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Peanut Butter and Cheesecake Bars with Strawberry Jam and Oat Crumble Recipe

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4.3 from 8 reviews

These Peanut Butter and Cheesecake Bars combine a buttery peanut butter base, creamy peanut butter cheesecake layer, and a homemade strawberry jam topping, all finished with a crunchy oat crumble. Perfectly sweet and rich, these bars are baked to golden perfection and chilled for a delightful dessert or snack.

Ingredients

Homemade Strawberry Jam

  • 2 cups (280g) fresh strawberries, quartered
  • 1/2 cup (120ml) water
  • 1 cup (220g) granulated sugar

Base Layer & Oat Crumble

  • 1 1/4 cup (170g) all-purpose flour, divided (plus 1 tbsp for crumble)
  • 3/4 cup (70g) old fashioned rolled oats, divided (plus 3 tbsp for crumble)
  • 1/4 teaspoon salt
  • 1/2 cup (110g) unsalted butter, room temperature
  • 1/3 cup (75g) packed light brown sugar, divided (plus 2 tbsp for crumble)
  • 1/4 cup (70g) creamy no-stir peanut butter (such as JIF or Skippy)
  • 1 teaspoon vanilla extract
  • 1 large egg

Peanut Butter Cheesecake

  • 8 oz (225g) Philadelphia full fat cream cheese, room temperature
  • 1/3 cup (90g) creamy no-stir peanut butter
  • 1/4 cup (55g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Make Homemade Strawberry Jam: Combine the quartered strawberries, water, and granulated sugar in a saucepan. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and prevent burning.
  2. Simmer the Jam: Reduce heat to a simmer and cook for 25-30 minutes. The mixture will produce steam and pink foamy bubbles as the strawberries soften. Stir often and gently mash the strawberries with your spoon.
  3. Check Jam Consistency: The jam is ready when it turns a deep red color, most of the pink foam disappears, and it thickens enough to coat the back of a spoon. Pour into a glass measuring cup to measure one cup of jam. If too much liquid remains, continue simmering until reduced.
  4. Cool Jam: Let the jam sit at room temperature while you prepare the bars.
  5. Prepare Base Layer and Oat Crumble: Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch pan with parchment paper, allowing overhang for easy removal.
  6. Mix Dry Ingredients: In a bowl, combine 1 1/4 cups flour, 3/4 cup oats, and salt. Set aside.
  7. Cream Wet Ingredients: In another bowl, cream together the butter, 1/3 cup brown sugar, and 1/4 cup peanut butter until smooth and well combined. Add vanilla extract and egg, and mix well.
  8. Combine Dry & Wet: Add the dry ingredient mixture to the peanut butter mixture and mix until fully incorporated.
  9. Press Base Layer: Using your fingers, press about two-thirds of the dough evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool at room temperature.
  10. Prepare Oat Crumble: To the remaining dough in the bowl, add 1 tablespoon flour, 3 tablespoons oats, and 2 tablespoons brown sugar. Mix to combine forming the crumble topping. Place in the fridge while assembling other layers.
  11. Make Peanut Butter Cheesecake: Using a stand mixer with the whisk attachment or a hand mixer, beat cream cheese, 1/3 cup peanut butter, and granulated sugar until smooth and creamy.
  12. Add Egg and Vanilla: Mix in the egg and vanilla extract until just combined.
  13. Assemble Bars: Spread the cheesecake batter in an even layer over the cooled peanut butter base. Ensure the base isn’t too hot to avoid melting the cheesecake layer.
  14. Add Jam Layer: Spoon about 3/4 cup of the homemade strawberry jam evenly over the cheesecake layer. Spread gently to avoid disturbing the cheesecake.
  15. Top with Crumble: Retrieve the crumble from the fridge, crumble it finely between your fingers, and evenly spread it over the jam layer to completely cover it.
  16. Bake Bars: Bake for 25-30 minutes, or until the crumble tips begin to turn golden brown.
  17. Cool and Chill: Allow bars to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to fully set.
  18. Slice and Serve: Run a knife along the edges between the bars and the pan to loosen them, then lift bars out using the parchment paper overhang. Slice into 9 or 16 bars and enjoy.

Notes

  • Make sure the cream cheese is room temperature to avoid lumps in the cheesecake batter.
  • Do not overcook the jam; it should be thickened but still spreadable.
  • You can substitute old fashioned oats with quick oats if needed but texture will be slightly different.
  • If the crumble topping starts to brown too quickly during baking, loosely cover with foil.
  • Store leftover bars in an airtight container in the fridge for up to 4 days.
  • You can freeze the bars for up to 1 month; thaw in the fridge before serving.

Find it online: https://bitezly.com/peanut-butter-and-cheesecake-bars-with-strawberry-jam-and-oat-crumble-recipe/