Buttery graham cracker crust, silky cheesecake filling, and a vibrant swirl of sweet-hot Piñon Pantry’s Raspberry Jalapeño Jam. These bars are easy to slice, easy to serve, and unforgettable.
🍽️ Servings: 16 bars
⏱️ Total Time: 1 hour 15 min (plus chilling)
📦 Make Ahead: Chill overnight for best flavor and cleanest slices
🧈 Ingredients
For the Crust
-
1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs)
-
1/4 cup granulated sugar
-
1/2 tsp salt
-
6 tbsp unsalted butter, melted
For the Cheesecake Layer
-
16 oz cream cheese, softened
-
1/2 cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1/4 cup sour cream or Greek yogurt
-
Pinch of salt
For the Raspberry Jalapeño Jam Swirl
-
1/3 to 1/2 cup Piñon Pantry’s Raspberry Jalapeño Jam
-
Optional: add a splash of lemon juice to brighten the flavor if your jam is very sweet
🧑🍳 Instructions
🔹 Step 1: Make the Crust
-
Preheat oven to 325°F (160°C).
-
Mix graham crumbs, sugar, salt, and melted butter until evenly combined.
-
Press into a lined 8×8” pan and bake for 10 minutes. Cool slightly.
🔹 Step 2: Make the Cheesecake Filling
-
Beat cream cheese and sugar until smooth.
-
Add eggs one at a time, mixing until incorporated.
-
Mix in vanilla, sour cream, and salt. Don’t overmix.
🔹 Step 3: Assemble & Swirl
-
Pour cheesecake batter over cooled crust.
-
Warm Piñon Pantry’s Raspberry Jalapeño Jam slightly if thick, then dollop spoonfuls over batter.
-
Use a knife or skewer to swirl gently—don’t overdo it.
🔹 Step 4: Bake & Chill
-
Bake at 325°F for 30–35 minutes, until center is just set.
-
Cool to room temp, then chill at least 4 hours (overnight is best).
-
Slice into clean squares with a warm knife.
✨ Optional Toppings
-
Fresh raspberries or jalapeño slices (thin and deseeded)
-
Mint leaves
-
Whipped cream with lime zest
💡 Tips
-
Want more kick? Add a small pinch of cayenne to the cheesecake batter.
-
Jam too thin? Simmer 5–10 minutes on the stove to thicken before swirling.