Description
This Peanut Butter & Jelly Cheesecake is a delightful twist on the classic PB&J sandwich, combining a creamy peanut butter cheesecake filling on a buttery graham cracker crust, topped with a sweet layer of melted jelly and optional roasted peanuts for crunch. Perfect for dessert lovers seeking a nostalgic yet elegant treat.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- ½ cup strawberry or grape jelly, melted slightly for easy spreading
- ¼ cup chopped roasted peanuts (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until set and fragrant; then remove from oven and let it cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese, peanut butter, and sugar together until the mixture is smooth and fluffy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the sour cream and vanilla extract until fully blended.
- Bake the cheesecake: Pour the peanut butter filling over the baked crust and smooth the top with a spatula. Place the springform pan in the oven and bake for 50–60 minutes, or until the center is set but still slightly jiggly. Once baked, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the oven after the cooling hour and refrigerate for at least 4 hours or overnight to let it fully set and develop flavor.
- Add toppings and serve: Before serving, gently spread the melted jelly evenly on top of the cheesecake. Sprinkle chopped roasted peanuts over the jelly if desired for added texture and flavor. Slice the cheesecake and serve chilled for best results.
Notes
- For a smoother jelly topping, use seedless jelly to avoid lumps.
- To create a marbled design, swirl the jelly into the cheesecake batter before baking instead of spreading it on top afterwards.
