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cheesecake_bars_hero_vertical Do you ever remember as kids putting potato chips into your peanut butter and jelly sandwiches? We were also those kids, we loved the crunch and unexpected factor it gave sandwiches, as well as the extra saltiness. We decided to play on those flavors and include one of our favorite desserts, cheesecake. We created these Peanut Butter and Jelly Cheesecake Bars with a Potato Chip Crust. The creamy cheesecake sits on a nice layer of crunchy potato chips. We topped the cheesecake with dollops of jelly, and then used a skewer to draw into the surface of the batter to create this beautiful (and easy!) marble design on the top. These bars are very simple and quite quick to make, especially if you have the Frigidaire Professional Double Wall Oven that has the No Preheat feature. These bars are also super portable, so they make a great dessert to bring to the office or a dinner party. We hope you enjoy these nostalgic Peanut Butter and Jelly Cheesecake Bars with a Potato Chip Crust. ☺ cheesebake_bars_process cheesecake_bars

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Peanut Butter and Jelly Cheesecake Bars with a Potato Chip Crust
Makes 9 bars

Ingredients:
potato chip crust:
8 ounces ridge cut potato chips, lightly crushed
2 tablespoons all purpose flour
5 tablespoons unsalted butter, melted and cooled
peanut butter cheesecake filling:
16 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup creamy peanut butter
2/3 cup superfine (Baker’s) sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
strawberry jelly topping:
2/3 cup strawberry jelly
2 teaspoons tapioca starch (can substitute cornstarch)

Directions:
1. Preheat oven to 350˚F.
2. For crust: Place potato chips and flour into a food processor and pulse 3 to 4 times. Add butter and pulse an additional 3 to 4 times. Transfer crust into an 8”x 8” baking dish and firmly press into the bottom of the dish. Place crust into the oven and par-bake for about 7 minutes. Remove from oven and allow crust to cool.
3. For filling and topping: Place cream cheese, sour cream, peanut butter and sugar into the bowl of a stand mixer, fitted with a paddle attachment and beat together until smooth.
4. Scrape down the sides of the bowl and with the motor running add the eggs, one at a time until completely incorporated. Add vanilla and continue to beat mixture until smooth.
5. Slightly heat the jelly in the microwave until warm and stir in the tapioca starch until smooth.
6. To assemble: Pour the peanut butter filling over the par-baked crust and use a small offset spatula to smooth the surface.
7. Drizzle the jelly mixture all over the top of the peanut butter filling.
8. Gently drag a skewer through the surface, in a random pattern, to create a marbled look (make sure not to skewer through the crust).
9. Bake cheesecake for 32 to 36 minutes or until the filling has set, but the center is still slightly wobbly.
10. Place baking dish onto a cooling rack and allow cheesecake to cool completely before cutting and serving (can also refrigerate for 1 hour to chill before cutting and serving).

Tips: Use the bottom of a heavy glass or can to press the potato chip crust into the baking dish to prevent the crust from crumbling. Set the Frigidaire Professional Double Wall Oven seconds before using it with the convenient PowerPlus No Preheat feature.

 /   /   /  6 Comments
  1. Medolark Not Specified Not Specified

    Decadence! I remember my considerably older sisters eating PB& J with mayo on saltine crackers. I still add potTo chips to my sandwiches. I’m going to try this

  2. Roxana Not Specified Not Specified

    Those swirls are so pretty! Such an interesting combination too!

  3. Julie Not Specified Not Specified

    These look delicious! Love the potato chip crust idea–kind of like a new take on a pretzel crust. I’m on a serious peanut butter kick right now too. This will get me away from all of those double-chocolate no-bake cookies I’ve been making(I am in definite need of a change).

  4. Rebecca Not Specified Not Specified

    I had all kinds of trouble. Followed the recipe exactly but it was super thick in an 8×8 pan. Therefore it didn’t set up right in baking time. And the crust totally fell apart. I think it should have been in a bigger pan.

    • Jenny Park Not Specified Not Specified

      hm…I’ve never had any trouble with the thickness, but an addition of a little more melted butter and flour should help keep the crust together once cooled!

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