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. ☺
If you love cheesecake like we do, please also try our:
- Goat Cheese and Yogurt Cheesecake
- New York Style Cheesecake
- Marbled Pumpkin Cheesecake Bars
- Streusel Topped Apple Pie Cheesecake Bars
- No Bake Strawberry Cheesecake Bars
- No Bake Peanut Butter Cheesecake
- Salted Butterscotch Apple Pie Cheesecake Bars
- Blueberry Creme Brûlée Cheesecake Bars
Hungry for more?
Peanut Butter and Jelly Cheesecake Bars with a Potato Chip Crust
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
- ½ cup sour cream
- ½ cup creamy peanut butter
- ⅔ cup superfine (Baker’s) sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
strawberry jelly topping
- ⅔ cup strawberry jelly
- 2 teaspoons tapioca starch can substitute cornstarch
- Preheat oven to 350˚F.
- 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.
- 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.
- 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.
- Slightly heat the jelly in the microwave until warm and stir in the tapioca starch until smooth.
- To assemble: Pour the peanut butter filling over the par-baked crust and use a small offset spatula to smooth the surface.
- Drizzle the jelly mixture all over the top of the peanut butter filling.
- Gently drag a skewer through the surface, in a random pattern, to create a marbled look (make sure not to skewer through the crust).
- Bake cheesecake for 32 to 36 minutes or until the filling has set, but the center is still slightly wobbly.
- 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.