Description
This Peanut Butter & Jelly Cheesecake combines the nostalgic flavors of a classic PB&J sandwich into a creamy, indulgent dessert. Featuring a buttery graham cracker crust, a smooth peanut butter-infused cream cheese filling, and a sweet jelly topping, this cheesecake is baked to perfection and topped with optional chopped peanuts for added texture.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup strawberry or grape jelly
- 2 tablespoons water
- 1/4 cup chopped peanuts (optional)
Instructions
- Prepare crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until fully combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8–10 minutes. Remove from oven and allow to cool completely.
- Make filling: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add the sugar and mix thoroughly. Incorporate the eggs one at a time, beating well after each addition. Then blend in the sour cream and vanilla extract until fully combined. Pour the filling over the cooled crust, smoothing out the top with a spatula.
- Bake cheesecake: Bake the cheesecake at 325°F for 45–50 minutes until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: After the initial cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely.
- Prepare topping: Heat the jelly and water together in a small saucepan over low heat until melted and smooth. Let the topping cool slightly before pouring it evenly over the chilled cheesecake. Optionally, sprinkle chopped peanuts on top for crunch.
- Serve: Slice the cheesecake into 10 servings and enjoy this rich, nostalgic dessert.
Notes
- You can swap the jelly for raspberry, blueberry, or your favorite jam.
- For a nuttier crust, substitute crushed peanut butter cookies for the graham cracker crumbs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
