Peanut Butter & Jelly Cheesecake
This Peanut Butter & Jelly Cheesecake is a delicious twist on a classic dessert, combining creamy peanut butter with sweet grape jelly on a buttery graham cracker crust.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch springform pan
- Oven
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cup Sugar
- 0.33 cup Melted butter
Filling Ingredients
- 2 cups Creamy peanut butter
- 1 cup Confectioners' sugar
- 1 teaspoon Vanilla extract
- 3 packages Cream cheese, softened 8 oz each
- 0.5 cup Sour cream
- 3 large Eggs
- 0.75 cup Grape jelly or your preferred flavor
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
- In a large mixing bowl, blend the creamy peanut butter, confectioners' sugar, and vanilla extract until smooth.
- In another bowl, beat the cream cheese until creamy. Gradually add the peanut butter mixture and sour cream. Mix well.
- Add eggs one at a time, beating just until blended.
- Pour half of this cream cheese mixture over your crust. Spoon dollops of jelly over it, then pour the remaining cream cheese mixture on top.
- Use a knife to gently swirl the jelly into the cream cheese mixture.
- Bake in the preheated oven for about 50-55 minutes or until the center is almost set.
- Turn off the oven, open the oven door slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually. This helps prevent cracking.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
This cheesecake is best served chilled. You can add extra dollops of jelly on top for more flavor and a beautiful presentation. Serve it alongside some fresh berries or a drizzle of chocolate sauce for an extra treat.