Peanut Butter & Jelly Cheesecake
Peanut Butter & Jelly Cheesecake
This peanut butter and jelly cheesecake turns the classic childhood sandwich into a rich, grown-up dessert. A creamy peanut butter cheesecake filling hides dollops of sweet jelly tucked inside, so every slice reveals a fun surprise. It’s finished with a glossy jelly topping and a drizzle of peanut butter for a pretty presentation and the perfect balance of salty and sweet. It’s a nostalgic treat for any PB&J fan.
Equipment
- 9" springform cheesecake pan
Ingredients
Crust:
- 1 cup graham cracker crumbs
- ¼ cup sugar
- ½ stick butter, melted
Filling:
- 24 oz cream cheese, softened
- 1 cup peanut butter
- 1 â…“ cups sugar
- ¼ cup flour
- 3 eggs, at room temperature
- ¾ cup heavy cream
- ¾ cup jelly of your choice
Filling:
- ½ cup jelly of your choice
- â…“ cup smooth peanut butter
Instructions
Crust
- Preheat oven to 325°F.
- Combine cracker crumbs, sugar, and melted butter. Press into the bottom of 9" springform pan.
- Bake for 10 minutes. Remove from oven and set aside.
Filling:
- When the crust has been removed from the oven, increase oven temperature to 450°F.
- Cream the cream cheese, peanut butter, & sugar until fluffy. Scrape down sides of bowl.
- Add in flour. Scrape down sides of bowl.
- Add eggs, one at a time, until well blended. Scrape down sides of bowl.
- Add heavy cream, until well blended. Scrape down sides of bowl.
- Pour over crust.
- Place jelly into a plastic sandwich bag. Cut one corner off of the bag. Stick the tip of the bag into the cheesecake filling & squeeze out a small amount of the jelly. Repeat at random spots of the filling until all of the jelly has been squeezed out of the bag.
- Bake at 450°F for 10 minutes. Reduce heat to 250°F & cook for 1 hour or until set.
- Remove from oven.
- Cool for 20 minutes. Gently slide a table knife around the cheesecake to loosen. Loosen ring of the springform, but do not remove. Allow to cool for another 45 minutes to an hour.
- Remove ring. Place in a pie or cake keeper. Chill a minimum of 4 hours.
Topping:
- Spread 1/2 cup jelly on top of cheesecake.
- Place 1/3 cup peanut butter into a microwave safe plastic bag & heat in microwave for 15-20 seconds.
- Cut one corner off of the bag & drizzle peanut butter over the jelly topped cheesecake.
Nutrition
Calories: 614kcalCarbohydrates: 68gProtein: 21gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 90mgSodium: 704mgPotassium: 448mgFiber: 2gSugar: 53gVitamin A: 511IUVitamin C: 3mgCalcium: 284mgIron: 1mg
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Nutrition Information
(per serving)
Calories: 614kcalCarbohydrates: 68gProtein: 21gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 90mgSodium: 704mgPotassium: 448mgFiber: 2gSugar: 53gVitamin A: 511IUVitamin C: 3mgCalcium: 284mgIron: 1mg
Nutrition information is an estimate and may vary based on ingredients and brands.
