Description
This Peanut Butter & Jelly Cheesecake is a delightful fusion of creamy peanut butter and sweet strawberry jam, creating a nostalgic twist on a classic dessert. Rich and indulgent, it features a beautiful jelly swirl reminiscent of a classic peanut butter and jelly sandwich.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup creamy peanut butter (optional)
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Jelly Topping:
- 1 cup strawberry jelly or jam
- 2 tbsp water
- Fresh strawberries for garnish (optional)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and peanut butter (if using). Mix until well combined and press into the bottom of the prepared pan to form an even layer.
- Bake for 10 minutes, then set aside to cool.
- Make the Peanut Butter Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add sugar and peanut butter, mixing until fully incorporated.
- Add eggs one at a time, mixing on low speed after each addition. Then mix in the sour cream and vanilla extract until smooth.
- Pour the cheesecake batter over the cooled crust, spreading evenly.
- Swirl in the Jelly Topping:
- In a small saucepan, heat the strawberry jelly and water over low heat until smooth.
- Drop spoonfuls of the jelly on top of the cheesecake batter. Using a toothpick or knife, gently swirl the jelly into the cheesecake.
- Bake the Cheesecake:
- Place the cheesecake pan in a larger baking dish and fill the larger dish with about 1 inch of hot water to create a water bath.
- Bake at 325°F (160°C) for 1 hour, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Serve:
- Once chilled, garnish with fresh strawberries or extra jelly if desired. Slice and enjoy!
Notes
- For best results, refrigerate overnight.
- The optional peanut butter in the crust adds an extra layer of flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 26g
- Sodium: 220mg
- Fat: 23 g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1 g
- Protein: 6g
- Cholesterol: 75mg