Description
Indulge in the decadent fusion of a classic peanut butter and jelly sandwich with a rich, creamy cheesecake. This Peanut Butter & Jelly Cheesecake is a delightful twist on a traditional dessert, perfect for any occasion.
Ingredients
Scale
For the crust:
- 200 g digestive biscuits or graham crackers, crushed
- 100 g unsalted butter, melted
For the filling:
- 500 g cream cheese, softened
- 150 g smooth peanut butter
- 150 g granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 120 ml sour cream
For the topping:
- 150 g strawberry or raspberry jam
- 2 tbsp warm water
- 2 tbsp powdered sugar (optional, for dusting)
Instructions
- Prepare the crust: Preheat the oven and line the pan. Mix crushed biscuits with melted butter, press into the pan, and bake.
- Make the filling: Beat cream cheese, peanut butter, sugar, and vanilla. Add eggs, then stir in sour cream. Pour filling over crust.
- Add the topping: Whisk jam with water until pourable, then swirl over the cheesecake. Bake and cool.
- Chill and serve: Refrigerate for at least 4 hours before slicing. Dust with powdered sugar if desired.
Notes
- Use crunchy peanut butter for added texture.
- Swap in grape jelly for a more classic PB&J flavor.
- This cheesecake freezes well—wrap tightly and store for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 110 mg
