Peanut Butter and Jelly Cheesecake Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Bake creamy cheesecake bars with a favorite flavor combo—peanut butter and jelly.
Ingredients
- 1 package Pillsbury™ Simply…® refrigerated peanut butter cookies
- 2 packages (8 oz each) cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/4 cup whipping cream
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup Concord grape jelly
Instructions
- Heat oven to 350 °F. Line 11x7-inch pan with cooking parchment paper slightly hanging over sides on pan.
- Arrange cookie dough in bottom of pan; press with fingers to spread dough in bottom and up sides. Refrigerate 5 to 10 minutes.
- Meanwhile, in bowl of stand mixer with paddle attachment, beat cream cheese, peanut butter, sugar and cream on low to medium speed until creamed and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition until well combined. With spatula, scrape sides of bowl. Stir in vanilla.
- Pour cream cheese filling over chilled crust; smooth top until even. Spoon jelly in a few places over filling. With wooden skewer, make swirls to spread jelly.
- Bake about 40 minutes or until cheesecake is just set in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 4 to 5 hours before cutting in 6 rows by 3 rows.
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