Peanut Butter and Jelly Cheesecake
This creamy Peanut Butter & Jelly Cheesecake is a nostalgic twist on a classic dessert, combining peanut butter, jelly, and a graham cracker crust into one irresistible treat.
Ingredients
For the Crust:
- - 2 cups graham cracker crumbs
- - 1/4 cup granulated sugar
- - 1/2 cup unsalted butter melted
For the Cheesecake Filling:
- - 3 8 oz packages cream cheese, softened
- - 1 cup creamy peanut butter
- - 1 cup granulated sugar
- - 1/4 cup brown sugar
- - 3 large eggs
- - 1 tsp vanilla extract
- - 1/2 cup sour cream
For the Topping:
- - 1/2 cup grape or strawberry jelly
- - 1/4 cup creamy peanut butter warmed for drizzling (optional)
- - Crushed peanuts optional
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add the granulated sugar and brown sugar, mixing well.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and sour cream until just combined.
- Pour the filling over the prepared crust and smooth the top. Bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.
- Add the Topping: Spread the jelly evenly over the top of the cheesecake. If desired, drizzle warmed peanut butter over the jelly and sprinkle with crushed peanuts.
- Slice and serve chilled. Enjoy!
Notes
- Use any flavor of jelly you like to customize the dessert.
- To prevent a soggy crust, wrap the springform pan in foil and bake the cheesecake in a water bath.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.