit too rich for my taste, but they were still good.
Kevin Morales
[email protected]I made these cheesecake squares for a bake sale and they sold out in minutes!
Amy McGuinness
[email protected]I had a hard time finding graham cracker crumbs, so I used crushed Oreos instead. The cheesecake squares still tasted great.
Sindiso Qhaba
[email protected]The cheesecake squares were a little too sweet for my taste, but they were still good.
Roshan Ali
[email protected]I loved the peanut butter and jelly filling in these cheesecake squares. It was the perfect combination of sweet and salty.
Tanisha Buford
[email protected]These cheesecake squares were easy to make and they tasted great! I will definitely be making them again.
Abidaz013 Abidaz013
[email protected]I made these cheesecake squares for a potluck and they were a huge success! Everyone loved them.
Sessi Samuel
[email protected]These cheesecake squares were so good! I loved the combination of peanut butter and jelly. The cheesecake was also very creamy and smooth.
Delvin Moraa
[email protected]I made these cheesecake squares for my family and they loved them! The peanut butter and jelly filling was perfect, and the cheesecake was creamy and delicious.
Aphile Minehle
[email protected]These peanut butter and jelly cheesecake squares were a hit at my party! They were so easy to make and they tasted delicious. I will definitely be making them again.