Creamy Peanut Butter and Jelly Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
For the Jelly Swirl:
- 1/2 cup strawberry or raspberry jelly
Optional Toppings:
- Whipped cream
- Fresh berries
- Crushed peanuts
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese, peanut butter, and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until fully incorporated.
- Pour half of the cream cheese mixture over the crust.
- Warm jelly in the microwave for 20-30 seconds until slightly runny. Dollop half of the warmed jelly over the cheesecake batter.
- Use a knife to gently swirl the jelly into the batter.
- Repeat with remaining cheesecake batter and jelly.
- Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
- Before serving, garnish with whipped cream, fresh berries, and crushed peanuts if desired.
- Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 6 hours (including chilling time)
FAQs:
- What is Peanut Butter & Jelly Cheesecake?
- Peanut Butter & Jelly Cheesecake is a dessert that combines the classic flavors of peanut butter and jelly with a creamy cheesecake base. It typically features a graham cracker or cookie crust, a rich and smooth peanut butter cheesecake filling, and a swirl or layer of jelly or fruit preserves on top.
- How do I make Peanut Butter & Jelly Cheesecake?
- To make this cheesecake, start by preparing the crust using crushed graham crackers or cookies mixed with melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. For the cheesecake filling, beat cream cheese, sugar, and peanut butter until smooth. Add eggs one at a time, mixing well after each addition. Pour the filling over the prepared crust. Drop spoonfuls of jelly or fruit preserves on top of the cheesecake filling and swirl gently with a knife to create a marbled effect. Bake until the cheesecake is set, then chill in the refrigerator for several hours or overnight before serving.
- Can I use crunchy peanut butter instead of creamy?
- Yes, you can use crunchy peanut butter if you prefer. It will add bits of peanuts to the cheesecake filling, providing a different texture compared to creamy peanut butter. Ensure the peanut butter is well mixed into the cheesecake batter for even distribution.
- What type of jelly or fruit preserves should I use for the topping?
- You can use any type of jelly or fruit preserves that you enjoy. Grape jelly, strawberry jam, raspberry preserves, or any other favorite flavor will work well with the peanut butter cheesecake. Choose a high-quality jelly or preserves for the best flavor and texture.
- How should I store Peanut Butter & Jelly Cheesecake?
- Store Peanut Butter & Jelly Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4-5 days. The cheesecake can also be frozen (without the jelly topping) for up to 1-2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Peanut Butter & Jelly Cheesecake is a delightful twist on both classic cheesecake and the beloved PB&J sandwich, offering a creamy and indulgent dessert that combines sweet, salty, and fruity flavors in every bite.