Makes about 24 bars
Here’s what you will need:
6 tablespoons unsalted butter, melted
1 ¾ cups graham cracker crumbs
1/4 cup roasted peanuts, finely crushed (in food processor)
1/3 cup brown sugar
1 teaspoon kosher salt, divided
2 pounds (four 8-ounce boxes) cream cheese
1 cup creamy peanut butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup Concord grape jelly
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Mix in melted butter and stir to combine. Mixture should resemble wet sand. Press into the bottom and about three-quarters of the way up the sides of the prepared pan. Bake the crust 12-15 minutes until it is set and just beginning to brown. Cool completely.
Set the oven to 325 degrees F. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter about 5 minutes or until smooth. Gradually beat in the sugar and remaining ½ teaspoon salt until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time; then add the vanilla. Again, scrape down the sides of the bowl as needed.
Pour the filling into the prepared crust. Use a spatula to level the top. Bake 40 – 45 minutes until slightly puffed, set along the edges, and still a bit wobbly in the center. Let cool completely.
In a small saucepan over medium heat, whisk the jelly until melted and smooth. Allow to cool slightly. Pour evenly over the cheesecake. Spread lightly with a spatula to create a thin, even layer.
Refrigerate about 2 hours until the jelly is set. Cut into bars. Wipe off the knife between cuts to keep the edges of the bars clean. Store in the refrigerator for up to three days.