Description
This Peanut Butter & Jelly Cheesecake is a decadent twist on the classic comfort flavors of peanut butter and jelly, combined into a creamy, rich cheesecake with a graham cracker crust. Perfectly swirled with your favorite jelly and topped with fresh berries, this dessert is both nostalgic and indulgent, ideal for any special occasion or a delightful treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup sour cream
Topping
- â…“ cup strawberry or grape jelly, slightly warmed
- Optional: Fresh berries for garnish
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare pan: Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make crust mixture: In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until the texture resembles wet sand.
- Form crust: Firmly press the crust mixture into the bottom of the prepared pan to create an even layer.
- Bake crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Mix filling base: In a large bowl, beat together softened cream cheese, peanut butter, and sugar until smooth and creamy.
- Add eggs: Incorporate the eggs one at a time into the mixture, mixing well after each addition to ensure a smooth batter.
- Add flavorings: Stir in vanilla extract and sour cream, blending until the filling is creamy and well combined.
- Pour filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Add jelly: Spoon warmed jelly over the top of the cheesecake mixture in small dollops.
- Swirl jelly: Use a skewer or knife to gently swirl the jelly into the filling, creating a marbled effect.
- Bake cheesecake: Bake for 50-60 minutes until the edges are set but the center still jiggles slightly when shaken.
- Cool in oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Transfer the cheesecake to the refrigerator for at least 4 hours, preferably overnight, to fully set.
- Garnish: Before serving, garnish with fresh berries if desired.
- Serve: Slice the cheesecake and enjoy this rich peanut butter and jelly treat.
Notes
- Make sure the cream cheese is fully softened to achieve a smooth filling.
- To slightly warm the jelly, microwave it for 10-15 seconds for easier swirling.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
- For best texture, refrigerate overnight before slicing.
- Use a springform pan for easy removal of the cheesecake.
- Fresh berries add a nice fresh contrast but are optional.
