Description
This Peanut Butter & Jelly Cheesecake combines the nostalgic flavors of classic peanut butter and jelly with a creamy, smooth cheesecake texture. Featuring a crunchy graham cracker crust and a luscious peanut butter cream cheese filling swirled with sweet fruit jelly, this decadent dessert is perfect for any occasion and yields 12 generous servings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
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
- Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
- Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand, then press firmly into the bottom of the prepared pan to form an even crust.
- Bake the Crust: Bake the crust for 10 minutes to set it. Remove from the oven and allow it to cool while preparing the filling.
- Prepare Cheesecake Filling: In a large bowl, beat together softened cream cheese, peanut butter, and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition to ensure even blending.
- Add Flavorings: Stir in vanilla extract and sour cream until the filling is well combined and silky smooth, which contributes to the cheesecake’s creamy texture.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading evenly.
- Add Jelly Swirls: Drop spoonfuls of slightly warmed strawberry or grape jelly on top of the filling. Using a skewer or knife, gently swirl the jelly through the filling to create a marbled effect.
- Bake Cheesecake: Bake for 50-60 minutes until the edges are set and the center is slightly jiggly to the touch. This ensures a creamy, custard-like interior.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracking.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Garnish and Serve: Before serving, garnish with fresh berries if desired. Slice carefully and enjoy this delicious peanut butter and jelly cheesecake.
Notes
- Be sure to soften the cream cheese to room temperature to avoid lumps in the filling.
- Warming the jelly slightly makes it easier to swirl through the filling for a beautiful marbled appearance.
- Using a springform pan and lining it with parchment paper helps in easy removal without damaging the cheesecake.
- Do not overbake the cheesecake; the center should remain slightly jiggly to ensure a moist texture after cooling.
- This cheesecake can be stored covered in the refrigerator for up to 3 days.
