Ingredients
Crust
- 2 cups flour
- 1 cup chopped nuts
- 2/3 cup brown sugar
- 2/3 cup oleo or butter softened
Cream Cheese Layer
- 2 8-ounce packages cream cheese softened
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup lemon juice
- 1 teaspoon vanilla
- 2 eggs
Jelly Swirl
- 1/2 cup jelly or jam warmed slightly
Equipment
Method
- Preheat oven to 350°F.
- Combine the flour, chopped nuts, brown sugar, and oleo or butter until crumbly.
- Reserve 1/2 cup of the crumb mixture for topping.
- Press the remaining crumb mixture into a 13x9-inch pan.
- Bake the crust for 15 minutes.
- In a large bowl, combine the softened cream cheese, sugar, milk, lemon juice, vanilla, and eggs.
- Beat for 2 minutes at medium speed, or until smooth and creamy.
- Pour the cream cheese mixture over the baked crust.
- Warm the jelly or jam slightly so it is easier to drizzle.
- Drizzle the warm jelly over the cream cheese layer in lines.
- Use a toothpick to drag back and forth through the jelly to create a swirl design.
- Sprinkle the reserved crumb mixture over the top.
- Bake at 350°F for about 30-35 minutes, or until the cream cheese layer is set.
- Cool completely before slicing into bars.
Nutrition
Notes
Cream Cheese Jelly Bars Tips & Expert Strategy
TEXTURE/MOUTHFEEL: The crust should be crisp and buttery, providing a clean snap that offsets the velvet smoothness of the cream cheese filling.
CHILLING REQUIREMENT: Always allow the bars to cool to room temperature, then chill them in the refrigerator for at least two hours before attempting to slice them into squares.
STORAGE RULE: Store these bars in an airtight container lined with parchment paper in the refrigerator for up to 5 days, or freeze for up to 3 months.
BAKING VISUAL CUE: Bake until the edges are just golden and the cream cheese center is stable but still retains a tiny wobble when the pan is gently shaken.